Preheat oven to 350° F. Season chicken with salt and pepper.
In medium bowl, combine ketchup, syrup, mustard, vinegar and liquid smoke; mix well.
Arrange onion slices in bottom of 12 x 9 inch shallow baking pan. Place thighs on top of onions; pour sauce over chicken. Cover with foil; bake 40 minutes.
Remove foil and bake 20 minutes longer, or until chicken is fully cooked (thermometer inserted in thigh registers 180°F.) and well glazed with sauce.
Serving Size 351g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat46g (71%)
Saturated Fat 14g (70%)
Trans Fat 0g
Total Carbohydrate42g (14%)
Dietary Fiber 1g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Ginger - Virginia Beach, VA
4/27/2010 7:19:07 PM
My husband enjoyed this recipe. I thought it was odd tasting. The onions dont cook enough and should be cooked before the chicken. And the taste is all wrong to me. It needed some pep. Maybe hot sauce or something.
M'Liz Riechers - McLean, VA
6/21/2009 4:22:16 PM
I've been making this BBQ chicken weekly for over 20 years and my family never tires of it! I use boneless chicken breasts and grill them, make the sauce on the stove, and serve them together at the table so everyone can add the amount of sauce they prefer. Thanks, Frank!
Terri - South Euclid, OH
12/7/2008 12:41:39 PM
I'm a gourmet cook and often spend several hours preparing a meal, but every so often I want to make something quick, simple, but delicious for my family. This is, by far, one of the best and easiest recipes I have ever made. It's a family favorite and I make it often. You'd be hard pressed to find anything like this that tastes better.
Jeff Williamson - Bear, DE
8/27/2007 11:47:56 AM
This recipe is one of our favorites and it's super easy! I found it years ago in a Chesapeake Bay cookbook; the recipe had been submitted by Frank Perdue himself. I jazz it up a little by adding some Worcestershire, Old Bay and Tabasco to the sauce. Also, I baste the chicken about every 15 minutes. The result is very moist and tasty chicken and the onions are great! This one tastes even better the next day, you know what I mean!!!