Sunday, November 7, 2010

Spicy Maple BBQ Chicken

Fall flavors have clearly made an impact on me this year. Can you imagine anything better than maple and apple cider together in a thick rich sauce? I've had this hankerin' (yes, it's a word where I come from) for BBQ chicken. There's a low of 37 degrees tonight so I don't think we'll be grilling. But a juicy baked chicken would be delightful.

When you have some free time, make some of this sauce. It's got a fantastic baked in flavor when made in the oven.

1 1/4 C. ketchup
3/4 C. apple cider vinegar
2 white onions, minced
2 1/2 C. chicken broth
1/2 C. real maple syrup
2 tbsp. margarine
2 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
1 tsp. red pepper flakes (or to taste)

Combine all ingredients in a medium, non-reactive saucepan. Bring to a boil, then reduce heat. Simmer about 50 minutes, stirring occasionally, until thickened and reduced.
You can store this sauce in the fridge for a few weeks in an airtight container.
For the chicken, just coat your chicken in this sauce and bake on 350 degrees for about 30 minutes or until chicken is cooked through and juices run clear.

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