Mouthwatering BBQ Chicken…From The Oven!

This is an awesome chicken to make for large groups. You can follow the oven baking directions, and then when it’s done, drop it into a roaster or slow cooker to keep warm. The longer it sits on low, the more tender the chicken gets. There’s nothing wrong with a super tender chicken, except it can get a little messy. Make sure you set out extra napkins! Check out what they are saying about this recipe over at The Pioneer Woman:

“Made this twice using my homemade BBQ sauce, second time I lined the pan with heavy duty foil-what a timesaver! I highly recommend it.”

You can definitely save on the elbow-grease by lining your baking sheets with aluminum foil first. It’s not going to affect the flavor or cooking at all.

 

Ingredients

3 cups Sweet Baby Ray’s BBQ Sauce

1/2 cup Smucker’s Peach Preserves

1 clove Garlic

Frank’s Red Hot Sauce, Optional

12 whole Chicken Thighs, Bone-in, Skin-on

Olive Oil For Brushing

 

 

Instructions

Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.

PREHEAT OVEN TO 400 DEGREES.

Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.

Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.

Delicious!

 

 

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Quick Tip: You can also do this with chicken breast.
Thanks again to The Pioneer Woman juicy and tender chicken recipe.