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!