12 boneless, skinless chicken thighs (I used 6 boneless, skinless breasts)
3/4 C. ketchup
1/2 C. salsa
1/4 C. honey
1 T. Dijon mustard
1 tsp. chili powder
1/2 tsp. ground cumin
1 T. cornstarch
Arrange chicken in a single layer in a 9x13 inch baking dish. I browned the chicken in a skillet sprayed with non-stick spray first. Set aside.
In a medium bowl, whisk together ketchup, salsa, honey, Dijon mustard, chili powder and cumin until well blended. Pour sauce over chicken. Turn pieces to coat both sides.
Bake, uncovered at 400 degrees for about 40 minutes. When chicken is done, arrange thighs on a serving platter and keep warm. Pour sauce into a small pot, skimming off as much fat as possible. In a small bowl, mix cornstarch with 1 T. water until smooth. Add to sauce. Bring to a boil, and cook until sauce thickens, stirring constantly. Pour extra sauce over chicken or serve on the side as a dipping sauce.
I served this with corn on cob, squash and green beans.