TWICE BAKED BARBECUED CHICKEN
Photo is my own. From a cook named Mel with changes.
·2 chicken drumsticks, 6 thighs or whatever you like, skinless
1cup unsifted flour
6tablespoons margarine or butter melted
1/4cup onion, chopped fine
1clove garlic, minced
3tablespoons light brown sugar
1/4fresh lemon juice
2tablespoons worcestershire sauce
1/8teaspoon cayenne pepper
1/2teaspoon dry mustard
How to Make TWICE BAKED BARBECUED CHICKEN
- Cut your chicken into serving pieces, remove skin. Leave bone in. Cut a couple of slashes at an angle across the top of each piece about 1 1/2 inches apart almost to the bone.
Here is how to brine the chicken. It is very easy to do. All you need is water and kosher salt to make the brine (not table salt) I use a tall gallon plastic container big enough to hold all the pieces and one that will fit in my refrigerator. Place 1/2 cup KOSHER salt in the container and add the water, stir well, and then add the chicken pieces. Let it brine only a couple of hours, then rinse the chicken, discard the brine, and return the chicken to the refrigerator.
- Preheat your oven to 350 degrees.
Take a plastic bag, put in the one cup of flour and 1 teaspoon of salt. Mix well. Add chicken, a few pieces at a time, shake to coat.Then place them slash side up in a deep dish sprayed with Pam. At least 13x9. (I use a deep lasagna dish as in the photo) Now drizzle them with 1/4 cup butter. Bake in the oven 30 minutes.
- Meanwhile, in a small saucepan, cook the onion and the garlic in the remaining two tablespoons of butter until tender.
- Add the catsup, brown sugar, fresh lemon juice, 1/4 cup of water, 1/2 teaspoon dry mustard, 1/8 teaspoon cayenne pepper, and 2 tablespoons Worcestershire sauce. Simmer until the chicken is finished baking. Remove the chicken to the stove, and pour the sauce pan of simmering sauce directly over the chicken, taking care to cover evenly. Return the dish to the oven and bake 30 minutes more. Then turn on the broiler on low and brown the chicken, takes only about five minutes, watch it or it will burn fast! I cover with a tent of foil until ready to serve.
- Cook's Tip: I encourage you to not skip the brining step as it makes the meat fork tender and juicy. Enjoy!