Tangy BBQ Chicken
 
Makes 4 to 6 servings
Ingredients
  • ½ cup ketchup
  • ½ cup red wine vinegar
  • 5 tablespoons olive oil, divided
  • 3 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons smoked paprika
  • 1¾ teaspoons kosher salt, divided
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper, divided
  • 6 bone-in skin-on chicken thighs
  • 3 medium zucchini, cut into ½-inch-thick slices
  • 1 tablespoon chopped fresh thyme
  • 1 pint cherry tomatoes, halved
  • Garnish: chopped fresh thyme
Instructions
  1. In a large bowl, whisk together ketchup, vinegar, 4 tablespoons oil, honey, Worcestershire, paprika, 1 teaspoon salt, onion powder, and ¼ teaspoon pepper. Reserve ½ cup marinade. Add chicken to remaining marinade. Cover and refrigerate for at least 1 hour or overnight.
  2. Preheat oven to 450°. Line a large 18×13-inch rimmed baking sheet with parchment paper.
  3. Remove chicken from bowl, discarding marinade. Place chicken on one half of prepared pan.
  4. Bake for 20 minutes. Reduce oven temperature to 430°.
  5. In a large bowl, stir together zucchini, thyme, remaining 1 tablespoon oil, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper until fully coated. Add to other half of pan.
  6. Bake for 15 minutes. Add tomatoes to pan; drizzle chicken with reserved ½ cup marinade. Bake until a meat thermometer inserted in thickest portion of chicken registers 165°, about 5 minutes more. Garnish with thyme, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/tangy-bbq-chicken/