Sweet and Tangy Barbecued Chicken
Posted by: MountainMama Fri, 11 Feb 2005, at 5:37 a.m.
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
1 tablespoon cooking oil
1 8-ounce can tomato sauce
1/2 cup packed brown sugar
1/2 cup cider vinegar
2 tablespoons Dijon-style mustard
1 teaspoon dried thyme, crushed
1/2 teaspoon pepper
6 chicken legs (thigh-drumstick piece) (about 3-1/2 pounds total)
For sauce, in a 1-1/2-quart saucepan cook onion and garlic in hot oil until
tender. Stir in tomato sauce, brown sugar, vinegar, Dijon-style mustard, thyme,
and pepper. Bring to boiling; reduce heat.
Simmer, uncovered, for 15 minutes, stirring occasionally.
Skin chicken, if desired. Arrange chicken in a 15x10x1-inch baking pan. Pour
half of the sauce over chicken.
Bake, uncovered, in a 375 degree F oven for 50 to 60 minutes or until chicken is
tender and cooked through, basting occasionally with additional sauce. Serve
chicken with any remaining sauce.
Makes 6 servings.
Make-Ahead: Prepare sauce. Transfer to glass or plastic bowl; cover and
refrigerate up to 24 hours. Continue as directed.