16 boneless skinless chicken thighs-I used 6 large boneless skinless chicken breasts 1/2 C barbeque sauce 1/4 C reduced sodium soy sauce 1/4 C red wine vinegar 1/4 C pure maple syrup or honey 1 T chili powder 1 T Dijon mustard 1 T grated gingerroot 2 tsp minced garlic 1 tsp ground cumin 1 T cornstarch Preheat oven to 400 degrees. Spray 9x13-inch baking pan with non-stick cooking spray. Arrange chicken pieces in pan in single layer. To make sauce, whisk together remaining ingredients, except cornstarch, in a medium bowl. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, for about 40 minutes, or until chicken is no longer pink in the center. Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small saucepan. Bring to a boil over medium-high heat. Combine cornstarch with an equal amount of water and mix until smooth. Add to sauce. Cook until sauce is bubbly and has thickened, about 1 minute. Serve hot chicken with extra sauce on top.
I served the chicken over spinach flavored shirataki tofu noodles, and a side of baked veggies.