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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Recipe Summary

prep:
25 mins
bake:
45 mins
total:
1 hr 10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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; fat 14g; cholesterol 158mg; saturated fat 4g; carbohydrates 27g; mono fat 4g; poly fat 4g; trans fatty acid 0g; insoluble fiber 1g; sugars 23g; protein 40g; vitamin a 875IU; vitamin c 6.7mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 13.1mg; vitamin b6 1.1mg; folate 10mcg; vitamin b12 0.5mcg; sodium 1240mg; potassium 848mg; calcium 59mg; iron 2.4mg.
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