Tiger Barbecued Chicken

Serve outdoor barbecue flavor straight from the oven for homegating on game day or an easy weeknight meal.

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Prep Time
10 minutes
Cook Time
60 minutes
4 to 6 servings


Yield: 4 to 6 servings
1 tablespoon vegetable oil (plus more for brushing)
1 pound chicken legs (excess skin and fat trimmed)
1 pound bone-in chicken thighs (skin-on, excess skin and fat trimmed)
2 teaspoons ground cumin
2 teaspoons Kosher salt
1 teaspoon paprika
1/2 onion (grated)
2 cloves garlic (grated)
1/2 cup ketchup
1 tablespoon cider vinegar
2 teaspoons mustard powder
2 teaspoons Worcestershire sauce


Step 1

Bake Chicken: Arrange oven rack in top position and preheat oven to 400˚F. Line a rimmed baking sheet with a few layers of aluminum foil. Lightly brush foil with oil.

Step 2

Pat chicken dry with paper towels. Mix cumin, salt and paprika in a small bowl. Sprinkle all over chicken, rubbing into skin and carefully under skin to season meat. Arrange on prepared baking sheet, skin side up. Bake for 25 minutes.

Step 3

Make Sauce: Heat oil in a small saucepan over medium heat. Add onion and garlic and cook and stir until most of the liquid has cooked off., about 3 minutes. Add ketchup, Tiger Sauce, vinegar, mustard and Worcestershire; cook and stir until combined, about 2 minutes. Set aside.

Step 4

Flip chicken and bake another 20 to 25 minutes or until skin is browned and crispy and internal temperature registers 165˚F on an instant-read thermometer. Remove from oven.

Step 5

Brush chicken to coat completely with barbecue sauce. Return chicken to oven and bake until sauce is sticky and lightly browned, about 5 minutes.


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