Oven-Baked Barbecue Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Make this up to two days ahead, and reheat in the oven or microwave. Use the leftovers in tacos or wraps with Cheddar cheese and bacon. Ingredients:
3 cups spicy tomato juice |
1/2 cup cider vinegar |
3 tablespoons vegetable oil |
2 to 3 garlic cloves, minced |
1 bay leaf |
2 teaspoons salt |
1 teaspoon sugar |
1/2 teaspoon pepper |
1/4 teaspoon ground red pepper (optional) |
4 1/2 teaspoons worcestershire sauce |
2 cups all-purpose flour |
10 chicken thighs, skin removed |
10 chicken legs, skin removed |
Directions:
1. Stir together first 10 ingredients in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 10 minutes.
2. Place flour in a shallow dish; dredge chicken pieces on both sides. Arrange thighs, bone-side up, and legs in a roasting pan. Pour tomato juice mixture evenly over chicken.
3. Bake at 350° for 1 1/2 to 2 hours, basting occasionally.
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