OVEN-STYLE BARBEQUED CHICKEN

Oven-Style Barbequed Chicken image

Provided by Food Network Kitchen

Time 2h20m

Yield 4 main course servings

Number Of Ingredients 20

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Ingredients

2 tablespoons vegetable oil
1 tablespoon plus 1 teaspoon chili powder
3/4 teaspoon paprika
3/4 teaspoon rubbed sage
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger
Pinch of cayenne pepper
3 1/2 pounds mixed chicken parts- legs, thighs, and breast (skin-on), about 8 pieces
Kosher salt and freshly ground black pepper
1 cup QUICK BARBEQUE SAUCE, recipe follows
2 tablespoons vegetable oil, like soy, corn or peanut
1/2 medium Spanish onion, chopped
6 cloves garlic, minced
Pinch of crushed red pepper
1 tablespoon tomato paste
1 (28-ounce) can whole, peeled tomatoes (with puree), pureed
1 cup plus 2 tablespoons red wine vinegar
1 cup firmly packed light brown sugar
1 1/2 teaspoon kosher salt
Freshly ground black pepper

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.

*** Explore more Oven-Style Barbequed Chicken Recipes »

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mim telecom

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I made this chicken last night and it was a hit! The chicken was moist and flavorful, and the sauce was perfect. I will definitely be making this again.

Buhle Zwane

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This chicken was delicious! The sauce was perfect and the chicken was cooked to perfection.

Jennylyn Daoatin

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This chicken was so easy to make and it turned out so well! The chicken was cooked perfectly and the sauce was amazing. I will definitely be making this again.

Abdul moiz Malik

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I made this chicken last night and it was delicious! The chicken was so moist and flavorful, and the sauce was perfect. I will definitely be making this again.

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