Oven-Baked Barbecue Chicken

Oven-Baked Barbecue Chicken

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Ingrediënten

Serves 4

  • 2 cups Jack’s Old South Tangy Sweet Sauce or make your own
  • ¼ cup apricot preserves
  • 1 clove garlic crushed
  • 1 dash hot sauce
  • 1 3½- to 4-pound large chicken cut into eight pieces (2 breasts, 2 legs, 2 thighs, 2 wings)
  • ½ cup apple cider vinegar
  • ½ cup Jack’s Old South Huney Muney Cluck Rub or make your own
  • Olive oil for brushing

Instructies

  • Preheat oven to 350°F.
  • In a medium saucepan, combine the sauce, preserves, garlic, and hot sauce and heat, stirring constantly, over medium heat for 5 to 10 minutes, or until thoroughly combined and very warm.
  • Set aside.
  • Using a very sharp knife, cut the chicken breasts in half.
  • Rub all of the pieces with apple cider vinegar, then apply the rub to the pieces, making sure to get it all over both sides and into the skin.
  • Brush olive oil on a large baking sheet.
  • Place the chicken pieces skin side down on the pan.
  • Roast for 25 minutes.
  • Remove from the oven and brush the sauce all over the bottom of the pieces.
  • Use a spatula to very gently flip the pieces over, taking care not to tear the chicken skin.
  • Brush the skin of each piece with the sauce.
  • Return the chicken to the oven for another 7 to 10 minutes to allow the sauce to set into the skin.
  • Remove the pan from the oven once more.
  • Increase the temperature in the oven to 425°F.
  • While it is preheating, brush a final coating of sauce onto each piece, using up all the sauce.
  • Return the pan to the oven and continue roasting for another 5 to 10 minutes, or until the sauce browns around the edges and the chicken is cooked through.
  • Remove the chicken from the oven and let rest, uncovered, for 10 minutes.
  • Serve warm.
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Recipe Category Barbecue
Holliday: Barbecue

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