Sticky BBQ-Braised Chicken Thighs with Caramelized Onions

What makes this special

Deeply seared chicken for that dark, glossy skin
Slow oven braise so the meat stays juicy
Onions melt into the sauce and turn jammy
Sauce reduces into a sticky, lacquered glaze

Ingredients (serves 4–6)

Chicken

6–8 bone-in, skin-on chicken thighs
1½ tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
1 tbsp olive oil

Onion base

2 large yellow onions, thinly sliced
3 cloves garlic, smashed or minced

Sauce

¾ cup BBQ sauce (sweet & smoky works best)
½ cup chicken broth
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp apple cider vinegar
1 tsp Worcestershire sauce
Optional heat: ½–1 tsp chili flakes or hot sauce

Step-by-Step Instructions

1. Prep the chicken

Pat chicken thighs very dry (important for browning).

Mix salt, pepper, smoked paprika, garlic powder, and onion powder.
Season thighs generously on both sides.

2. Sear for flavor (don’t rush this)

Heat olive oil in a large oven-safe pan or Dutch oven over medium-high heat.

Place chicken skin-side down and sear 5–7 minutes until deeply golden and crisp.
Flip and sear the other side 2–3 minutes.

Remove chicken and set aside.

🔥 This is where that dark, glossy skin comes from.

3. Build the onion base

Lower heat to medium.

Add sliced onions to the same pan (use the chicken fat).
Cook 8–10 minutes, stirring, until softened and lightly caramelized.

Add garlic and cook 30 seconds until fragrant.

4. Make the sauce

In a bowl, whisk:

BBQ sauce
Chicken broth
Soy sauce
Brown sugar
Vinegar
Worcestershire
(Optional heat)

Pour sauce into the pan and scrape up all the browned bits.

5. Braise in the oven

Nestle chicken thighs back into the sauce, skin side up.

Cover tightly with foil or a lid.
Bake at 350°F (175°C) for 45 minutes.

6. Uncover & glaze

Remove lid/foil.
Spoon sauce over the chicken.

Increase oven to 425°F (220°C) and bake uncovered 15–25 minutes, until:

Sauce is thick and sticky
Skin is glossy and dark
Chicken reaches 175–185°F (super tender)

7. Rest & serve

Let rest 10 minutes before serving so juices settle.

How to Serve (trust me)

Over buttery mashed potatoes
With rice or egg noodles to soak up the sauce
Add a simple green salad or roasted veggies for balance

Pro Tips for That “Photo-Worthy” Finish

Brush extra BBQ sauce on during the last 5 minutes
Broil 1–2 minutes max if you want it even darker (watch closely!)
If sauce is too thin, simmer it on the stove after removing chicken