Braised and Barbecued Chicken Thighs
Juicy, flavorful, and irresistibly smoky, these Braised and Barbecued Chicken Thighs combine the best of two cooking methods to deliver a dish that's perfect for weeknight dinners or backyard gatherings. Starting with a savory braise in a rich broth seasoned with smoked paprika, thyme, and garlic, the chicken becomes meltingly tender while soaking up robust flavors. The magic continues on the grill, where a coat of tangy barbecue sauce infused with apple cider vinegar caramelizes into a sticky, charred glaze. This recipe highlights the crispiness of golden-seared skin, the depth of oven-braising, and the smoky finish of grilling—truly a crowd-pleaser! Serve these juicy chicken thighs alongside your favorite sides for a dinner that's both comforting and elevated. Perfectly seasoned, versatile, and oh-so-delicious, this dish will surely become a family favorite.
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Recipe Information
Ingredients
- 8 pieces Bone-in, skin-on chicken thighs
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 pieces Garlic cloves, minced
- 2 cups Chicken broth
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Ground black pepper
- 1.5 teaspoons Kosher salt
- 1 cup Barbecue sauce
- 2 tablespoons Apple cider vinegar
Instructions
Preheat your oven to 325°F (165°C).
Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
Season the chicken thighs on both sides with kosher salt, black pepper, and smoked paprika.
Sear the chicken, skin-side down, in the heated skillet until golden and crispy, about 5 minutes. Flip and cook for another 3 minutes. Remove the chicken and set aside.
In the same skillet, add the diced onion and sauté until softened, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute.
Deglaze the pan by pouring in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Add the dried thyme and bring the liquid to a simmer.
Return the seared chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the liquid. Cover with a tight-fitting lid or foil.
Transfer the skillet to the preheated oven and braise the chicken for 45 minutes.
Remove the skillet from the oven and carefully transfer the chicken thighs to a plate or tray. Skim off any excess fat from the braising liquid and reduce it on the stovetop over medium-high heat until slightly thickened, about 5-7 minutes.
Mix the barbecue sauce and apple cider vinegar in a small bowl.
Heat a grill or grill pan to medium-high heat. Brush the chicken thighs generously with the barbecue sauce mixture.
Grill the chicken, skin-side down, for 3 minutes, then flip and cook for another 3 minutes until the sauce caramelizes and the chicken develops a smoky crust.
Serve hot with your favorite sides, drizzling a bit of the reduced braising liquid over the chicken for extra flavor.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 25.3 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 776 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
