When the weather is warm and we're spending time out in the yard, at least once a week one of our neighbors will grill barbecue chicken in their backyard. The minute the scent hits my nose, I stop what I'm doing, inhale the wonderful fragrance as deeply as possible and then decide we MUST have barbecue chicken, too! It's a bit odd, I know, but I'm okay with it.
During our cold winter months we are sometimes able to get out to the grill without a ton of shoveling or wearing as many layers as possible, but those times are few and far between. I don't have a counter-top grill and I don't think I want one. I came up with my own way of make almost summer-like barbecue chicken in the oven.
It's a good thing, too, with all of the wonderful chicken coming in the March Angel Food Ministries boxes!
Enough THAWED chicken pieces to feed your family
Barbecue Sauce (home made catsup-based sauce recipe at the end of this post!)
Place the THAWED chicken pieces in a large oven-safe baking dish, cover with barbecue sauce and cover tightly with foil. Cook for 30-40 minutes at 425 degrees.
Take the foil off the chicken and bake for another 10 minutes. This will give the chicken that sticky, gooey coating it gets on the top when using the grill. If your sauce seemed to thin out during the first cooking time, feel free to add more.
Also, here is a recipe for home made BBQ sauce. Home made always saves money and you know a bit more about what's going into your food!
BBQ Sauce1 cup catsup
1/2 cup vinegar (cider or wine vinegar tastes best)
1/2 cup packed brown sugar
2 tablespoons soy sauce (we use low sodium and it tastes just fine)
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 teaspoon ground ginger
1 teaspoon garlic powder (you can always add more if you love the taste)
1 tablespoon vegetable oil Kelly