I don't own a barbecue. Isn't that weird? In a place where people barbecue almost year round, we don't have one? The truth is we just haven't gotten around to it because there always seems to be something more important that we need (like patio furniture would be nice, for one thing). Anyhow this recipe is chicken baked in a BBQ like sauce. You can use thighs or breasts, even though the original calls for thighs. I just use what I have on hand.
Basically you just plunk the chicken in a dish, smother it with sauce, and voila! Bake!
The leftovers are amazing and good shredded and put into wraps, sandwiches, or over salads.
Adapted From Crazy Plates
3 lbs boneless, skinless, chicken thighs
3/4 cup ketchup
1/2 cup salsa (the spicier the salsa, the more flavor the sauce will have)
1/4 cup honey
1 Tbsp dijon mustard
1 tsp chili powder
1/2 tsp ground cumin
1 tbsp cornstarch
Trim any fatty bits off of the chicken and layer it in a shallow 9x13 inch pan. Set aside
Mix the ketchup, salsa, honey, dijon, chili powder, and cumin together in a bowl. Pour over the chicken. Move the chicken around to coat it evenly. Bake, uncovered, at 400 F for about 45 minutes. (when I used breasts, I only baked it for 30 minutes) Skim as much fat off the sauce as you can, then pour it into a saucepan. In a small bowl mix the 1 Tbsp corn starch with 1 tbsp of water, then pour into the sauce, whisking until smooth. Bring the sauce to a boil and continue to cook while it thickens, stirring. Pour the sauce of the chicken or serve on the side as a dipping sauce.
** for the chicken in the picture, the sauce was plenty thick enough already and I skipped the cornstarch step.
Serves 4-6
