OVEN 'BARBECUED' CHICKENINGREDIENTS: While not actually "barbecued" chicken, this recipe couldn't be more simple and will help satisfy your cravings for BBQ during the winter months when you may not be able to break out the grill. OVEN ROASTED BBQ CHICKEN: One 3-4lb. roaster chicken 4 TBSP. butter, softened 6 TBSP. Gusto's GEORGIA rub 1 cup chicken broth Kitchen twine Aluminum foil Roasting pan fitted with a rack Your favorite BBQ sauce |
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DIRECTIONS:
Preheat oven to 350°F. Rinse and pat chicken dry with paper towels. Combine 2 TBSP. of Georgia rub with the softened butter. Rub the mixture underneath the skin of the chicken taking care not to break the skin then sprinkle the remaining rub all over the outside of the chicken. Bind the legs of the chicken together with kitchen twine and place on top of the roasting rack. Pour in the chicken broth to the bottom of the pan and cover pan tightly with heavy duty aluminum foil. Roast chicken for 1-1.5hrs. Remove the foil and crank the oven up to 450°F. Baste with bbq sauce every 15 minutes until the internal temperature of thigh pieces (without touching the bone!) are 165°F. Allow chicken to rest outside of the oven uncovered for at least 15 minutes before carving.
Tip to getting a "smoky" taste: Try adding a few drops of hickory liquid smoke to your bbq sauce!
Preheat oven to 350°F. Rinse and pat chicken dry with paper towels. Combine 2 TBSP. of Georgia rub with the softened butter. Rub the mixture underneath the skin of the chicken taking care not to break the skin then sprinkle the remaining rub all over the outside of the chicken. Bind the legs of the chicken together with kitchen twine and place on top of the roasting rack. Pour in the chicken broth to the bottom of the pan and cover pan tightly with heavy duty aluminum foil. Roast chicken for 1-1.5hrs. Remove the foil and crank the oven up to 450°F. Baste with bbq sauce every 15 minutes until the internal temperature of thigh pieces (without touching the bone!) are 165°F. Allow chicken to rest outside of the oven uncovered for at least 15 minutes before carving.
Tip to getting a "smoky" taste: Try adding a few drops of hickory liquid smoke to your bbq sauce!
