UNITS
SCALE
INGREDIENTS
BARBECUE SAUCE
- ½ cup Brown sugar
- 1 cup Ketchup
- 1 ½ tbsp Apple cider vinegar
- 2 tsp Worcestershire sauce
- 2 tsp Onion powder
- 1 tsp Salt
- 2 tsp Black pepper, freshly ground
- ½ tsp Chili powder
- 2 tsp Paprika, sweet
CHICKEN
- 2 lbs Chicken thighs, boneless, skinless
- 1 tsp Salt
GREEN BEANS
- 2 tbsp Olive oil, extra virgin
- 1 ½ lbs Green beans, trimmed
- 2 cloves Garlic, minced
- ½ tsp Salt
- 2 tbsp Water
METHOD
- Line a rimmed baking sheet with aluminum foil and set a metal wire cooling rack inside it. Preheat oven to 220°C / 425°F.
- In a medium saucepan, whisk together brown sugar, ketchup, vinegar, Worcestershire sauce, onion powder, salt, black pepper, chili powder, and paprika until fully combined. Turn the heat to medium and bring to a simmer. Reduce heat to medium low and simmer the sauce for, stirring often until the sugar has dissolved and the sauce has thickened, about 5 minutes. Remove sauce from heat. Reserve ¾ cup sauce for serving.
- Place the chicken in a large bowl and season it with salt on all sides. Transfer ½ cup of barbecue sauce to the bowl and toss chicken until coated on all sides. Place the chicken pieces on the prepared wire rack and bake for 10 minutes.
- Remove chicken from the oven. Coat the chicken, on both sides, with remaining barbecue sauce and flip over. Place the chicken back in the oven for 5 additional minutes. Turn the broiler on high. Broil the chicken until it begins to brown on the edges, about 5 more minutes. The chicken is done when the internal temperature reaches 75°C /165°F.
- In a large skillet, heat olive oil over medium-high heat. Add green beans and cook, stirring often, until the beans are blistering and browning in areas, about 5 to 7 minutes. Add garlic and salt and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add water and cover. Cook, covered, until the beans are bright green and crisp tender, about 2 more minutes.
- Serve chicken, alongside beans, with the remaining BBQ sauce.
NOTES
- Alternatively, you can use chicken breasts or wings, but the cooking time will vary
- Alternatively, substitute apple cider vinegar for white wine vinegar, for the sauce
- Corn and potatoes also make complimentary accompaniments
