Recipe For A Successful Barbecue
do you know you can make delicious barbecuedchicken without ever firing up the grill? this recipe for oven barbecued chicken willshow you how to whip up your own tangy, sweet and spicy barbecue sauce. start by preheatingyour oven to 375 degrees. line a 15 by 10 by 1-inch baking pan with parchment paperor foil and set it aside for now. this will make clean-up a lot easier. you'll need 4pounds of meaty chicken pieces. use a mixture of breast halves, thighs and drumsticks. removethe skin from the chicken. you can usually just tear it off, but a pair of kitchen shearswill help. arrange the chicken in the pan with the bone side up. bake the chicken inthe oven for 35 minutes. in the meantime, we'll get the barbecue sauce ready. the keyis a well- balanced barbecue sauce. first,
chop a large onion. we'll need a cup. mince3 cloves of garlic. we'll need a tablespoon. next, over medium low-heat, add a quartercup of butter or margarine to a large saucepan. when the butter's melted, add the onion, thegarlic, and 2 tablespoons of kosher salt. cook the mixture, stirring it occasionallyuntil 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, 1-1/2 teaspoons of crushed red pepperand half a teaspoon of freshly ground black pepper. stir the spices in with the onionsand garlic and cook it for 1 minute. add 1-1/2 cups of water, 1 cup of cider vinegar, 1 cupof packed dark brown sugar and 2 tablespoons of worchester sauce. stir it all togetherand 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 barbecuesauce. simmer the sauce gently with the cover off, stirring it from time to time until it'sthickened and reduced to about 4 cups. this should take about 15 to 20 minutes. you cantake the sauce off the heat when it's ready. turn the chicken pieces over using a pairof 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 insidewhen it's cut into with a knife. you can also test the internal temperature with an instantread 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 aglaze and starts to caramelize. reheat some of the sauce and serve it on the side withthe chicken. the good news is you'll have plenty of sauce left over so store the remainderin an air tight container in the refrigerator for up to a week.
