Every time I think about getting rid of things I no longer want or need, I am reminded of the joy of opening boxes and finding treasures. I don’t know when I started making Oven BBQ chicken but back in the late 70’s, there were only a few recipes I felt comfortable cooking and this was one of them. It was in an old cookbook that was falling apart but it had several recipes. I had a shelf above my washer and dryer . . just an open piece of wood, and I had all my cookbooks stacked up there. One day, while I was at work, the washing machine hose burst, flooded the entire room and ruined every cookbook that was on that end of the shelf, including the old book with the Oven BBQ chicken in it. I pretty much remembered how to make that dish so I wrote it all down and taped it inside a kitchen cabinet and had carried it with me from house to house for years. I was so happy to find it in this magazine:
I haven’t had one of the Taste of Home magazines in years but they always have the best recipes and I go back to the old ones over and over again.
You can see this is an old one – from 2007.
I found the recipe on the internet and you can see it here.
There are a few things I do differently. First, I use the exact same ingredients. It makes enough sauce but if you like to serve it with a bowl for dipping, you might want to double the sauce.
Second, I do not cool the sauce after cooking it.
Third, I do not refrigerate the chicken. I’m always happy to hurry up and finish with raw chicken. I season the chicken first (salt, pepper, cajun seasoning and onion powder). Then I put it in the baking dish, pour the sauce over it and bake it.
Fourth, I cover it and bake it for 30 minutes at 350. Then I uncover it, switch to convection and bake it for 30 more minutes at 350. If you don’t have convection, I’d bake it uncovered for about 40 minutes, depending on how thick your chicken breasts are.
I have made this the day before, let it cool, and stuck it in the fridge. Since there’s usually just two of us eating, I’ll divide it up into 1 thigh, 1breast, 1 leg, 1 wing and make two containers, then I’ll reheat it, covered, in the oven and it’s quite good that way.