Hands on time: 30 minutes
Total Time: 2 hours
Makes: 6 servings
Tip: This recipe works just as well with chicken wings, drumsticks or whole legs. The baking powder helps produce crispy skin and speeds up browning!
Recipe
- 12 bone-in skin-on chicken thighs
- 3 Tbsp neutral oil (such as sunflower)
- 1 Tbsp baking powder
- 2 Tbsp chicken and rib spice
- 3/4 cup BBQ Sauce for finishing on the grill
Method of preparation
Preheat oven to 300F. Line sheet pan with parchment paper.
In a large bowl, stir together the oil, baking powder and chicken and rib spice to make a paste. Drizzle over the chicken and toss thoroughly to coat. Arrange chicken on the prepared sheet pan – skin side up. Bake until the skin is crisped and chicken is fork-tender, about 90 minutes. (Tip: If working ahead to serve a party, the chicken can be kept warm in the oven and finished on the grill when the meal is served, cutting down on cook time.)
Grill finish: Brush the chicken pieces with your preferred BBQ sauce and transfer to a greased grill on medium heat. (Tip: Drizzle a few sheets of folded paper towel liberally with oil and use tongs to grease the grill before cooking to avoid sticking.) Cook chicken, flipping once, and brushing with additional sauce, until charred, about 2-3 minutes per side.
