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