Cue Barbie!

When I was digging around in the freezer yesterday afternoon, I came across the last packet of bone-in chicken breast that I’d bought on sale, and that’s when I decided on supper: barbecued chicken. I usually don’t purchase bone-in chicken because dealing with the leftover bones is a bit of a hassle, and also, I hate to pay for the bone (and the skin). But bone-in chicken does make for a lovely, moist baked or grilled chicken.

Barbecued chicken is easy to prepare — as with barbecued baby back ribs, you can partially bake it in the oven and then finish it on the grill, or, if you don’t have a grill or if the weather isn’t conducive to grilling, prepare it solely in the oven. Baking it covered helps maintain moisture. Pre-baking before you grill ensures you’ll have fully cooked, but tender, chicken.

Many folks prefer to leave the skin on the chicken while it bakes or cooks to maintain moisture and then discard it (for health purposes) before eating. However, as Sid just loves chicken skin, I remove it before I season the meat for barbecue so that we can feed it to her, as the seasoned skin would be much too spicy for her. Seasoning the meat with spices (essentially a “dry rub” approach) lets flavor seep in while it slow cooks, which maximizes flavor without having to drown the chicken in barbecue sauce.

This is so easy and so tasty, you’ll be dancing the Funky Chicken before you know it 😉 (Go on, take 117 seconds out of your day and learn — or remember — how to do the Funky Chicken — you’ll be glad you did, and you know you want to!)

Easy Barbecued Chicken (Number of servings depends upon quantity of chicken and the size of the appetites you’re feeding!)

  • Chicken on the bone, skin removed
  • Vinegar (suggest white or apple cider vinegar — or balsamic, if you’re wanting a sweeter flavor)
  • Seasonings to taste: chili powder, cumin, Tobasco sauce, cayenne pepper, garlic powder, onion powder, and paprika
  • Your favorite BBQ sauce
  1. Place chicken in a single layer in a pan.
  2. Sprinkle meat lightly with vinegar. (Vinegar is acidic and will help tenderize the meat.)
  3. If seasoning with Tobasco sauce, do a few sprinkles of it now, as well.
  4. Season meat to taste by sprinkling on desired seasonings: chili powder, cumin powder, cayenne (red) pepper, garlic powder, onion powder, and paprika.
  5. Cover with foil bake at 325F for 45 minutes to an hour, until tender and almost fully cooked.
  6. To Finish on Grill: Remove chicken from oven. Grill over medium-high heat, brushing with favorite barbecue sauce, until fully cooked.
  7. To Finish in Oven: Uncover chicken and brush with your favorite barbecue sauce. Bake, uncovered, at 325F until fully cooked — about 30 minutes.

They taste as yummy as they smell. 🙂


About MissieLee

I love tasty food prepared in a healthy way with a budget in mind.
This entry was posted in Chicken, Grilling, Main Dish and tagged , . Bookmark the permalink.

2 Responses to Cue Barbie!

  1. LinnieGayl says:

    Now that’s interesting! I make BBQ chicken a lot (oven or George Foreman) but never knew to pre-cook it and put anything on it other than BBQ sauce. I have a feeling the way you describe doing it is much, much tastier.

    • MissieLee says:

      Unless you’re dealing with bone-in pieces of chicken, you don’t need to pre-cook the chicken for the grill (be it an indoor or outdoor grill). But yes, seasoning with some spices ahead of time and then letting it cook “low and slow” lets all those flavors melt into the meat…and then you can use the BBQ sauce as a kind of a glaze (and you can add some more with an additional serving, if desired) — as opposed to the recipes that tell you to drown your chicken with an entire bottle or a couple of cups of BBQ sauce.

      I do my boneless BBQ chicken a bit differently; I’ll post about that sometime, as well.

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