Alex Guarnaschelli's Mother Chicken With BBQ

"From Food Network's Alex's day off. I made this and the sauce is so good. Easy to prepare. Sauce can be made ahead of time and stored until ready to use. Sometimes, when all I use is chicken thighs or legs, then I half the sauce because it make alot."
 
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photo by Chef Sarita in Aust photo by Chef Sarita in Aust
photo by Chef Sarita in Aust
Ready In:
1hr 30mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Prepare the barbeque sauce:

  • In a medium saucepan or a large high-sided saute pan, combine the ketchup, cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the ginger, garlic and lemon slices and stir to combine. Simmer until the vinegar mellows slightly and the flavors start to meld together, about 20 to 25 minutes. Remove from the heat and allow to cool. Discard the ginger pieces.
  • Preheat the oven to 350 degrees F. Position the rack in the lower third of the oven. Line a baking sheet (or, if needed, 2 baking sheets) with foil. Season the chicken parts on both sides with salt, to taste. Pour about 1 1/2 cups of the barbeque sauce into a large bowl. Reserve the remaining sauce on the side. Submerge the chicken pieces in the sauce and arrange them on the prepared baking sheet with some of the lemon slices. The chicken should all be in a single layer with a little space between them. If additional space is needed, use the second baking sheet. Brush with barbeque sauce.
  • Put the baking sheet(s) in the oven and bake, undisturbed, for 20 minutes. Remove the chicken from the oven and use a pair of metal tings to turn the pieces to the other side. Use a pastry brush to coat the second side of the chicken with the barbeque sauce from the bowl. Do not reuse that bowl or brush again. Return the sheet(s) to the oven and cook for an additional 15 to 20 minutes. Poke a thigh with the tip of a small knife and verify the chicken juices run's clear. and not pink. Turn the broiler on and broil for a minute until the chicken is charred on top.
  • Warm the reserved barbeque sauce in a small saucepan over low heat. Pour into a serving bowl.
  • Transfer the chicken to a serving platter and serve immediately with the warm sauce on the side.

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Reviews

  1. This review is for the sauce only. I halved this recipe and kept the brown sugar (I used all light brown sugar with about 1/2 c molasses for a bit more depth) at the same amount of 2 cups. Used for my smoked ribs, this bbq recipe is Kick'n good...like can't wait to use it again good. Even though I only made half this recipe I still have about 1 1/2 c left to make some chicken with it this week. Definitely a keeper!
     
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RECIPE SUBMITTED BY

I was born in Honduras, Central America. I came to the states when I was about 2 yrs old and now currently have a full time job in the medical field. I have a family of 100+ relatives also living in Austin and we all share a passion for good food. I am known for the foods that I prepare for my dinner parties and special occassion gatherings. Weekends at my house are packed with family and friends because we usually have the grill going. I also have a knack for baking. I have been told by several people that I should open my own bakery or restaurant...which I am seriously considering in the near future. I absolutley love to cook and this is why Zaar is a heaven sent! I like to take other peoples feeings into consideration when rating recipes so my rating system reflects that. I do not rate below a 3 just for the simple fact that everyones taste is different and what might taste magnificant to some, might not be too great for others. I always give everything a second try unless I absolutley hate it (then I take a second look at the recipe and find out what attracted me to this recipe and how can I alter it a bit to my taste). I usually spend my free time brainbstorming recipes and creating them with my beautiful daughters (pictured above)!
 
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