I you’re used to just opening a jar of BBQ sauce and slathering it on chicken pieces, then I urge you to try this. It’s only a little bit more effort, but sooooooo much tastier. Jenny Keller Ford put me on to this recipe which comes from The Pioneer Woman. This version I’ve made is a very slight variation on the original.
WHAT YOU NEED:
– 8 to 10 chicken thighs
– 1 cup barbecue sauce
– 1/2 cup tomato ketchup
– 8 tablespoons apricot jam
– 1 teaspoon hot pepper sauce
– 1 garlic clove, crushed or minced.
– A little olive oil
WHAT YOU DO:
1. Brush a little olive oil over a baking tray, and place the chicken thighs on top, skin side down.
2. Bake in a 200C/400F oven for 25 minutes.
3. While the chicken is cooking, put the rest of the ingredients in a pan and heat for about 5 minutes until the jam is dissolved, and it is all hot and bubbling gently.
4. Take the tray of chicken out of the oven, if a lot of fat and water has come out of the chicken, you may want to drain the majority of it off, just leave a little in the bottom so that it doesn’t stick. Brush the chicken thighs with the sauce. Turn them over so that the skin side is now on top, and brush the tops with more sauce.
5. Place back in the oven for 7 minutes. Remove, brush more sauce on top, cook for another 7 minutes. Remove, brush more sauce on top, cook for another 7 minutes. So that’s 3 lots of 7 minutes on top of the original 25 minutes. You can be generous with the sauce brushing on each occasion, there’s plenty of sauce there.
Add a baked potato, corn on the cob, a salad, and you’ve got yourself a feast!
yum. I bet the apricot preserves are great. The peach that I used was fantastic and not much different from the apricots. Very good and easy recipe and I’m sure one could use chicken breasts instead. Just adjust the time and you may need to use a bit more oil to coat the pan as the white meat doesn’t put off as much fat and juices as the dark. I’m glad you enjoyed.
Yes, the only reason I used apricot rather than peach was that I was buying the ingredients from memory and remembered it as apricot! I’m sure in the end it makes very little difference. The other thing I did different was to cut down on the BBQ sauce and add some tomato ketchup, but I think her original recipe looked like more of a red BBQ sauce than the one I had, so the end result was again probably similar. I tend to prefer thighs to breasts myself, although I know a lot of people prefer breasts, so like you say, a bit of adjustment and that would work fine! Thanks for sharing the recipe on facebook 🙂
what have I told you about meat and fruit? … no, no, no!
Once the jam’s all dissolved and mixed in you’d never know!
I’ve been craving barbecue chicken for a while now. Maybe I’ll have to give this ago. Thanks for the recipe. 🙂
Yes, do! I must admit to being no more adventurous than the sauce straight out of the jar in the past, but no more!
Just in time for tonight’s chicken. Thanks, Vanessa. I’ve already made the sauce. 😀 🙂
Hurrah! Hope you enjoy it 🙂
Last night was family dinner at my house (every Thursday). I haven’t had a roast in ages and had a craving but my daughter doesn’t eat red meat. I don’t make it a practice to make two dinners but I did last night. I had purchased the chicken earlier and saw your recipe. Yay. She loved the chicken and the rest of us gorged on crock pot roast beef.
Everyone’s a winner! 🙂
❤ ❤ ❤
One of the menu items that surprised me most in England was the BBQ! I never knew it had crossed the Atlantic. I’ll swear, though, that pulled pork sandwiches were on every menu. 🙂 This looks like an easy and yummy recipe for the chicken!
(I’m afraid I must disagree with Neil, though. 😉 Fruit and meat can be a delicious combo!)
Yep, we like our BBQ and our pulled pork!
I did this same recipe with chicken wings a couple of nights ago, with a little shorter cooking time and it was yummy too! Surprising how much nicer it is that just the bottled barbeque sauce on its own.
Neil always objects to fruit and meat together, but he’d eat this quite happily! 🙂
Fruit and meat?,, what? Did you see any fruit on your haggis?, maybe a slice of pineapple, a dab of apple sauce? No. Case closed!
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Haggis? I would have run out of the restaurant if that showed up on my plate! I may have Scots ancestors, but I’ll bet they left to get away from that stuff! 😀
Get away from the haggis? … is that even possible?