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Oven-Barbecued Chicken


Oven-Barbecued Chicken

Oven-Barbecued Chicken

Yield

Makes 8 to 10 servings

Ingredients

2 tablespoons vegetable oil, divided
1 large onion, chopped
1/3 cup dark brown sugar
1/3 cup cider vinegar
1 can (28 ounces) tomato purée
2 teaspoons chili powder
1 teaspoon mustard powder
1-1/4 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
1/4 teaspoon liquid smoke
1 (6- to 7-pound) chicken, cut into 8 pieces (about 5 pounds chicken pieces)

Preparation

  1. Heat 1 tablespoon oil in medium pot over medium-high heat. Add onion, and cook until softened, about 5 minutes. Add brown sugar and vinegar, stirring to blend. Add tomato purée, chili powder, mustard powder, 1 teaspoon salt, 3/4 teaspoon pepper and liquid smoke, stirring to blend. Bring mixture to a boil. Reduce heat and simmer 45 minutes until mixture thickens slightly, stirring occasionally.
  2. Meanwhile, move rack to middle of oven. Preheat oven to 450°F. Place chicken pieces on cookie sheet with sides. Brush chicken with remaining 1 tablespoon oil and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. Roast chicken until almost cooked through, about 35 minutes, until internal temperature of thigh is 160°F. Transfer rack to upper part of oven. Dollop sauce over chicken pieces and spread evenly with back of spoon. Broil 6 inches from heating element until bubbly and beginning to brown, about 10 minutes. Serve warm.

Cook's Tip

As the sauce thickens, keep the heat low to keep spattering to a minimum, for both safety and ease in cleaning up. Refrigerate any extra sauce for later use.

Nutritional Information

Sodium 531 mg
Protein 43 g
Fiber 1 g
Carbohydrate 18 g
Cholesterol 177 mg
Saturated Fat 11 g
Total Fat 41 g
Calories from Fat 60 %
Calories 623

Dietary Exchange

Fat 5
Meat 6
Starch 1

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