Sticky Chicky

From Taste of Home, but I can't find it on their site. It was in the April/May 2009 issue.



Ingredients:
16 boneless, skinless chicken thighs (about 3 pounds)
1/2 cup barbecue sauce (any kind)
1/4 cup reduced-sodium soy sauce
1/4 cup red wine vinegar
1/4 cup honey or maple syrup
1 tbsp chili powder
1 tbsp Dijon mustard
1 tbsp grated gingerroot
2 tsp minced garlic
1 tsp ground cumin
1 tbsp cornstarch
1 tbsp water

Directions:
Preheat over to 400F. Spray a 9 x 13 baking pan with cooking spray. Arrange the chicken in the pan in a single layer.

In a medium bowl, whisk together the remaining ingredients except the cornstarch and water. Pour evenly over chicken. Turn pieces to coat both sides. Bake, uncovered, for about 40 minutes, or until chicken is no longer pink.

Remove chicken from the pan and keep warm. Carefully pour the sauce from the pan into a small pot. Bring to a boil over medium-high heat. In a small bowl, combine cornstarch and water and mix until smooth. Add to sauce. Cook until sauce in bubbly and has thickened. Serve hot chicken with extra sauce on top.

Comments:
My edits: breasts instead of thighs, omitted the ginger, white wine rather than red wine vinegar.

These turned out great. They smelled good while they cooked, came together easily, and weren't too overwhelmingly barbecue-y. Which is good because we all know I don't particularly like BBQ. Adam suggested the sauce would go well with ribs. We'll see if we can't work that into the menu at some point...