These beans have a Boston Baked Beans flavor. Yummy!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ cup cider vinegar
- ¼ cup chili sauce
- ¼ cup Worcestershire sauce
- 1 (6 ounce) can tomato paste
- ½ cup diced onion
- 2 tablespoons brown sugar
- ½ teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 8 chicken thighs
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium heat, blend cider vinegar, chili sauce, Worcestershire sauce, and tomato paste. Mix in the onion, brown sugar, and cayenne pepper.
- Heat oil in a medium skillet over medium heat, and saute the chicken thighs until browned. Remove from heat, drain, and arrange in a medium baking dish. Cover with the cider vinegar sauce mixture.
- Bake covered 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Nutrition Facts
| Calories | 460 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 2 g |
| Protein | 34 g |
| Saturated Fat | 7 g |
| Sodium | 620 mg |
| Sugars | 15 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
good
yummers
We loved this and it will absolutely become a regular in our rotation. We’re pretty wimpy when it comes to heat so omitted the cayenne. Served it with rice and it was awesome. Thanks for a great recipe!
I made this and will make it again. Next time I will omit the cayenne pepper. Really doesn’t need the pepper. Very favorable dish.
Nice only used A quarter tsp cayenne.. Could have used more. Loved the vinegar flavor
Way too vinegary! Liked the idea but not the taste.
This is a really good recipe. It is tangy with the vinegar so if you don’t like that kind of flavor you probably won’t like it but you can always use less vinegar. It does make a lot of sauce too and I wish I had thought about keeping it to use for another purpose. Have made this several times.
The best chicken I have ever made .My family loved it, kids want me to make it again soon.
Amazing sauce! I reduced the Apple Cider Vinegar to 1/4 cup as per other reviews and I doubled the cayenne pepper because I like spicy. I didn’t have tomato paste so I took a can of garlic-onion tomato sauce and simmered it on medium until it reached a paste consistency and reduced to 6 oz, then I added the other ingredients. Once all the other ingredients were added I simmered the sauce on medium low for over a 1/2 hour so the flavors melded. Before I sauteed the chicken pieces I lightly seasoned them with garlic powder, onion powder, and seasoning salt. Thanks for the recipe!
Wonderful flavor 9/15/12
We make this AT LEAST once a week. It has so much flavor. I cut the vinegar down just a little and add fresh garlic. We use the leftovers for chicken tacos and there are soooo good!!!
Absolutely perfect! My family ate every piece! Thank you for sharing!
I also changed the cider vinegar to 1/4 cup added 3 tbl of brown sugar and a tabl of honey!
This is one of the only recipes I have yet to mess up. My boyfriend loves it and I do too. It’s easy, fast, and has a unique flavor. I use white wine vinegar and it tastes great.
My family loved this! However, I made just a couple of changes: used 1/2 cup vinegar with 3/4 cup chicken broth and cut cayenne to generous 1/4 tsp. Then I browned the chicken in my oven-safe saute pan, poured on the sauce and through it all in the oven. I lowered the temp to 250 and baked it covered for 2 hours – very tender. Served with quinoa as a side (the sauce was delicious poured over quinoa!)
Great way to use chicken thighs. The sauce is tangy and the recipe makes lots of extra sauce to spoon over rice. I used the proportions listed in the original recipe and the vinegar was not overpowering at all. Just simmer the sauce a bit longer to burn off the vinegar taste. Delicious.
I made two changes. One slight – I just did my normal sub of some onion powder since I dislike cooked onion pieces. I also don’t like thighs so decided to use this sauce on boneless chicken breasts. I used what I thought a good equivalent of about 2 1/2 pounds, but there was enough sauce for probably at least 3 lb. I cut them to be more like the size of thighs, and it also didn’t take 45 minutes in the oven – but difficult to comment on that since I was using a different meat cut. I’ve made it twice. The first time I thought it fairly good and was a 4, though I wouldn’t want to make it often. The second time I thought it a 3 and that it was a bit too tangy. I just figured it was something I had to be in the mood for. After reading the other reviews I see many thought it too tangy, and I wasn’t really aware that cooking down vinegar would cut the tang – so I’m assuming I just coincidentally cooked it more the first time, which tells me it would probably be fine if cooked more as suggested.
I have a VERY fussy husband and this is one of the nights he compimented me! I followed the recipe(for two) and cut down on the vinegar slightly, omitted the tomato paste, followed the remainder of the recipe. I would serve this for guests – the best taste!
The sauce was easy enough to make. I liked this recipe better than my husband did; he thought the tomato paste overwhelmed the other flavors. The chili sauce plus cayenne gave it a subtle kick. I did cut the apple cider vinegar in half after reading previous reviews and the result was vinegar-y enough for us.
My family LOVED this recipe and we aren’t big fans of chicken thighs. My husband had 3 pieces. I added extra brown sugar, and some garlic powder, but otherwise mixed the sauce ingredients and cooked it on the stove while browning the thighs. Will make the sauce again for chicken breasts and pork too.
Yeesh, I don’t quite know how this got good reviews. I followed the recipe to a T and ended up with spicy vinegary chicken. I even let the sauce cook down for 35 minutes. I’m glad some people got good results from this, but it wasn’t for us.