Ingredients:

  • 2 lbs bone in, skin on chicken thighs
  • 1 tbsp avocado oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp chili powder
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup low sugar BBQ sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp liquid smoke

Instructions:

  1. Prep the poultry. Pat the 2 lbs chicken thighs completely dry with paper towels. Note: Moisture is the enemy of crispiness; any water left on the skin will create steam.
  2. Apply the binder. Coat the pieces evenly with 1 tbsp avocado oil.
  3. Mix the rub. Combine the smoked paprika, garlic powder, onion powder, chili powder, sea salt, and black pepper in a small bowl.
  4. Season thoroughly. Sprinkle the dry rub over both sides of the meat, pressing it gently into the skin.
  5. Preheat and position. Set your oven to 400 degrees and place the meat on a rack lined tray, skin side up.
  6. Initial roast. Bake for 25 minutes until the skin looks tight and the fat is visibly sizzling.
  7. Whisk the glaze. Mix the BBQ sauce, apple cider vinegar, Dijon mustard, and liquid smoke until velvety.
  8. First glaze. Brush a thin layer of sauce onto each piece. Note: Applying sauce too early will cause the sugars to burn before the meat is cooked.
  9. Final blast. Roast for another 10 minutes until the sauce is bubbly and dark amber.
  10. Rest period. Let the tray sit for 5 minutes before serving to allow the juices to redistribute.