Baked BBQ Chicken Thighs with Corn on the Cob and Coleslaw

Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil.

Pat the 8 chicken thighs dry with paper towels and place them on the prepared baking sheet.

In a small bowl, mix 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Rub the spice mixture evenly over the chicken thighs, on both sides.

Drizzle 1 tablespoon vegetable oil over the chicken thighs.

Bake the chicken in the preheated oven for 20 minutes.

While the chicken bakes, husk the 4 ears of corn and remove any silk strands. Fill a large pot with water and bring to a boil.

In a large bowl, combine 4 cups coleslaw mix, 1/3 cup mayonnaise, 1 tablespoon apple cider vinegar, and 1 teaspoon sugar. Mix well and refrigerate until ready to serve.

Add the corn to the boiling water and cook for 5-7 minutes, until tender.

After the chicken has baked for 20 minutes, remove from the oven and brush each thigh with BBQ sauce, using about 1/2 cup total.

Return the chicken to the oven and bake for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the BBQ sauce is slightly caramelized.

Drain the corn and place on a serving plate. Top each ear with 1 tablespoon of butter.

Remove chicken from the oven and brush with the remaining 1/2 cup BBQ sauce.

Serve the chicken thighs with the corn on the cob and coleslaw on the side.