Wednesday, June 25, 2014

Baked BBQ Chicken Thighs

Baked BBQ Chicken Thighs

I used leftover Jackie's Stout & Sriracha BBQ sauce that I made for Father's Day burgers, and boneless, skinless chicken thighs.

Preheat oven to 375° F. Cut chicken thighs into 2-3" pieces, and layer them in a glass baking dish, with BBQ sauce spread generously on the bottom, in between layers, and then unceremoniously dumped on top (you may as well use the rest of it!).

Bake for 50 minutes. Serve over rice or quinoa with a nice side of steamed broccoli.

It's a delicious, moist, cheaper alternative to chicken breasts.

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