Tuesday, April 6, 2010
Chicken Thighs with Apple Spiked Barbecue Sauce (from Robin Rescues Dinner)
PREP TIME: 10 to 15 minutes· COOK TIME: 35 to 40 minutes
2 pounds boneless skinless chicken thighs
Salt and freshly ground black pepper
1 cup ketchup
1/4 cup apple juice mixed with 1/2 teaspoon vanilla extract
3 tablespoons light brown sugar
2 tablespoons red wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons reduced-sodium soy sauce
1 teaspoon garlic powder
1/2 teaspoon dry mustard powder
Adding apple juice to barbecue sauce is awesome. It adds a subtle sweetness and another layer of flavor.
Here I add it to my ketchup-based barbecue sauce that's also spruced up with brown sugar, vinegar,
Worcestershire sauce, soy sauce, garlic, and mustard powder. Instead of using chicken thighs, you can
make this dish with skinless chicken breasts, which cook for just 25 to 35 minutes (25 minutes for boneless, 35 minutes for bone-in). I like to serve this chicken with a prepackaged rice pilaf mix (quick-cooking, of course!) or with the Fries below.
1. Preheat the oven to 400°F. Coat a shallow roasting pan with cooking spray.
2. Arrange the chicken thighs in the prepared pan and season with salt and pepper.
3. In a medium bowl, whisk together the ketchup, apple juice with vanilla, brown sugar, vinegar, Worcestershire sauce, soy sauce, garlic powder, and mustard powder. Brush the mixture all over the
chicken thighs. Roast for 30 minutes, until the chicken is cooked through and no longer pink on the inside.
Quick Side Dish: Parmesan Fries
Peel and cut 2 large baking potatoes into 1/2-inch-thick strips and transfer to a large baking
sheet that's been coated with cooking spray. Spread out in a single layer. Spray the potatoes
with cooking spray, season with salt and pepper, and then sprinkle with Parmesan cheese. Bake
at 400°F for 20 to 25 minutes, until tender and golden brown.