Baked BBQ Chicken

Goodness.  I got sucked into a black hole for a bit there, didn’t I?  The last 2½ months have been a particularly enjoyable and energetic black hole while I road-tripped all over Mother Earth.  Zooming round and round Washington, down into Oregon, and up into the Great White North, except it wasn’t white yet because it was only the end of October.  I’ve mostly been chasing volcanoes, seeing how many mountain passes I could romp over before the snow flies, and shooting stuff with a studly camera that’s been hopelessly underused this year.  I also met up with and enjoyed a *SANE meal with some of you.  Frankly, I’ve had a rip-roaring time, and it was sorely needed.

Somehow it’s now Thanksgiving and I must admit I’m glad to be home this week, in a kitty-filled house, with a steaming mug of Candy Cane Green Tea (Oh, Trader Joe’s not a day too soon did you get it back in the stores!), the dishwasher whirring ever-so-quietly in the background, a bowl of Cheesecake Ice Cream custard lolling in the fridge waiting for its 20 minutes of fame in the churner.  I am soaking up the silence, wallowing in my fat, fluffy slippers, with a hair-do that is channeling Pebbles.  And, while there is no one here to cook for today, nor was there yesterday or the day before that, I am pretty darn excited that for the first Thanksgiving in 8 years (EIGHT YEARS!) I am going to be sharing my turkey.

As evidenced by my post earlier this week, I am cooking again. And it feels mighty fine I have to tell you.

It started when a couple of Fridays ago I revisited my fiendish plan to inveigle unsuspecting friends over on a Friday night to eat dinner with me, and in the process unwittingly become taste-testers for a slew of delicious new *SANE recipes.  Just like that the Friday Night Dinners are back on!  Whoop!

Two Fridays ago I served up Sage and Onion Pork with Tarragon Green Beans, and Leek and Celery Stir-fry.  Then last Friday I whipped up Baked BBQ Chicken using SANE BBQ Sauce, with Spinach and Apricot Salad.  Since I was deeply excited about the SANE BBQ Sauce and just couldn’t wait to post it, I’m giving you the last Friday Night Dinner recipes first.  Let’s call it recipe developer’s license.

www.carriebrown.com

Mmmmmm.  Juicy, crisp chicken thighs slathered in BBQ Sauce.  Wildman *really* loved those thighs, and because he likes a lot of sauce he had extra on the side.  It’s SANE, why not have an extra dollop on your plate?

I served those luscious thighs up with Spinach and Apricot Salad.

Fast, no mess, and simple as can be.  Sling the chicken in marinade the night or morning before, toss them in the oven to bake, smother them in SANE BBQ Sauce and finish them off under the broiler (grill).  Throw together a salad.  Dinner = done.

 

(NOTE: I also cooked two skinless chicken breasts using the exact same method to see how they fared.  Not to be recommended.  Significantly drier than the skin-on thighs.)

 

Baked BBQ Chicken
Author: Carrie Brown | www.carriebrown.com
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 8 chicken thighs – skin on
  • 1/2 cup avocado or coconut oil
  • 2 TBSP lemon juice
  • Sea salt to taste
  • Ground black pepper to taste
  • Coconut oil spray
  • 8 fl. oz / 1 cup (at least) SANE BBQ Sauce
Instructions
  1. In a small bowl, whisk oil, lemon juice, sea salt and pepper together well to make marinade.
  2. Place chicken thighs in a single layer in a casserole or similar dish.
  3. Pour marinade over chicken making sure to coat each piece.
  4. Cover dish with plastic wrap and place in the ‘fridge overnight, or for a minimum of several hours, shaking the dish periodically to redistribute the marinade.
  5. Heat the over to 375 F.
  6. Spray a baking sheet with coconut oil and lay the chicken thighs skin side down.
  7. Bake for 20 minutes.
  8. Turn the chicken thighs skin side up and bake for a further 10 minutes. Juices should run clear when chicken is pierced with a sharp knife.
  9. Remove from the oven and brush each chicken piece liberally with SANE BBQ Sauce.
  10. Place under the broiler (grill) until they are bubbling, watching carefully to make sure they do not burn.
  11. Remove from the heat and serve.

www.carriebrown.com

 

 

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