Weeknight BBQ Chicken
This is an easy weeknight dinner and it is “finger lickin’ good!” The sweet and tangy BBQ sauce here comes from a recipe that Chef Alex Guarnaschelli attributes to her mom. Make a whole batch of this BBQ sauce and keep it in your fridge for lots of other meals, like wings, or burgers. If you don’t have time to make this BBQ sauce, you can always use one of your favorites.
  • CourseMain Course
Servings Prep Time
4People 30Minutes
Cook Time
1Hour
Servings Prep Time
4People 30Minutes
Cook Time
1Hour
Ingredients
  • 3Cups Ketchup
  • 2Cups Cider vinegar
  • 1/2Cup Worcestershire sauce
  • 1/2Cup Light Soy Sauce
  • 1Cup Light Brown sugar
  • 1Cup Dark Brown sugar
  • 2TBS Dry mustard
  • 2TBS Dijon mustard
  • 1/2Cup Chili Powder
  • 4Inch Fresh Gingerpeeled and cut into 3 pieces
  • 5Cloves Garlicroughly chopped
  • 2 Lemonscut into 1/2-inch thick rounds
  • 1 Chicken on the bonecut into 8 pieces, skin left on
Instructions
  1. In a medium saucepan or a large high-sided saute pan, combine the ketchup, cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder. Whisk to blend. NOTE: This makes a BIG batch of sauce.
  2. Bring to a simmer over medium heat.
  3. Add the ginger, garlic and lemon slices and stir to combine. Simmer until the vinegar mellows slightly and the flavors start to meld together, about 20 to 25 minutes.
  4. Remove from the heat and allow to cool. Discard the ginger pieces.
  5. Preheat the oven to 375.
  6. Coat the chicken pieces in about 1 ½ cups of BBQ sauce (in a bowl).
  7. Place chicken pieces on a parchment or foil lined baking sheet.
  8. Cook for 40-50 minutes until the chicken is cooked through. You can feel free to flip over in the middle of the cooking.