Yummy Baked Chicken Thighs In Tangy Sauce Recipes

YUMMY BAKED CHICKEN THIGHS IN TANGY SAUCE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Whisk ketchup, water, vinegar, butter, onion, paprika, sugar, Worcestershire sauce, mustard, salt, pepper, and steak sauce together in a saucepan. Bring to a simmer; cook 5 minutes, stirring occasionally, for flavors to blend.
• Spread chicken thighs in a single layer in a baking dish. Pour sauce over chicken thighs.
• Bake chicken in the preheated oven until thighs are cooked through and sauce is bubbling, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).

TANGY BAKED CHICKEN

Steps:

• Set oven to 350 degrees Grease a 13x9 baking pan Place chicken in the baking dish In a saucepan, whisk flour and water until smooth Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce Bring to a boil; cook and stir 2 mins or until thickened Stir in remaining ingredients Pour over chicken Cover and refrigerate for 2-4 hours Remove from refigerater 30 mins before baking Bake, uncovered for 35-45 mins, or until chicken is done.

SWEET AND TANGY CHICKEN THIGHS

Steps:

• Preheat your oven to 400 degrees.
• Combine the mustard, soy sauce, brown sugar, vinegar, and honey in a baking dish; season with garlic powder, cayenne pepper, and black pepper to your liking.
• Add the chicken and toss to coat; turn skin side up and place in oven; bake 40 minutes, flipping chicken halfway through.
• Increase oven temperature to 500 degrees; turn chicken skin side up again and place back in oven. (You could also just use your broiler for this).
• Serve with oregano-scented rice (white rice cooked with oregano) and roasted green beans (toss the vegetables in olive oil, salt, pepper, and garlic powder, and place in a 400 degree oven for 25 minutes). Drizzle plate with pan juices.

TANGY CHICKEN THIGHS

Steps:

• Combine salad dressing mix and pepper. In a 3-qt. slow cooker, layer half of the chicken, butter, salad dressing mixture, onion and garlic. Repeat layers. Cover and cook on low for 4-5 hours or until chicken is tender. Skim fat., In a small bowl, combine the soup, cream cheese and broth until blended; add to slow cooker. Cover and cook for 45 minutes or until heated through. , Remove chicken to a serving platter; stir sauce until smooth. Serve chicken with sauce and noodles or rice if desired.Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.