Ingredients:

  • 4 bone-in, skin-on chicken pieces (thighs and/or drumsticks), about 2 lbs (900g) total
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 cup ketchup (240ml)
  • ¼ cup apple cider vinegar (60ml)
  • ¼ cup brown sugar, packed (50g)
  • 2 tablespoons Worcestershire sauce (30ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 teaspoon smoked paprika (5g)
  • ½ teaspoon garlic powder (2.5g)
  • ¼ teaspoon cayenne pepper (optional, for a little kick - 1.25g)

Instructions:

  1. Pat the chicken pieces dry with paper towels. Toss with olive oil, salt, and pepper.
  2. In a mixing bowl, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and cayenne pepper (if using).
  3. Pour half of the barbecue sauce over the chicken, making sure to coat it evenly. Cover and refrigerate for at least 30 minutes (or up to overnight).
  4. Preheat oven to 375°F (190°C). Arrange chicken in a single layer in the baking dish. Bake for 30 minutes.
  5. Remove the chicken from the oven. Baste generously with the remaining barbecue sauce. Return to the oven and bake for another 15-25 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the chicken.
  6. Let the chicken rest for 5-10 minutes before serving.