Muslos de pollo al horno con salsa barbacoa

Ingredientes

• 1 cup ketchup
• 1/4 cup brown sugar
• 2 tablespoons orange juice
• 2 teaspoons Worcestershire sauce
• 1 teaspoon liquid smoke
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne powder
• 5 pounds boneless skinless chicken thighs (8–10 thighs)

Preparación

1. 1

   Preheat Oven: Preheat your oven to 375°F (190°C). Line a rimmed sheet pan with aluminum foil and spray it with nonstick cooking spray to prevent the chicken from sticking during baking.

2. 2

   Make Barbecue Sauce: In a large bowl, whisk together ketchup, brown sugar, orange juice, Worcestershire sauce, liquid smoke, kosher salt, black pepper, onion powder, garlic powder, and cayenne powder until the mixture is smooth and well combined.

3. 3

   Reserve Sauce for Basting: Pour out 1/4 cup of the prepared barbecue sauce and set it aside. This reserved sauce will be used later to baste the chicken halfway through baking to keep it moist and flavorful.

4. 4

   Coat Chicken: Add the boneless skinless chicken thighs into the remaining barbecue sauce in the bowl. Toss and turn each thigh thoroughly so they are evenly coated with the sauce, ensuring every piece is well covered.

5. 5

   Arrange Chicken on Pan: Place the coated chicken thighs in a single layer on the prepared sheet pan. If there is extra sauce left in the bowl, use a brush to spread it over the chicken pieces to add an extra layer of flavor.

6. 6

   Bake and Baste: Bake the chicken in the preheated oven for 25-30 minutes or until fully cooked. At the 15-minute mark, baste the chicken with the reserved barbecue sauce. The chicken is done when the juices run clear and a meat thermometer inserted into the thickest part of the largest thigh reads 165°F (74°C).