October 14, 2018
Dinner, Main Dish, Poultry,
Chicken, Easy/Beginner Cooking, Kid Pleaser, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Sugar Substitute, Spring, Kosher Meat more
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"I recently made this chicken and loved it so much, that I wanted to share it here. The sauce was yummy and the chicken was super moist! I served it with Cauliflower Garlic Mashed Potatoes,Oven-Baked BBQ Chicken and Sugar Snap Peas. Posted from Jenny Flake’s blog, Picky Palate with a few adjustments."
Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper.
In a small bowl, combine 2 tablespoons of the brown sugar, 1 teaspoon of the salt, 1 teaspoon of the pepper, paprika and garlic powder to a small bowl. Stir to combine all. Rub the mix onto the chicken pieces.
Mix the ketchup, Worcestershire, mustard, vinegar, lemon juice and the remaining 4 tablespoons of brown sugar, 1/4 teaspoon of salt, 1 teaspoon pepper in a medium saucepan. Cook over med-low heat, stirring, for 5 minutes.
Heat the oil in a Dutch oven or heavy bottomed pan. In batches, add the chicken to the hot pan, and cook until browned on both sides, about 3 minutes per side.
Transfer the browned chicken pieces to the prepared baking sheet.
Add 1/2 cup of the prepared BBQ sauce to a small bowl, and brush on all sides of the chicken pieces.
Bake for 25-35 minutes, or until cooked through and juices are running clear. Remove from the oven, and brush with additional sauce, and serve the remaining sauce for dipping.
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