Rainy Day Oven BBQ Chicken
With all the rain in Atlanta this year I had to adapt my favorite BBQ chicken recipe to the indoors fortunately it came out great Oven baked slowly on low heat good for a rainy day when you dont have much planned anyway
With all the rain in Atlanta this year I had to adapt my favorite BBQ chicken recipe to the indoors fortunately it came out great Oven baked slowly on low heat good for a rainy day when you dont have much planned anyway
- 1/4 cup sugar
- 1/2 teaspoon dried basil
- 1 teaspoon lemon juice
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 cup apple juice
- 1 tablespoon garlic salt
- 1/2 teaspoon ground cayenne pepper
- 2 cups ketchup
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoon chili powder
- 1 1/2 teaspoon celery seed
- 1 tablespoon dried sage
- 1 tablespoon onion salt
- 7 each chicken breasts boneless and skinless
- spice rub
- 2 tablespoons onion salt
- 1 tablespoon seasoned salt lawry's
- 2 tablespoons paprika good quality hungarian style
- 1 1/2 teaspoons lemon pepper
- 1/2 teaspoon dried rosemary crumbled
- kansas city bbq sauce
- 1/2 cup dark brown sugar firmly packed
- 1 1/2 teaspoon garlic powder
- 1 teaspoon black pepper finely ground
- 1/4 cup white vinegar more to taste
- 2 tablespoon prepared yellow mustard
- 4 tablespoon butter chilled and cubed
- Carbohydrate 43.2817935563685 g
- Cholesterol 85.870357150332 mg
- Fat 9.05700963381821 g
- Fiber 1.78969938028365 g
- Protein 29.4809591736683 g
- Saturated Fat 4.70475004784104 g
- Serving Size 1 1 Serving (256g)
- Sodium 2199.73833635283 mg
- Sugar 41.4920941760849 g
- Trans Fat 1.01822409765932 g
- Calories 364 calories
Step-by-step
- For spice rub, mix all ingredients together. I usually make it in a plastic storage container with a lid and shake it vigorously to combine. This makes more than you need for this recipe; store the rest for later use, making sure you don't accidentally contaminate the rub with chicken.
- For the BBQ sauce, combine all ingredients EXCEPT the butter in a medium sauce pan and stir to blend. Heat over medium heat until mixture starts to bubble (have a lid handy, it will spatter.) Cover, reduce heat to low and let simmer about 20 minutes, stirring occasionally. Remove from heat; whisk in butter cubes and set aside.
- Meanwhile, preheat oven to 275. Rinse chicken breasts and pat dry. Remove any unwanted bits from chicken. Cut chicken breasts in half on a diagonal and separate them into two groups, the thicker pieces and the thinner pieces, because they might need different cooking times. Apply the spice rub on both sides of chicken, about a teaspoon per piece, or to your liking. Place the thick pieces on a large sheet of foil, folding foil over to cover completely. Place foil packet on a rack in a shallow pan or on a broiler pan. Do the same for the thinner pieces. Bake in the preheated oven for one hour.
- After one hour, remove chicken from oven, unfold foil, and baste with apple juice. Leave the foil open and return to the oven for another hour, swapping their position in the oven. Check for doneness; if the thick pieces need further cooking, baste them again with apple juice, rewrap them and return to the oven.
- Scoop about a cup of the sauce into a bowl --- you want to keep the basting bowl separate from the extra sauce for serving. Remove the chicken; turn the oven up to 350. Baste the tops of the chicken liberally with the sauce and return to the 350 oven for about 10 minutes. Give them another coating of the sauce, and broil each batch on high, watching closely, and remove when the sauce begins to brown.
Dividing boneless, skinless chicken breasts into two distinct groups based on thickness before applying the dry rub prevents uneven cooking during the initial low-heat phase. Because tapered ends and thicker lobes roast at different rates, grouping them ensures that thinner pieces do not dry out while the denser portions catch up inside the 275-degree oven. When simmering the sauce components on the stovetop, keeping a lid nearby is essential because the high sugar content from the ketchup and brown sugar causes aggressive bubbling and splattering once heat reaches medium. Whisking chilled butter cubes into the finished sauce off the heat imparts a glossy sheen and rounds out the sharp vinegar edges without breaking the emulsion. Basting the meat with apple juice after the first hour introduces moisture back into lean poultry fibers before the final high-heat coating. Separating a portion of the sauce into a separate bowl prevents cross-contamination during basting, leaving uncontaminated sauce for table service. Cranking the oven temperature to 350 degrees for ten minutes followed by a brief stint under the broiler caramelizes the sugars in the homemade barbecue glaze, creating a sticky finish that mimics outdoor smoke char. Any remaining portions store safely in an airtight container in the refrigerator for up to three days, offering an easy component for shredded sandwiches or grain bowls later in the week.
