Oven-Barbecued Chicken
- 2 tablespoons vegetable oil, divided
- 1 large onion, chopped
- 13 cup dark brown sugar
- 13 cup cider vinegar
- 1 (28 ounce) can tomato puree
- 2 teaspoons chili powder
- 1 teaspoon mustard powder
- 1 14 teaspoons salt, divided
- 1 teaspoon fresh ground black pepper, divided
- 14 teaspoon liquid smoke
- 1 (6 -7 lb) roasting chickens, cut into 8 pieces (about 5 pounds chicken pieces)
- Heat 1 tablespoon oil in medium pot over medium-high heat.
- Add onion, and cook until softened, about 5 minutes.
- Add brown sugar and vinegar, stirring to blend.
- Add tomato puree, chili powder, mustard powder, 1 teaspoon salt, 1/4 teaspoon pepper and liquid smoke, stirring to blend.
- Bring mixture to a boil.
- Reduce heat and simmer 45 minutes until mixture thickens slightly, stirring occasionally.
- Meanwhile, move rack to middle of oven.
- Preheat oven to 450F Place chicken pieces on cookie sheet with sides.
- Brush chicken with remaining 1 tablespoon oil.
- and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Roast chicken until almost cooked through, about 35 minutes, until internal temperature of thigh is 160F Transfer rack to upper part of oven.
- Dollop sauce over chicken pieces and spread evenly with back of s poon.Broil 6 inches from heating element until bubbly and beginning to brown, about 10 minutes.
- Serve warm.
vegetable oil, onion, brown sugar, cider vinegar, tomato puree, chili powder, mustard powder, salt, fresh ground black pepper, liquid smoke, roasting chickens
Taken from www.food.com/recipe/oven-barbecued-chicken-207982 (may not work)