Roasted Chicken Thighs with Raspberry-Passion Barbecue Sauce
No one will believe your secret ingredient in this pungent, fruity barbecue sauce is tea! The sauce may be made several days in advance and kept refrigerated until you’re ready to use it.
Ingredients
INGREDIENTS
chicken
chicken thighs
about 3-3 1/4 pounds
chili powder
Garlic Powder
ground black pepper
ground cumin
Ground ginger
ketchup
Light brown sugar
packed light brown sugar
raspberry red wine vinegar
raspberry tea
Salt
Sauce:
Water
Directions
DIRECTIONS
Preheat the oven to 425°F.
For the sauce: bring the water to a boil in a small saucepan over high heat. Remove from the heat, add the tea bags and let steep 10 minutes. Lightly squeeze tea bags and discard. Stir in the ketchup, sugar, vinegar, garlic powder and chili powder. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until thickened, 15-16 minutes
To make the chicken: combine the sugar, chili powder, cumin, ginger, salt and pepper in a bowl. Rub the mixture over the chicken thighs to coat. Place chicken, skin side up, in a single layer on a large rimmed baking sheet. Roast chicken 25 minutes. Brush the top of the chicken with some of the sauce and bake until a thermometer inserted into the thickest portion registers 165ï‚°F, about 5 minutes longer. Serve chicken with remaining sauce on the side.
