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Yummy Baked Chicken Thighs in Tangy Sauce

Yummy Baked Chicken Thighs in Tangy Sauce

  • Prep

    10 m
  • Cook

    2 h 5 m
  • Ready In

    2 h 15 m
SeattleSun

SeattleSun

Another delicious recipe my mother makes and I finally got the recipe for. Tender chicken thighs and tangy sauce are perfect served over rice. Adults and kids alike will love this! Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 31.5 g
  • 49%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 39.3 g
  • 79%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 1058 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Whisk ketchup, water, vinegar, butter, onion, paprika, sugar, Worcestershire sauce, mustard, salt, pepper, and steak sauce together in a saucepan. Bring to a simmer; cook 5 minutes, stirring occasionally, for flavors to blend.
  3. Spread chicken thighs in a single layer in a baking dish. Pour sauce over chicken thighs.
  4. Bake chicken in the preheated oven until thighs are cooked through and sauce is bubbling, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Mainerisms
17

Mainerisms

1/1/2014

I used brown sugar instead of white, because I thought the molasses in the brown sugar would add a depth of flavor that the white sugar did not. I also used 2 tablespoons of honey mustard instead of the 1 teaspoon of regular yellow mustard. I had no A-1 steak sauce, but I suspect that just a "dash" (less than 1/8th teaspoon) in a recipe of this magnitude that calls for 3 lbs. of chicken and makes a TON of sauce won't be missed, and is probably just a plug for the A-1 sauce company. I have high blood pressure, so I left out the salt entirely and used only 1 tablespoon of butter (both changes drastically decreased the sodium content). These changes make this a lower-sodium recipe. The tangy flavors of the combined ingredients are so delicious, you won't miss the salt at all.

dadams
11

dadams

11/17/2013

Great recipe! Just made it for dinner and it was very tasty. Even my husband liked it, and he's very picky. The only thing I changed was the cooking temp. I opted to follow another reviewer and baked it at 350 for about 70 minutes, and used a meat thermometer just to be sure. Also, I would recommend cutting out the teaspoon of salt - there is plenty in the Worcestershire sauce. It was yummy over rice, but I can see egg noodles or even mashed potatoes as well.

Mrs.Evans12
3

Mrs.Evans12

1/24/2014

This was wonderful! My husband is a man that doesn't like any food unless it was made by his mother so when he said that he actually really liked this I was in shock! The recipe was really easy to follow and was very flexible. I had most of the ingredients in the fridge except a few but I substituted for what I didn't have and it was great! I used a light brown sugar instead of white, I am out of A-1 and paprika so a little of whatever I had in the spice cabinet and some Chipotle BBQ sauce worked fine. Positive that I am going to rotate this recipe into the menu! Thanks for sharing

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