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NYT Baked Chicken With Hibiscus Barbecue Sauce

Created by dienia b on June 15, 2023

Step 1: Barbecue sauce:
Step 2: To a medium saucepan, add vinegar, hibiscus flowers, onion, mustard, Worcestershire sauce, red pepper flakes, cayenne, paprika, salt, pepper and ½ cup water.
Step 3: Bring to a simmer over medium-high heat, then stir in brown sugar, ketchup, garlic and whole habanero that you have poked holes in.
Step 4: Return the sauce to a simmer and cook over medium-low, stirring frequently, until the sauce is thick enough that it streams off a spoon, 20 to 25 minutes.
Step 5: Let cool slightly.
Step 6: Remove pepper
Step 7: Then strain the sauce in a strainer set over a bowl, pressing hard on the solids.
Step 8: (Or just use immersion blender after removing flowers)
Step 9: Be sure to scrape the sauce off the underside of the strainer.
Step 10: Meanwhile, as the sauce simmers, roast the chicken:
Step 11: Heat the oven to 425 degrees.
Step 12: Pat the chicken legs and thighs dry and trim off any excess fat, leaving the skin intact.
Step 13: Combine the seasoned salt, garlic powder, onion powder, pepper, paprika and thyme in a small bowl and rub all over the chicken.
Step 14: Place the legs and thighs on a rimmed sheet pan, drizzle them with olive oil, and bake until golden brown but just shy of cooked through, about 40 minutes.
Step 15: Once the chicken is golden brown, brush it generously with the barbecue sauce, and return back to the oven and bake for another 20 minutes until chicken is done.