2 lb boneless skinless chicken thighs
Sauce:
1/2 cup your choice barbeque sauce ( I like Famous Dave's Sweet and Zesty)
1/4 cup reduced-sodium soy sauce
1/4 cup red wine vinegar
1/4 cup liquid honey or maple syrup
2 teaspoons chili powder
1 tablespoon Dijon mustard
1 teaspoon grated gingerroot
2 teaspoons minced garlic
1/2 teaspoon ground cumin
Preheat oven to 400 F. Spray a 13x9x2-inch baking pan with cooking spray. Arrange chicken thighs in pan in a single layer.
Whisk together all sauce ingredients in a medium bowl. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, for about 40 minutes or until the chicken is no longer pink in the center.
Yield: 6-8 servings
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