Sheet Pan Spicy Kansas City BBQ Chicken Thighs

By AislePrompt Editorial · ·

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 drafted and published.

Juicy chicken thighs roasted on a sheet pan with a bold Kansas City-style BBQ spice rub and a smoky, tangy glaze. This American-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, brown sugar, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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: 15 min Cook: 35 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, combine 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper to make the spice rub.
  2. Step 2: Pat dry 8 bone-in chicken thighs and rub 2 tbsp olive oil all over them, then evenly coat the thighs with the spice rub. Arrange the thighs skin-side up on a rimmed sheet pan.
  3. Step 3: In another bowl, whisk together 1/4 cup apple cider vinegar, 1/2 cup ketchup, 1 tbsp Worcestershire sauce, and 2 tbsp honey to create the glaze.
  4. Step 4: Roast the chicken thighs in the preheated oven for 20 minutes, then brush generously with half of the glaze and roast for another 10-15 minutes until internal temperature reaches 165°F and skin is slightly charred and sticky.
  5. Step 5: Remove from oven, brush with remaining glaze, and let rest for 5 minutes before serving.

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