How to Make Barbecue Chicken
- cook TIME 1 hr 3 mins
- prep TIME 7 mins
- total TIME 1 hr 10 mins
Ingredients (15)
- 27 oz skin-on bone-in chicken thighs
- 12 oz potatoes cut into wedges
- 12 oz corn from 15 oz whole, cut into segments
- 6 oz cherry tomatoes
- 4 tbsp Heinz ketchup
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tsp Worcestershire sauce
- 1 tsp brown sugar
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Prep:
Cut the potatoes: Wash the potatoes carefully, especially the skin. Cut the potatoes lengthwise into quarters, then cut the quarters in half to get wedges.
Score the chicken: Meanwhile, score 18 oz chicken thighs to help them absorb the marinade better.
Cut the corn: Remove the husk and silk of the corn (if any). Place the corn on the cutting board and chop it crosswise into 1-inch thick segments.
Chop the parsley: Bunch the parsley into a small mound on the cutting board and chop finely.
Cook:
Microwave the potatoes: Put 12 oz potatoes in a bowl and cover it with plastic wrap. Microwave the potatoes for 10 minutes.
Make the BBQ sauce: Prepare a small bowl. Add 1/4 tsp ground black pepper, 1 tsp brown sugar, 4 tbsp Heinz ketchup, 1/4 tsp salt, 1 tsp paprika, 1 tbsp honey, 1 tsp Worcestershire sauce, 1 tsp garlic powder, and 1 tsp dried oregano. Mix until fully combined.
Marinate the chicken: Add the BBQ sauce to 18 oz chicken thighs and rub it thoroughly on the chicken thighs. Let them marinate for 5 minutes.
Oil the potatoes and corn: Prepare a baking tray lined with foil. Add potatoes and 12 oz corn. Brush them with 1 tbsp olive oil.
Cook the potatoes and corn: Bake the two vegetables at 425 °F for 10 minutes.
Add the chicken and cherry tomatoes: Remove the tray from the oven. Put the chicken on top skin-side down and leave 1 tbsp of the sauce aside. Add 6 oz cherry tomatoes to the baking tray.
Cook the chicken and tomatoes: Resume baking in the oven at 425 °F for 20 minutes.
Flip the chicken: Take the baking tray out. Flip the chicken and brush the remaining sauce on the skin side.
Continue cooking in the oven: Resume baking at 425 °F for another 12 minutes.
Garnish and serve: Sprinkle with 2 tbsp parsley. Enjoy.
