Sunday, January 9, 2011

Old School Oven Barbecued Chicken

An old school, low and slow way to cook up a barbecue sauced chicken in the oven, the way that grandma used to make it.
An old school, low and slow way to cook up a barbecue sauced chicken in the oven, the way that grandma used to make it.

Old School Oven Barbecued Chicken


This oven barbecue chicken is a great way to get indoor barbecue flavor when the grill is covered under snow, it's just too darned cold or you're too tired to fool with grilling.

And yes, I realize that pouring commercially bottled barbecue sauce over chicken and baking it is absolutely deliciously easy, this recipe is the old school way of baking up a barbecued chicken dish.

The chicken cooks low and slow and y'all pretty much know how much I adore that method of cooking by now don't you?  It's a simple and delicious supper anytime, and the result is a tender, juicy and very flavorful barbecue chicken.
By the way.... I'm interrupting the post here to remind you that this is a blog, not just a "recipe site." If you aren't interested in the chit chat, info, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
Let's make some Old School Oven Barbecued Chicken!

I start by searing some chicken in a combo of butter and olive oil, using a whole chicken I cut up myself this time, but you can do this with your favorite pieces if you prefer. Just adjust your cooking times accordingly. 


Transfer the chicken to a baking dish.


Sauté about half of a sliced, medium sized onion in the same pan you cooked the chicken in, just until the onion is softened. Deglaze the pan with a splash of the water, scrape up the fond (those browned bits in the bottom of the pan).


Tansfer the contents over the chicken. Pour 1/2 cup of water all around the outside of the chicken in the pan.


Whisk together all of the remaining sauce ingredients - water, chili sauce, mustard, brown sugar, paprika, apple cider vinegar, Worcestershire sauce, Kitchen Bouquet, liquid smoke, hot sauce, and red pepper flakes. You can omit the mustard if you aren't a fan.

Pour that mixture all over the top of the chicken. 


Bake at 325 degrees F, uncovered, for about 1-1/2 hours, or until chicken is cooked through and 165 degrees F on an instant read thermometer in the thickest part, basting occasionally if desired.




Kitchen Bouquet and Colgin brand Liquid Smoke  {affil links} are both pantry staples here in my kitchen, and really, in this part of The Deep South for those folks who still do a lot of scratch cooking.

I use one or both of them regularly in many of my sauces.

Kitchen Bouquet is a browning and seasoning sauce made from caramelized vegetables and it's used to enhance sauces and gravies.

Liquid Smoke, which is like a liquid form of condensed smoke, adds a smokey flavor to the sauce.

Each add their own elements of flavor, so use them if you have them, but if they aren't something you keep on hand or can't find, simply omit the two.


By the way, anybody else still have one of these baking dishes hanging around? I've had this Cornflower Blue baker since 1977, and believe it or not, I have used it regularly ever since. Guess it's pretty much a vintage piece now, sorta like me.

For more of my favorite chicken recipes, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!




Unable to view the printable below on your device? Tap/click here.


Posted by on January 9, 2011
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