1/2teaspoon EACH garlic powder, paprika, chili powder, cumin
2teaspoonsliquid smoke
Prevent your screen from going dark
Instructions
Preheat the oven to 425°F and line a baking sheet with foil. Grease the foil with cooking spray or a light coating of oil.
In a large bowl, whisk together the tomato sauce, vinegar, monkfruit sweetener, water, worcestershire sauce, lemon juice, paprika, chili powder, cumin, cinnamon and liquid smoke. Set aside 1⁄2 cup of the sauce in a small bowl for later.
Pat chicken dry with paper towels. Sprinkle it with salt and pepper on both sides. Place chicken into the large bowl of sauce and mix everything together.
Cover the bowl with plastic wrap and set in the fridge for 20 minutes to marinate. Remove from the fridge 10 minutes before cooking.
Place chicken pieces onto the prepared baking pan.
Roast in the center rack of the oven for 35-40 minutes or until the chicken registers 175°F-195°F on an instant read thermometer.
Once chicken comes out of the oven, brush each chicken piece with the remaining sauce.
Allow to cool for 10 minutes before serving!
Notes
You can substitute the chicken thighs with 3 pounds of any chicken cut such as: wings, drumsticks, split breast, whole chicken. Feel free to mix and match cuts of chicken so you can have some thighs and some drumsticks, etc.