Yummy Baked Chicken Thighs in Tangy Sauce

Yummy Baked Chicken Thighs in Tangy Sauce

16 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    2 h 5 m
  • Ready In

    2 h 15 m
SeattleSun
Recipe by  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

Adjust Servings

Original recipe yields 6 servings

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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).

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Reviews (16)

Rate This Recipe
Mainerisms
14

Mainerisms

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
10

dadams

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

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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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 507 cal
  • 25%
  • Fat
  • 31.5 g
  • 49%
  • Carbs
  • 15.4 g
  • 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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