Do you know you can make delicious barbecued chicken without ever firing up the grill This recipe for oven barbecued chicken will show you how to whip up your own tangy, sweet and spicy barbecue sauce. Start by preheating your oven to 375 degrees. Line a 15 by 10 by 1inch baking pan with parchment paper or foil and set it aside for now. This will make cleanup a lot easier. You’ll need 4 pounds of meaty chicken pieces. Use a mixture of breast halves, thighs and drumsticks. Remove the skin from the chicken. You can usually.
Just tear it off, but a pair of kitchen shears will help. Arrange the chicken in the pan with the bone side up. Bake the chicken in the oven for 35 minutes. In the meantime, we’ll get the barbecue sauce ready. The key is a well balanced barbecue sauce. First, chop a large onion. We’ll need a cup. Mince 3 cloves of garlic. We’ll need a tablespoon. Next, over medium lowheat, add a quarter cup of butter or margarine to a large saucepan. When the butter’s melted, add the onion, the garlic, and 2 tablespoons of kosher salt.
Cook the mixture, stirring it occasionally until the onions are tender about 10 to 15 minutes. Next, you’ll add a host of spices. 1 tablespoon of paprika, 1 tablespoon of chili powder, 112 teaspoons of crushed red pepper and half a teaspoon of freshly ground black pepper. Stir the spices in with the onions and garlic and cook it for 1 minute. Add 112 cups of water, 1 cup of cider vinegar, 1 cup of packed dark brown sugar and 2 tablespoons of Worchester sauce. Stir it all together and bring the sauce to a boil. Add 1 cup of.
Tomato paste and a quarter cup of molasses. Whisk it all together until it’s smooth. There are so many layers of flavor in good barbecue sauce. Simmer the sauce gently with the cover off, stirring it from time to time until it’s thickened and reduced to about 4 cups. This should take about 15 to 20 minutes. You can take the sauce off the heat when it’s ready. Turn the chicken pieces over using a pair of tongs with the bone side down. Brush about a cup of the barbecue sauce over the pieces. Bake the chicken for another 10 to 15 minutes.
Or until it’s no longer pink on the inside when it’s cut into with a knife. You can also test the internal temperature with an instant read thermometer. It should be 170 degrees for the breast or 180 for the thighs and drumsticks. The chicken cooks up to fall off the bone tender as the barbecue sauce thickens to a glaze and starts to caramelize. Reheat some of the sauce and serve it on the side with the chicken. The good news is you’ll have plenty of sauce left over so store the remainder in an air tight container in the refrigerator.