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Chicken with Maple White Barbecue Sauce
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6 | chicken thighs |
6 | chicken drumsticks |
1 T. | House seasoning |
1/2 C. | Pure maple syrup |
1/3 C. | Apple cider vinegar |
1 T. | Crushed red pepper |
2 T. | Vegetable oil |
Maple white barbecue sauce (recipe to follow) Trim excess skin from chicken. Sprinkle with house seasoning. Place chicken in a large resealable plastic bag; add maple syrup, apple cider vinegar, red pepper & vegetable oil. Seal bag, and shake to incorporate ingredients. Chill at least 3 hours or up to 8. Preheat oven to 350 degrees. Remove chicken from marinade; discard marinade. In a large non-stick skillet, cook chicken in batches over medium-high heat for 2 - 3 minutes each side or until lightly browned. Place chicken, skin side up, in large baking dish. Cover with aluminum foil. Bake for 45 minutes, uncover and bake an additional 20 minutes or until a meat thermometer reads 170 degrees. Serve with white barbecue sauce. MAPLE WHITE BARBECUE SAUCE | |
1 C. | Mayonnaise |
3 T. | Pure maple syrup |
1 T. | Apple cider vinegar |
1 t. | Lemon juice |
1/4 t. | Salt |
1/4 t. | Pepper |
In a small bowl, combine all ingredients. Cover & chill 30 minutes. Store in refrigerator up to a week.
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