Go Back
–+ servings
Four glistening, glazed Sticky BBQ Sheet Pan Chicken Thighs resting in a pool of rich sauce, garnished with parsley.

Sticky BBQ Sheet Pan Chicken Thighs

This recipe provides a quick dinner solution using simple pantry staples cooked on a sheet pan. The chicken thighs are coated in a sweet and savory BBQ glaze and baked until caramelized.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 people
Course: Dinner
Cuisine: American
Calories: 297
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 700 g chicken thighs skinless boneless (5-7 pieces)
Glaze
  • 1/4 cup ketchup
  • 3 tbsp brown sugar lightly packed
  • 1.5 tbsp soy sauce all purpose or light (NOT dark)
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 2 tsp Worcestershire Sauce
  • 2 clove garlic minced

Equipment

  • Sheet pan
  • Foil

Method
 

  1. Preheat oven to 220°C/420°F (200°C fan). Use a pan large enough to fit the thighs lying flat. Line the pan with foil and place the chicken thighs in the pan.
  2. Mix the glaze ingredients together. Spoon about 2/3 of the glaze over the top surface of each chicken thigh, reserving the rest.
  3. Bake for 15 minutes, then remove the pan from the oven.
  4. Switch the oven setting to grill/broiler on high. Adjust the oven shelf to be 20cm/8 inches from the heat source.
  5. Spoon the pan juices over the chicken. Then spoon or dab the remaining reserved glaze onto the chicken.
  6. Broil the chicken for 8 to 10 minutes until the surface is nicely caramelized.
  7. Remove the chicken from the oven and let it rest for a few minutes uncovered before serving with the pan juices.

Nutrition

Calories: 297kcalCarbohydrates: 13gProtein: 34gFat: 10gSaturated Fat: 2gCholesterol: 166mgSodium: 701mgPotassium: 526mgSugar: 12gVitamin A: 120IUVitamin C: 1mgCalcium: 26mgIron: 1.9mg

Notes

Use foil on the pan because the sauce caramelizes and sticks firmly to the pan surface, requiring difficult scrubbing to remove. Do not use parchment paper, as it can catch fire under the grill/broiler.
Do not put glaze on the underside of the chicken; it does not stay on, and the underside flavors come from cooking in the pan sauce. You want the top side exposed to heat for the best caramelization.

Tried this recipe?

Let us know how it was!