Baked Barbecue Chicken Thighs
Servings 4
Equipment
- Small Saucepan
- Baking Sheet or Large Baking Dish
Ingredients
- 1 tbsp olive oil
- 3 tbsp yellow onion diced
- 1 clove of garlic minced
- 10 tbsp ketchup
- 5 tbsp brown sugar
- 4 tbsp water
- 4 tbsp apple cider vinegar
- 3 tbsp Worcestershire sauce
- 2 tsp dried mustard
- 1 tsp chili powder
- Sea salt and freshly cracked black pepper to taste
- 6 boneless skinless chicken thighs, trimmed of excess fat
Instructions
- Make the sauce by heating the olive oil in a small saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 5 minutes.
- Add the garlic and stir frequently for 60 seconds.
- Add the ketchup, brown sugar, water, apple cider vinegar, Worcestershire sauce, dried mustard, chili powder, sea salt, and freshly cracked black pepper to taste. Bring to a simmer and cook, stirring occasionally, for 10-15 minutes.
- Remove from heat and let cool. Remove ¼ cup of sauce and reserve for serving.
- Trim the chicken of all fat, then add it to a gallon-size Ziploc bag.
- Once the sauce has cooled completely, add it to the chicken and let it marinate in the refrigerator for 6-24 hours.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or coat a large baking dish with olive oil cooking spray.
- Place the chicken on the baking sheet in a single layer.
- Bake in the oven for 15 minutes.
- Flip the chicken pieces over, then reduce the heat to 325 degrees and cook for an additional 20-25 minutes, or until cooked through.
- Remove and serve with the reserved barbecue sauce (warmed up). Enjoy!