Baked Chicken In a Sweet BBQ Sauce
What I had to do to squeeze this recipe from my neighbor...but it's worth it. This is a scrumptious version of sticky chicken.
- Serves: 4 persons
- ½cup prepared barbecue sauce
- ¼cup soy sauce
- ¼cup red wine
- ¼cup maple syrup
- 1tablespoon chili powder
- 1tablespoon dry mustard powder
- 1tablespoon garlic powder
- 1teaspoon onion powder
- 1teaspoon ground cumin
- 4skinless, boneless chicken breast halves
- 1tablespoon cornstarch
- 1cup water
Step 1Preheat oven to 400 degrees F (200 degrees C).
Step 2Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined.
Step 3Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides.
Step 4Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm.
Step 5Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve.