We’re definitely smack-dab in the middle of winter. Record low temperatures, blizzards, and several feet of snow have plagued the country for the past few weeks. This still hasn’t stopped me from wanting a juicy piece of barbecue chicken. It’s been difficult for some to venture outside, let alone want to cook outside.
The cold and I have never really been friends and I know my husband won’t be too happy standing in the cold just so I can have barbecue. I needed a solution to curve my craving and to keep my hubby warm. My tasty oven-grilled barbecue chicken solved my problem perfectly. Enjoy!
10 Pieces Chicken Thighs
1/2 Cup Molasses
1/2 Cup Ketchup
2 Tbsp. Worcestershire Sauce
2 Tbsp. Garlic Powder
2 Tbsp. Onion Powder
2 Tbsp. Cayenne Pepper
1-1/2 Tbsp. Liquid Smoke, Hickory
1 Tsp. Orange Extract
Place all ingredients, except chicken, in plastic container with lid and shake until all ingredients are thoroughly mixed. In an even layer, place chicken in glass oven safe casserole dish. Pour sauce over chicken and evenly coat both sides.
Cover the chicken and place in refrigerator for at least 2 hours.
Preheat oven to 400°. Remove chicken from refrigerator. In even layer, place chicken on oven proof grilling rack. Place grilling rack on top of glass casserole dish, to catch the drippings from the chicken.
Bake chicken in oven and cook for 30 minutes. Remove chicken from oven and turn over and cook for 30 more minutes or until chicken is completely cooked. Serve with veggies.