You may be aware that chicken legs and thighs are typically less expensive than chicken breasts. When natural chicken thighs go on sale for right around a $1.00 a pound, I stock up. While they have a bit more fat than the chicken breasts, they also have a bit more flavor. This recipe is easy to prepare in the oven or on the grill. The trick to using a barbeque sauce is to add it during the last few minutes of cooking or grilling. There are two reasons for this, one being that skin has a chance to get crispy and two, barbeque sauce can easily burn. The end result of crispy skin and lightly caramelized sauce is a win-win situation. This easy recipe goes very well with the Green Chile Mac & Cheese posted earlier.

8-10  chicken thighs, bone in, skin on
salt and pepper to taste
1  cup of your favorite BBQ sauce

Preheat oven to 425 F. or grill to medium. Place chicken thighs on a lightly oiled baking tray, allowing at least an inch between each piece of meat. Sprinkle with salt and pepper. Roast in oven for approximately 30-40 minutes or until the skin is crispy and juices run clear (180 F). Remove from oven and brush about 1 tablespoon of barbeque sauce over the top of each chicken thigh. Return to oven for 10 -12 minutes to allow the sauce to lightly caramelize. If grilling, finish by brushing the sauce over the top of chicken and grill for an additional 3-4 minutes. Makes 4 Servings. Enjoy!