BBQ chicken with homemade peach cider BBQ sauce

I made this using one of my new favorite kitchen finds- the organic Peach Cider Vinegar from Fresh Press Farms. It is SO delicious! I have been replacing this with other vinegars and it adds a delicious summer twist to recipes.

Tonight I made an easy sheet pan bbq chicken and it was one of the best batches I've ever made! The bbq sauce was sticky but not messy with the perfect balance of sweetness. Everyone in my family enjoyed it!

BBQ Chicken:

You need:

Chicken thighs (with skin preferred)

Chicken drumsticks

For sauce:

2 c Ketchup

1/2 c Fresh Press Farms Peach Cider Vinegar

1/3 c brown sugar

2 Tbsp honey or maple syrup

1 Tbsp Worcestershire sauce or coconut aminos

To bake:

Preheat oven to 400. Place chicken on a foil lined baking sheet. Pat the skin dry with paper towels. Generously oil the chicken with olive oil and rub into skin. Bake the chicken at 400 for 25 minutes.

While the chicken cooks, prepare the BBQ sauce. To make the sauce, combine all ingredients and stir well.

After the chicken has cooked for 25 minutes, baste liberally in bbq sauce and increase the oven temperature to 425. Cook for 7-8 minutes, then baste again with bbq sauce. Repeat this 3-4 times until skin is crispy and coated with bbq. You can broil the last minute to crisp up the skin if desired.

This would be delicious with roasted potatoes and corn or roasted broccoli.