1 (18 oz bottle) BBQ sauce
1/4 cup bourbon whiskey or apple juice
2 tbsp. apple cider vinegar
1/2 tsp. chili powder
1/4 tsp. cinnamon
1 chicken, 3-1/2 lbs, cut into 8 pieces

In a bowl, stir together BBQ sauce, whiskey or apple juice, vinegar, chili powder, and cinnamon. Reserve 2/3 cup sauce mix.

Place remainder of sauce in a plastic bag. Pierce chicken with fork, add to bag. Make sure all pieces of chicken are covered with sauce. Seal bag, refrigerate for 2 hours, turning occasionally.

Preheat oven to 375°F.

Line a large jellyroll pan with foil. Coat with cooking spray. Remove chicken from bag. Discard bag with sauce. Arrange chicken, skin side up, on pan. Roast until no longer pink in middle, about 45-50 minutes.

Brush with reserved sauce several times during roasting, especially during the last 20 minutes.

Submitted by: Sherry Monfils