Prep 24 hrs
Cook 45 mins
Brown the chicken pieces firstly before marinating them. Plan ahead the chicken needs to marinate in the sauce overnight. Brandy can be replaced with the bourbon and the cayenne can be replaced with crushed dryed chili flakes.
- 8 chicken pieces
- 4 -5 tablespoons butter
- 1 onion, minced
- 1 -2 tablespoon fresh minced garlic
- 1 teaspoon cayenne pepper (or to taste)
- 1 cup ketchup
- 1⁄4 cup molasses
- 1 -2 tablespoon brown sugar
- 1 -2 tablespoon Worcestershire sauce
- 2 -3 teaspoons prepared yellow mustard
- 1 tablespoon chili powder
- 3 -4 tablespoons brandy or 3 -4 tablespoons Bourbon
- salt and pepper
- Brown the chicken pieces on both sides in hot oil; transfer to a bowl cool completely.
- To make the sauce: (prepare the sauce in the early or a day in advance to cool completely).
- In a saucepan, heat oil and butter then saute the onion, garlic with cayenne until soft (about 3-4 minutes).
- Add in ketchup, molasses, brown sugar, Worcestershire sauce, mustard, chili powder, salt and pepper; mix well and simmer about 15-20 minutes.
- Add in brandy and simmer for 5 minutes; cool to room temperature or chill.
- When the sauce has cooled place into a large bowl and add in the browned chicken pieces, turn well to coat.
- Cover and refrigerate 24 hours.
- Set oven to 350 degrees.
- Place the chicken in a baking dish and bake for about 45 minutes or until chicken is cooked.
- Transfer to a platter and pour any remaining sauce on top.
This is a delicious combination of flavors. I made the sauce one evening and left it in the fridge overnight; browned and added the chicken to the marinade first thing in the morning and cooked it at night (about 10 hrs later). I served it with rice to soak up the sauce.