Shelly's Recipe

SWEET AND TANGY BARBECUED CHICKEN

Category: Chicken

1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
1 tablespoon cooking oil
1 8-ounce can tomato sauce
1/2 cup packed brown sugar
1/2 cup apple cider
2 tablespoons Dijon-style mustard
1 teaspoon dried thyme, crushed
1/2 teaspoon pepper
6 chicken legs I used thighs and drumsticks

For sauce, in a 1 1/2 quart saucepan cook onion and garlic in hot oil till tender. Stir in tomato sauce, brown sugar, vinegar, Dijon-style mustard, thyme and pepper. Bring to boiling; reduce heat. Simmer, uncovered for 15 minutes, stirring occasionally. (Sauce can be made ahead; cover and chill till needed).

Skin chicken, if desired. (I didn't.) Rinse chicken; pat dry with paper towels. Arrange chicken in a 15x10x1-inch baking pan. Pour half of the sauce over chicken.

Bake, uncovered, in a 375 degree over for 50 to 60 minutes or till chicken is tender and no longer pink, basting occasionally with additional sauce. Serve chicken with any remaining sauce.

Makes 6 servings.