Follow these steps for perfect results
chicken thighs
fresh
seasoning salt
black pepper
fresh ground
oil
garlic
fresh minced
onion
sliced
green bell pepper
seeded and finely chopped
yellow mustard
french's
ketchup
cider vinegar
liquid smoke
dark brown sugar
chili powder
cayenne pepper
salt
Preheat oven to 350 degrees F (175 degrees C).
Grease a large casserole dish.
Sprinkle sliced onion and chopped green bell pepper (if using) on the bottom of the baking dish.
Season chicken thighs with seasoning salt and black pepper.
Heat oil in a skillet over medium-high heat.
Brown chicken thighs in oil on both sides.
Place browned chicken thighs into the casserole dish on top of the onion and bell pepper.
In a bowl, whisk together yellow mustard, ketchup, cider vinegar, liquid smoke, brown sugar, chili powder, and minced garlic.
Add cayenne pepper (if using) and fresh ground black pepper to taste.
Mix well to combine the sauce ingredients, then season with 1/4 teaspoon salt if desired.
Pour the barbecue sauce over the browned chicken thighs.
Using your hands or tongs, turn the chicken to coat well in the sauce.
Bake in the preheated oven for approximately 40 minutes, or until the chicken is completely cooked through and tender, and the sauce has thickened slightly.
Let rest for 5 minutes before serving.
Expert advice for the best results
For extra crispy skin, broil the chicken for the last few minutes of cooking.
Adjust the amount of chili powder and cayenne pepper to your desired level of spiciness.
Marinate the chicken in the sauce for at least 30 minutes before baking for a more intense flavor.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and stored in the refrigerator for up to 24 hours.
Serve chicken thighs on a platter, drizzled with extra sauce and garnished with chopped parsley.
Serve with mashed potatoes and green beans.
Serve with cornbread and coleslaw.
Complements the smoky and sweet flavors.
Pairs well with the barbecue sauce.
Discover the story behind this recipe
Barbecue is a staple of American cuisine, particularly in the Southern states.
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