These Sticky Spicy BBQ Chicken Thighs are absolutely mouthwatering! They are juicy, full of flavor, and have a perfect balance of heat and sweetness that will get your taste buds dancing.
Honestly, who can resist that sticky sauce? It’s great for finger-licking fun, and the leftovers (if there are any!) make a tasty sandwich. I can’t wait to make this again for a family barbecue!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in and skin-on thighs bring juiciness and flavor. If you prefer a leaner option, boneless, skinless thighs can work but may cook faster. Drumsticks or chicken breasts are also alternatives but will give a different texture.
Barbecue Sauce: Sweet and spicy varieties are best for this recipe. If you’re out, mix ketchup with a bit of brown sugar and hot sauce to taste, or use teriyaki sauce for a different spin. Homemade versions are a fun option too!
Soy Sauce: This adds umami depth. If you’re avoiding soy, coconut aminos is a great gluten-free substitute. Just note that it’s slightly sweeter, so adjust honey if needed.
Honey: It helps balance flavors and adds stickiness. Maple syrup can stand in if you need a vegan choice, although it may change the taste a bit.
Garlic and Ginger: Both are key for that punchy flavor. You can use garlic powder and ground ginger if fresh isn’t available, but use half the amount since they’re more concentrated.
How Do I Ensure My Chicken Skin Gets Crispy?
A well-cooked, crispy skin on your chicken makes it irresistible! Here are some key points to ensure you get it just right:
- Marinate well, but make sure to discard excess marinade to avoid sogginess.
- Use a lined baking sheet for easy cleanup, and position the chicken skin side up for maximum exposure to heat.
- The broiler step is crucial. Keep a close eye on it; it only takes a few minutes for the skin to crisp up nicely!
Letting the chicken rest before serving helps the juices redistribute, meaning each bite will be succulent. Enjoy your meal!
How to Make Sticky Spicy BBQ Chicken Thighs
Ingredients You’ll Need:
For The Chicken:
- 4 chicken thighs, bone-in and skin-on
- Salt and pepper, to taste
For The Marinade:
- 1 cup barbecue sauce (preferably a sweet and spicy variety)
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp red pepper flakes (adjust to spice preference)
- 1 tbsp sesame oil
For Garnish:
- 1 tbsp sesame seeds
- 2 green onions, sliced
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus at least 30 minutes to marinate, although longer is better (up to 2 hours). The cooking part takes about 30-35 minutes in the oven. So, overall, set aside about 1 hour and 15 minutes, including marinating time. It’s worth the wait for the delicious results!
Step-by-Step Instructions:
1. Preheat The Oven:
Start by preheating your oven to 400°F (200°C). This will ensure it’s hot enough to cook the chicken evenly.
2. Make The Marinade:
In a medium-sized bowl, combine the barbecue sauce, soy sauce, honey, minced garlic, grated ginger, red pepper flakes, and sesame oil. Give it a good mix until everything is well blended. This tangy and sweet marinade is what will give your chicken that sticky and spicy flavor!
3. Marinate The Chicken:
Season the chicken thighs with salt and pepper. Then, place them in a large resealable plastic bag or a bowl and pour the marinade over the chicken. Make sure the chicken is well-coated. Seal the bag or cover the bowl and let it marinate in the refrigerator for at least 30 minutes, but if you have time, let it sit for up to 2 hours. This step allows the flavors to soak in!
4. Prepare for Baking:
Once marinated, take the chicken out of the bag and discard any leftover marinade. Place the chicken thighs on a lined baking sheet with the skin side up. If you like, brush a little more barbecue sauce on top for extra flavor.
5. Bake The Chicken:
Place the baking sheet in the preheated oven and bake for about 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The skin should turn golden brown and crispy!
6. Broil For Crispy Skin:
For that perfect crispy skin, turn on the broiler for the last 5 minutes of baking. Keep a close eye on the chicken to make sure it doesn’t burn. You want it crispy, not charred!
7. Rest and Garnish:
Once done, remove the chicken from the oven and let it rest for a few minutes. This helps keep it juicy. Then, sprinkle sesame seeds and sliced green onions over the top for a lovely finish.
8. Serve and Enjoy:
Serve your sticky spicy BBQ chicken hot with your favorite sides, such as rice, coleslaw, or grilled veggies. Enjoy every delicious bite!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! Just keep in mind that they may cook a bit faster, so start checking for doneness around 25 minutes into baking. They should still reach an internal temperature of 165°F (74°C).
How Can I Adjust the Spice Level?
If you prefer a milder dish, reduce the amount of red pepper flakes or omit them entirely. Alternatively, for more heat, add extra flakes or drizzle in some hot sauce into the marinade. Just remember to taste the marinade first, as the spice will intensify during cooking!
Can I Make This Recipe in a Slow Cooker?
Absolutely! After marinating the chicken, place it in the slow cooker with the marinade and cook on low for 4-6 hours or on high for 2-3 hours. This method will make the chicken incredibly tender, but you’ll miss out on the crispy skin, so consider broiling it briefly after slow cooking if you want that texture!
How to Store Leftovers?
Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also use a microwave, but be cautious to not make the chicken rubbery!
