Down-Home Barbecue Chicken

Barbecued chicken basted in a tomato-based barbecue sauce is a perennial favorite in the United States. Make sure you have extra sauce to serve on the side, and don't forget the napkins!

[Credit: ©David Bishop]
Credit: ©David Bishop

Yield: 4 servings

Preparation time: 5 minutes

Cooking time: 30 to 40 minutes

Spice meter: Moderately spiced

2-1/2 to 3 pounds chicken parts

1 cup Tangy Tomato Barbecue Sauce (recipe below), plus extra, about 1 cup for serving on the side

  1. Preheat the grill or broiler.

  2. Broil skin-side down or grill skin-side up, basting occasionally with the sauce.

  3. Cook about 10 to 15 minutes then turn and cook, basting occasionally and turning once or twice more, until the chicken is cooked through.

    The juices should run clear when pierced with the tip of a paring knife. The cooking time should be about 30 to 45 minutes depending on the size of the parts.

  4. Serve with extra barbecue sauce on the side.

Cook the chicken in your oven. Preheat the oven to 350 degrees F. Baste the chicken with a little barbecue sauce. Bake, basting occasionally with the sauce, until the juices run clear when the chicken is pricked with a fork, about 40 to 45 minutes.

If the chicken isn't crispy on top, preheat the broiler. Baste the chicken once more and broil the chicken, skin-side up, until the skin is lightly browned, about 5 minutes. Serve with extra barbecue sauce on the side.

Per serving: Calories 376 (From Fat 169); Fat 19g (Saturated 5g); Cholesterol 149mg; Sodium 632mg; Carbohydrate 13g (Dietary Fiber 1g); Protein 38g.

Tangy Tomato Barbecue Sauce

An all-American classic, this all-purpose sauce can be used anytime you would use its commercial cousin. The recipe can be halved or doubled. Refrigerate any sauce that you're not using right away.

Yield: About 3 cups

Preparation time: 10 minutes

Cooking time: 5 minutes

Spice meter: Moderately spiced

2 cups ketchup

3/4 cups cider vinegar or white wine vinegar

1/4 cup water or strong coffee

2 tablespoons Worcestershire sauce

1-1/2 tablespoons chile powder

1/2 to 1 teaspoon cayenne or any ground chile pepper powder

2 plump garlic cloves, pressed or minced

1/2 small onion, grated, with its juice

Tabasco sauce to taste

  1. In a small saucepan over low heat, combine the ketchup, vinegar, coffee, Worcestershire sauce, chile powder, cayenne, garlic, and onion. Stir to mix evenly. Simmer for 5 minutes. Allow to cool before using. Add tabasco to taste. Store in a covered container in the refrigerator for 2 to 3 weeks.

  2. To use, baste or brush meat or poultry with barbecue sauce before and during grilling or broiling. Serve extra sauce on the side.

Per serving: Calories 13 (From Fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 131mg; Carbohydrate 3g (Dietary Fiber 0g); Protein 0g.

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