6 chicken thighs
salt and pepper
2 tablespoons oil, I used olive oil
¾ cup of your favorite bbq sauce, I used Sweet Baby Rays
1 tablespoon sweet chili sauce
1 tablespoon dark brown sugar
1 teaspoon worcestershire sauce
1 teaspoon apple cider vinegar
1 teaspoon sriracha hot sauce
- Using a large skillet or a grill pan, add the olive oil and allow the pan to get hot over medium-heat. Add salt and pepper to each side of the chicken thighs, once the pan has gotten hot, place the chicken thighs and sear on each side for 2 minutes. Preheat oven to 350 degrees.
- Prepare your bbq sauce by whisk all of the ingredients into a medium-sized bowl, refrigerator until the chicken thighs have finished cooking.
- Once the oven has finished preheating, place the skillet or the grill pan (only place oven-approved pans in the oven) and bake for 25 minutes.
- Using a basting brush, add a nice layer of the bbq sauce on top of the chicken thighs. Bake for an additional 5 minutes.
Store the leftovers in an airtight container for up to 5 days.