How was everyone’s weekend? Good I hope! We had a lot going on here in Atlanta- festivals, brunch, lunch, Beyonce! It was a pretty busy weekend. I think the sun just has a way to bring out all the fun in all the people!
The week has just started which means time for all of us to get our lives back on track- the laundry, the cooking, cleaning etc. I made this chicken and it was so easy and really didn’t take that much effort! I actually wish I was eating it right now ahh!! It would also be really good cooked on a grill. I do not currently have one so my oven will have to do!
The chicken will definitely taste better if it marinates for a bit so if you have some time before you eat, go ahead and marinate those chicken thighs! Unless of course you don’t have that time and you are one of those people that get hangry and really have no time to marinate. I COMPLETELY understand what it’s like to be hangry. I really feel bad for all the people around me. BUT just plan ahead so everyone can be happy okay?
The chicken will go good with pretty much any side you feel like eating with it. We ended up going with a crunchy kale salad. Woop!
Before you add the sauce to the chicken you can taste and season/add to your liking. The peach preserves add a nice flavor too. If it’s not as spicy as you want, go ahead and add that extra sriracha!
- 8 bone-in, skin-on chicken thighs
- 1 clove garlic
- Extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- Juice from 1 lemon
- 2 cups your favorite barbecue sauce (I used Stubb's Sweet Heat Sauce)
- 1/3 cup peach preserves
- 1 tablespoon Sriracha
- In a large bowl, combine chicken with 2 tablespoons olive oil, salt, pepper, garlic powder, paprika, cayenne pepper and lemon juice. Mix to fully coat chicken. Allow the chicken to marinade in the fridge for at least an hour.
- Preheat oven to 425 degrees.
- Line a large baking dish or cookie sheet with aluminum foil for easy cleanup. Place a wire rack on top. Brush wire racks with melted coconut oil or spray with nonstick spray to prevent sticking.
- Place chicken on wire rack skin side up. Bake for 20 minutes.
- Meanwhile, in a medium to large pot, combine barbecue sauce, peach preserves, Sriracha, and garlic over medium heat.
- After the chicken has cooked for 20 minutes, remove from oven and brush both sides with the bbq sauce. Continue adding barbecue sauce every 10 minutes until chicken cooks for a total time of 40 minutes (or internal temperature reaches 165 degrees). Remove from oven and coat with more barbecue sauce.