Carolina Marinated BBQ Chicken
Ingredients
2 3-1/2-lb. whole chickens
Kosher salt and freshly ground pepper
1/2 cup butter
1 cup finely chopped onion
1 Tbsp. chopped fresh garlic
2 Tbsp. kosher salt
1-1/2 tsp. crushed red pepper
1 Tbsp. paprika
1 Tbsp. chili powder
1/2 tsp. freshly ground black pepper
2 cups cold water
1-1/4 cups cider vinegar
1 cup packed dark brown sugar
2 Tbsp. Worcestershire sauce
1/4 cup molasses
1 cup tomato paste
Peanut oil
Water
Directions
Cut
up chicken, leaving drumsticks and thighs attached. Season chicken with
salt and freshly ground black pepper. Refrigerate, covered, until ready
to use (up to 24 hours).
For sauce: In large nonreactive
saucepan, melt butter. Add onion, garlic, and salt. Cook over low heat
until onion is tender. Add crushed red pepper, paprika, chili powder,
and black pepper; cook and stir for 1 minute.
Add water,
vinegar, brown sugar, and Worcestershire sauce; bring to a simmer. Stir
in molasses. Whisk in tomato paste until smooth. Bring to a simmer over
low heat. Cook, uncovered, for 10 to 15 minutes or until sauce is
thickened, stirring occasionally. Taste for seasoning, adding
additional salt if needed. Remove 1-1/2 cups of the sauce to prepare
chicken. Store remaining in the refrigerator; reheat to serve.
For
chicken: Preheat oven to 325 degrees F. Heat 1/4 inch oil in a 12-inch
skillet over medium heat. Working in batches, place chicken, skin side
down, in skillet. Cook until well browned, turning once, about 5
minutes.
Transfer browned chicken to two 2- to 3-quart
rectangular glass or nonreactive baking dishes. Place skin side up,
adding breast portions to one dish and leg portions to the other. Add 2
tablespoons water to each baking dish.
Spoon reserved 1-1/2 cups
barbecue sauce over chicken.* Cover chicken with parchment paper and
then cover tightly with foil. (Refrigerate until ready to bake). Bake
leg portions for 70 to 75 minutes and breast portions for 30 to 40
minutes (170 degrees F).
Increase oven temperature to 450
degrees F. Uncover chicken and spoon on additional sauce. Bake,
uncovered, for 10 to 15 minutes or until well-glazed and meat is very
tender. Serve with remaining barbecue sauce. Store any remaining
barbecue sauce, covered, in the refrigerator for up to 1 week. Makes 12
servings.
*Be sure that the sauce used on the uncooked chicken is kept separate from sauce for serving.
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