Baked Barbecue Chicken Thighs with Onions

Barbecued fowl is a cherished American traditional that finds its roots stretching again thru centuries, evolving from historic native cooking methods to today’s outside grills and ovens. My Baked Barbecue Chicken Thighs with Onions is a dish that honors this prosperous records whilst suiting the want for an unfussy meal that offers on flavor. This recipe is best for these searching to provoke at a informal dinner birthday party or definitely craving to convey a style of summer time into their kitchen any time of the year.

Baked Barbecue Chicken Thighs with Onions
Servings: 4

Ingredients

•  eight hen thighs, bone-in and skin-on
•  1 giant onion, peeled and sliced into rings
•  1 cup of your favored barbecue sauce
•  two tablespoons olive oil
•  1 tablespoon apple cider vinegar
•  two teaspoons smoked paprika
•  1 teaspoon garlic powder
•  1 teaspoon onion powder
•  Salt and freshly floor black pepper to taste
•  Chopped clean parsley for garnish (optional)

Directions

1. Start by way of preheating your oven to 375°F (190°C) and line a massive baking sheet with aluminum foil for convenient cleanup.
2. In a small bowl, whisk collectively the barbecue sauce, olive oil, apple cider vinegar, smoked paprika, garlic powder, and onion powder.
3. Season the poultry thighs with salt and pepper, and region them skin-side down on the baking sheet.
4. Brush about half of of the sauce combination over the fowl thighs, then pinnacle every thigh with the onion rings.
5. Bake for 25 minutes, then cautiously flip the poultry over and brush with the final sauce.
6. Continue to bake for an extra 20-25 minutes, or till the rooster is cooked via and the interior temperature reaches 165°F (75°C).
7. If you want extra caramelization, broil for 3-4 minutes, gazing intently to stop burning.
8. Let the rooster relaxation for 5 minutes earlier than serving. Garnish with chopped clean parsley if desired.

For delivered depth, think about including a splash of bourbon to your barbecue sauce mixture. If you choose a bit greater kick, a teaspoon of chili powder or a few dashes of warm sauce can carry some welcomed heat. Should you be feeding a large crowd, this recipe without problems scales up—just make certain your baking sheet has the area to accommodate, and rotate them midway thru cooking for even heating. As for the fowl itself, whilst I love the moisture that thighs deliver to the table, sense free to swap them out for drumsticks or breasts if that’s what you have on hand. Remember to regulate cooking instances accordingly, as white meat tends to cook dinner quicker and can dry out extra easily. Enjoying this dish is as easy as it is satisfying, enjoyable the soul as a lot as the stomach.

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