Thursday, October 15, 2009


Here is the recipe that I promised yesterday. I've made this twice now. The first time I followed the recipe, but the second time for time's sake, I did not brown the chicken. I thought that both ways were equally good. I must say this is some of the tastiest BBQ sauce I have ever made, so even if you just need BBQ sauce for ribs or whatever, try this one. It does have a little kick to it, but you can regulate the heat by adjusting the amount of crushed red pepper.

I got this recipe out of the October 2009 Better Homes and Gardens magazine.


(2) 3 1/2 lb whole chickens [I used one of my 6 lb chickens, heaven forbid you have to fix this with a store bought chicken, ha, ha]
Kosher salt and freshly ground pepper
1/2 cup butter
1 cup finely chopped onion
1 Tbsp. chopped fresh garlic
2 Tbsp. kosher salt
1 1/2 tsp. crushed red pepper
1 Tbsp. paprika
1 Tbsp. chili powder
1/2 tsp. freshly ground black pepper
2 cups cold water
1 1/4 cups cider vinegar
1 cup packed dark brown sugar
2 Tbsp. Worcestershire sauce
1/4 cup molasses
1 cup tomato paste
Peanut oil [I used canola oil]

1. Cut up chicken, leaving drumsticks and thighs attached. Season chicken with salt and freshly ground black pepper. Refrigerate, covered, until ready to (up to 24 hours).

2. For sauce: In large nonreactive saucepan, melt butter. Add onion, garlic, and salt. Cook over low heat until onion is tender. Add crushed red pepper, paprika, chili powder, and black pepper; cook and stir for 1 minute.

3. Add water, vinegar, brown sugar, and Worcestershire sauce; bring to a simmer. Stir in molasses. Whisk in tomato paste until smooth. Bring to a simmer over low heat. Cook, uncovered, for 10 to 15 minutes or until sauce is thickened, stirring occasionally. Taste for seasoning, adding additional salt if needed. Remove 1 1/2 cups of the sauce to prepare chicken. Store remaining in the refrigerator; reheat to serve.

4. For chicken: Preheat oven to 325 degrees. Heat 1/4 inch oil in a 12-inch skillet over medium heat. Working in batches, place chicken, skin side down, in skillet. Cook until well browned, turning once, about 5 minutes.

5. Transfer browned chicken to two 2- to 3- quart rectangular glass or nonreactive baking dishes. Place skin side up adding breast portions to one dish and leg portions to the other. Add 2 tablespoons water to each baking dish.

6. Spoon reserved 1 1/2 cups barbecue sauce over chicken. Cover chicken with parchment paper and then cover tightly with foil. (Refrigerate until ready to bake). Bake leg portions for 70 to 75 minutes and breast portions for 30 to 40 minutes (170 degrees).

7. Increase oven temperature to 450 degrees. Uncover chicken and spoon on additional sauce. Bake, uncovered, for 10 to 13 minutes or until well-glazed and meat is very tender. Serve with remaining barbecue sauce.

A few things I did differently was I cut the drumstick from the thigh and since my chickens are so big, I cut each breast into two sections for a total of 4 breast pieces. I baked all chicken pieces in a 13"x 15" glass baking dish for 60 minutes covered at 350 degrees, then 15 minutes uncovered at 450 degrees. I had enough sauce left over from the first time I made this dish, to use it again the second time I made the chicken.

Delish, this recipe is a keeper in my book! ENJOY!!


  1. We all enjoyed it even after 3 days of chicken processing! I made a copy of it to bring home, too.

  2. Thanks for the recipe here, I was searching for some new chicken recipe for my wife and got it here. I will give it a hit and see if my wife can make it or not. Can you give details about the mushroom chicken recipe?

    bbq chicken recipe