Oven Baked Barbecue! This is a great all around recipe for chicken or any other meat as far as that goes.
In this case, I used chicken thighs…they are my favorite piece of the chicken, but you can use your favorite piece or pieces.
Wings are really good with this barbecue sauce too.
The next great thing about this recipe is you can grill this chicken OR…in this case, I have baked the chicken thighs in the oven.
So if there is snow on the ground..or you don’t know how to grill…or you don’t have a grill, you can make this chicken recipe.
And it is so yummy good!
The next best thing about this recipe is the sauce can be made with whatever you have in the fridge.
Use that bottle of barbecue sauce and add the orange marmalade or any other preserves or jams you have available.
That is the beauty of recipes….Most of them can be modified to suit you or your family.
What are you making for this 4th of July for your meat choice?
If you are making chicken and it is too hot to grill or you want to prepare the chicken ahead of time and reheat at serving time…this is the recipe for you!
Add some potato salad or deviled eggs or garlic bread with herb butter, (I have that recipe included below along with the oven barbecue!)
The printable recipes are below!
- 3 1/2 cups barbecue sauce (I like KC Masterpiece)
- 1/2 cup orange marmalade
- 1 tablespoon honey
- 1 clove minced garlic
- 6-8 drops of Tabasco Sauce
- 12 chicken thighs
- extra virgin olive oil
- Preheat oven to 400 degrees.
- In a medium sized saucepan, combine barbecue sauce, orange marmalade, honey, garlic and hot sauce until thoroughly combined and letting the sauce simmer for about 5 minutes.
- Using a pastry brush, brush olive oil on a sheet pan which will keep the chicken from sticking while cooking.
- Place the chicken thighs with the skin side down on the pan.
- Bake the thighs for about 25 minutes.
- At this point, remove the pan of chicken thighs and brush sauce over the tops.
- Flip them over and brush the other side liberally with sauce. (be careful when flipping to slip your spatula completely under the piece of chicken. No sticking that way)
- Return the chicken to the oven for about 5 minutes more.
- Repeat the process as above by adding more sauce to each side and bake for another 5 minutes.
- Repeat the basting process for a third time, but this time turn the oven temperature to 425 degrees which will allow the sauce to begin to get charred look. Leave in the oven for about 5-10 more minutes watching carefully so the sauce does not get completely charred.
- Remove the chicken from the oven and let sit for at least 8 minutes.
- You will need to watch the chicken between bastings as the sugars in the sauce will tend to brown or blacken....you want a little char for flavor but a completely charred piece of chicken is not my cup of tea...well, that is because it really isn't tea....but you get my meaning! 😉
- The orange marmalade is a great thickener for the sauce but any preserves will work. Try strawberry! Or Apricot! Or Peach! Or Pineapple.....Be daring and try whatever you have on hand!
- 1/2 cup softened butter
- 1 tablespoon finely chopped green onion
- 2 tablespoons finely chopped parsley
- 1 tablespoons finely chopped chives
- 1/4 teaspoon white pepper
- Combine the butter with the herbs and beat until smooth.
- Lay out a sheet of plastic wrap and plop the butter mixture at the edge and roll up and shape like a cylinder.
- twist the ends of the plastic wrap and put in the fridge till well chilled and holding shape.
- When ready to use, unwrap and slice into thick or thin slices.
- You can also freeze the butters by wrapping in plastic wrap and then in foil or freezer paper.
- You can use a food processor or mix by hand...the butter is so soft that it makes mixing easy.
- You can also substitue any herb you have on hand.
- Rosemary, Dried mixed herbs, cilantro, basil, thyme anything!
- This herb butter is really good on a freshly grilled steak!