Name: Apple Butter BBQ Chicken
Cook time: 50 min
Total time: 50 min
Ingredients: 1.5 lbs chicken thighs (boneless, skinless or bone-in); 1/2 cup high-quality apple butter; 1/2 cup your favorite smoky BBQ sauce; 1 tablespoon apple cider vinegar; 1 tablespoon Dijon mustard; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 1/2 teaspoon onion powder; Salt and black pepper to taste; Fresh parsley for garnish

Ingredients

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1.5 lbs chicken thighs (boneless, skinless or bone-in)
1/2 cup high-quality apple butter
1/2 cup your favorite smoky BBQ sauce
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon onion powder
Salt and black pepper to taste
Fresh parsley for garnish

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Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Pat the chicken thighs dry with paper towels to ensure the seasoning sticks and the skin (if using) gets crispy. Season both sides of the chicken generously with salt, black pepper, smoked paprika, and onion powder.
In a medium mixing bowl, combine the apple butter, BBQ sauce, apple cider vinegar, Dijon mustard, and minced garlic. Whisk the ingredients together until the sauce is smooth and well-incorporated. Taste the sauce and adjust the heat or sweetness if desired. Reserve about 1/4 cup of the sauce in a separate small dish to use for a final fresh glaze after cooking.
Place the seasoned chicken on the prepared baking sheet. If you are using bone-in chicken, place it skin-side up. Bake the chicken in the preheated oven for about 15 to 20 minutes. This initial cook time allows the chicken to render some fat and start cooking through before you apply the sugar-heavy sauce, which prevents burning.
Remove the baking sheet from the oven. Using a pastry brush, generously coat each piece of chicken with the apple butter BBQ mixture. Return the chicken to the oven and bake for another 10 to 15 minutes. For an extra sticky finish, turn on the broiler for the last 2 to 3 minutes of cooking, watching closely to ensure the glaze bubbles and browns without scorching.
Check the internal temperature of the chicken with a meat thermometer; it should reach 165°F (74°C). Remove the chicken from the oven and let it rest for 5 minutes to lock in the juices. Brush with the reserved fresh glaze and garnish with chopped fresh parsley before serving.

Cook Time: 50 minutes