QUICK Baked Barbecue Chicken

This is so simple… you won’t believe it!

On this evening my husband had to work late so I knew it would be just me and my girls for dinner!

Hmmm… this meant none of the usual help he gives me while I’m making dinner…

I had to keep it simple and QUICK!

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The recipe may be simple but the possibilities for serving it are virtually endless….

You could serve the chicken with dipping sauces… then just add a veggie, a side salad and/or potatoes for a meal!

For a main dish salad you could serve the chicken on top of salad greens with crumbled blue cheese, onions, tomatoes, avocados, and a ranch or buttermilk dressing. You can pick and choose the toppings!

You could make a BBQ chicken quesadilla with similar toppings to the salad… crumbled blue cheese, onions, avocados or guacamole for dipping.

OR…

Put the chicken on a sandwich or wrap it in a tortilla… add toppings and ranch… another meal!

DINNER IS SERVED!

Really, you can enjoy it however you like… but it’s DELICIOUS any way you use it!

Here is what you need:

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These are ALL pantry items that most of us keep on hand!

I always have onions and garlic… but if you don’t like them or don’t have them you could just use a little onion and garlic powder instead to get the flavors in there!

Take out some chicken thighs from the fridge to take the chill off them a bit and pre-heat your oven.

In the meantime, mince up some onion and a garlic clove.

Then add ketchup, worcestershire, apple cider vinegar, brown sugar, minced onion and garlic, salt and pepper to a small bowl…

Add in a few or several or a bunch of dashes of hot sauce… depending on how spicy you like it! This is optional… if you don’t want any heat you can omit it all together but one dash will give you some added flavor without much heat at all.

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Stir the mixture together until it is well combined!!

Set aside about 1/4 cup of the sauce to use for a final basting after the chicken is cooked through… you don’t want this infected by the raw chicken so be sure to put it in a SEPARATE ramekin!

If you want EXTRA barbecue sauce for dipping, make a DOUBLE batch of the sauce… warm ONE of the batches over low heat on the stovetop and pour it into ramekins for dipping.

Season the chicken thighs with salt and pepper…

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Then place them on a foil-lined, rimmed baking sheet and brush each of them on BOTH sides with about half of the sauce…

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Bake the chicken thighs in the oven for about 25 minutes at 400°F, taking them out and basting them with your remaining sauce about halfway through…

This will help keep them moist and impart even more of the sauce’s flavor into the chicken!!

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When they’re done cooking, remove the chicken from the baking sheet to a cutting board to rest before serving/slicing them.

Brush them with the sauce you reserved before baking them, tent them with foil, and wait 5-10 minutes before digging in!

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I sliced some of them into strips and left a few whole.

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I think leftover chicken re-heats better the next day when it’s left whole instead of sliced, but you may not have any leftovers so it may not be necessary!

I gave my girls some slices for easy dipping and I left mine whole and enjoyed them with a side salad…

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YUM!

This really goes well dipped in some ranch dressing… or you could make a DOUBLE batch of the barbecue sauce and set one batch aside for dipping!

AND… the sauce can be made ahead if you want to save even MORE time… This recipe just keeps getting better and better, doesn’t it?

THE COST…  Just $1.20 per person… which leaves you some room for making a side dish if you like! 🙂

Click for your handy dandy RECIPE and SHOPPING LIST!

Happy Economical Eating!

Love, Jenna

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