1. Start by preheating your oven to 375°F (190°C) and line a large baking sheet with aluminum foil for easy cleanup.
2. In a small bowl, whisk together the barbecue sauce, olive oil, apple cider vinegar, smoked paprika, garlic powder, and onion powder.
3. Season the chicken thighs with salt and pepper, and place them skin-side down on the baking sheet.
4. Brush about half of the sauce mixture over the chicken thighs, then top each thigh with the onion rings.
5. Bake for 25 minutes, then carefully turn the chicken over and brush with the remaining sauce.
6. Continue to bake for an additional 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
7. If you desire more caramelization, broil for 3-4 minutes, watching closely to prevent burning.
8. Let the chicken rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Variations & Tips
For added depth, consider adding a splash of bourbon to your barbecue sauce mixture. If you prefer a bit more kick, a teaspoon of chili powder or a few dashes of hot sauce can bring some welcomed heat. Should you be feeding a larger crowd, this recipe easily scales up—just ensure your baking sheet has the space to accommodate, and rotate them halfway through cooking for even heating. As for the chicken itself, while I love the moisture that thighs bring to the table, feel free to swap them out for drumsticks or breasts if that’s what you have on hand. Remember to adjust cooking times accordingly, as white meat tends to cook faster and can dry out more easily. Enjoying this dish is as simple as it is satisfying, fulfilling the soul as much as the stomach.
