Makes 8 to 10 servings
|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)|
- 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.
- 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.
- 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.
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.
|Saturated Fat||11 g|
|Total Fat||41 g|
|Calories from Fat||60 %|
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