Sticky Chicky

Here you go, the Sticky Chicky recipe I promised. It comes from some of my favorite cookbook authors. I just love their books and kitchen and nutrition tips.

Sticky Chicky

Adapted from Eat, Shrink and Be Merry by Janet and Greta Podleski.

Ingredients:

16 boneless skinless chicken thighs

 Sauce

1/2 cup barbecue sauce (hickory flavoured is nice)

1/4 cup soy sauce

1/4 cup red wine vinegar

1/4 cup liquid honey

1 tablespoon chili powder

1 tablespoon Dijon mustard

2 teaspoons minced garlic

1 teaspoon ground cumin

1 tablespoon cornstarch

1 tablespoon water

 Directions:

Preheat oven to 400°F Spray a 9x13 baking pan with cooking spray. Arrange chicken thighs in pan in single layer.

Whisk together sauce ingredients (barbecue sauce through cumin) in a medium bowl. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, for about 40 minutes, or until chicken is no longer pink in the center.

Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium high heat. Combine cornstarch with water and mix until smooth. Add to sauce. Cook until sauce is bubbly and thickened, about 1 minutes. Serve hot chicken with extra sauce on top.

Calories  394.8,  Fat 3.5 g, Carbohydrate  32.5 g, Dietary Fiber  1.2 g, Protein  55.9 g, sugars 25.8 g