Empty My Fridge
The BBQ Chicken I Make When I Don't Feel Like Grilling
Ingredients
- Chicken thigh · boneless skinless3 lb
- Salt4 tsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Black pepper1 ½ tsp
- Butter3 tbsp
- Onion · chopped½ cups
- Ketchup1 ¼ cups
- Apple cider vinegar½ cups
- Brown sugar½
- Honey¼ cups
- Worcestershire sauce2 tbsp
- Smoked paprika2 ½ tsp
- Cayenne pepper0.13 tsp
Instructions
- Preheat the oven to 425°F with the rack in the middle. Pat the chicken dry with paper towels.
- Lay the chicken on a foil-lined baking sheet. Mix the salt, onion powder, garlic powder and black pepper, then rub it evenly over both sides of the chicken.
- Bake for 30 minutes, draining excess liquid from the pan and flipping the chicken at the halfway point, then continue baking for the remaining time.
- Meanwhile, melt the butter in a saucepan over medium heat, add the onion and saute for 5 to 7 minutes until soft and slightly browned.
- Add the remaining sauce ingredients to the saucepan and bring to a simmer, stirring often. Taste and season with salt and pepper as needed.
- Take the sauce off the heat and blend until smooth with an immersion blender, or in a blender filled no more than one-third full. Set aside.
- Remove the chicken from the oven and set the broiler to high with the rack in the second-highest position.
- Brush the chicken on both sides with the sauce, then broil 2 to 3 minutes per side until caramelized but not burnt. Serve with the remaining sauce if desired.
Summarized from Sip and Feast's video. Watch it for the details.
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