SPICY OVEN BARBECUED CHICKEN
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1 1/3 cups (325 mL) firmly packed brown sugar
1 can (14 oz / 398 mL) tomato sauce
1 cup (250 mL) cider vinegar
1 large onion, finely chopped
2 cloves garlic, crushed
1/3 cup (75 mL) Dijon mustard
1 tbsp (15 mL) thyme, crumbled
1 tsp (5 mL) salt
1/2 tsp (2 mL) cayenne pepper
12 - 14 chicken thighs, skinned

Combine all ingredients except chicken in a medium saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. Sauce may be prepared and refrigerated for up to 2 days. Arrange chicken in a single layer in a large nonreactive baking dish. Do not overcrowd pan. Pour sauce over chicken. Bake, basting occasionally, at 375ºF (190ºC) for 1 1/4 hours. Serves 8 - 10.

Cook's Note: If desired, 8 - 10 bone-in skinless chicken breasts may be substituted for thighs.
 
Last updated on January 23, 2018