Pan-Seared Chicken Thighs with BBQ Glaze

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-seared chicken thighs coated in a smoky, slightly sweet barbecue glaze inspired by classic flavors. This American-inspired Fourth of July recipe, ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 6 American cuisine 320 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in, skin-on chicken thighs
1 1/2 tsp salt
1 tsp black pepper
1 tsp smoked paprika
2 tbsp olive oil
3/4 cup barbecue sauce
2 tbsp honey
1 tbsp apple cider vinegar
1/2 tsp garlic powder

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Instructions

Step 1: Pat dry 6 bone-in, skin-on chicken thighs and season both sides with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook for 7-8 minutes until the skin is golden brown and crispy.
Step 3: Flip the chicken thighs and cook for an additional 6 minutes, then reduce heat to medium-low.
Step 4: In a small bowl, mix 3/4 cup barbecue sauce, 2 tbsp honey, 1 tbsp apple cider vinegar, and 1/2 tsp garlic powder until smooth.
Step 5: Brush the barbecue glaze generously over each chicken thigh, cover the skillet with a lid, and cook for 5 more minutes until the chicken is cooked through and the glaze is sticky and caramelized.