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Oven-Baked Barbecue Chicken

Yield Makes 8 to 10 servings
Make this up to two days ahead, and reheat in the oven or microwave. Use the leftovers in tacos or wraps with Cheddar cheese and bacon.

Ingredients

  • 3 cups spicy tomato juice
  • 1/2 cup cider vinegar
  • 3 tablespoons vegetable oil
  • 2 to 3 garlic cloves, minced
  • 1 bay leaf
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground red pepper (optional)
  • 4 1/2 teaspoons Worcestershire sauce
  • 2 cups all-purpose flour
  • 10 chicken thighs, skin removed
  • 10 chicken legs, skin removed

How to Make It

  1. Stir together first 10 ingredients in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 10 minutes.

  2. Place flour in a shallow dish; dredge chicken pieces on both sides. Arrange thighs, bone-side up, and legs in a roasting pan. Pour tomato juice mixture evenly over chicken.

  3. Bake at 350° for 1 1/2 to 2 hours, basting occasionally.