Recipe by SeattleSun
"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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apple cider vinegar
ground black pepper
steak sauce (such as A.1.®)
skinless chicken thighs
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.
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.
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.
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!
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!
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
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
This made my husband happy. Very tasty. I increased the sauce amount and thickened it slightly with corn starch before serving. I also included boneless breast. Turned it into Tangy Thighs and Breasts. Works best if you marinate the chicken in it in the fridge awhile before cooking.
* Percent Daily Values are based on a 2,000 calorie diet.
Yummy Baked Chicken Thighs in Tangy Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 284
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