Chicken in Barbecue Sauce
This dish is easy to prepare and very tasty. It's nice served with rice but sometimes I serve with mashed potato instead.
This dish is easy to prepare and very tasty. It's nice served with rice but sometimes I serve with mashed potato instead.
- Carbohydrate 19.9532836942019 g
- Cholesterol 187.5 mg
- Fat 37.9274057702581 g
- Fiber 2.24808991038089 g
- Protein 48.9892370578728 g
- Saturated Fat 10.8143988014013 g
- Serving Size 1 1 Serving (434g)
- Sodium 1145.6010026023 mg
- Sugar 17.705193783821 g
- Trans Fat 3.28466778234448 g
- Calories 621 calories
Step-by-step
- Preheat oven to 180°C.
- Place chicken in an ovenproof dish.
- Combine soy sauce, tomato sauce, honey, brown sugar, vinegar, ginger, garlic and water in a bowl and pour over the chicken.
- Bake uncovered for 45 minutes or until tender.
Replacing cider vinegar with white distilled vinegar alters the sharpness of the glaze, removing the subtle apple notes that balance the honey and brown sugar. Sugar-heavy marinades require careful monitoring at high heat. When oven temperatures exceed 180 degrees Celsius, high-fructose sweeteners like honey and brown sugar undergo the Maillard reaction rapidly, followed closely by burning. Keeping the dish uncovered allows excess moisture from the hot water and soy sauce to evaporate over 45 minutes, thickening the liquid into a clinging lacquer rather than a thin broth. Raw garlic and fresh ginger mellow significantly during this baking window, infusing the surrounding fat without dominating the poultry. Chicken pieces with skin intact release rendering fat that emulsifies with the tomato sauce and soy base, creating a richer texture than skinless cuts can manage. Cook the poultry until the internal temperature reaches 74 degrees Celsius at the thickest part of the meat. Allowing the baked pieces to rest for 10 minutes before serving lets the muscle fibers reabsorb escaping moisture. Leftovers keep safely in the refrigerator for up to three days when sealed in an airtight container.
