- 10 bone-in chicken thighs, skinless.
- 1 medium onion, sliced.
- 5 large garlic cloves, peeled.
- 2 red chili peppers, seeded.
- 3 tbsp olive oil.
- 3 tbsp balsamic vinegar.
- 3 tbsp ketchup.
- 2 tbsp Worcestershire sauce.
- 1 tbsp mustard.
- 1 tsp ground dry thyme.
- ½ tsp ground dried rosemary.
- 1 tsp salt.
- ½ tsp ground black pepper.
Directions:
1- Preheat the oven to 180°C.
2- Place the onion slices, garlic cloves, chili peppers, vinegar and all the other ingredients in the food processor, and chop the ingredients on high speed until they become a smooth puree.
3- Pour the seasoning mixture into a deep bowl, and mix with the oil.
4- Place the chicken thighs in the barbecue sauce and toss until well coated.
5- Arrange the chicken thighs on a flat baking tray, spread the remaining sauce over them, then cover with foil.
6- Place the tray on the second rack from the bottom of the oven, and leave it for 45 minutes or until the chicken thighs is well cooked.
7- Remove the chicken thighs from the oven, and serve with rice and salads.