Texas BBQ Chicken Thighs
Make a double batch of this fabulous barbecue sauce all by itself in your slow cooker and freeze it in ¼-cup portions to use anytime.
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño pepper, minced
- ¼ cup orange juice
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons apple-cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 (14-ounce) can crushed tomatoes, undrained
- ½ teaspoon cumin
- 1 tablespoon chili powder
- ¼ teaspoon pepper
- 6 (4-ounce) boneless, skinless chicken thighs
- 3 tablespoons cornstarch
- ¼ cup water
In a small skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir until crisp-tender, about 4 minutes.
Place in 3–4 quart slow cooker and add jalapeño, orange juice, soy sauce, vinegar, brown sugar, mustard, tomatoes, cumin, chili powder, and pepper.
Add chicken to the sauce, pushing chicken into the sauce to completely cover. Cover and cook on low for 8–10 hours or until chicken is thoroughly cooked.
In small bowl, combine cornstarch and water; stir until smooth. Add to slow cooker and stir.
Cook on high for 15–20 minutes longer until sauce is thickened.
Calories: 236.53 mg
Fat: 9.30 grams
Saturated fat: 1.79 grams
Dietary fiber: 1.76 grams
Sodium: 277.24 mg
Cholesterol: 94.12 mg
Many people may consider chicken thighs too fatty. Though chicken thighs do contain more fat than skinless chicken breasts, they still only have 11 grams of fat per 4-ounce serving. That is less fat than one would find in the same size serving of beef, lamb, or pork.