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Crispy Skillet BBQ Chicken Thighs

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A quick and easy recipe for crispy, juicy chicken thighs with a rich, sticky BBQ glaze made in a skillet without a grill.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (1.5 to 2 pounds / 700-900g)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons olive oil or avocado oil
  • 1 tablespoon butter (optional)
  • 1/2 cup BBQ sauce (120 ml), your favorite brand or homemade
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • Optional: chili flakes or hot sauce, to taste

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, smoked paprika, garlic powder, and onion powder. Let sit at room temperature for 10-15 minutes.
  2. Heat a cast iron or heavy skillet over medium-high heat and add 2 tablespoons of oil. Heat until oil shimmers but is not smoking (about 2-3 minutes).
  3. Place chicken thighs skin-side down in the skillet, pressing gently to ensure full contact. Cook without moving for 8-10 minutes until skin is golden brown and releases easily from the pan.
  4. Flip the chicken thighs and cook the meat side for 5 minutes until the chicken firms up but remains juicy.
  5. Lower heat to medium. Add 1 tablespoon butter to the pan. Stir in BBQ sauce, honey or brown sugar, apple cider vinegar, and Worcestershire sauce. Add chili flakes if desired. Simmer for 2-3 minutes until slightly thickened, adding a teaspoon of water if too thick.
  6. Spoon the glaze over each thigh, turning to coat evenly. Cook in the glaze for another 3-4 minutes, spooning occasionally until glaze thickens and clings to the skin.
  7. Check doneness with a meat thermometer (165°F / 74°C) or cut into the thickest part to ensure juices run clear.
  8. Transfer chicken to a plate and let rest for 5 minutes before serving.

Notes

Pat chicken dry thoroughly for crispy skin. Do not overcrowd pan. Control heat carefully to avoid burning glaze. Rest chicken before serving for juicy results. Use bone-in, skin-on thighs for best texture. Can finish in oven at 375°F for 10-15 minutes if preferred. Glaze can be made ahead and reheated gently.

Nutrition

Keywords: BBQ chicken, crispy chicken thighs, skillet chicken, easy dinner, weeknight meal, smoky glaze, pan-seared chicken

Find it online: https://emmayum.com/crispy-skillet-bbq-chicken-thighs-recipe-easy-perfect-rich-glaze/