Alright friends.... If you haven't used this recipe before, you're in for a treat. Its copy+pasted from a site online, but its originally from a loony spoons cookbook. I just ate some and it reminded me to share with the community. Obviously its tweakable for the amount of chicken you use. Enjoy
STEP 1
In a medium bowl, whisk together ketchup, salsa, honey, Dijon mustard, chili powder, and cumin until well blended. Pour sauce over chicken. Turn pieces to coat both sides with sauce.
Bake, uncovered, at 400 F. for 45 minutes. When chicken is done, arrange thighs on a serving platter and keep warm. Pour sauce into a small saucepan, skimming off as much fat as possible. In a small bowl, mix cornstarch with 1 tbsp water until smooth. Add to sauce. Bring to a boil, and cook until sauce thickens, stirring constantly. Pour extra sauce over chicken or serve it on the side as a dipping sauce.
- 3 lbs. boneless, skinless chicken thighs (about 12 pieces)
- 3/4 c. ketchup
- 1/2 c. salsa
- 1/4 c. honey
- 1 tbsp. Dijon mustard
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1 tbsp. cornstarch
STEP 1
In a medium bowl, whisk together ketchup, salsa, honey, Dijon mustard, chili powder, and cumin until well blended. Pour sauce over chicken. Turn pieces to coat both sides with sauce.
Bake, uncovered, at 400 F. for 45 minutes. When chicken is done, arrange thighs on a serving platter and keep warm. Pour sauce into a small saucepan, skimming off as much fat as possible. In a small bowl, mix cornstarch with 1 tbsp water until smooth. Add to sauce. Bring to a boil, and cook until sauce thickens, stirring constantly. Pour extra sauce over chicken or serve it on the side as a dipping sauce.
