Sunday, March 4, 2012

Tangy Barbecue Chicken

Servings:  8

  • 1 cup ketchup
  • 2 Tbsp. spicy brown mustard
  • 2 Tbsp. balsamic vinegar
  • 2 tsp. Worcestershire sauce
  • 1 clove pressed garlic
  • 1/4 tsp. smoked paprika
  • 1/2 tsp. coarse salt
  • 1/4 tsp. freshly ground black pepper, divided
  • 3 1/2 lbs. bone-in skinless chicken thighs and legs
In a medium bowl, whisk together ketchup, mustard, vinegar, Worcestershire sauce, garlic, paprika, salt and 1/8 tsp. pepper; transfer half of sauce to 4-quart or larger slow cooker.  Sprinkle chicken with remaining pepper; add chicken to slow cooker.  Spoon remaining sauce over and around chicken.  Cover and cook on low 6 hours or until chicken is 165 degrees.  Place chicken on platter.  Whisk cooking liquid until well mixed; drizzle over chicken.  Serve chicken with any remaining sauce.