I have never made my own barbecue sauce and decided it was time. This is a sweet and tangy sauce that would be great with chicken, beef or pork. The chicken thighs turned out very moist and delicious. We all really enjoyed this meal.
- 2 tsp olive oil
- 3 tbsp sweet yellow onion, diced
- 1 clove of garlic, minced
- 10 tbsp ketchup
- 4 tbsp water
- 5 tbsp brown sugar
- 4 tbsp apple cider vinegar
- 3 tbsp Worcestershire sauce
- 2 tsp salt
- 1 tsp chili powder
- 2 tsp dry mustard
- 6 boneless, skinless chicken thighs
In a small sauce pan, heat olive oil over medium heat. Add onion and cook until tender; add garlic and stir frequently for 60 seconds. Add remaining ingredients (except chicken). Cook for 10-15 minutes then remove from heat and let cool (reserve 1/4 cup of sauce for serving if desired).
Trim chicken of all fat then add to a gallon size Ziploc bag. Once the sauce is cool, add it to chicken and let marinate for 6-24 hours.
Preheat oven to 400 degrees; place chicken and sauce in a dutch oven and cook for 15 minutes. Reduce heat to 300 degrees and cook for additional 25 minutes. Remove cover, stir chicken and sauce then cook for an additional 10 minutes. Enjoy!
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