|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 57g||73%|
|Saturated Fat 16g||79%|
|Total Carbohydrate 43g||15%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Use a cut-up chicken, chicken halves, or quarters, or use thighs or whole legs in the recipe. Boneless chicken thighs would also work well.
- For the Chicken
- 3 1/2 to 4 pounds chicken pieces
- 2 teaspoon salt (or more as needed)
- 1 teaspoon black pepper (ground; or more as needed)
- Optional: garlic powder
- For the Barbecue Sauce
- 3/4 cup ketchup
- 1/2 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1/2 cup light brown sugar (packed)
- 1/2 teaspoon salt
- Dash of pepper
- 1/4 teaspoon onion powder
Gather the ingredients.
Heat the oven to 350 F.
Sprinkle the chicken pieces liberally with salt, pepper, and garlic powder, if using.
In a saucepan, combine barbecue sauce ingredients, blending well.
Bring to a gentle boil over medium heat. Reduce the heat to low, and continue simmering for 1 minute.
Arrange the chicken pieces in a shallow roasting pan or baking dish, skin-side down, in a single layer.
Brush the chicken with about half of the sauce.
Bake in the preheated oven for 25 minutes.
Turn the chicken skin-side up. Brush with remaining barbecue sauce.
Bake until juices of the legs and thighs run clear when pierced with a fork and temperature reads at least 165 F, about 20 to 30 minutes longer.
Broil briefly for a few minutes in the end, if you'd like crispier skin.
Serve with your choice of sides and enjoy!
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.