Sheet Pan BBQ Chicken Thighs

Name: Sheet Pan BBQ Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 8 bone-in, skin-on chicken thighs; 2 medium sweet potatoes, peeled and cut into 1-inch cubes; 2 ears corn, cut into 2-inch rounds; 3/4 cup BBQ sauce, divided; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper; 2 green onions, sliced

BBQ chicken thighs on a sheet pan are the answer to wanting that sticky, smoky, caramelized barbecue flavor without firing up the grill. The thighs roast until the skin crisps, then get brushed with sauce and finished under the broiler for a glaze that is almost charred.

byKalle Bergman

Jump to Recipe

Sheet pan dinners get a bad reputation for being boring, but this one isn’t. Bone-in chicken thighs roast alongside sweet potatoes and corn, everything getting sticky and caramelized under a slick of BBQ sauce and a two-minute blast under the broiler. It tastes like summer cookout food without having to stand over a grill, which makes it a solid option for weeknights or when the weather is miserable. The timing on the BBQ sauce matters.

If you brush it on too early, it burns. If you wait until the very end, it just sits on top and doesn’t get that sticky, lacquered finish you want. About 10 minutes before everything is done is the sweet spot. Serve this with coleslaw or a simple green salad, and maybe some cornbread if you’re feeling ambitious. Leftovers are great cold, straight from the fridge, which is how I usually eat them the next day.

Season the Chicken Well

Dry rubs work better than wet marinades for sheet pan cooking. Mix smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne. Rub it all over the chicken thighs, making sure to get under the skin if you can lift it. The spices create a flavorful crust that the BBQ sauce adheres to. Let the seasoned chicken sit at room temperature for fifteen minutes while you prep the vegetables. This allows the salt to penetrate the meat.

Time the Sauce Application

Roast the chicken and vegetables at 425°F for thirty minutes with no sauce. This crisps the skin and gets the chicken about ninety percent cooked. Then brush the BBQ sauce generously over the chicken and return it to the oven for five minutes. The sauce will start to set and get sticky. Finally, switch to the broiler for two to three minutes. Watch it closely. You want caramelization and some charred spots, but you’re about thirty seconds away from disaster the entire time the broiler is on.

Prep the Vegetables for Even Cooking

Cut the sweet potatoes into one-inch cubes so they cook through in the same time as the chicken. Toss them with olive oil, salt, and pepper. Cut the corn into two-inch rounds. Spread everything on the baking sheet with the chicken thighs on top. The chicken fat drips down and flavors the vegetables as everything roasts. If the sweet potatoes are still firm after thirty minutes, push them to the edges of the pan where the heat is more intense.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

You can, but breasts dry out more easily and they don’t have the same richness that thighs do. If you use breasts, reduce the cooking time by about five minutes and check the internal temperature early.

What if I don’t have a broiler?

Just skip the broiler step and add an extra five minutes of roasting time after you brush on the sauce. You won’t get the same charred finish, but the sauce will still caramelize.

Can I use store-bought BBQ sauce?

Yes. Pick one you like. The recipe doesn’t depend on homemade sauce. Just avoid anything that’s too sweet or it will taste like candy.

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About the Author

Kalle Bergman

Kalle Bergman is a food writer and media entrepreneur and the founder of Honest Cooking & Travel Magazine. His writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia or Spain.