
Spicy Barbecue Chicken with oven roasted Herb Potatoes CeceliasGoodStuff.com Good Food for Good People


- 10 pieces Chicken Thigh/Drum Sticks
- 2 1/2 cups Sweet Smoked Barbecue Sauce
- 2 tablespoons raw Honey
- 1 pinch Red Pepper Flakes
- ½ teaspoon Garlic Powder
- ½ teaspoon Sea Salt
- ½ teaspoon Red Chile Powder
- ½ teaspoon black pepper
- ¼ cup Peach Preserves
- In a large mixing bowl add barbecue sauce, honey, red chile flakes and powder, garlic powder, sea salt, black pepper and the peach preserves.
- Mix sauce until well blended and set aside.
- Grease large cookie sheet with canola oil, place chicken face down and coat with sauce bake at 350 degrees for 15 minutes re-coat back side with more barbecue sauce and flip chicken over, being careful not to tear the skin
- Then coat the tops with sauce and cook five more minutes
- Re-coat and repeat three more times until the chicken has a thick coat of sauce
- After applying the fourth coat of barbecue sauce turn oven up to 425 degrees.
- Cook another 10 minutes, watching carefully not to burn the chicken but allowing it to get crispy.

Or if you like it your barbecue on the sweet side – you must try this recipe for
Sweet Barbecue Chicken – you can’t go wrong here!
Click here for the recipe – Sweet BBQ Chicken
CeceliasGoodStuff.com | Good Food for Good People

Or if you are a fan of barbecue meatballs – this is a must try recipe.
Click here for the recipe – Oven Baked Venison Meatballs
CeceliasGoodStuff.com | Good Food for Good People

Thanks for stopping by. Until next time – Bon Appetit, Cecelia Dardanes
Please take a moment and sign up for my weekly email and receive a copy of my EBook,
“Creative Cooking with Cecelia at Casa Linda”
Leave a Reply