How do you get crispy skin on barbecue chicken?

To get truly crispy skin on your barbecue chicken, it's all about moisture control and heat. Start by patting your chicken thighs completely dry before seasoning. Letting them air-dry in the fridge overnight is another secret trick. Then, bake them on a wire rack at high heat toward the end of cooking. This method works wonders, especially for Crispy Baked BBQ Chicken Thighs {Gluten-Free, Dairy-Free Option} , ensuring the skin crackles with every bite.

How do you BBQ chicken thighs crispy?

Crispy BBQ chicken thighs depend on a two-step process: indirect heat first to cook through, followed by direct heat to crisp the skin. However, when baking in the oven, replicate this by starting at a moderate temperature to cook the thighs and finishing with a high-heat blast. Plus, using a dry rub and a gluten-free bread crumb coating, like in our Crispy Baked BBQ Chicken Thighs {Gluten-Free, Dairy-Free Option} , ensures a perfect crunch every time.

How do you make barbecue chicken thighs in the oven?

Making barbecue chicken thighs in the oven is easier than you think. Start by seasoning your chicken well with a flavorful dry rub. Coat with gluten-free breadcrumbs for added crunch, and bake at 375°F until nearly done. For the final 10 minutes, increase the oven temperature to 425°F to crisp the skin. If you want saucy BBQ chicken, brush with gluten-free BBQ sauce during the last 5 minutes of baking. This technique guarantees juicy, flavorful, and crispy results — just like our Crispy Baked BBQ Chicken Thighs {Gluten-Free, Dairy-Free Option} .

Crispy Baked BBQ Chicken Thighs {Gluten-Free, Dairy-Free Option}: The Best Recipe Guide -

Description

Easy, juicy, and crunchy Crispy Baked BBQ Chicken Thighs with a gluten-free and dairy-free option. Perfect for any dinner table — simple to make, full of flavor!

Ingredients

Scale

6 bone-in, skin-on chicken thighs
1 cup gluten-free breadcrumbs (or crushed gluten-free rice crackers)
2 tablespoons olive oil (or dairy-free butter substitute)
2 large eggs
2 tablespoons almond milk (or any dairy-free milk)
2 tablespoons paprika
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1/2 cup gluten-free BBQ sauce (optional for brushing)

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Instructions

Preheat the oven to 375°F (190°C). Place a wire rack over a baking sheet.
Pat dry the chicken thighs thoroughly with paper towels.
Prepare the dry rub by mixing paprika, brown sugar, garlic powder, onion powder, cayenne (if using), salt, and pepper.
Season the chicken thighs generously with the dry rub.
Whisk the eggs and almond milk together to form an egg wash.
Dip each thigh in the egg wash, then coat in gluten-free breadcrumbs, pressing lightly.
Arrange the thighs skin-side up on the wire rack.
Bake for 35 minutes. Increase the oven temperature to 425°F (218°C) and bake for an additional 10 minutes until skin is crispy.
Optional: Brush chicken with gluten-free BBQ sauce during the last 5 minutes of baking.

Serve hot, garnished with fresh parsley or your choice of sides.

Notes

For extra crispiness, air-dry chicken thighs uncovered in the fridge overnight before baking.
Use an air fryer to reheat leftovers and maintain crunch.

Substitute breadcrumbs with almond meal for a grain-free option.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: 320 kcal per serving
Method: Baking
Cuisine: American

Nutrition

Serving Size: 4–6 servings
Calories: 320 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 22 g
Saturated Fat: 5 g
Unsaturated Fat: 14 g (optional)
Trans Fat: 0 g (you can leave blank or 0)
Carbohydrates: 12 g
Fiber: 1 g
Protein: 22 g
Cholesterol: 135 mg