This BBQ chicken is a wonderful meal to make on any weekday, especially on Sundays after church. Check out what Rhee Drummond’s little nephew had to say about this:
“Friends, this chicken is divine. Just ask my nephew. He was over for the day on Saturday when I whipped up a batch, and he absolutely devoured it. Then, in church yesterday, he leaned forward right after communion and said, “Aunt Ree, I think you should make that barbecue chicken on the Fourth of July.”
So cute! I think I would be asking “Aunt Rhee” to make this BBQ oven roasted chicken too!
3 cups Sweet Baby Ray’s BBQ Sauce
1/2 cup Smuckers Peach Preserves
1 clove Garlic
Frank’s Red Hot Sauce, Optional
12 whole Tyson Chicken Thighs, Bone-in, Skin-on
Bertolli Olive Oil For Brushing
Combine Sweet Baby Ray’s BBQ sauce, Smuckers peach preserves, garlic, and Frank’s Red hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.
PREHEAT OVEN TO 400 DEGREES.
Drizzle Bertolli olive oil on 2 rimmed baking sheets and place Tyson chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.
Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.
USE THE RED NEXT PAGE LINK BELOW
Quick Tip: Add as much sauce as you want during the cooking process.
Thank you to The Pioneer Woman for this great recipe.