Sweet and Smokey Chicken

SWEET AND SMOKEY CHICKEN                                                   350 degrees

                                                                                                             9x13 inch baking pan

                                                                                                             Bake, covered 1 ½ hours

THIGHS 10-12 boneless, skinless

ONIONS 1 Large or 2 medium sliced, placed on chicken pieces

Mix and pour this sauce over the chicken:

CATSUP                   1 cup

LIQUID SMOKE      2-3 Tablespoons OR 3 teaspoons Hickory Salt  

PEPPER                    ½ teaspoon

VINEGAR                ½ cup (I usually use Red Wine Vinegar)

MAPLE SYRUP      1 Cup,     Add a little maple extract to the sauce if not homemade

MUSTARD              3 Tablespoons prepared  the original recipe calls for ¼ cup

Serve over rice