Barbecued Chicken

Barbecued Chicken, so basic, yet so satisfyingly delicious on a warm afternoon.  Unfortunately we often go to backyard barbecues and eat grilled chicken that is as dry as old shoe leather.  Using this technique of starting on the grill and finishing in the oven will give you that wonderful charred and smoky taste of the grill without sacrificing all of the moisture of your meat.  Making your own barbecue sauce is really very easy, and while it takes a few hours to cook, most of that time it is simmering unattended, leaving you free to prepare all of the other ingredients of your meal.  Remember to add or subtract ingredients to suit your tastes when making the barbecue sauce.  You won’t be disappointed you took the time to make your own, it is so good!! I suggest making a double batch and freezing it for later use. 

Barbecued Chicken

-4 Boneless, Skin-On Chicken Thighs and 4 Breasts, 6 Drumsticks

-Kosher Salt and Freshly Ground Black Pepper

-Homemade Barbecue Sauce (see recipe below)

-Chicken Stock (homemade or low-sodium if store bought)

Directions:  Preheat gas grill to high heat or prepare charcoal grill for direct heat cooking. Preheat oven to 350 degrees F.  Season chicken with salt and pepper and toss with about 1 cup of barbecue sauce or enough so that each piece is evenly coated.  Grill chicken over high heat, about one minute per side, or until there are nice grill marks on each side.  Remove chicken to a foil lined sheet pan that has been sprayed with non stick cooking spray.  Place a spoonful of barbecue sauce on each piece of chicken, and then brush evenly over the surface.  Pour about 2-3 Tablespoons of chicken stock around the chicken pieces, cover sheet pan with foil and place in oven for about 15 minutes.  Remove foil and bake 5 more minutes or until breasts are done.  Bake an additional 5 minutes until thighs and drumsticks are done.  Arrange on a platter and pass additional barbecue sauce on the side. 

Barbecue Sauce:

-1 stick of Unsalted Butter

-1 Yellow Onion, chopped

-1 can Tomato Paste

-1 bottle of Ketchup

-1 tsp. Crushed Red Pepper Flakes

-3 cloves Garlic, crushed or minced

-3/4 cup Dark Brown Sugar

-2 Tbsp. Molasses

-2 Tbsp. Honey

-Freshly Black Pepper

-1.5 tsp. Dry Mustard Powder

-1/2 cup Apple Cider Vinegar

-2 Tbsp. Worcestershire Sauce

-Juice from ½ of a Lemon

-1 tsp. Paprika

-1 tsp. Frank’s Hot Sauce, or your favorite Hot Sauce

-1/2 dry red wine (optional)

Directions: Melt butter and add chopped onions.  Sauté onions in butter and turn down to low heat and cook for about 20 minutes.  Add remaining ingredients and simmer over low heat, stirring occasionally for at least 2 hours. (4 hours gives it a much richer, deeper flavor) After an hour of cooking, taste the sauce and add more of certain ingredients depending on what you like.  If the sauce ever seems thick, you can always add few tablespoons of wine or chicken stock.  Once made, the sauce freezes beautifully for up to 3 months.