Oven-baking the chicken makes this recipe a breeze for any time of the year, and homemade barbecue sauce is always a hit. Serve with rolls and slaw.

Source: Midwest Living
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Ingredients

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Directions

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  • Preheat oven to 375°F. Line a 15x10x1-inch baking pan with parchment paper or foil; set aside. Skin chicken. In an extra-large skillet heat oil over medium heat. Add chicken; cook until browned on all sides, turning to brown evenly. If necessary, brown chicken in batches, adding more oil if needed. Drain chicken well.

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  • Arrange chicken pieces, bone sides up, in the prepared baking pan. Bake for 35 minutes.

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  • Meanwhile, for sauce, in a large saucepan melt butter over medium-low heat. Add onion, salt, and garlic; cook for 10 to 15 minutes or until onion is tender, stirring occasionally. Add paprika, chili powder, crushed red pepper, and black pepper; cook and stir for 1 minute more. Add the water, cider vinegar, brown sugar, and Worcestershire sauce; bring to boiling. Whisk in tomato paste and molasses until smooth. Boil gently, uncovered, for 15 to 20 minutes or until sauce is thickened and reduced to about 4 cups, stirring occasionally.

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  • Turn chicken pieces bone sides down. Transfer 1 cup of the sauce to a small bowl; brush this sauce over the chicken. Bake for 10 to 20 minutes more or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks). Reheat some of the remaining sauce; pass with the chicken. Store any remaining sauce in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts

396 calories; 14 g total fat; 4 g saturated fat; 4 g polyunsaturated fat; 4 g monounsaturated fat; 158 mg cholesterol; 1240 mg sodium. 848 mg potassium; 27 g carbohydrates; 1 g fiber; 23 g sugar; 40 g protein; 0 g trans fatty acid; 875 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 13 mg niacin equivalents; 1 mg vitamin b6; 10 mcg folate; 1 mcg vitamin b12; 59 mg calcium; 2 mg iron;

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