Chili Sauce Baked Chicken

Deliciously juicy baked chicken smothered in a bold tangy chili sauce marinade. Simply the BEST baked chicken ever!

4.39 from 21 votes

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Course: Main Courses

Cuisine: American

Servings:

Calories: 515kcal

Equipment

Ingredients

12 oz chili sauce
1/4 cup honey
2 Tbsp Worcestershire sauce
2 tsp onion powder
3 lbs chicken legs and thighs bone-in, skin-on

Instructions

Chili Sauce Marinade

In a medium mixing bowl, combine all ingredients and stir until completely blended.
Place chicken pieces into a large gallon Ziplock bag. Pour marinade over the chicken and close tightly. Refrigerate marinated chicken for at least 2 hours.

Chicken Bake

Preheat oven to 350 degrees. Lightly spray a large rectangular baking dish with cooking spray.
Remove marinated chicken from refrigerator and line chicken pieces in the casserole dish. Drizzle remaining marinade over chicken. Bake chicken for 1 hour, or until juices run clear. Then BROIL for 5 to 10 minutes, or until the top is lightly charred.

Notes

Safety Tip: You can pour leftover marinade over the chicken to bake or grill, BUT DO NOT use it on chicken that has been cooked! Sauce that has touched the uncooked chicken should be discarded.

Storage: The marinade can be prepared and stored (unused) in the refrigerator for up to 3 months.

Nutrition