16 boneless skinless chicken thighs (about 3 lbs.)
1/2 cup BBQ sauce (use your favorite kind)
1/4 cup reduced-sodium soy sauce
1/4 cup red wine vinegar
1/4 cup honey or maple syrup
1 Tbl. chili powder
1 Tbl. Dijon mustard
1 Tbl. grated gingerroot
2 tsp. minced garlic
1 tsp. ground cumin
1 Tbl. cornstarch
Preheat oven to 400 degrees. Spray 9x13 in. baking pan with cooking spray. Arrange chicken thighs in pan in single layer.
In medium bowl, whisk together remaning ingredients except cornstarch. Pour evenly over chicken. Turn pieces to coat both sides Bake, uncovered, for about 40 min. or until chicken is no longer pink in the center.
Remove chicken from pan and keep warm. Carefully pour sauce into small saucepan. Bring to boil over med-high heat. Combine cornstarch with 1 Tbl. water; mix until smooth. Add to sauce. Cook until sauce is thickened, about 1 min. Serve hot chicken with sauce on top.
NOTES: When I grabbed my Dijon mustard from the fridge, the bottle was pretty much empty. So, I swapped it for some ground mustard. And, Ryan is NOT a fan of ginger--so I used a small amount of powdered ginger instead. Also, I used a mixture of thighs and breasts--and the thighs were much better. Then again, thighs are my favorte part of the chicken, so I'm probably biased on that one.