Chicken thighs with classic barbecue sauce

Dinners
Written By ANNA Test Kitchen

Comforting, easy, and delicious, chicken thighs with easy skillet cornbread.

Ingredients

10 chicken thighs and legs assorted, bone in, skin on

Sea salt and ground pepper, to season

Classic barbecue sauce

2 tablespoons extra-virgin olive oil 

2 cloves garlic, minced 

1/2 medium onion, chopped 

1 cup canned whole tomatoes, chopped

1 cup ketchup

1 teaspoon Worcestershire sauce 

1/4 cup fresh lemon juice 

1 tablespoon molasses 

1 tablespoon cider vinegar 

2 teaspoons Dijon mustard 

2 tablespoons brown sugar 

1 teaspoon sea salt 

Serve with Skillet cornbread

Preparation

For BBQ sauce, heat oil in medium saucepan over low heat. Add garlic and onion; cook 5 minutes. Add remaining ingredients and bring to boil. Reduce to simmer and cook, uncovered, for 20 to 25 minutes, stirring occasionally. Pour into blender to Vita mix and pulse until smooth. Set aside.

Preheat oven to 375°F. Season chicken with salt and pepper; place on parchment-lined baking sheet, and bake 20 minutes per side. Brush with barbecue sauce 1 minute before chicken is done.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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