Love the simple flavors of BBQ chicken?
Would you like to make BBQ chicken with out using a grill, and right in your oven?
Love crispy skin with a touch of sweetness?
Would you like to have BBQ without needing to keep a roll of paper towels or moist towels next to you?
Want to know how crazy easy this recipe is ?
Just chicken and six ingredients.
I made this a few weeks ago and my family went nuts. Nice flavors of BBQ sauce, not messy, easy to make, simple steps to follow and you end up with chicken so moist and juicy you will look around before you lick your plate clean.
So I picked up a couple of packs of chicken quarters and breast with rib meat last night for dinner.
Pomegranate Balsamic Vinegar
Pre heat oven to 375 degrees. Depending on size of quarters, breast and type of oven you have this should take between 30-50 minutes for the quarters, and 45-75 min for the breast.
Start with chicken quarters first.
Trim off any excess fat off the quarter pieces and breast and if you want, use kitchen shears to cut rib section off breast, pat dry with paper towels and allow to come up to room temperature or about 30 minutes and no more while oven heats up.
Season both sides with salt & pepper and garlic and onion powder. If you do not like onion powder you can omit from recipe. Also make sure you are using either garlic/onion powder or granulated and not garlic/onion salt.
Line sheet tray with parchment paper, makes for easy clean up!
If you have a squirt bottle drizzle the Pomegranate-Balsamic Vinegar over the bottom or bone-side first.
Repeat last step by drizzling clover honey.
Flip over and repeat with chicken quarters, and place on top rack of oven.
Repeat all steps with chicken breast.
Put into bottom rack of oven.
After 30 mins, remove sheet tray of chicken quarters and flip over, bone size up, skin side down and place on bottom rack.
Repeat with chicken breast.
Now I’ll share the secret. By cooking bone side down first, the fat comes out of chicken it mixes with the vinegar and honey, so when you flip and cook skin side last you create a crispy flavorful skin on the outside.
By allowing chicken to come to room temperature it will retain its moisture and juicy. By using chicken not completely defrosted or ice-cold the moisture escapes faster leaving you with dry on the inside chicken.
As you remove each tray of chicken from the oven allow to rest for 5-10 minutes, or all the juicy goodness will end up on your plate and not your stomach.