 |
Prep Time: 8 Minutes Cook Time: 40 Minutes |
Ready In: 48 Minutes Servings: 8 |
|
The original recipe was in Eat, Shrink and Be Merry by Janet and Greta Podleski. I have tweaked it a tiny bit for my family's tastes. We all loved this. It is a bit of a nuisance to have to pour off the sauce at the end there, but it is SO worth it! I love this served over white rice. Ingredients:
16 boneless skinless chicken thighs |
1/2 cup barbecue sauce (hickory flavoured is nice) |
1/4 cup soy sauce |
1/4 cup red wine vinegar |
1/4 cup liquid honey |
1 tablespoon chili powder |
1 tablespoon dijon mustard |
2 teaspoons minced garlic |
1 teaspoon ground cumin |
1 tablespoon cornstarch |
1 tablespoon water |
Directions:
1. Preheat oven to 400°F Spray a 9x13 baking pan with cooking spray. Arrange chicken thighs in pan in single layer.
2. Whisk together sauce ingredients (barbecue sauce through cumin) in a medium bowl. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, for about 40 minutes, or until chicken is no longer pink in the center.
3. Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium high heat. Combine cornstarch with water and mix until smooth. Add to sauce. Cook until sauce is bubbly and thickened, about 1 minutes. Serve hot chicken with extra sauce on top.
|
|