the squidgy bits: oven baked chicken in a sweet barbeque sauce

I like chicken well enough but I do get queasy around those squidgy bits that reside close to the bone. I could just buy the expensive skinless, boneless chicken breasts, but I’m too much of a skinflint to justify chicken breasts on a Wednesday night. Call me old fashioned, I don’t mind. So when I’m buying, I go for the thighs. I peel off the skin, remove as much fat as I can and then find a recipe that imparts so much flavour that when it comes to the eatin’, I can joyfully munch around all the bits that make me queasy. This recipe definitely has a tasty sauce with my favorite flavour combination of sweet and sour and it manages to put my mind to rest. Plus, it’s super easy to whip up when watching a round of America’s Next Top Model. And I can almost guarantee it that those models don’t eat the squidgy bits either.

8 comments to “the squidgy bits: oven baked chicken in a sweet barbeque sauce”

  1. 1
    Ivonne   April 21, 2006 at 6:06 pm

    Hi Kickpleat,

    I know how you feel about the squidgy bits … I feel the same way.

    Wonderful recipe, though. I think that sauce might even get me to eat the squidgy bits!

  2. 2
    Michele   April 21, 2006 at 9:39 pm

    Looks delicious!

  3. 3
    Heather   April 24, 2006 at 6:14 am

    I feel the same way about chicken. I do however never buy chicken on the bone, I just can’t do it!
    This looks great!

  4. 4
    kickpleat   April 26, 2006 at 1:42 pm

    Ivonne, yes, the sauce is definitely worth all the squidgy bits put together!

    Thanks Michele, it was 🙂

    Heather, I understand your fears completely!

  5. 5
    morgan   May 3, 2011 at 6:49 pm

    This was my first recipe of yours that I’ve tried…a huge hit!!! Thank you!

  6. 6
    kickpleat   May 4, 2011 at 11:25 am

    Morgan, glad to hear it!

  7. 7
    Evelyn   July 13, 2017 at 3:02 pm

    I have been making your Chickpea & romaine salad with lemon-parmesan vinaigrette since 2008! I want to tell you it is the best salad ever. We make it a lot in the summer. I just had to tell you cause we had it tonight for supper. I even took the recipe to Spain and they loved it also.

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