Baked Chicken with Barbecue Sauce

Baked Chicken with Barbecue Sauce

Info

Rating
Calories
961.0
Protein
69.0
Sodium
984.0
Fat
69.0

Description

A century ago, spicy English mustards like Colman's were too pungent for American tastes, even in small quantities: Back then, mustard was used only in salad dressings. George French came along in 1904 with a formula for a milder condiment he called French’s Cream Salad Mustard. Eventually slathered on everything from bologna sandwiches to soft pretzels, French’s mustard is also delicious in this barbecue sauce.

Ingredients

12 chicken thighs with skin and bones (about 3 3/4 pounds)
1 14 1/2- to 16-ounce can crushed tomatoes with added puree
1/4 cup (packed) golden brown sugar
3 tablespoons apple cider vinegar
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 cup French's mustard

Directions

  1. Preheat oven to 350°F. Remove skin from chicken thighs and discard. Place thighs close together in 13x9x2-inch glass baking dish. Whisk next 7 ingredients in saucepan over medium heat until mixture boils. Remove from heat. Whisk in mustard. Pour sauce evenly over chicken.
  2. Bake chicken uncovered until cooked through, brown and glazed, turning and basting with sauce every 30 minutes, about 1 hour 30 minutes total. Cool 5 minutes and serve.

Tags

    Chicken Mustard Bake Fall Grill/Barbecue Bon Appétit
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