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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

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

Step 3

Season the chicken thighs on both sides with kosher salt, black pepper, and smoked paprika.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Transfer the skillet to the preheated oven and braise the chicken for 45 minutes.

Step 9

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.

Step 10

Mix the barbecue sauce and apple cider vinegar in a small bowl.

Step 11

Heat a grill or grill pan to medium-high heat. Brush the chicken thighs generously with the barbecue sauce mixture.

Step 12

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.

Step 13

Serve hot with your favorite sides, drizzling a bit of the reduced braising liquid over the chicken for extra flavor.

Nutrition Facts

Serving size	(1895.3g)

Amount per serving	% Daily Value*
Calories	3114.4

Total Fat 235.0g	0%
Saturated Fat 63.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 972mg	0%
Sodium 2989.1mg	0%
Total Carbohydrate 19.5g	0%
Dietary Fiber 4.3g	0%
Total Sugars 7.8g
Protein 224.8g	0%

Vitamin D 0IU	0%
Calcium 229.5mg	0%
Iron 14.1mg	0%
Potassium 3414.8mg	0%

*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.

Source of Calories

Fat: 68.4%

Protein: 29.1%

Carbs: 2.5%