Crispy, barbequed chicken is one of my favorite things. Here in Iowa however, I don’t relish grilling chicken outdoors while freezing in negative windchills. I knew there had to be a good alternative, and here it is. The chicken is baked and crispy before you add the barbeque sauce to make it extra delicious. You won’t believe how the sauce clings to the chicken without being charred. Use bottled barbeque sauce to make this recipe even easier, or make your own like I like to do. This will make 8 pieces of chicken and will also work for 20 wings. The chicken is great served hot, and just as good served right from the refrigerator – if you are lucky enough to have any leftovers!
8 bone-in, skin-on, chicken thighs*
1-1/2 cup prepared barbeque sauce – I like to add dried, minced, onion bits to any prepared barbeque sauce.
¼ cup canola oil
¼ cup of melted butter or margarine
1-teaspoon black pepper
2-teaspoons chili powder
Preheat the oven to 375˚. Place melted butter and oil in a 9 x 13 baking pan. Rinse and pat dry the chicken. Sprinkle the chicken with the spices. Place the chicken skin-side down in the prepared baking pan. Bake uncovered for 25 minutes. Increase the oven heat to 400˚. Turn the chicken so the pieces are skin-side up. Bake an additional 20 minutes. Pour the barbeque sauce over the chicken pieces making sure you coat them evenly and completely. 
Some of the sauce will work its way to the underside of your chicken. Return the chicken to the oven and bake for 10 minutes. Shut the oven off but keep the chicken in the oven 10 more minutes before serving.
*I like chicken thighs for this recipe, but any 8 pieces of chicken will work. I have made this with chicken wings and made 20 wings from the same recipe.
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