Yummy Baked Chicken Thighs in Tangy Sauce Recipe - Allrecipes.com
Yummy Baked Chicken Thighs in Tangy Sauce Recipe
  • READY IN hrs

Yummy Baked Chicken Thighs in Tangy Sauce

Recipe by  

"Another delicious recipe my mother makes and I finally got the recipe for. Tender chicken thighs and tangy sauce are perfect served over rice. Adults and kids alike will love this! Enjoy!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    2 hrs 5 mins
  • READY IN

    2 hrs 15 mins

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Whisk ketchup, water, vinegar, butter, onion, paprika, sugar, Worcestershire sauce, mustard, salt, pepper, and steak sauce together in a saucepan. Bring to a simmer; cook 5 minutes, stirring occasionally, for flavors to blend.
  3. Spread chicken thighs in a single layer in a baking dish. Pour sauce over chicken thighs.
  4. Bake chicken in the preheated oven until thighs are cooked through and sauce is bubbling, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).
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Reviews More Reviews

Jan 01, 2014

I used brown sugar instead of white, because I thought the molasses in the brown sugar would add a depth of flavor that the white sugar did not. I also used 2 tablespoons of honey mustard instead of the 1 teaspoon of regular yellow mustard. I had no A-1 steak sauce, but I suspect that just a "dash" (less than 1/8th teaspoon) in a recipe of this magnitude that calls for 3 lbs. of chicken and makes a TON of sauce won't be missed, and is probably just a plug for the A-1 sauce company. I have high blood pressure, so I left out the salt entirely and used only 1 tablespoon of butter (both changes drastically decreased the sodium content). These changes make this a lower-sodium recipe. The tangy flavors of the combined ingredients are so delicious, you won't miss the salt at all.

 
Nov 17, 2013

Great recipe! Just made it for dinner and it was very tasty. Even my husband liked it, and he's very picky. The only thing I changed was the cooking temp. I opted to follow another reviewer and baked it at 350 for about 70 minutes, and used a meat thermometer just to be sure. Also, I would recommend cutting out the teaspoon of salt - there is plenty in the Worcestershire sauce. It was yummy over rice, but I can see egg noodles or even mashed potatoes as well.

 
Jan 24, 2014

This was wonderful! My husband is a man that doesn't like any food unless it was made by his mother so when he said that he actually really liked this I was in shock! The recipe was really easy to follow and was very flexible. I had most of the ingredients in the fridge except a few but I substituted for what I didn't have and it was great! I used a light brown sugar instead of white, I am out of A-1 and paprika so a little of whatever I had in the spice cabinet and some Chipotle BBQ sauce worked fine. Positive that I am going to rotate this recipe into the menu! Thanks for sharing

 
Dec 26, 2013

Love this recipe! Chicken came out very good. The sauce to me was a bit acidic so i added honey, more sugar, and bbq sauce

 
Nov 03, 2013

Yummy is the right word in this title. Loved this dish! The recipe does not state skinless AND boneless but that is what I had. I baked at 350 for 70 - 75 minutes and served over rice. Will make this again!

 
Mar 19, 2014

I made this last night for dinner and loved the sauce. UNFORTUNATELY, I followed some of the other suggestions to dip the chicken in egg/flour/breadcrumbs and fry first. Don't do it! The coating became mushy and was way too heavy for the dish. I think this chicken does NOT need to be coated and browned first. I did cook at 350 for about 1 hour 30 minutes... covered for the first hour. Served with noodles (with sauce over it). Will make again, Without coating/browning chicken!

 
Jun 12, 2014

Yum! My husband hates baked chicken with a passion and this recipe (with a few minor changes) actually got a good review from him. I used Brown sugar and added honey and cayenne pepper and extra mustard and I rubbed the chicken down with brown sugar before putting the sauce on it to even out the acidity and spice of it. Also served over white rice and I'm definitely making this again.

 
May 12, 2014

A very easy and good recipe. Only change I made was adding a Tb sp of honey to cut acidic as one reviewer had done. I will keep this recipe for another day.

 

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Nutrition

  • Calories
  • 507 kcal
  • 25%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 162 mg
  • 54%
  • Fat
  • 31.5 g
  • 49%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 39.3 g
  • 79%
  • Sodium
  • 1058 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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