(Your choice of in the oven or on the grill!)
Spring is finally making itself known where I live. And with Spring, it brings my need to be outside in the warm sunshine. The other week when we had a warm spell I fired up the grill and made some yummy BBQ chicken. You can use this same recipe to cook the chicken in your oven if you’d like. When I made it on the grill, I cooked the chicken a bit before spreading on my sauce, that way the sauce didn’t burn while waiting for the chicken to cook thoroughly.
Prep time: 20 minutes
Cook time: 1 hr 30 minutes in oven (45 minutes – 1 hour on grill, depending on size of chicken pieces and how fast chicken cooks)
- 12 chicken thighs, or legs, or a mixture of both (with or without skin on, you choice!)
- 4 tablespoons water
- 3 tablespoons ketchup
- 3 tablespoons brown sugar
- 2 tablespoons vinegar
- 1 tablespoon lemon juice
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon chili powder
- If using an oven:
- Preheat oven to 500 degrees F.
- In a sauce pan on medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice and Worcestershire sauce.
- Once thoroughly stirred together, add in salt and chili powder.
- Let simmer for about 15 minutes, stirring occasionally.
- Place chicken pieces in a glass baking dish. Pour 3/4 of sauce over chicken. Cover baking dish with aluminum foil and place in oven for about 15 minutes.
- Reduce oven temperature to 300 degrees F. Turn chicken pieces over and pour remaining sauce over them. Recover chicken and cook for 45 minutes to an hour. Then bake chicken without cover for 15 minutes.
2. If cooking chicken on the grill:
- Make sauce according to recipe listed above.
- While sauce is simmering, place chicken pieces on the grill on medium heat. (Cooking for about 15 minutes)
- When sauce is done, place chicken pieces on aluminum foil on the grill. Pour 1/2 of sauce on chicken pieces and cook on low heat for about 20 – 30 minutes.
- Check temperature of chicken. When chicken is thoroughly cooked (or close to it), turn pieces over and place directly on grill rack. Pour remaining sauce over chicken and let cook for about 7-10 minutes, or until sauce is cooked onto the chicken without burning it. (Some people might like to cook their’s a little longer so that it is more on the crispy side.) Make sure to use a meat thermometer to check the temperature of chicken to ensure that it is cooked thoroughly before serving.
Serve with some grilled vegetables or a salad. I made mine with some grilled peppers and cooked rice. Yummy!