Sweet and Zingy Barbecue Chicken
Ingredients
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
1 tablespoon cooking oil
1 8-ounce can tomato sauce
1/2 cup packed brown sugar
1/2 cup cider vinegar
2 tablespoons Dijon-style mustard
1 teaspoon dried thyme, crushed
1/2 teaspoon pepper
6 chicken legs (thigh-drumstick piece) (about 3-1/2
pounds total)
Directions
For sauce, in a 1-1/2-quart saucepan cook onion and garlic in hot oil
until tender. Stir in tomato sauce, brown sugar, vinegar, Dijon-style
mustard, thyme, and pepper. Bring to boiling; reduce heat.
Simmer, uncovered, for 15 minutes, stirring occasionally.
Skin chicken, if desired. Arrange chicken in a 15x10x1-inch baking pan.
Pour half of the sauce over chicken.
Bake, uncovered, in a 375 degree F oven for 50 to 60 minutes or until
chicken is tender and cooked through, basting occasionally with
additional sauce. Serve chicken with any remaining sauce.
Makes 6 servings.
When you want
to make this recipe ahead
Prepare the sauce. Transfer to glass or plastic bowl; cover and
refrigerate up to 24 hours. Continue as directed.
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