Originally from Byron’s Dutch Oven Cooking
Robin’s notes: It can easily be cooked in the oven in your favorite indoor pot as well. I think the temperature was around 350-375 for 60-75 minutes. We use mango chutney. We have also used peach and grape jam/jellies. Chutney is the best though. We serve over baked potatoes, which is quite yummy. When doubling the recipe, watch the sauce thickness. It be can be quite runny, so we let it cook with the top slightly askew to thicken the sauce a bit
10 skinless chicken thighs
⅔ C ketchup
⅔ C chutney
2 Tbs. olive oil
1 lemon juiced
2 Tbsp red onion, minced
2 cloves garlic, minced
2 tsp hot sauce
1 tsp salt
1 tsp coarse ground black pepper
Arrange chicken thighs in a 12” Dutch oven. In a medium bowl mix together olive oil, ketchup, chutney, garlic, onion, salt, pepper, hot sauce, and lemon juice. Pour sauce over chicken then cover and bake using 8-10 briquettes bottom and 14-16 briquette tops for 60-75 minutes. Serve over rice.
Serves 8 - 10.
Robin’s notes: It can easily be cooked in the oven in your favorite indoor pot as well. I think the temperature was around 350-375 for 60-75 minutes. We use mango chutney. We have also used peach and grape jam/jellies. Chutney is the best though. We serve over baked potatoes, which is quite yummy. When doubling the recipe, watch the sauce thickness. It be can be quite runny, so we let it cook with the top slightly askew to thicken the sauce a bit
10 skinless chicken thighs
⅔ C ketchup
⅔ C chutney
2 Tbs. olive oil
1 lemon juiced
2 Tbsp red onion, minced
2 cloves garlic, minced
2 tsp hot sauce
1 tsp salt
1 tsp coarse ground black pepper
Arrange chicken thighs in a 12” Dutch oven. In a medium bowl mix together olive oil, ketchup, chutney, garlic, onion, salt, pepper, hot sauce, and lemon juice. Pour sauce over chicken then cover and bake using 8-10 briquettes bottom and 14-16 briquette tops for 60-75 minutes. Serve over rice.
Serves 8 - 10.
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