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Barbequed Chicken with Tangy BBQ Sauce
BBQ chicken, whether cooked on the grill or baked in the oven, is one of those dinners nobody at the table will complain about. Mary Berg shares a no-fuss tangy sauce that pairs perfectly with this whole chicken.
YIELDS
4
Ingredients
Barbecue Sauce
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- Salt & pepper
- 3 garlic cloves, finely minced
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1/4 cup lager or water
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons molasses
Chicken
- 1.5–1.75kg whole chicken
- Olive oil
- Salt & pepper
Directions
Barbecue Sauce
- Heat the oil in a medium saucepan over medium heat. Add onion, season with salt and pepper, and cook until soft, about five minutes. Add garlic, chilli powder, and smoked paprika, and cook for another minute to lightly brown the garlic and toast the spices. Carefully pour the beer or water and scrape any bits off the pan's bottom. Stir in the ketchup, vinegar, brown sugar, and molasses and bring the mixture to a low boil. Reduce the heat to low, cover, and simmer for 35 minutes, stirring occasionally.
- Heat your oven to 450ºF and line a sheet pan with a rack.
Chicken
- Meanwhile, spatchcock or flatten the chicken by removing the backbone. To remove the backbone, flip the chicken over so that it sits breast side down and, using a pair of kitchen shears, carefully cut along either side of the backbone. Flip the bird over and press down flatten.
- Transfer the chicken to the prepared sheet pan, drizzle with a tablespoon of olive oil, and season well with salt and pepper.
- Roast the chicken for 30 minutes. Divide the barbeque sauce into two separate bowls and set one aside. After 30 minutes, baste the chicken with the remaining barbeque sauce and reduce the temperature to 400ºF. Continue roasting the chicken for 20 to 30 minutes, basting every 10 minutes, until the internal temperature reaches 165ºF. If the chicken or sauce is browning too quickly, tent it loosely with aluminum foil while roasting.
Serve
- Remove the chicken to a cutting board and set aside to rest for 10 minutes before carving and serving with the reserved BBQ sauce. Enjoy!
