Cherry Jalapeno Barbeque Sauce Roasted Chicken Thighs Recipe 445

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ROASTED CHICKEN LEGS WITH JALAPEñO AND TOMATO



Roasted Chicken Legs with Jalapeño and Tomato image

Categories     Chicken     Tomato     Roast     Quick & Easy     Low/No Sugar     Jalapeño     Gourmet

Yield Serves 2

Number Of Ingredients 8

1 tablespoon olive oil
2 teaspoons fresh lime juice
2 whole chicken legs (about 1 pound total)
2 small plum tomatoes, cut into 1/2-inch slices
2 jalapeño chilies, seeded, if desired, and cut into 1/4-inch slices (wear rubber gloves)
1 small onion, cut into 1/4-inch slices
1 garlic clove, sliced thin
1/2 cup low-salt chicken broth

Steps:

  • Preheat oven to 450°F.
  • In a bowl stir together oil and lime juice. Add chicken legs and toss to coat. Arrange chicken legs, skin sides up, in a roasting pan and season with salt and pepper.
  • To oil mixture remaining in bowl add tomatoes, chilies, onion, garlic, and salt to taste and toss well. Spread vegetable mixture around chicken legs in one layer and roast in upper third of oven 30 minutes, or until chicken is cooked through.
  • Transfer chicken to a platter and keep warm, covered with foil. To vegetables in pan add broth and boil over moderately high heat, scraping up browned bits, until sauce thickens slightly, 2 to 3 minutes. Serve chicken with sauce and vegetables.

BBQ CHICKEN THIGHS IN THE OVEN



BBQ Chicken Thighs in the Oven image

These sticky, sweet BBQ chicken thighs in the oven are easy to make, especially when it's too cold outside to fire up the grill.

Provided by tak

Categories     Baked Chicken Thighs

Time 2h40m

Yield 8

Number Of Ingredients 6

1 ½ cups brown sugar
½ cup barbeque sauce
½ cup ketchup
½ cup honey
¼ cup soy sauce
8 (5 ounce) boneless, skinless chicken thighs

Steps:

  • Whisk together brown sugar, barbecue sauce, ketchup, honey, and soy sauce in a large glass or ceramic bowl. Set aside 1/2 cup of the mixture and refrigerate for basting. Add chicken thighs to the remaining marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 6 hours.
  • When ready to cook, preheat the oven to 425 degrees F (220 degrees C).
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken in a glass baking dish.
  • Bake in the preheated oven, basting occasionally with the reserved 1/2 cup marinade, until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 454.1 calories, Carbohydrate 68.1 g, Cholesterol 86.5 mg, Fat 10 g, Fiber 0.2 g, Protein 24.5 g, SaturatedFat 2.8 g, Sodium 885.4 mg, Sugar 65.2 g

CHERRY-JALAPENO BARBEQUE SAUCE ROASTED CHICKEN THIGHS RECIPE - (4.4/5)



Cherry-Jalapeno Barbeque Sauce Roasted Chicken Thighs Recipe - (4.4/5) image

Provided by á-25087

Number Of Ingredients 18

Cherry-Jalapeno Barbeque Sauce:
2 jalapenos seeded and diced fine
1 cup cherries, pitted
2 tbsp olive oil
4 large garlic cloves, minced
1/4 tsp ancho chili powder
1 tsp onion powder
1/3 cup cherry preserves
2 tbs worcestershire
1 tbs dark molasses
2 tsp liquid smoke
1/3 cup chicken stock
1/4 cup fresh lemon juice
salt and pepper
Roasted Chicken Thighs:
4 bone-in, skin-on chicken thighs
Vegetable oil
Kosher salt and freshly cracked pepper

Steps:

  • *Cherry-Jalapeno Barbeque Sauce: * In a large sauce pan sauté jalapenos and cherries in olive oil for about five minutes or until jalapeno begins to soften. Add garlic and cook for a couple of minutes longer until fragrant. Stir in chili powder and onion powder and cook for one minute. Add the preserves, worcestershire, molasses and liquid smoke and stir to combine. Lastly, add the chicken stock and lemon juice. Bring to a boil and then reduce heat and simmer for about 10 minutes until the sauce begins to thicken. Using a handheld blender (or transfer into a blender or food processor) blend the sauce, being very careful as the sauce is very hot! I like to leave small chunks in the sauce, but you can puree until smooth if desired. If the sauce is too thick add small amount of chicken stock to thin out. Check for seasoning and add salt and pepper as needed. *Roasted Chicken Thighs:* Preheat oven to 450°F. (If you have a cast iron skillet you can use it for both steps. If you do not, sear the chicken in a skillet and then transfer to a baking dish to continue cooking in the oven.) Pat chicken dry and season generously with kosher salt and pepper. Heat about a tablespoon of vegetable oil in your cast iron skillet, over medium-high heat. Skin-side down, add the chicken thighs to the pan and cook for about 5 minutes or until the skin is nice and brown. This is an important step to helping create the best flavor in your chicken. Flip chicken over (or transfer to oven-proof baking dish) and add the barbeque sauce, leaving about 1/3 cup aside. Roast in the oven for about 15-20 minutes or until the chicken is cooked through. Serve with additional sauce

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