Tuesday, May 4, 2010

Barbecue Chicken in the Oven


My local grocer had bone in chicken breast on sale for $1 a pound. How could I resist?

And yes, I did buy extra to toss in the freezer.
I brined the chicken overnight. Then I baked it the next day with Kono’s yummy BBQ sauce.

You don’t have to take the extra step and brine the chicken. It will still be moist and delicious, but the brine adds a gentle saltiness all the way through the chicken; as well as keeping the breast meat extra juicy. So, if you are feeling adventurous and you have the time, give it a try.

BARBEQUE CHICKEN IN THE OVEN

4 large chicken breast, bone in and skin on
2 cups barbeque sauce, divided (recipe below or your favorite store brand)
Sprinkle kosher salt
Pinch black pepper

Place chicken in brine overnight in the fridge (optional).

Dry chicken with paper towels and place on a foil lined sheet pan (easy clean up).

Sprinkle both sides with salt and pepper.

Bake skin side up in a preheated 400 degree oven for 30 minutes.

Remove from oven and drain fat from pan. Pour one cup of bbq sauce over the chicken, about ¼ cup over each piece. Return to the oven and bake for another 20 minutes.

***This would be a good time to place your POTATO CASSEROLE in the oven to bake at the same time.

Place your chicken on a serving plate and add the sauce from the pan into the other cup of bbq sauce. Mix together and serve on the side.

BRINE FOR CHICKEN
8 cups water
¼ cup kosher salt
1 Tbsp. brown sugar

EASY BARBECUE SAUCE
8 strips bacon
2 large onions, chopped small
4 cloves garlic, minced
1 Tbsp. chili powder
4 cups ketchup
½ cup brown sugar, packed
½ cup cider vinegar
½ cup worcestershire sauce
½ cup dijon mustard
1 ¼ cup molasses
1 Tbsp. Cholula hot sauce or Tobassco
1 tsp. black pepper
2 Tbsp. liquid smoke flavoring

Brown bacon and add onions. Cook onions on med – low until very soft (almost mushy), add the garlic. Add the rest of the ingredients and let simmer covered for 15 minutes.

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