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Main dishes

Sweet and Tangy Barbecued Chicken

Sweet and Tangy Barbecued Chicken recipe
Recipe and Photo by: Better Homes and Gardens
Out of charcoal? Then try this: Chicken thighs and drumsticks smothered in a homemade BBQ sauce and baked in the oven. All the flavor, easier cleanup.
time
prep:
30 min
total:
1 hr 20 min
servings
total:
6 servings

What You Need

1
medium  onion, chopped (1/2 cup)
1
clove  garlic, minced
1
 tablespoon cooking oil
1
 8-ounce can tomato sauce
1/2
cup  packed brown sugar
1/2
cup  cider vinegar
2
tablespoons  Dijon-style mustard
1
 teaspoon dried thyme, crushed
1/2
 teaspoon pepper
6
 chicken legs (thigh-drumstick piece) (about 3-1/2 pounds total)

Make It

1. For sauce, in a 1-1/2-quart saucepan cook onion and garlic in hot oil until tender. Stir in tomato sauce, brown sugar, vinegar, Dijon-style mustard, thyme, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.

2. Skin chicken, if desired. Arrange chicken in a 15x10x1-inch baking pan. Pour half of the sauce over chicken.

3. Bake, uncovered, in a 375 degree F oven for 50 to 60 minutes or until chicken is tender and cooked through, basting occasionally with additional sauce. Serve chicken with any remaining sauce. Makes 6 servings.

Kraft Kitchens Tips

Make Ahead
Prepare sauce. Transfer to glass or plastic bowl; cover and refrigerate up to 24 hours. Continue as directed.
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