Oven Roasted Barbecued Chicken
3 cups barbecue sauce (we usually use Original KC Masterpiece)
1/2 cup peach preserves (this time it was pear jam, and that worked great)
1 clove garlic
hot sauce to taste (optional)
12 chicken thighs
olive oil for brushing
Combine barbecue sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.
Drizzle olive oil on 2 rimmed baking sheets (I lined them with foil first for easy clean up) and place chicken thighs skin side down in the pans. Roast at 400° for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees. Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.