Oven Roasted BBQ Chicken Thighs

I use the app Paprika to organize menus, make up grocery lists and, of course, store recipes. It's a game changer kitchen tool that makes me wonder how I ever managed without it. One of the features it has is the ability to create your own categories of recipes, as you fetch them off the internet or input them from your own family trove. My categories are pretty unoriginal and include all the regular categories of meat, vegetable, fruit, etc...but I've decided I might need to make up a few more inventive lists that jive better with how I plan meals. And you know the first one I'm thinking of adding??? "Stuff Martin Will Not Only Eat But Actually Spontaneously Offer Up A Compliment About" Ok, maybe I need to work on and shorten that title a bit but you get the idea. It is always such a wonderful bonus when I get a true compliment from my hard-to-impress husband. Certainly a dish meriting one of these sweet comments has earned its own category - now I just have to go create it.

These BBQ thighs earned one of those rare compliments when I served them recently. I don't think Hubby Dearest had taken more than two bites before he, with a credible amount of enthusiasm, said they tasted really good. Part of his very favorable reaction can be attributed to the fact that Joe's BBQ is now bottling their sauce for local grocery stores. Up until now, I would've had to travel all the way down to the restaurant in Leawood to buy this secret sauce and, truthfully, ain't nobody got time for that kind of trek just for BBQ.  So, thank you Price Chopper for giving me easy access to a man pleasing dinner.

Oven Roasted BBQ Chicken Thighs
Recipe courtesy of thepioneerwoman.com

Ingredients

1 1/2 cups of your favorite BBQ sauce
1/4 cup of peach preserves
1/2 clove garlic
Hot sauce, optional
6 whole chicken thighs, bone-in, skin on
olive oil for brushing

Directions

Combine BBQ sauce, peach preserves, garlic and hot sauce (I didn't use the 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 olive oil on a rimmed baking dish and place the chicken thighs skin side down in the pans.  Roast for 25 minutes.

Remove from oven briefly, brush with 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.

Again, remove from oven and brush on more sauce. Turn up the temperature to 425 degrees. Continue roasting for another 5-7 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.