In this family, we love The Pioneer Woman (Laura's already mentioned her here). She has down-to-earth style, and her food reminds me of things that my mom would cook, a.k.a. the best food. Compared to the other Newton women, I'm still a novice in the kitchen, but anytime I feel like experimenting with a recipe, The Pioneer Woman is one of my first stops. With all the snowy weather lately, I've exhausted my repertoire of soups and chili, and I've found myself craving something different. That's when I stumbled upon this recipe. Because I live in an industrial loft and a grill is pretty much out of the question, I was immediately excited by a recipe that would allow me to get a taste of a traditionally barbecued food that isn't just your standard baked chicken.
"Drop anything for me, Mom?" - Lou
- 3 Cups BBQ Sauce
- 1/2 Cup Peach Preserves
- 1 Clove Garlic
- Hot Sauce, optional
- 12 Whole Chicken Thighs, skin-on
- Olive Oil for Brushing
Preheat your oven to 400 degrees. While preheating, brush a rimmed baking sheet with olive oil and place your chicken thighs skin side down (I only made 6, not 12). Let them roast for 25 minutes. While roasting, go ahead and prepare your sauce. If you're in a hurry or want to keep things simple, you could just use your favorite BBQ sauce from the grocery store. I took The Pioneer Woman's advice, however, and warmed some honey BBQ sauce on the stove for about 10 minutes while adding a heaping spoonful of peach preserves and 1 clove of garlic minced.
You need this garlic roller. Perfectly minced garlic every time!
After the 25 minutes is up, remove your chicken thighs and brush them with your BBQ sauce. Then flip them so that they are skin side up, and brush with sauce on that side too. Then, let them continue roasting for three 7 minute intervals. Between each interval, remove and brush with sauce again. For the third set of 7 minutes, bump your heat to 425 to get a little char on the edges.
This recipe was Ryan tasted and approved--seriously, it was so good. This will be a repeat recipe in the future. I was a little hesitant putting the sauce on the first time not knowing how much it would need, and I wouldn't hold back so much next time. Another thing I would do differently is mix up the cuts of meat. Chicken thighs are good, but not my favorite. I would probably do a mixture of thighs and legs and maybe even a few petite breasts. I also didn't use bone-in thighs as suggested in the recipe, and I honestly think the ease of being able to eat them boneless made them better.