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Tiger Barbecued Chicken

Prep Time:

10 mins.

Cook Time:

60 mins.


4 to 6 servings

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


  • 1 tablespoon vegetable oil, plus more for brushing
  • 1 pound chicken legs, excess skin and fat trimmed
  • 1 pound bone-in, skin-on chicken thighs, excess fat and skin trimmed
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1/2 onion, grated
  • 2 cloves garlic, grated
  • 1/2 cup ketchup
  • 1/4 cup Tiger Sauce®
  • 1 tablespoon cider vinegar
  • 2 teaspoons dry mustard
  • 2 teaspoons Worcestershire sauce


  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.
  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.
  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.
  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.
  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.