Saturday, September 11, 2010

Oven-Roasted Barbequed Chicken

3 cups ketchup
2 cups cider vinegar
1/2 cup Worcestershire sauce
1/2 cup light soy sauce
1 cup light brown sugar
1 cup dark brown sugar
2 T dry mustard (preferably Colman's)
2 T Dijon mustard
1 cup chili powder
1 "knob" fresh ginger (about 4 inches), peeled and cut in 3 pieces
5 large cloves garlic, roughly chopped
2 lemons, cut into 1/2-inch thick slices
4 to 5 pounds chicken parts, a mixture of light and dark meat, all relatively the same size
kosher salt

Preparing the barbeque sauce:
Combine the ketchup, cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder in a saucepan, and bring to a simmer over medium heat. Add the ginger, garlic and lemon slices. Simmer about 20 to 25 minutes, until the vinegar mellows slightly and the flavors start to meld together. Remove from the heat and allow to cool. Discard the ginger pieces.

Preheat the oven to 350 degrees F.

Position the rack in the lower third of the oven. Line a baking sheet with aluminum foil. Season the chicken parts on both sides with salt and pepper. Pour about 1 1/2 cups of the barbeque sauce into a large bowl. Reserve the remaining sauce on the side. Submerge the chicken pieces in the sauce and arrange them on the prepared baking sheet with some of the lemon slices. The chicken should all be in a single layer with a little space between them.

Put the baking sheet in the oven and bake for 20 minutes. Turn the chicken pieces over and baste with the reserved barbeque sauce. Return the baking sheet to the oven and cook for an additional 15 to 20 minutes, until juices on the thigh run clear when poked. Turn the broiler on and broil for a minute until the chicken is charred on top.

Warm the reserved barbeque sauce in a small saucepan over low heat. Pour into a serving bowl.

Transfer the chicken to a serving platter and serve immediately with the warm sauce on the side.

Serves 4 to 6


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