Baked barbeque-style chicken. Great with mashed potatoes using the sauce from the chicken.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium saucepan over medium heat, blend cider vinegar, chili sauce, Worcestershire sauce, and tomato paste. Mix in the onion, brown sugar, and cayenne pepper.

  • Heat oil in a medium skillet over medium heat, and saute the chicken thighs until browned. Remove from heat, drain, and arrange in a medium baking dish. Cover with the cider vinegar sauce mixture.

  • Bake covered 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition Facts

459.5 calories; protein 34g 68% DV; carbohydrates 21.1g 7% DV; fat 26.6g 41% DV; cholesterol 117.1mg 39% DV; sodium 620.3mg 25% DV. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/23/2006
The chicken comes out super in this sauce. Make sure to drain the chicken after browning for a few minutes on each side as the remaining juices from the chicken are released during baking and the sauce doubles. I noticed that if I hadn't done that then the sauce would have been too watery. I followed the recipe exactly and mine came out perfect not too sweet not to vinegary not too sour. If you have concerns around the sauce being too "vinegar-y" keep it at a low-med heat in the sauce pan in the meantime while you are browning the chicken. This will burn off and thin out some of the vinegar's tangy taste but still leave an undretone of it which is required for this recipe. After I tasted this I realized it would be a great sauce for pulled pork or really any meat in a slow cooker. For pulled pork I would probably double or triple the brown sugar though to complement it more than the chicken requires. As far as the taste of this sauce it reminded me of the sauce used in Lloyds Barbeque Ribs that you buy ready made at the store. I love that particular sauce and I have finally found a recipe that I can use and save the money from buying Lloyd's ribs just for tasting that great sauce. This is a great addition to my recipe collection will make it one of my regulars. Thanks!! A Read More
(76)

Most helpful critical review

Rating: 1 stars
06/23/2003
Sorry but this was one of the worst recipes ever. Way too "vinegary" - my husband (who's not picky at all didn't care for it at all and my teenage boys wouldn't touch it. Don't know if the ingredient ratio was incorrectly given. Read More
(32)
52 Ratings
  • 5 star values: 18
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 7
  • 1 star values: 1
Rating: 5 stars
01/22/2006
The chicken comes out super in this sauce. Make sure to drain the chicken after browning for a few minutes on each side as the remaining juices from the chicken are released during baking and the sauce doubles. I noticed that if I hadn't done that then the sauce would have been too watery. I followed the recipe exactly and mine came out perfect not too sweet not to vinegary not too sour. If you have concerns around the sauce being too "vinegar-y" keep it at a low-med heat in the sauce pan in the meantime while you are browning the chicken. This will burn off and thin out some of the vinegar's tangy taste but still leave an undretone of it which is required for this recipe. After I tasted this I realized it would be a great sauce for pulled pork or really any meat in a slow cooker. For pulled pork I would probably double or triple the brown sugar though to complement it more than the chicken requires. As far as the taste of this sauce it reminded me of the sauce used in Lloyds Barbeque Ribs that you buy ready made at the store. I love that particular sauce and I have finally found a recipe that I can use and save the money from buying Lloyd's ribs just for tasting that great sauce. This is a great addition to my recipe collection will make it one of my regulars. Thanks!! A Read More
(76)
Rating: 1 stars
06/23/2003
Sorry but this was one of the worst recipes ever. Way too "vinegary" - my husband (who's not picky at all didn't care for it at all and my teenage boys wouldn't touch it. Don't know if the ingredient ratio was incorrectly given. Read More
(32)
Rating: 4 stars
01/02/2009
I must side with those who think this recipe calls for too much vinegar. I fixed it for my wife and myself and we liked it much better the second day after I added some honey and a little salt to counteract the vinegar. It actually made my eyes water when I was heating it up the first night. If you just consider the amount of vinegar compared to the other ingredients it seems out of proportion like it's a typo. I would recommend starting with one-fourth not three-fourths cup of vinegar. You're prepping the sauce in a saucepan before adding it to the chicken so you can always increase the vinegaryness to your liking. Much easier to add than to subtract. Rating this recipe 4 stars based on adjusting vinegar down to one-fourth cup. Read More
(27)
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Rating: 4 stars
12/14/2003
I thought this recipes was very tasty and easy. I added a lot more garlic (I'm a lover) and some extra cayenne -- tada! Thanks Michael. Read More
(15)
Rating: 4 stars
02/24/2008
Very good recipe except it's important to mention the amount of time to cook the sauce so the flavors meld. I cooked it for at least half an hour before pouring it on top of the chicken plus I added two tablespoons of butter to round out the richness. In addition I left the chicken uncovered for the last 15 minutes so the sauce baked on top. Delicious!! Read More
(14)
Rating: 5 stars
08/27/2005
I used white vinegar and cut it by a 1/4 cup (1/2 cupe white vinegar 1/4 cup water) and it worked fine....not too vinegary at all and I wouldn't cut it using cider vinegar. I might try a bit of red wine vinegar for kicks.... At any rate this was a FANTASTIC recipe and is now our regular BBQ sauce. GREAT stuff! Read More
(10)
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Rating: 5 stars
01/30/2008
This was a very simple recipe but it turned out very good. I doubled up on the ingredients so we could use the left over as a sauce over the rice I served with it. I used boned and skinned thighs which lowered the fat drippings and made the marinade useable. Great recipe to have on hand for a last minute throw together with a great taste. Thanks! Read More
(10)
Rating: 4 stars
11/04/2004
I agree with the one reviewer too much vinegar for us we'll cut it by half. However overall it was good. We will be making it again with the vinegar cut (will add water to make up for it). Read More
(10)
Rating: 5 stars
01/07/2006
The sauce on this was outstanding. I made it with chicken legs and it worked just as well. Also the tomato paste expands to create more sauce than I thought before I covered and baked it. Read More
(9)