BBQ Chicken Thighs

Ingredients
For the Chicken
6 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon onion powder
½ teaspoon chili powder
½ teaspoon dried oregano
For the BBQ Glaze
¾ cup BBQ sauce
1 tablespoon honey
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
½ teaspoon smoked paprika
½ teaspoon garlic powder
For Garnishing
Fresh chopped parsley
Optional: a pinch of red pepper flakes
Instructions

1. Prepare the Chicken
   Pat the chicken thighs completely dry with paper towels. This helps the seasoning stick and allows the chicken to develop a beautiful golden-brown crust.
   Place the chicken in a large bowl and drizzle with olive oil. Add the salt, black pepper, garlic powder, smoked paprika, onion powder, chili powder, and dried oregano. Rub the seasoning thoroughly into both sides of the chicken, making sure every piece is well coated.
   Let the chicken sit for about 10–15 minutes while you prepare the BBQ glaze.
2. Make the BBQ Glaze
   In a small bowl, combine the BBQ sauce, honey, apple cider vinegar, Worcestershire sauce, smoked paprika, and garlic powder.
   Mix everything together until smooth. The honey adds sweetness and helps the sauce caramelize beautifully while the vinegar balances the sweetness with a little tang.
3. Sear the Chicken
   Heat a large cast-iron skillet over medium-high heat and add a small amount of olive oil.
   Once the skillet is hot, place the chicken thighs skin-side down. Cook for about 5–7 minutes without moving them too much, allowing the skin to become golden brown and slightly crispy.
   Flip the chicken and cook the other side for another 4–5 minutes.
4. Add the BBQ Sauce
   Reduce the heat to medium-low. Brush a generous layer of the BBQ glaze over the chicken thighs.
   Turn the chicken and brush the other side with more sauce. Continue cooking, turning and brushing with additional BBQ sauce as needed.
   Allow the sauce to become thick, glossy, sticky, and caramelized around the chicken.
5. Finish Cooking
   Continue cooking until the chicken is completely cooked through and reaches an internal temperature of 165°F (74°C) at the thickest part.
   If the sauce begins to darken too quickly, lower the heat to prevent it from burning.
   For an extra smoky flavor, you can finish the chicken under a broiler or on a hot grill for 1–2 minutes, watching carefully so the BBQ glaze does not burn.
6. Rest the Chicken
   Remove the chicken from the heat and place it on a serving plate or cutting board.
   Let it rest for about 5 minutes before serving. This allows the juices to redistribute and keeps the chicken tender and juicy.
7. Serve
   Brush the chicken with one final layer of BBQ sauce and sprinkle with freshly chopped parsley.
   For an especially delicious American-style dinner, serve these BBQ Chicken Thighs with creamy coleslaw, baked potatoes, corn on the cob, mac and cheese, or roasted vegetables.
   The finished chicken should be juicy and tender inside, beautifully caramelized outside, and covered in a rich, sticky BBQ glaze.
   Enjoy your homemade BBQ Chicken Thighs!