1/3 cup Hickory & Brown Sugar Barbecue Sauce (See Tip)
1 tablespoon onion powder
3 cloves garlic, crushed
6 chicken thigh cutlets (1.2kg)
1 yellow capsicum, cut into 3cm pieces
1 red capsicum, cut into 3cm pieces
1 green capsicum, cut into 3cm pieces
1 red onion, coarsely chopped
1 tablespoon olive oil
Fresh parsley leaves, to garnish
Steamed brown rice, to serve
Combine sauce, onion powder and garlic in a large bowl. Add chicken, turn to coat in sauce.
Place chicken in the centre of a well-oiled, large oven tray with shallow sides.
Without mixing capsicums, arrange each one including the onion around chicken. Drizzle oil over vegetables.
Cook in a moderately hot oven (190C) for about 45 minutes or until chicken is cooked through. Remove. Sprinkle with parsley.
Serve with brown rice.