Michael's Chicken

Michael's Chicken

44

"Baked barbeque-style chicken. Great with mashed potatoes using the sauce from the chicken."
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Ingredients

1 h 15 m servings 460 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan over medium heat, blend cider vinegar, chili sauce, Worcestershire sauce, and tomato paste. Mix in the onion, brown sugar, and cayenne pepper.
  3. Heat oil in a medium skillet over medium heat, and saute the chicken thighs until browned. Remove from heat, drain, and arrange in a medium baking dish. Cover with the cider vinegar sauce mixture.
  4. Bake covered 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Reviews

44
  1. 48 Ratings

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Most helpful positive review

The chicken comes out super in this sauce. Make sure to drain the chicken after browning for a few minutes on each side as the remaining juices from the chicken are released during baking and t...

Most helpful critical review

Sorry, but this was one of the worst recipes ever. Way too "vinegary" - my husband (who's not picky at all didn't care for it at all, and my teenage boys wouldn't touch it. Don't know if the i...

The chicken comes out super in this sauce. Make sure to drain the chicken after browning for a few minutes on each side as the remaining juices from the chicken are released during baking and t...

Sorry, but this was one of the worst recipes ever. Way too "vinegary" - my husband (who's not picky at all didn't care for it at all, and my teenage boys wouldn't touch it. Don't know if the i...

I must side with those who think this recipe calls for too much vinegar. I fixed it for my wife and myself and we liked it much better the second day after I added some honey,and a little salt,...

I thought this recipes was very tasty and easy. I added a lot more garlic (I'm a lover) and some extra cayenne -- tada! Thanks Michael.

Very good recipe except it's important to mention the amount of time to cook the sauce so the flavors meld. I cooked it for at least half an hour before pouring it on top of the chicken, plus I...

This was a very simple recipe but it turned out very good. I doubled up on the ingredients so we could use the left over as a sauce over the rice I served with it. I used boned and skinned thigh...

I used white vinegar, and cut it by a 1/4 cup (1/2 cupe white vinegar, 1/4 cup water) and it worked fine....not too vinegary at all, and I wouldn't cut it using cider vinegar. ] I might try a bi...

The sauce on this was outstanding. I made it with chicken legs and it worked just as well. Also, the tomato paste expands to create more sauce than I thought before I covered and baked it.

I agree with the one reviewer, too much vinegar for us, we'll cut it by half. However, overall it was good. We will be making it again with the vinegar cut (will add water to make up for it).