Guyanese Oven BBQ Chicken Thighs

Baked BBQ chicken thighs with sticky, caramelized sauce in a baking dish

Guyanese Oven BBQ Chicken Thighs

Guyanese oven BBQ chicken thighs, seasoned with green seasoning and all-purpose seasoning, then baked in BBQ sauce until sticky and tender. Add pineapple for a sweet, tropical twist, or keep it classic.

Course Main Course

Cuisine Caribbean, Guyanese

Keyword baked bbq chicken thighs, bbq chicken thighs, Guyanese bbq chicken, how to make Pineapple BBQ Chicken, oven bbq chicken

Prep Time 10

Cook Time 40

Marinate Time 30

Total Time 1 20

Servings Servings

Calories 402kcal

Author Althea Brown

Equipment

Quarter Sheet Pan
Baking Dish

Ingredients

6 Chicken thighs (bone-in, skin-on, about 3 lbs)
3 tablespoons Guyanese green seasoning (see notes)
2 tablespoons all-purpose seasoning
Salt (to taste)
1 tablespoon oil (neutral tasting like avocado, light tasting olive oil)
½ cup BBQ sauce (store-bought or homemade, divided)
1 cup pineapple chunks (fresh or canned, optional)
1 scallion (green part, thinly sliced, for garnish, optional)

Instructions

Season the chicken with the green seasoning, all-purpose seasoning, salt and oil. Cover and marinate for at least 30 minutes, or overnight in the fridge.
If marinated overnight, take the chicken out of the fridge 30 minutes before baking. Preheat the oven to 400°F.
Add ¼ cup of the BBQ sauce and the pineapple, if using, to the marinated chicken and toss to coat. Arrange the thighs skin-side up on a quarter sheet pan or in a baking dish, with the pineapple around them.
Place the pan on the middle rack of the oven and bake uncovered at 400°F for 30 minutes.
Baste the chicken with the pan juices, then brush with the remaining ¼ cup of BBQ sauce. Bake 10 minutes more, until the sauce is caramelized, the skin pulls back from the bone and the juices run clear (at least 165°F).
Let rest for a few minutes before serving.

Notes

Classic BBQ chicken: skip the pineapple.
Fall-off-the-bone: bake 10 to 15 minutes longer, uncovered. Flip the chicken for those minutes if you like the underside browned.
Other cuts: drumsticks, leg quarters or mixed chicken pieces work too. Leg quarters need about 45 minutes before the second coat of sauce; I take them out at about 185°F.
Homemade BBQ sauce: see the recipe in the post above.
Make your own all-purpose seasoning: mix 1 tablespoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon dried oregano, 2 teaspoons coarse kosher salt and ¼ teaspoon black pepper. Use it in place of the 2 tablespoons of all-purpose seasoning, and skip the extra pinch of salt, since this blend already includes it. It’s the same blend I use on my Caribbean roast chicken.
Salt: my all-purpose seasoning contains salt, so I only add a pinch. Adjust to your seasoning.

Nutrition