Sticky Chicky
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Type - Main Dish, Poultry
Creator - friend of Deloris Ellis
Ingredients
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16 boneless, skinless chicken thighs (about 3 pds)
Sauce:
½ Cup of your favorite BBQ sauce
¼ Cup reduced sodium soy sauce
¼ Cup red wine vinegar
¼ Cup Honey or Maple Syrup
1 tbsp Chili Powder
1 tbsp Dijon mustard
1tbsp grated ginger-root
2tsp minced garlic
1 tsp Cumin
1 tbsp cornstarch
Directions:
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Preheat oven to 400 degrees.
Spray a 9x15inch baking pan with Pam.
Arrange the chicken in the pan in a single layer.
Whisk together all the sauce ingredients in a medium bowl.
Pour evenly over the chicken, turning to coat all pieces evenly.
Bake uncovered for 40 minutes or until chicken is no longer pink inside.
Remove the chicken from the pan, pour the sauce in a small sauce pan and bring to a boil over a medium heat.
Combine the cornstarch with an equal amount of water stir until smooth.
Add to the sauce, cook until sauce is bubbly and has thickened about a minute,
Serve hot chicken with extra sauce on top.
Goes really well with Mac N Cheese and fresh steamed green beans
Got this reciepe from my girlfriend in Tx. It turned reall good
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