Mango or Preach Apple Cider BBQ Chicken

This is my new favorite recipe that I have made about 3 times in the quarantine. I saw something similar on The Pioneer Woman's cooking show- it was Peach and Whiskey BBQ chicken.  Since I don't have whiskey on hand (ever...)- I kept thinking about the recipe and made my own changes and we love it so much!

 

 

 

Mango or Peach Apple Cider BBQ Chicken

 

12 whole chicken thighs, bone-in, skin on

enough olive oil/butter combo to sear the chicken pieces (4-6 Tb. each)

1 whole diced yellow onion

1 1/2-2 cups apple juice or cider

12 ounces favorite barbecue sauce (We love Sweet Baby Ray's)

1 jar Major Grey's Mango Chutney (by chili sauces) or a jar of peach preserves (apricot would be good, as well)

 

1/2 cup Water

2 Tablespoons Worcestershire Sauce

garlic salt or cloves

 

 

Preheat oven to 400 degrees.

Heat oil and butter in a heavy dutch oven (or oven ready) pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned.

Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. Pour apple juice into the pot. Stir and scrape the bottom of the pan, allowing juice to reduce a titch. Pour in barbecue sauce, chutney or peach preserves, water, and Worcestershire sauce. Sprinkle in garlic slat or diced cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven.

Cook for 20 minutes at 400 hundred, then turn down oven to 300 (mine only goes to 325) and cook an additional 1 1/2 hours. The meat will just fall off the bone.  The sauce is amazing!