Barbeque chicken bake1/24/2024 Made it a second time reducing the amount of salt and worked perfectly. I live in Spain and I think salt here is "stronger" so this turned out too salty for me. The rub is really bad - too salty and something is off. And what a gift to people who have no access to a barbecue! Every element of great barbecued chicken is here-the savory sauce, tender chicken, crispy skin and the absolute ease of oven cooking. The onions alone are worth making the dish. I have no clue who Anonymous is, who posted right beneath this comment one in which they gave it all of one star, but nothing could be further from the truth. Amazing recipe, thank you!Īwesome easy to also tweak to personal taste added sliced garlic and finely cubed butternut to bedding. To make the flavours really sink in, we actually rub the spice mix onto the chicken overnight and then let the chicken dry out on a rack a bit an hour or so before roasting. For larger portions, we pre-cooked all the chicken to the first stage, then basted in sauce and broiled just before eating so everything was warm and just out of the oven! The suggestion to add pineapples by another comment below was gold - added them in at the broiling stage with some sauce over. First for a small family dinner, second for the extended family. The chicken came out extremely juicy with a perfectly crisped skin.Īmazing. Aside from that, the rub was excellent and mixed nicely with just your standard Sweet Baby Ray's BBQ sauce. I say this as someone who is hard to over-salt: I would recommend 1 tsp if you are sensitive to it and 2 tsp for anyone else, vs. The only drawback (and one that I later saw in several comments) is that the rub is WAY too salty. Overall, this was quite good and certainly worth the meager prep required. Added a little hot sauce and extra garlic, will definitely do this again. With the prepared BBQ sauce you get all the salt required. Read the reviews before cooking and cut the salt down to a teaspoon. The skin had a beautiful char, the meat was moist and fell off the bone, both the skin and meat had lots of flavor and the caramelized onions were fantastic. I followed the recipe for the basting and resting steps and the results were amazing. Doing the dry rub a few hours ahead helps to season the chicken. I also reduced the cumin to 1/4 tsp and added 1 tsp sumac. Based on other reviews I only used 1 tsp salt in the rub. Not only was the chicken delicious, it took no time or effort to prepare, and it didn't make a mess of my oven! I used drumsticks and followed the recipe for the most part. If you need a good side dish, can double down on the sweet-savory vibe and go for sweet potato fries or get your greens with some nice garlicky kale.Excellent! I'm surprised there were any negative reviews. We love this homemade bbq sauce because it's pretty easy to whip up, but if you are really short on time grab your favorite bottle of sauce and call it good! After roasting, they're extremely delicious, but they also add extra moisture to the pan and will prevent the sauce from burning and keep the chicken from drying out. The onions work double duty for this recipe. If you only have boneless skinless though, it still works! Just pay attention to the chicken while cooking and pull it out a bit earlier if you need to. Bone-in typically takes longer to cook but you'll find that it is really worth it. It's the perfect dinner, no matter the weather! Though a lot of folks opt for boneless and skinless, getting chicken bone-in and skin-on chicken adds extra flavor and texture to the dish. Luckily, this oven-baked barbecue chicken is just as wonderful and doesn't dry out with that beautiful layer of sauce on top. And let's be honest, half the reason why we love BBQ chicken is because of the sauce right? We all love good grilling recipes, especially grilled chicken, but we don't all have a grill, and sometimes we just don't want to stand outside, either (ya feel me?).
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