After almost 3 days of nonstop rain, everyone at my house was getting a little stir crazy. I couldn't take the dreary weather and winter-y food anymore! I decided to find a recipe that reminded me of summer, but could be executed indoors. I came across this recipe for Oven BBQ Chicken and I knew I'd found a winner.
This recipe uses chicken legs, but a whole cut up chicken could also work - in fact, this is what I used because I had one in the freezer. One suggestion would be to use bone-in chicken rather than boneless, skinless chicken breasts (those tend to get dry in recipes like this one).
This quick BBQ sauce here is also delicious. It's sweet and slightly tangy. As is, it has a little heat in the background, but if you want to add more, you can just chop another chipotle and add it to the party. Enjoy!!
Oven BBQ Chicken
18 whole Chicken Legs
1 Tablespoon Canola Oil
1/4 whole Onion, Diced
2 cloves Garlic, Minced
1 cup Ketchup
1/4 cups Packed Brown Sugar
2 Tablespoons (additional) Brown Sugar
4 Tablespoons Distilled Vinegar (less To Taste)
1 Tablespoon Worcestershire Sauce
1/3 cup Molasses
1 Chipotle Chili, minced ***See Note Below
4 Tablespoons Chipotle Adobo Sauce (the Adobo Sauce Chipotle Peppers Are Packed In)
Dash Of Salt
Preheat oven to 425 degrees. Place chicken legs on a broiler pan or any pan with a rack, then roast for 20 minutes.
While the chicken is roasting, heat canola oil in a saucepan over medium-low heat. Add onion and garlic, and cook for five minutes, stirring, being careful not to burn them.
Reduce heat to low. Add all remaining ingredients and stir. Allow to simmer while the chicken roasts. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.)
After 20 minutes of roasting, crank on the broiler to get a little color on the legs. Broil for five minutes.
Remove chicken legs from oven. Reduce oven to 350 degrees. With tongs, dip each chicken leg into the sauce, submerging completely. Place back onto the pan. After all chicken is coated, return pan to oven for five minutes, or until hot and sizzling.
Remove from oven. Brush/dab generously with remaining sauce. Allow chicken to sit a few minutes before serving.
Source: The Pioneer Woman
***Note: In order to save the rest of the chipotles, find a spare ice cube tray. Put one chipotle and some adobo in each well. Freeze solid then pop them out into a freezer bag. This allows you to easier get one or two chipotles whenever you need them and not waste a whole can when a recipe calls for only one. :)