Happy Monday, Yummies!
Today, we’d like to share the recipe for barbeque chicken using our special Tribeca Yummy Mummy Barbeque Sauce, that we mixed up in class last week. It’s an easy dinner to make, especially when served with cornbread and some steamed broccoli or green beans.
The recipe for the sauce will be enough to make both this chicken and some baked beans. The beans freeze really nicely, so if you’d like, you can make both and put the beans in the freezer for a couple of weeks till you’re ready for some more barbeque. In our house, they wouldn’t last that long, but in theory, it would work!
Barbeque Chicken
- 1/2 recipe of TYM BBQ sauce (plus more serving)
- 12 organic chicken drumsticks
- 8-10 organic chicken thighs
- Preheat your oven to 450 degrees F.
- Set aside a cup of the sauce to be used for serving after the chicken has been baked.
- Using two baking dishes, place the chicken pieces into the dishes in a single layer.
- Bake in the oven 25-30 minutes, until they begin to brown.
- Using a pastry or basting brush, paint the sauce onto each piece of chicken.
- Bake another 8-10 minutes, till glossy.
- Cool for a couple of minutes. Then, using tongs, swirl each chicken piece in the sauce and juices that have accumulated in the bottom of the baking pan(s) before serving.
- Serve with the reserved sauce as an optional topping.
