Ingredients
- 6 tablespoons packed light brown sugar (divided, I used Splenda Brown Sugar Blend)
- 1 1/4 teaspoons Kosher salt (divided)
- 2 teaspoons freshly ground black pepper, divided
- 1 teaspoon smoked paprika (I used paprika)
- 1 teaspoon garlic powder
- 3 pound whole chicken (cut into 2 wings, 2 breasts, 2 drumsticks and 2 thighs)
- 1 1/2 cups ketchup
- 1/4 cup Worcestershire sauce
- 3 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons fresh lemon juice
- 2 tablespoons oil (vegetable oil, I used Extra Virgin olive oil)
How to Make
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Step 1: Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper.
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Step 2: In a small bowl, combine 2 tablespoons of the brown sugar, 1 teaspoon of the salt, 1 teaspoon of the pepper, paprika and garlic powder to a small bowl. Stir to combine all. Rub the mix onto the chicken pieces.
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Step 3: Mix the ketchup, Worcestershire, mustard, vinegar, lemon juice and the remaining 4 tablespoons of brown sugar, 1/4 teaspoon of salt, 1 teaspoon pepper in a medium saucepan. Cook over med-low heat, stirring, for 5 minutes.
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Step 4: Heat the oil in a Dutch oven or heavy bottomed pan. In batches, add the chicken to the hot pan, and cook until browned on both sides, about 3 minutes per side.
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Step 5: Transfer the browned chicken pieces to the prepared baking sheet.
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Step 6: Add 1/2 cup of the prepared BBQ sauce to a small bowl, and brush on all sides of the chicken pieces.
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Step 7: Bake for 25-35 minutes, or until cooked through and juices are running clear. Remove from the oven, and brush with additional sauce, and serve the remaining sauce for dipping.
Tips & Variations
- Cookie Sheet
We hope you enjoy this recipe!
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