Serves 4
120 min
Barbecue Chicken
Recipe GLPR5af272820cf3a2
Tender, succulent chicken pieces brushed with a tangy, sweet barbecue sauce made from ketchup, apple-cider vinegar, brown sugar, and garlic. This classic American main course is roasted until the chicken reaches a safe internal temperature with a caramelized, flavorful glaze.
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Ingredients
Kosher salt
Freshly ground black pepper
1 4-pound chicken Whole chicken (4 pounds), cut into 10 pieces with breasts halved crosswise
½ cup Ketchup
⅓ cup Apple-cider vinegar
½ cup Light brown sugar
1 tablespoon Worcestershire sauce
3 cloves Garlic cloves, finely minced
Extra-virgin olive oil
Directions
Preheat your oven to 375°F. Pat the chicken pieces dry with paper towels and arrange them skin-side up on a large roasting pan. Season generously on both sides with kosher salt and freshly ground black pepper.
In a medium bowl, whisk together the ketchup, apple-cider vinegar, light brown sugar, Worcestershire sauce, and minced garlic until well combined and smooth.
Brush the barbecue sauce evenly over all the chicken pieces, coating them thoroughly on the skin side. Reserve about ¼ cup of sauce for basting later.
Place the roasting pan in the preheated oven and roast for 50–60 minutes. Halfway through cooking (around the 25–30 minute mark), brush the chicken with the reserved sauce and rotate the pan for even browning.
The chicken is done when it reaches an internal temperature of 165°F when measured at the thickest part of the thigh without touching bone. The skin should be caramelized and glossy.
Remove the roasting pan from the oven and let the chicken rest for 5 minutes before serving. Spoon any pan drippings over the chicken for extra flavor.
