BBQ chicken night needs no grill. Thighs roast on a sheet pan with corn and red onion; a quick pantry glaze goes on at the end so sugar does not burn.
The oven does the work while you set the table, and a broiler finish gives caramelized edges.
Ingredients
- 1½ lb boneless chicken thighs; corn; red onion
- Olive oil; salt; pepper; smoked paprika; garlic powder
- ½ cup BBQ sauce; honey; cider vinegar
- Green onions; extra BBQ sauce; ranch optional
Method
- Heat oven to 425°F and line a rimmed sheet pan.
- Toss chicken, corn, and onion with oil and seasonings; spread out.
- Roast 18 minutes. Brush chicken with glaze and toss vegetables.
- Roast 8–10 minutes more to 165°F. Broil briefly if desired.
- Rest chicken 3 minutes and scatter green onions.
Cook’s note
Boneless thighs stay juicy. Bone-in thighs need 5–8 extra minutes; confirm 165°F.
What to serve
Coleslaw, baked beans, dinner rolls, or cornbread.
Make-ahead
Season chicken and cut vegetables a day ahead. Glaze before the second roast; leftovers keep 3–4 days.
Troubleshooting
Glaze only at the end. Avoid crowding so chicken browns. Toss dry corn with oil or use kernels in pan juices.