This recipe offers a delightful twist on baked chicken, featuring a savory glaze that enhances the flavor and keeps the chicken juicy.
Prepare the chicken by placing it in a greased baking dish.
Ensure the chicken is evenly spaced in the dish for uniform cooking.
In a saucepan, combine the flour and water, whisking until smooth.
Use cold water to prevent lumps when mixing with the flour.
Add the brown sugar, ketchup, vinegar, lemon juice, and Worcestershire sauce to the saucepan. Stir well.
Taste the mixture and adjust the sweetness or tanginess to your liking.
Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes until thickened.
Stir constantly to prevent the glaze from sticking to the pan.
Stir in the onion, ground mustard, paprika, chili powder, salt, and pepper.
Finely chop the onion for a smoother glaze texture.
Pour the glaze over the chicken, ensuring it is evenly coated.
Use a spoon to spread the glaze evenly over the chicken.
Cover the dish and refrigerate for 2-4 hours to marinate.
Marinating overnight enhances the flavor even more.
Preheat the oven to 350°F. Remove the chicken from the refrigerator 30 minutes before baking.
Allowing the chicken to come to room temperature ensures even cooking.
Bake the chicken uncovered for 35-45 minutes, or until the juices run clear.
Use a meat thermometer to check that the internal temperature reaches 165°F.
Serve the chicken hot, garnished with fresh herbs if desired.
Pair with your favorite sides for a complete meal.
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