Thursday, July 24, 2008

Baked Barbecue Chicken Makes for a Perfect Indoor Summer BBQ

Its mid-summer and I’ve been spending some serious time outside cooking on the grill. It’s not like I don’t use the grill in the winter months, but I equate winter grilling with listening to a classic summer tune when it’s 10 below outside and there’s five feet of snow on the ground - the song’s still enjoyable to listen to however it’s just not the same as grooving to it while sipping a cool drink with your feet in the sand. But what do you do when you’re having a summer barbecue and it ends up pouring rain? That’s the scenario I faced this past weekend. We had friends coming over for dinner and the plan was to serve barbecue chicken. The only problem was the rain was coming down in sheets. I admit I’m a bit of a wuss when it comes to barbecuing in the rain…I like to stay dry. So instead of feeling blue about the situation I decided to make baked barbecue chicken in the oven instead. My strategy was to bake the chicken and make the sauce before everyone arrived. If the rain stopped I was going to baste the chicken in the sauce and reheat it on the grill so it would look as if it had been actually barbecued. Unfortunately I didn’t get a break in the weather. Although finishing the chicken on the grill would have been a nice touch it didn’t really matter because the chicken was delicious and I stayed dry in the process! Sweet! So if it’s a rainy summer day and you’re craving barbecue chicken, yet want to stay dry (or warm in the winter), I suggest you give this saucy chicken recipe a try! Cook-On!

Begging For More Baked BBQ Chicken

½ cup barbecue sauce
¼ cup plum sauce
1 tbsp freshly squeezed lemon juice
1 tbsp reduced-sodium soy sauce
1 tsp chili powder
¼ tsp dry mustard powder
12 boneless, skinless chicken thighs (about 2¼ lbs / 1 kg)

In a small bowl, whisk together barbecue sauce, plum sauce, lemon juice, soy sauce, chili powder and mustard powder. Set aside.

Spray a 9 x 13-inch baking dish with cooking spray. Arrange chicken thighs in a single layer in dish. Pour sauce over top. Turn chicken pieces to coat both sides.

Bake in a 375ยบ F oven, uncovered, for 30 to 35 minutes or until chicken is no longer pink in the center. Remove from oven.

Drain off all remaining sauce from baking dish into a small saucepan. Skim off any fat (clear liquid) that remains on the sauce surface. Heat the saucepan over medium-high heat. Cook, stirring occasionally, until sauce reduces and slightly thickens to coat the back of a spoon, about 8 to 10 minutes. Spoon sauce over chicken and serve.

Makes 6 servings

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