Ingredients
- olive oil
- 12 chicken thighs (I used drumsticks this time, but I almost never do.)
- 3 cups barbecue sauce
- 1/2 cup peach jam
- 3 cloves garlic minced
Instructions
- Preheat oven to 400 degrees.
- Cover a rimmed sheet pan with foil. Drizzle some oil on it and spread it around.
- Place chicken thighs on pan, skin side down. Pat them dry with a paper towel.
- Bake thighs in oven for 25 minutes.
- Put the barbecue sauce, jam and garlic in a saucepan and heat until hot.
- When the chicken is finished with its 25 minutes, brush each piece with sauce.
- Carefully flip each piece so it's skin side up, and brush that side with sauce, also.
- Return the pan to the oven for 7 minutes.
- Brush tops of chicken with sauce.
- Return the pan to the oven for 7 minutes.
- Brush tops of chicken with sauce.
- Return the pan to the oven for 7 minutes.
- Brush tops of chicken with sauce.
- Return the pan to the oven for 7 minutes.
- Turn up oven to 425 degrees.
- Brush tops of chicken with sauce.
- Return the pan to the oven for 5 minutes or so, or until they're darkish and a little charred at the edges.
Recipe Notes
March 7, 2015
Last night Maura had some chicken legs that she wanted to have cooked and a great recipe she'd found on The Pioneer Woman: could I make it? She told me to look up the recipe on line. I did, and made this, and it was delicious. And it wasn't the recipe she wanted me to make. Oh well! Accidental deliciousness is no tragedy. I used apricot jam instead of peach as that is what I had. We had it with pasta salad, and life was good.
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