Baked BBQ Chicken

BBQ Chicken thighs

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!

Advertisements

16 responses to “Baked BBQ Chicken

  1. 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.

    Like

    • 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 🙂

      Like

  2. 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!)

    Like

This is where you get a chance to speak, be sweet now...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s