Oven Roasted BBQ Chicken Thighs

These mouth-watering BBQ chicken thighs were inspired by a recipe from the Pioneer Woman, Ree Drummond.

When it comes to making bbq chicken quarters or just anything bbq related, there are many ways to make a recipe your own. For me, all I did was switch out peach preserves that she used to kick up some purchased BBQ sauce with red pepper jelly to really spice it up. The result – fantabulous!

These are what I was baking while the haboob rolled into and over Scottsdale and did a number on my 4th of July decorations the night before the party.

I neglected to let you know how all that turned out … it was fine. I spent the latter part of the night trying to track down all the blow-up stars that had been hanging from the front pillars. They were blown all around our cul-de-sac. I found about 2/3 of them that, the dark, and the rest the next morning. I was able to hang up and repair all the damage from the storm. So all’s well that ends well!

Now on to my bbq chicken.

Oven Roasted BBQ Chicken Thighs

1 extra-large bottle (45 ounces) purchased BBQ sauce (I like KC Masterpiece)
13-ounce jar of red or green pepper jelly
2 garlic cloves, peeled and minced
Olive oil for brushing
18 chicken thighs, bone-in, and skin-on

Preheat the oven to 400 degrees.

Combine BBQ sauce, pepper jelly, and garlic in a medium saucepan and heat over medium heat for 10 minutes. Set aside.

Lightly brush 2 large rimmed baking sheets with olive oil; this will prevent the skin from sticking to the pan. Place the chicken thighs, skin side down, on the baking sheets.

Roast in preheated oven for 25 minutes. Remove from oven and brush sauce all over the topside of the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin.

Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven and turn up the temperature to 425 degrees.

Brush with sauce, one more time, and roast for another 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.

Makes 18 thighs