Bar-B-Qing is an American tradition, and chicken is common at most all cook outs, family gatherings, and even church pot luck dinners. Making barbeque chicken isn’t hard, but is time consuming, due to the meat’s requirements for proper cooking. There are numerous ways of bar-b-qing from grilling outside to indoor baking. This recipe will use indoor baking as the cooking method.
You will need:
- 1 package of chicken (breast, thighs or wings; makes no difference)
- 1 bottle of bar-b-q sauce, of your choice
- 1 baking pan large enough to hold all chicken lying flat
- Aluminum foil
- ½ cup butter, melted
- Basting brush
Step 1: Thaw chicken if frozen; if refrigerated; lay out to thaw until chicken is room temperature. The chicken can be thawed in the microwave on low heat in the opened package. It is not recommended that chicken be allowed to thaw in a sink of water, as this can cause bacteria to set up.
Step 2: Line the baking pan with aluminum foil, and then baste the foil with melted butter using the basting brush. Preheat the oven to 425 degrees Fahrenheit, and allow to heat for 10 minutes prior to placing chicken inside. Place the chicken on the foil, and then baste all exposed parts of the chicken in bar-b-q sauce.
Step 3: Place in the oven to bake for 45 minutes in the middle of the oven. This can be done on the top or bottom shelf, depending on how crisp you want the skins. If the skin is to be crunchy, place on the bottom shelf. If you want a chewy chicken, allow the chicken to sit on the top shelf for the same amount of time. Placing on the bottom shelf will create shorter baking times.
Step 4: Remove the chicken from the oven and allow the chicken to sit on top of the warm stove. Baste the chicken again with bar-b-q sauce, and raise the edges of the chicken from the foil to baste the bottom as well. Allow the chicken to sit for 10 minutes prior to serving. If you wish for the chicken to have more of a bar-b-q flavor, you can pour the entire bottle of bar-b-q sauce into the pan and then sit the chicken down inside. Make sure to baste the top and sides of the chicken so that all exposed areas are covered.