I had two thoughts the other day; wouldn’t barbecue sauce be better made from scratch and why is barbecue chicken always grilled? So, I set out to debunk the rules with a recipe for slow roasted barbecue chicken. To my surprise, it was one of the easiest recipes I’ve ever made. Barbecue sauce from scratch doesn’t require much attention at all and the ingredients are mostly pantry staples. I like to marinate the chicken overnight in the homemade sauce in a disposable baking dish. The next day it goes from fridge to oven to trash (the dish, that is) with no mess or clean-up. But, the best part is falling off-the-bone juicy chicken with a crispy charred exterior and a new no-fuss weeknight dinner recipe.
Making barbecue sauce: I have spent more time in the supermarket reading ingredient labels on bottles of barbecue sauce than I care to admit. In fact, I find the ingredients so confusing I end up buying sauce with the best looking label….and then I’m always disappointed. It wasn’t hard to experiment with making a barbecue sauce from scratch. Starting with the basics, ketchup, brown sugar and apple cider vinegar, then adding my own touch, smoked paprika, dry mustard and soy sauce. I will never buy store bought again.
Cooking low and slow: I set out to create barbecue chicken the same cooking method as pulled pork to get juicy, falling off the bone results. So I marinated the chicken overnight in my homemade sauce, then cooked it in a low temp. oven for over an hour. To get the “grilled” char on the skin, I ran it under the broiler for the last few minutes.
Goes with: Barbecue chicken is summertime dish until now. When it’s slow roasted barbecue chicken, it can be made anytime even for a weeknight dinner. So, pair it with a few easy sides such as potato, parsnip, celery root mash and slow roasted grape tomatoes (you’re slow roasting already, so why not?).
- 1 cup ketchup
- ¼ cup brown sugar
- ½ cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dry mustard
- 1 tablespoon soy sauce
- 1 tablespoon smoked paprika
- Salt and pepper to taste
- 3-4 lb chicken, cut into 8 pieces
- Disposable aluminum baking dish
- Combine barbecue sauce ingredients (everything except the chicken) in a small saucepan, bring to a boil, stir then reduce to a simmer. Cook 10 minutes until combined and thickened. Set aside to cool.
- Place chicken in a disposable aluminum baking dish (for easy clean-up) and pour half of the cooled barbecue sauce over it. Toss to coat the chicken. Cover with foil and refrigerate overnight.
- Preheat the oven to 300 F. Bake chicken (as is, covered with foil) for 1½ hours.
- Remove slow-roasted chicken from the disposable baking dish (there will be accumulated juices in the bottom which you can throw out along with the baking dish) and place it on a rimmed baking sheet. Preheat broiler.
- Broil chicken, meat side down, 6-inches under the heat source for 3-5 minutes. Flip chicken over and broil 3-5 more minutes until skin is brown. Serve with additional barbecue sauce.
Please allow extra time for over night marinating.