Chicken Thighs with Homemade Barbeque Sauce
Catherine Cappiello Pappas
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- for the barbeque sauce:
- 1 tablespoon butter
- 4 -5 cloves garlic – chopped fine
- 1 small red onion – diced
- ¼ cup jack daniel’s single barrel whiskey
- ¼ cup brown sugar
- 1 cup ketchup
- ½ cup water
- 1 tablespoon molasses
- 2 tbs. vinegar
- ½ tsp. salt
- 1 tsp. red pepper flakes
- ¼ tsp. black pepper
- for the chicken thighs:
- 10 bone-in chicken thighs with skin
- homemade barbeque sauce
In a small sauce pan heat the butter, garlic and onions until the onions soften and the garlic is fragrant.
Add all of the remaining ingredients and simmer lightly on a low heat for a minute or two.
Remove from the heat and let cool down.
You may either leave the sauce chunky or give a few good chops in the food processor.
Place in a jar with a lid and refrigerate.
For the Chicken thighs:
Preheat Oven 350 degrees:
Place the thighs in the barbeque sauce; cover and refrigerate for at least one hour.
Place the chicken thighs in a baking pan; and cover with a little more barbeque sauce.
Bake 45-50 minutes.