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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This recipe makes quite a bit of sauce so I always have left overs for another week. Delicious and not too hard. You would do best to use a sweet vinegar I usually use balsamic just because it is what we usually have on hand but rice vinegar is sweeter and lighter. I usually serve a medley of baked potatoes and carrots, and also fresh rolls as sides. I hope you enjoy! Ingredients:
2 tablespoons butter |
1 cup onion, minced |
1 garlic clove, minced |
2 cups ketchup |
1 cup rice vinegar |
1 cup molasses |
1/2 cup honey |
1 tablespoon dijon mustard |
1 tablespoon chili powder |
1 tablespoon black pepper |
1 broiler chicken |
Directions:
1. Melt butter in large pot over medium heat and add onion and garlic until onion becomes slightly brown and translucent (about 4 min.).
2. Add next 7 ingredients; reduce heat and simmer for 20 minutes so that the sauce can thicken.
3. Preheat oven to 375°F.
4. Rinse and dry chicken. Sprinkle with salt and pepper.
5. Pour sauce over chicken. About 2-3 cups of it, or however much you prefer.
6. Bake covered for 30 minutes then take off the cover for the next 60 minutes or until it is done.
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