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2 of my favorite ingredients
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LOVE Stubbs' BBQ Sauce!
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trim fat & skin
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It's in the bag!
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marinade added
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ready to go in oven
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done! flipped & basted a bunch of times
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so glad I remembered to spritz that foil!
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Whether you have beautiful weather and grill outside or want to make BBQ chicken inside in the oven in colder weather...this is the way to keep it moist inside with a crisp skin (that has a sticky smoky coating). FINGER LICKING GOOD! **
STICKY SMOKY Oven-BBQ CHICKEN
About 2-3 lbs. (give or take) chicken parts (skin on, bone in) ~ I usually use thighs and drumsticks
3 TB extra-virgin olive oil………………………………2 tsp. smoked paprika
2 TB lemon juice…………………………………………3 tsp. crushed or minced garlic
About 1 tsp. Kosher salt………………………………..about 1 tsp. black pepper
2 tsp. liquid smoke (I like Colgin’s hickory or mesquite)
***
1-2 cups BBQ sauce (I like Stubb’s hickory or mesquite, but honey pecan is good too)
about 3 TB honey (or more) ~ don't skimp on the honey, since it helps the BBQ sauce stick to the chicken
1 tsp. dried oregano
***
Trim off any excess fat or loose, hanging skin from the chicken, and put the chicken into a large zip-top baggie (or 2, if necessary). Combine olive oil, smoked paprika, lemon juice, liquid smoke and garlic in a small bowl and pour over chicken. Close the bag(s) tightly (all air squeezed out) and put it into a pan. Let marinade for at least an hour (or even overnight) in the fridge.
Preheat oven to 375. Line a rimmed baking sheet with foil and give a spritz of non-stick spray. Remove chicken from bag and put on the baking sheet. Season with salt and pepper. Stick it into the oven. Now, mix together the BBQ sauce, honey and oregano in a small bowl and set aside.
BAKE chicken for 20 minutes and then brush a layer of BBQ sauce on it. Return to the oven and repeat brushing with BBQ sauce every 5-10 minutes (flip it over a few times ~ I flip it every other time I baste it, ending with skin-side-up). Bake for a total of about 45-60 minutes (depends on the chicken parts you’re using ~ drumsticks are the shortest time & thick breasts are the longest).
GRILL chicken on a higher heat to get grill marks on each side. Then move to a lower heat section of the grill. Brush with BBQ sauce every 5 minutes or so, and flip the pieces over halfway through grilling time. It could take as short as 30-40 minutes for wings or smaller drumsticks, or up to 1 hour for very thick breasts or thighs (also depends on the heat of your BBQ).
STICKY SMOKY Oven-BBQ CHICKEN
About 2-3 lbs. (give or take) chicken parts (skin on, bone in) ~ I usually use thighs and drumsticks
3 TB extra-virgin olive oil………………………………2 tsp. smoked paprika
2 TB lemon juice…………………………………………3 tsp. crushed or minced garlic
About 1 tsp. Kosher salt………………………………..about 1 tsp. black pepper
2 tsp. liquid smoke (I like Colgin’s hickory or mesquite)
***
1-2 cups BBQ sauce (I like Stubb’s hickory or mesquite, but honey pecan is good too)
about 3 TB honey (or more) ~ don't skimp on the honey, since it helps the BBQ sauce stick to the chicken
1 tsp. dried oregano
***
Trim off any excess fat or loose, hanging skin from the chicken, and put the chicken into a large zip-top baggie (or 2, if necessary). Combine olive oil, smoked paprika, lemon juice, liquid smoke and garlic in a small bowl and pour over chicken. Close the bag(s) tightly (all air squeezed out) and put it into a pan. Let marinade for at least an hour (or even overnight) in the fridge.
Preheat oven to 375. Line a rimmed baking sheet with foil and give a spritz of non-stick spray. Remove chicken from bag and put on the baking sheet. Season with salt and pepper. Stick it into the oven. Now, mix together the BBQ sauce, honey and oregano in a small bowl and set aside.
BAKE chicken for 20 minutes and then brush a layer of BBQ sauce on it. Return to the oven and repeat brushing with BBQ sauce every 5-10 minutes (flip it over a few times ~ I flip it every other time I baste it, ending with skin-side-up). Bake for a total of about 45-60 minutes (depends on the chicken parts you’re using ~ drumsticks are the shortest time & thick breasts are the longest).
GRILL chicken on a higher heat to get grill marks on each side. Then move to a lower heat section of the grill. Brush with BBQ sauce every 5 minutes or so, and flip the pieces over halfway through grilling time. It could take as short as 30-40 minutes for wings or smaller drumsticks, or up to 1 hour for very thick breasts or thighs (also depends on the heat of your BBQ).
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