Ingredients

The following ingredients have 5 Servings
  • 8 bone-in chicken thighs (pat dry using paper towel)
  • 2 tablespoons avocado oil
  • 2½ teaspoons chili powder
  • 1½ teaspoons brown sugar (packed)
  • 1 teaspoon garlic powder (or 3-5 fresh garlic cloves, finely chopped)
  • ½ teaspoon ground cumin
  • ½ teaspoon white pepper
  • 1 teaspoon Kosher salt
  • 1 onion (finely chopped)
  • ⅔ cup ketchup
  • ⅓ cup water
  • 3 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • chives (for garnish)

Instruction

  • Place your cast iron onto the middle rack of the oven, then preheat the oven to 400F. In a small mixing bowl, combine 2 tablespoon of oil, 2 1/2 teaspoons of chili powder, 1/12 teaspoons of brown sugar, 1 teaspoon of garlic powder, 1/2 teaspoon of ground cumin, 1/2 teaspoon of white pepper and 1 teaspoon of salt.
  • Now, rub chicken thighs using chili mixture.
  • When oven is preheated, carefully place chicken thighs, skin down, in hot cast iron skillet. Bake for 20 minutes. Flip to the other side and bake another 20 minutes.
  • Remove chicken thighs from the skillet. Pour all of the chicken juice into a bowl, except 1 tablespoon, and set aside, you are going to add it to the sauce later. Add chopped onion, cook on medium heat until golden color, about 5-7 minutes.
  • Stir in 2/3 cup of ketchup, 1/3 cup of water, 3 tablespoons molasses, 1 tablespoon of Worcestershire sauce and 1 tablespoon of Dijon mustard. Stirring continuously cook until sauce thickens, about 3-5 minutes.
  • Whisk in chicken juice, season with more salt and pepper in needed. Return chicken thighs back to skillet and coat with BBQ sauce. Garnish with chopped chives. Enjoy!