Who says you can't barbecue in January! I know, I know....where we live there are really no excuses as there are pretty much mild temperatures year round. But there is something about January that seems wrong when it comes to breaking out the barbecue. So, this barbecue chicken was done in the oven to stay aligned with the calender.
The marinade used in this oven baked chicken is the same marinade that I use in my Barbecue Chicken Kebabs. When baked in the oven you get more of a sauce with it that you can pour over rice or couscous. That is how my kids like to have it when we do it this way. As well, this recipe uses chicken thighs, but you can just as easily use chicken breast if you prefer.
Oven Barbecue Chicken with Sour Cream and Chives
For the Marinade
1 Cup/240 ml ketchup
¼ Cup/60 ml white wine vinegar
2 tbsp Worcestershire sauce
¼ onion, finely chopped
2 tbsp brown sugar
1 tbsp mustard
2 to 3 garlic cloves, crushed
1 small chilli, finely chopped
Salt and pepper to taste
8 Chicken thighs, skin removed and fatty bits trimmed
1 Cup/240 ml sour cream
Small bunch fresh chives
Preheat oven to 350 degrees F. Place chicken in a large baking dish and set aside.
Mix the sour cream and chives together and keep in the refrigerator until ready to serve.
Make your marinade by adding all the ingredients on a small saucepan set over a medium to low heat. Let simmer for about 10 minutes, stirring occasionally. Remove from heat. let cool for about 10 minutes and pour over the chicken. Stir to coat completely. Bake for about 45-50 minutes. The chicken should be cooked through and slightly charred.
Remove from oven and serve with the sour cream and chives on the side.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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