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Sunday 22 March 2026 12:44:10 GMT
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Recipe Name Smoky BBQ Baked Chicken Thighs with Onions and Green Peppers Ingredients 1. Bone-in, skin-on chicken thighs – 3 lb 2. Olive oil – 3 tbsp 3. Yellow onions – 2 large, sliced 4. Green bell peppers – 2 medium, sliced 5. Barbecue sauce – 1 cup 6. Ketchup – 1/4 cup 7. Worcestershire sauce – 2 tbsp 8. Soy sauce – 1 tbsp 9. Brown sugar – 2 tbsp 10. Garlic – 5 cloves, minced 11. Smoked paprika – 2 tsp 12. Garlic powder – 1 tsp 13. Onion powder – 1 tsp 14. Chili powder – 1 tsp 15. Dried oregano – 1 tsp 16. Black pepper – 1 tsp 17. Salt – 1 1/2 tsp 18. Apple cider vinegar – 1 tbsp 19. Chicken broth – 1/2 cup 20. Unsalted butter – 2 tbsp Recipe 1. Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels to help the skin become beautifully browned and crispy. 2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, chili powder, dried oregano, salt, and black pepper. 3. Rub the chicken thighs with olive oil, then coat them thoroughly with the seasoning mixture. Make sure the seasoning reaches underneath the edges of the skin for maximum flavor. 4. In another bowl, whisk together the barbecue sauce, ketchup, Worcestershire sauce, soy sauce, brown sugar, minced garlic, and apple cider vinegar until smooth. 5. Arrange the sliced onions and green bell peppers across the bottom of a large baking dish. Pour in the chicken broth and add the butter in small pieces. 6. Place the seasoned chicken thighs over the vegetables, skin-side up. Leave a little space between the pieces so the heat can circulate evenly. 7. Brush a generous layer of the barbecue sauce mixture over each chicken thigh, reserving some sauce for later. Allow some sauce to drip over the onions and peppers. 8. Cover the baking dish loosely with foil and bake for 25 minutes to begin cooking the chicken while keeping the vegetables moist. 9. Remove the foil and spoon some of the pan juices over the chicken. Brush on another layer of barbecue sauce and return the dish to the oven. 10. Bake uncovered for another 25–35 minutes, until the chicken is thoroughly cooked, the skin is caramelized, and the internal temperature reaches 165°F (74°C). 11. During the final 5–10 minutes, brush the chicken with the remaining barbecue sauce. Watch closely to prevent the sugary sauce from burning. 12. If you prefer darker, crispier skin, broil for 2–3 minutes at the end, keeping the dish under close supervision. 13. Remove the dish from the oven and let the chicken rest for 5–10 minutes. Stir the tender onions and green peppers through the rich barbecue pan juices. 14. Arrange the chicken on a serving platter and spoon the saucy vegetables around it. Serve hot with mashed potatoes, steamed rice, cornbread, or roasted vegetables. Follow for more delicious chicken recipes and irresistible homemade meals!
Recipe Name Smoky BBQ Baked Chicken Thighs with Onions and Green Peppers Ingredients 1. Bone-in, skin-on chicken thighs – 3 lb 2. Olive oil – 3 tbsp 3. Yellow onions – 2 large, sliced 4. Green bell peppers – 2 medium, sliced 5. Barbecue sauce – 1 cup 6. Ketchup – 1/4 cup 7. Worcestershire sauce – 2 tbsp 8. Soy sauce – 1 tbsp 9. Brown sugar – 2 tbsp 10. Garlic – 5 cloves, minced 11. Smoked paprika – 2 tsp 12. Garlic powder – 1 tsp 13. Onion powder – 1 tsp 14. Chili powder – 1 tsp 15. Dried oregano – 1 tsp 16. Black pepper – 1 tsp 17. Salt – 1 1/2 tsp 18. Apple cider vinegar – 1 tbsp 19. Chicken broth – 1/2 cup 20. Unsalted butter – 2 tbsp Recipe 1. Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels to help the skin become beautifully browned and crispy. 2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, chili powder, dried oregano, salt, and black pepper. 3. Rub the chicken thighs with olive oil, then coat them thoroughly with the seasoning mixture. Make sure the seasoning reaches underneath the edges of the skin for maximum flavor. 4. In another bowl, whisk together the barbecue sauce, ketchup, Worcestershire sauce, soy sauce, brown sugar, minced garlic, and apple cider vinegar until smooth. 5. Arrange the sliced onions and green bell peppers across the bottom of a large baking dish. Pour in the chicken broth and add the butter in small pieces. 6. Place the seasoned chicken thighs over the vegetables, skin-side up. Leave a little space between the pieces so the heat can circulate evenly. 7. Brush a generous layer of the barbecue sauce mixture over each chicken thigh, reserving some sauce for later. Allow some sauce to drip over the onions and peppers. 8. Cover the baking dish loosely with foil and bake for 25 minutes to begin cooking the chicken while keeping the vegetables moist. 9. Remove the foil and spoon some of the pan juices over the chicken. Brush on another layer of barbecue sauce and return the dish to the oven. 10. Bake uncovered for another 25–35 minutes, until the chicken is thoroughly cooked, the skin is caramelized, and the internal temperature reaches 165°F (74°C). 11. During the final 5–10 minutes, brush the chicken with the remaining barbecue sauce. Watch closely to prevent the sugary sauce from burning. 12. If you prefer darker, crispier skin, broil for 2–3 minutes at the end, keeping the dish under close supervision. 13. Remove the dish from the oven and let the chicken rest for 5–10 minutes. Stir the tender onions and green peppers through the rich barbecue pan juices. 14. Arrange the chicken on a serving platter and spoon the saucy vegetables around it. Serve hot with mashed potatoes, steamed rice, cornbread, or roasted vegetables. Follow for more delicious chicken recipes and irresistible homemade meals!

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