Makes 8 Servings
16 boneless, skinless chicken thighs (or 8 breasts cut in half) (about 3 pounds)
1/2 cup barbecue sauce (hickory flavor is best)
1/4 cup reduced-sodium soy sauce
1/4 cup red wine vinegar
1/4 cup liquid honey or maple syrup
1 tbsp chili powder
1 tbsp Dijon mustard
1 tbsp grated gingerroot
2 tsp minced garlic
1 tsp ground cumin
1 tbsp cornstarch
1. Preheat oven to 400°F. Spray a 9 x 13-inch baking pan with cooking spray. Arrange chicken in pan in a single layer.
2. Whisk together all sauce ingredients in a medium bowl. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, for about 40 minutes, or until chicken is no longer pink in the center.
3. Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium-high heat. Combine cornstarch with an equal amount of water and mix until smooth. Add to sauce. Cook until sauce is bubbly and thickened, about 1 more minute. Serve hot chicken with extra sauce on top.
Recipe taken from