A classic homestead recipe!
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Our Recipe Books•
February 7, 2025
A true homestead classic, this recipe calls for bone-in chicken thighs, but it’s just as delicious with drumsticks or boneless, skinless thighs if you prefer. Slow-cooked until tender and flavorful, this chicken makes a comforting main dish that’s as versatile as it is simple.
For the perfect pairing, serve it over a bowl of creamy cheddar cheese grits — a hearty, satisfying meal that feels right at home on the family table.
Rub salt (2 tsp) evenly over the chicken pieces (5 lb). Refrigerate, uncovered, for 2–3 hours.
Set oven to 350 °F. Grease a 9x10-inch (or similar size) baking dish and set aside.
In a small bowl, mix the sugar (1 Tbsp) with the remaining spices. Coat the chicken lightly with oil (4 Tbsp), then sprinkle the spice rub liberally over all sides.
Optional grilling step. If skipping grilling, go straight to Step 5: For extra flavor, grill the chicken before baking. Heat the grill until very hot. Place chicken skin side down and grill until the skin is browned and crispy, about 5–7 minutes. Flip and grill another 5 minutes. Remove from the grill and continue with Step 5.
Arrange chicken skin side up in the prepared baking dish. Bake for 45–60 minutes, until the chicken is cooked through (internal temp 165°F).
While the chicken bakes, prepare the glaze according to recipe instructions.
Combine all glaze ingredients and simmer until thickened, about 20 minutes.
Before serving, pour the sorghum glaze over the chicken.
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