Apple Butter BBQ Chicken
Juicy oven-roasted chicken thighs brushed with a sweet, smoky apple butter barbecue sauce flavored with garlic and smoked paprika. An easy fall dinner ready in under an hour.
Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Oven
Ingredients
- 2.5 pounds bone-in, skin-on chicken thighs
- 0.75 cup apple butter
- 0.5 cup ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon worcestershire sauce
- 3 cloves garlic
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Cooking instructions
- Heat the oven to 425°F. Pat the chicken thighs dry with paper towels. Rub them with olive oil, kosher salt, black pepper, and smoked paprika, then arrange them skin-side up in a foil-lined baking dish or on a rimmed sheet pan. (about 5 min) — 425°F
- In a small saucepan, stir together the apple butter, ketchup, apple cider vinegar, Worcestershire sauce, and minced garlic. Bring to a gentle simmer over medium-low heat and cook for 3 minutes, stirring occasionally. Set aside half the sauce for serving. (about 5 min) — Medium-low
- Roast the chicken for 25 minutes. Brush the thighs generously with the remaining apple butter barbecue sauce, avoiding cross-contamination with the reserved sauce. (about 25 min) — 425°F
- Continue roasting for 8 to 12 minutes, brushing once more if desired, until the chicken is deeply glazed and the thickest part reaches 165°F on an instant-read thermometer. Rest for 5 minutes before serving with the reserved sauce. (about 12 min) — 425°F