So, how would you feel about perfectly cooked, moist & delicious barbecued chicken – everybody’s summer favourite – without the flames, smoke & scorching??
Read below for all the tools & tricks. Who knows. This could become not only your summer, but your year round go to. Imagine… a barbecued chicken dinner to liven up the doldrums of winter!
Texas Barbecue Sauce Oven Chicken
Make the sauce ahead and have it on standby, stashed in your fridge. In fact, make extra. Everyone is going to adore how lip smacking good it is. You’ll need about 1/2 cup for every 6 pieces of chicken. Best tip: be food safe. Before basting the chicken, pour the barbecue sauce needed into another dish – then discard any you don’t use. With the doubled-up lining of the baking pan, clean up will be a breeze – what could be better!!
1/2 cup, approx. Texas Barbecue Sauce
6 pieces, bone in, skin on chicken
salt, to season the chicken
fresh ground pepper, to season the chicken
large piece of foil, to line the baking pan
large piece of parchment paper, slightly smaller than the foil to top the foil lined pan
Remove the chicken from the fridge while the oven is preheating.
Line a low sided baking pan first with foil, then with the parchment – be sure the parchment fits in the pan and does not hang over the sides, or it could burn.
Sprinkle both sides of the chicken with salt and pepper and place on the prepared baking pan.
Bake at 350º for approx 20 – 25 minutes, then remove from oven for basting. (Adding the sauce too soon will make the chicken burn.)
Baste both sides of the chicken with the sauce and return to the oven for another 10 – 15 minutes.
Remove one last time, baste again and return to the oven for another 10 – 15 minutes, until cooked, nice and dark and to be *really safe, until a thermometer registers 165º
*Depending on the size of the chicken pieces and your oven, it could take from 35 – 50 minutes total cooking time. Check out the cooking table from: Chicken Farmers of Canada, link included below:
You’ll never buy barbecue sauce again!!
Don’t have a basting brush…. just use a spoon!
Let the pan cool, then simply throw away the foil & parchment lining!