Oven BBQ Chicken

Anyway, I’ll be sorting out the answers to those questions in the coming days. Please light a candle for me. But in the meantime, I wanted to share this luscious recipe for BBQ chicken made right in the comfort of your own kitchen. Because you know what? Even though Fourth of July is a big grilling holiday, that doesn’t mean that everyone:

1. Has a grill
2. Is able to grill
3. Knows how to grill
4. Wants to grill
5. Believes in grilling
6. Finds joy in grilling
7. Enjoys sweating, coughing, and singed arm hair.

Friends, this chicken is divine. Just ask my nephew. He was over for the day on Saturday when I whipped up a batch, and he absolutely devoured it. Then, in church yesterday, he leaned forward right after communion and said, “Aunt Ree, I think you should make that barbecue chicken on the Fourth of July.”

If you knew my nephew, who is never particularly enthusiastic about food in general, you’d understand just what a ringing endorsement that really was.

Drizzle some olive oil onto a rimmed sheet pan 

Use your fingers or a brush to coat the surface of the pan. (You’ll need the brush later, so you might as well!)

Grab some chicken thighs and place them skin side down on the pan.

Of course, you can use any kind of chicken you’d like. Legs are delicious, too. But I don’t think there’s anything more delicious than juicy, flavorful chicken thighs, and they’re relatively cheap, especially if you buy them in big family packs. Perfect for a Fourth of July crowd!

Dab them dry with a paper towel…

And stick ‘em in a 400 degree oven for about 25 minutes. I do them skin-side down for the first stage of cooking so the bottom (the non-skin side) of the thighs will have a chance to cook.

Now, while the chicken is cooking for the first stage, make the BBQ sauce. You have several options here: One, you can make your own sauce from scratch using ketchup, brown sugar, white vinegar, molasses, Worcestershire sauce, salt…things like that. Two, you can just use a good sauce out of a bottle.

For these, I did both

Then use a spatula to scoop each one up, being careful not to tear the skin. (This is why I oiled the pan first; keeps the skin from sticking to the pan.

Flip them over to the other side so the skin side is up.

Ingredients

• 3 cups Your Favorite BBQ Sauce
• 1/2 cup Peach Preserves
• 1 clove Garlic
•  Hot Sauce, Optional
• 12 whole Chicken Thighs, Bone-in, Skin-on
•  Olive Oil For Brushing

Preparation Instructions

Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.

PREHEAT OVEN TO 400 DEGREES.

Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.

Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.

source chicken/

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