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When I’m craving juicy chicken thighs in BBQ sauce – but don’t have time to get the grill going, or want to fuss with the air fryer, I grab a heavy pan and some BBQ sauce and whip up this super simple Pan Fried BBQ Chicken Thigh recipe. I designed this dish to be used with any kind of BBQ sauce for the best easy chicken thighs coated in a tangy, smoky BBQ sauce for a perfect crunchy bark – right from the pan!
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I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Pan Cooked BBQ Chicken Thighs
BBQ sauce might be synonymous with the grill – but you can use the sweet and smoky flavor on chicken thighs cooked to perfect tender juicy right on the stovetop in a pan, too.
Similar to our Baked BBQ Chicken Drumsticks recipe, I designed this recipe to be really simple.
Want the ultimate crispy, crunchy crust? Be sure to follow our keto fried chicken thighs for super crunchy chicken thighs.
How to Make One Pan BBQ Chicken Thighs
First, to make this recipe, we will need the following ingredients:
- 2 tbsp Extra Virgin Olive Oil – Helps spices stick, promotes browning, adds richness.
- Salt and Pepper, to taste – Essential flavor enhancers; salt draws out moisture, pepper adds subtle heat.
- 1 tsp Cumin – Adds warm, earthy depth that complements BBQ flavors.
- 1 tsp Smoked Paprika – Brings smoky flavor and color without a grill.
- 4–6 Chicken Thighs (boneless/skinless or bone-in/skin-on) – Juicy, flavorful cut; choose based on texture and cook time preferences.
- 1/2 cup Chicken Stock – Keeps chicken moist, adds flavor, and deglazes the pan.
- 1/2 cup BBQ Sauce (your choice) – The sweet, tangy, smoky finisher that defines the dish.
Gather Ingredients
Bring chicken to room temperature, gather ingredients.
Season
In a large bowl, add chicken thighs and sprinkle chicken with cumin, paprika, salt, and pepper. Toss to coat evenly and let sit at least 30 minutes, up to overnight.
Cook Chicken Thighs
In a large, heavy pan, add olive oil and heat until shimmery. Add chicken to pan and let crisp on each side, about 6 minutes per side.
Add Sauce
Add chicken stock to pan and let reduce until chicken has reached internal temperature of 150 degrees.
Enjoy!
Serve immediately with salad, rice, vegetables, or in a sandwich or a wrap – or save for a delicious easy-to-heat lunch!
Tips To Perfect Easy One Pan BBQ Chicken Thighs:
Choose the Right Cut: Opt for bone-in, skin-on chicken thighs for the best flavor and juiciness.
Season Well: Before cooking, season the chicken thighs generously with salt, pepper, and any other desired seasonings to enhance the flavor.
Room Temperature: Let the chicken thighs sit at room temperature for about 15-20 minutes before cooking to ensure even cooking.
Preheat the Pan: Use a heavy-bottomed skillet or cast-iron pan and preheat it over medium-high heat to ensure a good sear on the chicken.
Skin Side Down First: Place the chicken thighs skin side down first. This will help render the fat and create a crispy skin.
Don’t Overcrowd the Pan: Avoid overcrowding the pan to ensure each chicken thigh cooks evenly and gets a nice sear.
Let It Sear: Resist the urge to move the chicken around. Let it sear undisturbed for about 5-7 minutes until the skin is golden and crispy.
Lower the Heat if Needed: If the skin is browning too quickly, lower the heat to prevent burning.
Finish Cooking on Lower Heat: Once the skin is crispy, flip the chicken thighs and continue cooking on lower heat until they are cooked through (internal temperature should reach 165°F/74°C).
Add BBQ Sauce at the End: Add your BBQ sauce during the last few minutes of cooking to prevent it from burning.
Brush It On: Use a brush to evenly coat the chicken thighs with BBQ sauce.
Let It Caramelize: Allow the sauce to caramelize on the chicken for a minute or two, but be vigilant to prevent burning.
Let It Rest: Once cooked, let the chicken thighs rest for a few minutes before serving to allow the juices to redistribute.
Serve with Extra Sauce: Serve with extra BBQ sauce on the side for those who like it saucier.
Adjust for Thickness: Adjust cooking time based on the thickness of the chicken thighs.
Keep an Eye on the Temperature: Use a meat thermometer to ensure proper doneness without overcooking.
Clean Pan for Multiple Batches: If cooking in batches, wipe the pan clean between batches to prevent burnt bits from sticking to the chicken.
What to Serve With BBQ Pan Fried Chicken Thighs
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Easy One Pan BBQ Chicken Thighs
Equipment
Ingredients
- 2 tbsp extra virgin olive oil
- salt and pepper, to taste
- 1 tsp cumin
- 1 tsp smoked paprika
- 4-6 chicken thighs – boneless and skinless or with bones/skin
- ½ cup chicken stock
- ½ cup BBQ sauce, whichever flavor you prefer
Instructions
- In a large, heavy pan, add olive oil and heat until shimmery.
- While oil is heating, sprinkle chicken with cumin, paprika, salt, and pepper.
- Add chicken to pan and let crisp on each side, about 6 minutes per side.
- Flip 2-3 times until chicken has reached internal temperature of 150 degrees internal temperature and is lovely golden brown on the outside.
- Add chicken stock to pan and let reduce until chicken has reached internal temperature of 150 degrees.
- Stir in bbq sauce and toss chicken in sauce, let cook down until chicken has reached 165 degrees internally when thermometer is inserted into the thickest part of meat (careful – don't hit the bone or the pan!)
- Serve immediately with salad, rice, vegetables, or in a sandwich or a wrap – or save for a delicious easy-to-heat lunch!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum
Your recipe is excellent with so many great flavors! I will be cooking this again and sharing the recipe with others!
Wow, This sound delicious. Such a mouth watering recipe. I will keep it in my mind and make it in our next BBQ party. Thanks for the sharing this yummy recipe.