INGREDIENTS:
16 boneless, skinless chicken thighs (about 3 lbs)
1/2 C BBQ sauce
1/4 C soy sauce
1/4 C red wine vinegar
1/4 C honey or maple syrup
1 Tbl chili powder
1 Tbl Dijon mustard
1 Tbl grated gingerroot
2 tsp minced garlic
1 tsp ground cumin
1 Tbl cornstarch
DIRECTIONS:
Preheat oven to 400 degrees. Spray a 9 x 13 inch baking pan with cooking spray. Arrange chicken thighs in pain in a single layer.
Whisk together the remaining ingredients. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered for about 40 minutes, or until the chicken is no longer pink in the center.
Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium-high heat. Combine cornstarch with an equal amount of water and mix until smooth. Add to sauce. Cook until sauce is bubbly and has thickened, about one minute. Serve hot chicken with extra sauce.
16 boneless, skinless chicken thighs (about 3 lbs)
1/2 C BBQ sauce
1/4 C soy sauce
1/4 C red wine vinegar
1/4 C honey or maple syrup
1 Tbl chili powder
1 Tbl Dijon mustard
1 Tbl grated gingerroot
2 tsp minced garlic
1 tsp ground cumin
1 Tbl cornstarch
DIRECTIONS:
Preheat oven to 400 degrees. Spray a 9 x 13 inch baking pan with cooking spray. Arrange chicken thighs in pain in a single layer.
Whisk together the remaining ingredients. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered for about 40 minutes, or until the chicken is no longer pink in the center.
Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium-high heat. Combine cornstarch with an equal amount of water and mix until smooth. Add to sauce. Cook until sauce is bubbly and has thickened, about one minute. Serve hot chicken with extra sauce.
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