Tangy Chicken Thighs

By Addie

“All Grandma had to do to please the whole family was add an easy, zesty sauce to chicken thighs.”

Ingredients

• 4 bone-in chicken thighs (1 1/2–2 pounds)
• 2 tablespoons vegetable oil
• 2 tablespoons finely chopped onion
• 2/3 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon firmly packed brown sugar
• 1 tablespoon cider vinegar

Preparation

Step 1

Remove the skin from the chicken, if desired. Rinse and pat dry with paper towels.


Heat the oil in a large skillet over medium-high heat. Cook the chicken in the oil, turning occasionally, until lightly browned, about 10 minutes. Transfer the chicken to a plate. Set aside.


Add the onion to the skillet and cook, stirring occasionally, until tender but not brown, 30–60 seconds.


Remove the skillet from heat. Return the chicken to the skillet. Combine the ketchup, 1/3 cup water, the Worcestershire sauce, brown sugar and vinegar in a large measuring cup. Slowly pour the ketchup mixture over the chicken in the skillet.


Turn the chicken to coat with the sauce. Cover and simmer over medium-low heat until cooked through and juices run clear when pierced with a knife, 35–40 minutes. Transfer the chicken to a platter. Pour the remaining sauce over the chicken.