Kentucky Style Oven Barbecued Chicken Food

OVEN BBQ CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a medium saucepan over medium heat. Add the garlic, onion, paprika, chili powder and smoked paprika and cook, stirring occasionally, until the onions soften, about 8 minutes. Add the ketchup, vinegar, butter, Worcestershire and 1 cup water. Bring to a simmer and cook, stirring occasionally, until slightly thickened and the flavors have blended, about 10 minutes.
• Pat the chicken dry and season all over with salt and pepper. Arrange the chicken skin-side down on a rimmed baking sheet. Pour the barbecue sauce over the chicken and cover with foil. Bake about 25 minutes. Remove the foil and continue to bake until the chicken is beginning to brown in spots, about 15 minutes. Turn the chicken skin-side up and bake until golden and browned in spots, about 15 minutes more. Toss to coat with the sauce on the baking sheet and serve.

OVEN-STYLE BARBEQUED CHICKEN

Steps:

• In a large bowl, mix together the oil, chili powder, paprika, sage, mustard, ginger, and cayenne until a paste is formed.
• Add the chicken pieces and rub the spice paste all over, including under the skin. Cover with plastic wrap and refrigerate for 2 hours.
• Preheat the broiler. Place a rack about 9 inches from the broiler element. Place the chicken on a foil-lined baking sheet or broiler pan. Season the chicken all over with salt and pepper and arrange skin-side down. Broil for 10 minutes, turning the pan occasionally so the meat cooks evenly. Remove the pan from the oven and baste the meat all over with the sauce, turn the chicken pieces skin side-up and broil, basting and turning the pan occasionally, until cooked through and crispy and the sauce has browned lightly, about 10 minutes more. Transfer to a serving platter and serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
• Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.

OVEN-ROASTED BBQ CHICKEN

Steps:

• Combine the barbecue sauce, peach preserves, garlic and hot sauce to taste in a medium saucepan and heat over medium heat until nice and hot, 8 to 10 minutes. Set aside.
• Preheat the oven to 400 degrees F.
• Drizzle some olive oil on 2 rimmed baking sheets and place the chicken thighs skin-side down. Roast for 25 minutes. Remove from the oven, brush some sauce all over the thighs, then use a spatula to flip them over, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes more. Remove from the oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from the oven, brush on more sauce, and increase the oven temperature to 425 degrees F.
• Continue roasting the chicken thighs until the sauce is starting to brown around the edges and the thighs are totally cooked through, 5 to 7 minutes more. Remove from the oven and let sit for at least 10 minutes before serving. Delicious!

KENTUCKY-STYLE OVEN BARBECUED CHICKEN

Steps:

• Melt butter in a large nonstick skillet over medium heat; add chicken and brown on all sides.
• Remove from skillet, reserving drippings.
• Place chicken in an 11x7 inch baking dish.
• Add vinegar and next 5 ingredients to reserved drippings in skillet, stirring to loosen browned particles that cling to bottom.
• Pour over chicken.
• Cover and bake chicken at 325 degrees for 45 minutes; uncover and bake 15 minutes more.
• Serve over rice.

THE ULTIMATE BARBECUED CHICKEN

Steps:

• For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
• Preheat oven 375 degrees F.
• Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

BAKED BBQ CHICKEN

Steps:

• Preheat the oven to 350 degrees F. Prepare a grill to medium-high heat.
• In a small dish, combine the salt, chile powder, garlic powder and black pepper. Brush the chicken with the olive oil and sprinkle on all sides with the spice mixture.
• Brush the grill with oil. Place the chicken skin-side down on the grill and cook for 5 minutes. Turn and cook an additional 5 minutes. Transfer the chicken to a baking dish in a single layer.
• In a medium bowl, stir together the BBQ sauce and chicken broth. Pour the sauce over the chicken and cover the baking dish tightly with foil. Bake until the chicken is cooked through and fork-tender, an additional 40 minutes.

OVEN BARBECUED CHICKEN

Steps:

• Rinse and pat chicken dry with paper towels.
• In a saucepan, combine remaining ingredients.
• Heat thoroughly.
• Sprinkle chicken with a bit of salt & pepper and place in a shallow casserole dish.
• Pour heated sauce over chicken.
• Cover and bake at 350°F for 1 1/2 to 2 hours, basting occasionally.

THE THIGH WHO LOVED ME

Steps:

• ARRANGE chicken thighs in a single layer in a 9 x 13 inch baking dish.
• WHISK together in a separate bowl the ketchup, salsa, honey, dijon mustard, chili powder and cumin until well blended.
• POUR sauce over chicken; Turn pieces to coat both sides with the sauce.
• BAKE uncovered at 400F for 45 minutes.

GABBY GOURMET'S OVEN BARBECUED CHICKEN AND RIBS

Steps:

• In a medium-size Dutch oven-type pan, heat the oil over a medium heat, then add the onion and garlic and saute until onion is transparent.
• Add all of the remaining ingredients, except the chicken and ribs.
• Reduce the heat to low, cover lightly and let the mixture simmer about 30 minutes, stirring occasionally.
• Arrange the chicken and ribs in a shallow baking dish (9 X 13 inch), then pour the cooked sauce over all.
• Bake in a preheated 350º oven for 1 hour.

WHOLE OVEN-BARBECUED CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Add lemon juice and 1/2 teaspoon zest to barbecue sauce; mix well.
• Place chicken in baking pan, place 2 of the lemon halves and garlic cloves inside the cavity of the chicken, rub the outside of the chicken with remaining lemon halves and discard; tie the legs together using kitchen twine.
• Bake for 1 hour 45 minutes or until chicken is cooked through. The internal temperature should be 165 degrees F, basting with the sauce mixture every 5 minutes during the last 20 minutes of baking.
• Sprinkle with reserved lemon peel during the last 5 minutes.
• Prepare the stuffing mix as directed on package, place stuffing in oven during last 30 minutes of chicken baking time.
• Remove and discard lemon halves and garlic cloves from chicken cavity; skim fat from drippings in baking pan; serve drippings with chicken and stuffing.

OVEN BARBECUED CHICKEN

Steps:

• In a nonstick skillet coated with cooking spray, brown chicken over medium heat. Transfer to a 13-in. x 2-in. baking dish coated with cooking spray.
• Remove skillet from stovetop and recoat with cooking spray; cook onion over medium heat until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Pour over chicken. Bake, uncovered, at 350 degrees for 45-55 minutes or until chicken juices run clear and a meat thermometer reads 170 degrees.

OVEN-BARBECUED CHICKEN

Steps:

• Flour mixture: combine all ingredients in a paper or plastic bag. Coat chicken pieces one at a time in bag.
• Lightly oil a cookie sheet with olive oil. Spread flour-coated chicken pieces evenly on sheet.
• Combine the sauce ingredients. Using a brush, coat the chicken pieces with sauce.
• Preheat oven to 350°F Bake small pieces like legs for 60 minutes. Larger pieces like breasts may take up to 90 minutes. Every 30 minutes, turn the pieces over and coat with BBQ sauce. Give a final coat just before serving.

OVEN-BARBECUED CHICKEN

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, stir together all the ingredients except the chicken. Reserve 1/3 cup of the barbecue sauce; set aside.Add the chicken pieces to the remaining sauce in the bowl, turning to coat.
• Arrange the coated chicken in a roasting pan. Cook, uncovered, for 45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes.