Sheet pan BBQ chicken thighs with smoky caramelized glaze

• 8 bone-in skin-on chicken thighsabout 1.1 kg (2.5 lbs) total
• 80 ml ketchup
• 2 tbs dark brown sugarpacked
• 1 tbs apple cider vinegar
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepperfreshly ground
• 1 tbs avocado oil

1. 1

   Preheat your oven to 220°C (425°F) with a rack in the upper third. Line your sheet pan with foil or parchment for easy cleanup.

   Tip: Upper-third placement gets you more direct heat for crispier skin and better glaze caramelization.

2. 2

   In a medium bowl, whisk together the ketchup, brown sugar, apple cider vinegar, smoked paprika, and garlic powder until smooth. Set aside about a third of the glaze (roughly 3 tablespoons) in a separate spot — this is your finishing glaze for later.

   Tip: Reserving glaze separately means the finishing coat hasn't touched raw chicken — it goes on clean at the end.

3. 3

   Pat the chicken thighs thoroughly dry with paper towels on both sides. Season all over with the kosher salt and black pepper, then drizzle with the avocado oil and rub it into the skin.

   Tip: Dry skin is the single biggest factor in getting it crispy. Really press those paper towels in there.

4. 4

   Arrange the thighs skin-side up on the prepared sheet pan, leaving a couple centimeters of space between each one so they roast instead of steam. Brush the larger portion of glaze generously over the top and sides of each thigh.

   Tip: Don't crowd the pan. Air circulation between the thighs is what gives you those caramelized edges.

5. 5

   Roast for 25 minutes without opening the oven. The glaze will bubble and start to darken around the edges, and the skin will be pulling tight against the meat.

6. 6

   Pull the pan out and brush the reserved clean glaze over each thigh, adding a fresh sticky layer. Return to the oven for 8-10 more minutes, until the glaze is deeply caramelized with charred spots at the edges and an instant-read thermometer inserted into the thickest part (avoiding bone) reads at least 74°C (165°F).

   Tip: If you want even more char, switch to the broiler for the final 2 minutes — but watch it like a hawk because the sugar in the glaze can go from perfect to burnt in seconds.

7. 7

   Let the chicken rest on the pan for 5 minutes. The juices will redistribute and the glaze will thicken into a sticky coating as it cools slightly.

   Tip: Leftovers keep well in the fridge for up to 4 days. Reheat in a 180°C (350°F) oven for 10-12 minutes to keep the skin from going soggy — microwaving works in a pinch but the skin won't stay crispy.

• sheet pan (half-sheet (18x13 inch))
• mixing bowl (medium)
• pastry brush
• instant-read thermometer

Per serving

Nutritional values are estimates only.