Baked BBQ Chicken Thighs

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  1 cup Ketchup
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  0.5 cup Brown sugar
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  1.5 tbsp Vinegar, Apple Cider
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  2 tsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  2 tsp Chili powder
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  2 tsp 2 teaspoons salt
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  1 tsp Garlic powder
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  1 tsp Onion powder
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  1 tsp Paprika, Ground
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  0.3 tsp 1/4 teaspoon freshly cracked pepper
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  2 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

Instructions

1. 1In a medium saucepan over medium heat, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, chili powder, garlic powder, onion powder, and paprika. Whisk to combine and cook 5 minutes, stirring occasionally, until the sugar dissolves and the sauce thickens slightly. Remove from heat and divide into two portions: reserve 3/4 cup for serving, and set the remaining sauce aside for coating.
2. 2Pat the chicken thighs dry and season all over with salt and the cracked pepper. Add the chicken to the coating sauce and toss to coat evenly.
3. 3Heat a large skillet over medium-high heat. Working in batches if needed, place the chicken skin-side down in the dry skillet and cook 6–8 minutes until the skin is golden brown and renders its fat, then flip and cook 2–3 minutes on the other side until no longer pink on the surface.
4. 4Return all chicken to the skillet skin-side up, reduce heat to medium, and brush with any remaining coating sauce from the bowl. Cook covered 10–12 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part of the thigh.
5. 5Uncover and cook 2–3 minutes more over medium-high heat until the skin is caramelized and darkened slightly.
6. 6Allow the chicken to cool for 5 minutes, then divide evenly into 6 airtight containers while still warm. Store in the refrigerator for up to 4 days.
7. 7Serve each portion with 2 tablespoons of reserved BBQ sauce alongside.