Oven-Baked Barbecue Chicken Recipe
The thought of summer instantly reminds us the places we have visited and memories we have shared in summers. The other best things about the summer apart from the vacations are definitely barbecues. Who doesn’t love a nice barbecued dinner on a hot summer evening? This absolutely delicious version is an adaptation to the classic barbecue chicken with a twist. Perfect blend of flavors and natural colors of the ingredients gives this dish that mouth watering appearance. Preparation is extremely easy but quantities of the ingredients influence the taste. Make sure to get the right amounts.
Preparation time: 10 minutes
Cooking time: 60 minutes
2 pounds chicken legs
1 cup ketchup
½ teaspoon garlic powder
½ teaspoon red pepper flakes
½ teaspoon black pepper
¼ teaspoon salt
¼ cup packed brown sugar
1 teaspoon Worcestershire sauce
¼ cup white vinegar
½ teaspoon smoked paprika
1 teaspoon dry mustard
1 fresh lemon (juiced)
Preheat oven to 400 degrees F. Line a rimmed baking sheet with heavy duty foil and coat with non-stick cooking spray. Set aside.
Clean the chicken under running water; Pat them dry with paper towels.
Season legs with ½ teaspoon black pepper and ¼ teaspoon salt.
In a large bowl mix 1 cup ketchup, ¼ cup white vinegar, 1 teaspoon Worcestershire sauce, ¼ cup packed brown sugar, ½ teaspoon red pepper flakes, ½ teaspoon smoked paprika, 1 teaspoon dry mustard, lemon juice and ½ teaspoon garlic powder. Whisk it until all the ingredients combines well into sauce. Taste it and add spices and increase quantities to your requirements. Divide the sauce into three portions. Reserve the third portion for serving.
Arrange chicken legs skin side down on prepared baking sheet in a single layer; pour sauce over pieces; adjust the tray; make sure pieces are coated evenly with the sauce. Bake them at 400 degrees F for 50 minutes.
Baste the pieces once after 50 minutes; use sauce from the sheet to baste; or some of the reserved sauce (if necessary). Raise the oven temperature to 425 degrees F; bake for another 10 minutes until chicken cooks through; Check the doneness of chicken by cutting a small piece with a fork tip or read the internal temperature with a thermometer. Ideal temperature should be 160 degrees. Take the tray out when it’s done; garnish with thinly sliced fresh parsley leaves if you like; Serve hot with the reserved sauce.
Notes & Tips:
You can store the extra sauce in the refrigerator for 1 week.
For easy clean up must use a foil in baking sheet.
White vinegar can be replaced with apple cider vinegar, rice wine vinegar or white wine etc.
You may use skinless chicken breasts or any other parts of the chicken for this recipe.
Baking time varies according to the thickness of the chicken.
Take skin off the legs for healthier version.
Try different barbeque sauces for variations.