OVEN-STYLE BARBEQUED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 4 main course servings
Number Of Ingredients 20
Steps:
- In a large bowl, mix together the oil, chili powder, paprika, sage, mustard, ginger, and cayenne until a paste is formed.
- Add the chicken pieces and rub the spice paste all over, including under the skin. Cover with plastic wrap and refrigerate for 2 hours.
- Preheat the broiler. Place a rack about 9 inches from the broiler element. Place the chicken on a foil-lined baking sheet or broiler pan. Season the chicken all over with salt and pepper and arrange skin-side down. Broil for 10 minutes, turning the pan occasionally so the meat cooks evenly. Remove the pan from the oven and baste the meat all over with the sauce, turn the chicken pieces skin side-up and broil, basting and turning the pan occasionally, until cooked through and crispy and the sauce has browned lightly, about 10 minutes more. Transfer to a serving platter and serve immediately.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
- Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.
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Arimokwu Samuel
[email protected]I'm not a very good cook, but I'm hoping this recipe will turn out well.
Zidi Queen
[email protected]I'm going to make this recipe for my next dinner party.
RAiSTAR Ansari
[email protected]I'm not sure if I have all of the ingredients for this recipe.
Ramio BZ
[email protected]I'm not a big fan of chicken, but I'm willing to give this recipe a try.
Florence Kokwele
[email protected]This recipe sounds delicious! I can't wait to try it.
Emeri Anderson
[email protected]I'm allergic to gluten. Can I use gluten-free flour in this recipe?
Usama Tamoor
[email protected]I would love to try this recipe, but I don't have a Dutch oven.
Jani Na
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
Anas Naveed
[email protected]I'm not sure what I did wrong, but my chicken didn't come out very flavorful.
Mdsumon Khan
[email protected]The chicken was a little overcooked, but the sauce was still delicious.
George Scherzer
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Mussarat Bhatti
[email protected]This recipe is a great way to use up leftover chicken.
Lucyannah Simon
[email protected]I'm not a huge fan of barbequed chicken, but I really enjoyed this recipe.
Santosh Dulal
[email protected]The chicken was so tender and juicy, and the sauce was the perfect balance of sweet and tangy.
Caleb
[email protected]I would definitely recommend this recipe to anyone who loves barbequed chicken.
Wahab King
[email protected]I made this recipe exactly as written and it turned out perfectly.
danilo ducot
[email protected]The chicken was a little dry for my taste, but the sauce was delicious.
Kameron Hagerty
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Manish Shah
[email protected]This recipe was a hit with my family! The chicken came out juicy and flavorful, with a crispy, caramelized skin.