Oven Barbecued Chicken

From: JPiro

On Sep 19, 2009

From: Jenny Frenny

On Feb 27, 2008

I am not sure what I did wrong. I used skinless thighs and legs and followed the directions exactly. The sauce turned out very liquidy and not sticking to the meat, though the meat did have a great flavor. Was I supposed to remove the cover during baking? Still, it was good, my kids loved it.

From: Caryn Dalton

On May 7, 2007

Dianne; Our family loved the chicken we had for dinner tonight thanks to your recipe! I lined a broiling pan with foil (helped a lot with cleanup because the BBQ sauce burns to the pan in places) and placed my chicken pieces (leg qtrs). I don't like skin-on and my husband does so I left one with and peeled the skin off the others almost completely. I basted all of them and laid the skin back on top of the chicken leg qtrs to seal in moisture. I covered with another broiling pan turned upside down and cooked about 1 3/4 hours. The chicken was done aboutr 40 minutes before I turned the oven off, but did get more tender with the additional time in the oven. The chicken was indeed very tender...as if I cooked it in a crock pot. I basted every 25 minutes and after basting #2, I realized the BBQ sauce was not sticking well while under the skin, so I went ahead and removed the skin completely off all but one. Hubby tried both skin on and skin off and said that the one with the skin was more tender by far...but I don't see how. This chicken was so soft and delicious and the BBQ sauce was just perfect. I cooked 6 leg qtrs (3 lbs) so we could have leftovers for dinner and lunches. Sounded like a lot, so I cut the sauce recipe in half and I still had a tiny bit of sauce leftover after about 5 bastings. I took another reviewers advice and added 2 TB honey, used liquid yellow mustard instead of ground mustard and I also did not heat my sauce first. I just mixed it up in the morning and let it sit in the fridge all day and used it cold tonight when I made dinner. No matter, dinner was perfect thanks to you, Dianne. Thank you for posting!

From: Arichka

On Mar 21, 2007

Yummy and easy to make ! I skipped the lemon juice since I didn't have any and did not cover chicken while baking. It made sause thicken and stick well to the chicken. Thanks, it was so easy, I will make it again.