Skinny Decadence

Globally-Inspired Food with Skinny Tips and Weight Watcher points!

  • Home
  • About Me
  • Recipes
    • Global Pantry
    • Mary’s Tips
  • Recipe Box
  • Videos
  • Chef’s Tools
    • Conversion Table
  • Legal
  • Contests
  • Travel

BAKED CHICKEN WITH APPLE CIDER BARBECUE SAUCE

October 22, 2011 by makeelan Leave a Comment

Share this recipeShare on FacebookGoogle+Pin on PinterestPrint this pageEmail to someoneShare on RedditShare on StumbleUponshare on TumblrTweet about this on Twitter

SONY DSC

This baked chicken literally falls off the bone after baking.  I used light butter to skinny it up a bit.  The barbecue sauce is simply delicious!

Serves 6

Ingredients

6 bone in, skin on chicken breasts, or a mixture with legs
3 tablespoons olive oil
Kosher salt and pepper
¼ cup Land O Lakes light butter with canola oil
1 cup chopped yellow onion
1 tablespoon fresh garlic, minced
1 tablespoon salt
1 tablespoon jalapeno, seeds removed and chopped, or more if you like it hot
2 teaspoons sweet paprika
1 teaspoon smoked paprika
1 tablespoon chili powder
½ teaspoon ground black pepper
½ cup fresh apple cider
1 ½ cups cold water
1 cup apple cider vinegar
1 cup packed brown sugar
2 tablespoons Worcestershire sauce
¼ cup molasses
1 cup tomato paste

Directions

Heat a large Dutch oven to medium heat.  Add the butter, onions, garlic and salt and cook for about 3 minutes.  Add both paprika’s, jalapeno, chili powder and black pepper; cook and stir for 1 minute.  Add the apple cider, water, vinegar, brown sugar and Worcestershire sauce and bring to a simmer.  Stir in the molasses and whisk in the tomato paste.  Cook, uncovered for 15 minutes or until sauce is thickened, stirring occasionally.

Heat the oven to 275 degrees F.  In a large sauté pan, add the olive oil to the pan and heat to medium-high heat.  Sprinkle kosher salt and pepper on the chicken.  Add 3 chicken breasts at a time and brown the chicken on both sides.  Remove and repeat with the other 3 chicken breasts.  Remove the chicken breasts and put in a 13x9x2 glass pan.  You will probably need 2 of these for all 6 chicken breasts.  Place skin side up.  Add 2 tablespoons water to the bottom of each glass pan.  Spoon 2 tablespoons of barbecue sauce over the top of each chicken breasts.  Cover chicken tightly with aluminum foil and put in the oven.  Bake for 1  1/2-2 hours for smaller breasts and longer  for large breasts.   When the chicken is coming off the bone, it’s done.

Remove the aluminum foil and spoon another tablespoon of sauce over each chicken breast and turn the oven temperature up to 450 degrees and put the chicken back in the oven uncovered for about 10-15 minutes.  Serve with remaining barbecue sauce.

 

« MARY’S APPLE CIDER BARBECUE SAUCE
ULTIMATE SAUSAGE, SPINACH AND MUSHROOM LASAGNA »

Filed Under: Chicken, Chicken/Poultry, Holidays, July 4th/Memorial Day, Main Dish, Summer Tagged With: Barbecue, Entree

Leave a Reply Cancel reply

You must be logged in to post a comment.

Connect with Skinny Decadence

  • 
  • 
  • 
  • 
  • 
  • 
Follow on Bloglovin

Global Food

Mobile Apps Available

Popular Recipes

Recipes

  • 0 PP
  • 1 PP
  • 2 PP
  • 3 PP
  • 4 PP
  • 5 PP
  • 6 PP
  • 7 PP
  • 8 PP
  • 9 PP
  • 10+ PP
  • Alcohol
  • Appetizers
  • Asian
  • Beef
  • Breakfast
  • Burgers
  • Casseroles
  • Chicken
  • Cookies
  • Crockpot
  • Dessert
  • Football Sunday
  • Global Food
  • Gluten Free
  • Grilled
  • Holiday
  • Irish
  • Italian
  • Japanese
  • July 4th/Memorial Day
  • Kid Friendly
  • Low Calories
  • Low Carb
  • Low Fat
  • Lunch
  • Main Dish
  • Mexican
  • Party Food
  • Pasta
  • Pork
  • Salads/Dressing
  • Sandwiches
  • Sauces/Dips
  • Seafood
  • Side Dishes
  • Smoothies/Shakes
  • Snacks
  • Soup
  • St. Paddy's Day
  • Summer
  • Thanksgiving
  • Turkey
  • Valentine's Day
  • Vegetarian

Copyright © 2021 · Foodie Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress