Barbecued Oven-Baked Chicken Thighs

Kittencalskitchen's Note:

This is easy and really good! This makes a great meal served with fries and coleslaw! If you are in a rush you can omit browning the chicken and increase the cooking time slightly, I find that the sauce will be thinner from the chicken juices if you do not brown the chicken first, browning also adds to the flavor of this dish --- if possible use only French's mustard for this, for some reason other brands of prepared mustard are just not as good. Adjust all ingredients to taste if you prefer a sweeter sauce add in more brown sugar.

• Total Time: 1 hrs
• Prep Time: 25 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 2 lbs fresh chicken thighs
• seasoning salt (can use white salt)
• fresh ground black pepper
• 3 -6 tablespoons oil (or as needed)
• 1 -2 tablespoon fresh minced garlic
• 1 onion (sliced or coarsley chopped)
• 1 small green bell pepper , seeded and finely chopped (optional)
• ¼-1⁄3; cup french's yellow mustard
• ¼ cup ketchup
• 1⁄3; cup cider vinegar
• 1 tablespoon liquid smoke
• 1⁄3; cup dark brown sugar
• 1 tablespoon chili powder (or to taste)
• 1 pinch cayenne pepper (optional or adjust to suit heat level)
• fresh ground black pepper (to taste)
• ¼ teaspoon seasoning salt (optional or to taste) or ¼ teaspoon white salt (optional or to taste)

Directions:

1. Grease a large casserole dish.
2. Sprinkle the onion slices and green pepper (if using) on the bottom of the baking dish.
3. Season the chicken with salt and pepper, then brown in oil on both sides.
4. Place into the casserole dish on top of the onion slices.
5. In a bowl whisk together the mustard, ketchup, cider vinegar, liquid smoke, brown sugar, chili powder, fresh garlic, cayenne (if using) and black pepper; mix well to combine, then season sauce with 1/4 teaspoon salt if desired.
6. Pour over the browned chicken thighs.
7. Using hands turn the chicken to coat well in the sauce.
8. Bake at 350 degrees F for about 40 minutes or until the chicken is completely cooked through and tender.

Reviews

[Kat's Meow]

Another great recipe - my husband loves this! I make at least every other week. I usually don't use the bell pepper and substitute red onion for the white - it adds a nice sweetness. The bbq sauce is excellent - you won't be disappointed!

[Liza at Food.com]

YUM! Extra chicken thighs in the freezer and needing a great sunday dinner-this was perfect! The flavor of the sauce is really zingy...just the right balance of sweet/tangy/saucy. Served along side roasted tomatoes with parm and homemade mac n cheese. We all loved it. Company worthy, but weeknight easy. Thanks Kitten!

[gkwillow]

Mmmm...what more can I say? I removed the skin from the chicken thighs before browning and it was still perfectly moist and YUM. I also basted once during baking. Great recipe, Kittencal!