Oven BBQ Chicken with Homemade Sweet and Smokey BBQ Sauce seems to be a thing of the past. I don’t understand the reason for such foolishness. A tasty, easy and uncomplicated dish should never fall out of favor. That’s my honest opinion.
School lunchrooms, back in the day, served their share of oven BBQ chicken. My Granny’s kitchen turned out boat loads of it. It makes fine eating. Sometimes it’s impractical to grill chicken outdoors; the weather’s bad, don’t have the time to stand over it, your back’s going out on you and the only place you’re comfortable is your recliner.
All are good reasons to cook your chicken indoors instead of out.
When I began cooking Oven BBQ Chicken, the sauce always ran off the chicken and puddled in the pan. That’s was before I got the secret from the expert.
Granny said, “Shug, you got to cook your chicken in a hot oven. You ain’t never gonna get your sauce to stay up on your chicken if you don’t.”
That seems simple enough. But, wait…here we go.
I said, “Granny, I cook at 350 degrees. That’s hot.”
To which Granny replied, “It ain’t hot enough.”
Which made me reply, “How hot does it need to be?”
Of course, her reply was, “Hot enough for the sauce to stay up on it.”
Oh, my heavens! What I would give for just one more kitchen dialog with my Granny. I never got frustrated with her but, rather, loved each and every similar conversation that we had. I would either figure it out on my own or consult cookbooks.
She wasn’t being glib with her answers. Common to the era, kitchen cooks thought other kitchen cooks had enough sense to figure out details on their own. That’s wasn’t the era of mind-boggling, minute detail swapping common to recipes today.
As usual, she was right. It does need to be cooked in a hot oven to make the sauce stay up on it. Granny was always right, even about things that had nothing to do with cooking.
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Homemade Sweet and Smokey BBQ Sauce
yield: 3/4 pint
If the sauce is too sweet for your liking, decease the amount of sugar or increase the amount of apple cider vinegar. Bacon drippings are essential for a smokey flavor. Don’t skimp!
1 tablespoon bacon drippings
1 medium sweet onion, chopped
3 to 4 cloves garlic, minced
1 (15 ounce) can tomato sauce
1/2 cup brown sugar
2 teaspoons Worcestershire sauce
1/4 cup apple cider vinegar
1/2 teaspoon red pepper flakes, optional
Melt bacon drippings in a pan. Add chopped onion and garlic and cook for 4 to 5 minutes or until onions are soft.
Add remaining ingredients, stir well. Simmer for 30 minutes. Puree sauce.
Oven BBQ Chicken
yield: 4 to 6 servings
Cover baking pan with aluminum foil for easy clean up. If the sauce on the chicken starts browning too quickly before the chicken is done, cover lightly with aluminum foil for the duration of cooking time. Any chicken piece can be substituted for legs. Adjust cooking time as necessary.
10 chicken legs
salt and pepper
1 1/2 cups BBQ sauce.
Salt and pepper chicken pieces and let them come to room temperature before cooking.
Brush each piece with BBQ sauce.
Cook in preheated 425 degree oven for 45 minutes or until the internal temperature of the chicken reaches 165 degrees in the thickest part.
Remove from oven, tent with foil and let rest 10 minutes. Brush with additional sauce before serving. Have extra sauce on hand to pass around.
- BBQ Sauce:
- 1 tablespoon bacon drippings
- 1 medium sweet onion, chopped
- 3 to 4 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1/2 cup brown sugar
- 2 teaspoons Worcestershire sauce
- 1/4 cup apple cider vinegar
- 1/2 teaspoon red pepper flakes, optional
- BBQ Chicken:
- 10 chicken legs
- salt and pepper
- 1 1/2 cups BBQ sauce.
- BBQ Sauce:
- Melt bacon drippings in a pan. Add chopped onion and garlic and cook for 4 to 5 minutes or until onions are soft.
- Add remaining ingredients, stir well. Simmer for 30 minutes. Puree sauce.
- BBQ Chicken:
- Salt and pepper chicken pieces and let them come to room temperature before cooking.
- Brush each piece with BBQ sauce.
- Cook in preheated 425 degree oven for 45 minutes or until the internal temperature of the chicken reaches 165 degrees in the thickest part.
- Remove from oven, tent with foil and let rest 10 minutes. Brush with additional sauce before serving. Have extra sauce on hand to pass around.