Community Pick
Barbecued Oven-Baked Chicken Thighs
"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."
photo by seal angel
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 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)
- 1⁄4 - 1⁄3 cup french's yellow mustard
- 1⁄4 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)
- 1⁄4 teaspoon seasoning salt (optional or to taste) or 1/4 teaspoon white salt (optional or to taste)
directions
- Grease a large casserole dish.
- Sprinkle the onion slices and green pepper (if using) on the bottom of the baking dish.
- Season the chicken with salt and pepper, then brown in oil on both sides.
- Place into the casserole dish on top of the onion slices.
- 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.
- Pour over the browned chicken thighs.
- Using hands turn the chicken to coat well in the sauce.
- Bake at 350 degrees F for about 40 minutes or until the chicken is completely cooked through and tender.
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Reviews
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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! -
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! -
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! -
Who didnt know this would be your recipe!!! Thank you AGAIN for sharing such a lovely dish!!!! -
we LOVE this chicken. we have made it 3 times now [and i am making it again tonight for company!].. i have to say, though, that it is much much better with bone-in skin-on thighs. we did try it once with the boneless skinless, and we were not nearly as impressed with the results!! so good. love your recipes kittencal!
see 29 more reviews
Tweaks
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We loved the chicken and the sauce was fantastic!!I did fry onions lightly,and used green tobasco,few drops and few drops chipolte chili,instead of chili powder.Used boneless skinless thighs,so cooked in a little less time.Will make again,thanks.
