Non-stick spray oil
4 pounds chicken parts, skin removed
Salt and ground black pepper, to taste (optional)
1 can (16 ounces) yams in syrup, not drained
1 can (14.5 ounces) crushed tomatoes, preferably fire-roasted
1/4 cup apple-cider vinegar
3 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon spicy brown mustard

Preparation Time: Approximately 10 minutes

Cook Time: Approximately 50 minutes

Preheat oven to 400°F.

Spray rimmed sheet pan with oil. Season chicken with salt and pepper, if desired, and arrange on pan with as much space between the pieces as possible. Spray with oil. Bake for 10 minutes.

Meanwhile, make the Yummy Yammy BBQ sauce. Purée yams, tomatoes, vinegar, brown sugar, Worcestershire sauce and mustard in a blender until smooth. Set aside about 1 1/4 cups of the sauce for dipping later; leaving about 2 1/2 cups of sauce for basting the chicken.

Brush approximately 1 1/4 cups of the sauce over the chicken and bake for 20 more minutes. Then turn the chicken pieces and baste with about 1 1/4 cups of the sauce. Bake for 20 minutes more until chicken pieces are brown on the edges and cooked through to an internal temperature of 165° F.

To serve the original Yummy Yammy BBQ Chicken, dish up the remaining sauce for dipping.**

Servings: 8

**For a variation, prepare one of the following flavor-enhancing combos, then stir it into the Yummy Yammy BBQ sauce. For each tasty twist on the original recipe, you’ll reserve a portion of the flavored sauce for dipping and use the remaining sauce to brush onto the uncooked chicken.

Flavor Enhancing recipes include: Fiesta Chicken, Sweet and Hot BBQ Chicken and Hokey Smokey Chicken

Submitted by: Canned Food Fan