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 1-inch baking pan with parchment paper
or foil and set it aside for now. This will make clean-up 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 low-heat, 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, 1-1/2 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 1-1/2 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 for up to a week.