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Ingredients
- SAUCE:
- 16 boneless, skinless chicken thighs
- 1/2 c. BBQ sauce
- 1/4 c. soy sauce
- 1/4 c. red wine vinegar
- 1/4 c. liquid honey or maple syrup
- 1 Tbsp. chili powder
- 1 Tbsp. Dijon mustard
- 1 Tbsp. grated ginger
- 2 tsp. minced garlic
- 1 tsp. ground cumin
- 1 Tbsp. cornstarch
Details
Servings 8
Preparation
Step 1
Preheat oven to 400F. Spray a 9x13 baking pan with cooking spray. Arrange chicken thighs in pan in a single layer.
Whisk together all sauce ingred. in a med. bowl. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, for about 40 min., or until the chicken is no longer pink in the center.
Remove chicken from pan and keep warm. Carefully pour sauce from pan into small pot. Bring to a boil over med. heat. Combine cornstarch with an equal amount of water and mix until smooth. Add to sauce. Cook until sauce is bubbly and has thickened, about 1 min. Serve hot chicken with extra sauce on top.
Serve with rice.
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