Oven BBQ Chicken
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|3-4 lb||split fryer|
|1 tsp||grillmates poutry seasoning|
|1/2 c||bbq sauce|
|1 c||sweet baby rays sweet and spicy bbq sauce|
|1/4 c||brown sugar|
|1/4 c||cola (not diet)|
|1/4 c||bourbon (optional)|
|2 Tbsp||liquid smoke flavoring|
|2 Tbsp||worcestershire sauce|
|2 Tbsp||soy sauce|
|2-3 clove||garlic minced|
|1 Tbsp||grillmates maple smoked seasoning|
|1 tsp||course ground black pepper|
|1 Tbsp||adobo seasoning|
|2 tsp||natural sea salt|
|2 Tbsp||olive oil (i used chili seasoned)|
Roy, WA (pop. 793)
Member Since Aug 2010
The market had split fryer halves on sale this week and I picked one up; I haven't baked chicken in quite awhile and I was concerned about it becoming dry so I marinated it for serveral hours before slow baking and came up with this succulant juicy chicken I will be sure to make again. It's even good cold the next day.
Mix marinade. Marinade chicken serveral hours or over night.
Remove from marinade and discard remaining marinade. Place chicken in 9x13 in baking dish, sprinkle with sage and poutry seasoning. Over with heavy foil and bake in 300 degree oven for and hour and a half. Turn oven down to 250 degrees remove foil and cover with BBQ sauce bake an additional 1/2 hour. Check with meat thermometer to make sure it is cooked through and remove from oven and let sit for 5-10 minutes before slicing to serve.
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