Oven Barbecued Chicken
Preheat the oven to 350 Fahrenheit and in a saucepan over medium heat combine all ingredients except the chicken. When the mixture boils, turn the heat to low and simmer for 5-10 minutes. Place the chicken pieces in a large baking dish and pour half of the barbecue sauce over it and bake it uncovered for 45-60 minutes. During baking brush with the remaining sauce every 15 minutes.
Preheat the oven to 350 Fahrenheit and in a saucepan over medium heat combine all ingredients except the chicken. When the mixture boils, turn the heat to low and simmer for 5-10 minutes. Place the chicken pieces in a large baking dish and pour half of the barbecue sauce over it and bake it uncovered for 45-60 minutes. During baking brush with the remaining sauce every 15 minutes.
- 1/4 cup water
- 1/2 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 1/4 cup white wine vinegar
- 3 tablespoons worcestershire sauce
- 1 teaspoon dry mustard
- 1 (2-1/2 to 3 pound) fryer cut-up, skin and fat removed
- 1/2 cup ketchup or chili sauce
- 1-1/2 teaspoons salt
- 2 tablespoons chopped onion (optional)
- Carbohydrate 5.34808389685336 g
- Cholesterol 0 mg
- Fat 4.0524746444288 g
- Fiber 0.234281443132894 g
- Protein 1.82083015398907 g
- Saturated Fat 0.301090710812649 g
- Serving Size 1 1 Serving (64g)
- Sodium 2252.03321098837 mg
- Sugar 5.11380245372046 g
- Trans Fat 0.0739463490878312 g
- Calories 65 calories
Step-by-step
- Preheat oven to 350F.
- Combine all ingredients except chicken in saucepan over medium heat.
- When boiling, turn heat to low and simmer for 5 to 10 minutes.
- Place chicken pieces in large baking dish.
- Pour half of the barbecue sauce over it and bake uncovered for about 45 to 60 minutes.
- Baste with remaining sauce every 15 minutes during baking.
Simmering the sauce base for five to ten minutes drives off the raw acidity of the white wine vinegar and softens the bite of the chopped onion before it ever touches the meat. Letting this mixture bubble gently on low heat concentrates the ketchup and Worcestershire sauce into a cohesive glaze rather than a loose liquid. Whisking continuously prevents the dry mustard from clumping as it hydrates in the warm pan liquids. Acid-heavy sauces require this initial cook to mellow before application, protecting the poultry from harsh, astringent tasting notes.
Basting every fifteen minutes deposits fresh layers of sugars onto the surface of the baking poultry, creating a deep caramelized exterior as the water content evaporates in the 350-degree heat. Opening the oven door repeatedly releases trapped heat, so monitor the internal temperature with an instant-read thermometer inserted into the thickest part of the breast or thigh to verify doneness independently of the clock. Removing the skin and fat beforehand means the basting liquid adheres directly to the protein surface, requiring those frequent brushes to keep the exposed meat from drying out.
Freezing this dish works best when the uncooked poultry marinates directly in half of the prepared sauce inside a sealed container for up to three months. Thaw the frozen package completely in the refrigerator for twenty-four hours before transferring the contents to a baking dish, ensuring safe and even heat penetration throughout the center. Reheating leftovers requires covering the baking dish with foil at 325 degrees to prevent the sugars in the caramelized sauce from burning before the meat warms through.
Managing oven space efficiently involves preparing the sauce components ahead of time and storing them in a sealed jar in the refrigerator for up to one week. Combining the elements in advance separates the prep work from the final cooking window, leaving only the assembly and the forty-five to sixty-minute bake time for dinner hour. Measuring the vegetable oil accurately ensures the sauce maintains the proper viscosity to cling to the baking pieces without pooling excessively at the bottom of the pan.
