with a Homemade Apricot Chipotle BBQ Sauce


Bone-In Chicken Thighs, BBQ Sauce, Apple Cider Vinegar, Chipotle Chiles in Adobo, Apricot Preserves,  Salt & Pepper

Bake Your Chicken

Preheat your oven to 425 degrees and grab a rimmed sheet pan or ceramic baking dish lined with nonstick foil. Lay those chicken thighs skin side up, season with salt & pepper. Bake for 40 to 45 mins.

BBQ Sauce

While your chicken bakes, grab a microwave-safe bowl and mix apricot jam with cider vinegar, heating it on HIGH for 20 seconds. Give it a good stir, then heat for another 10-15 seconds until the jam melts and blends seamlessly with the vinegar.

Chipotle Time!

Carefully deseed the chipotle pepper (gloves recommended), finely chop it, and then use the flat side of a large knife, like a chef's knife, to mash it into a paste-like consistency.

Finish It Off

Add the mashed chipotle chile and the adobo sauce to the melted jam/vinegar combination, then stir in the barbecue sauce.

Once the chicken has baked for 40 to 45 minutes, take it out, drain the excess liquid and fat, and ensure each thigh reaches 165 degrees or has clear juices. Then, lower the oven temperature to 350 degrees.

Brush each chicken thigh with a generous amount of the Apricot Chipotle Barbecue Sauce.

Finish Baking for 15 Minutes

For an extra saucy touch, feel free to brush on some more barbecue sauce before digging in.

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