Today I was going to post my pastry chef friend Faye’s recipe for her beautiful nut tart…but then I decided to give you something a little easier, it is Friday after all. How about some barbecue chicken that doesn’t require a grill and decent weather? Sounds good to me!
I really wanted Barbecue Chicken on Memorial Day, but we currently don’t have a grill (a situation we will remedy before we get too far into summer!). I ended up using the oven with success! The chicken came out great, nice and juicy. I know, I know, it’s not from the grill…but it’s certainly a good, easy alternative. The key to cooking it just right (i.e. not drying the dickens out of your chicken!) is using a thermometer…be sure to read about that at the end of the recipe.
- Chicken pieces (I used 3 bone-in, skin-on chicken breasts this time around)
- Canola Oil
- Salt
- Barbecue Sauce
- Preheat oven to 375 degrees F.
- Heat oil in a skillet over medium to medium-high heat. Salt the outside of the chicken. Sear chicken until browned. Transfer to a cookie sheet/roasting pan/baking pan/whatever you’ve got! Brush with barbecue sauce. Bake in oven until chicken reaches 165 degrees, brushing on a second layer of sauce about halfway through baking time. Total baking time was about 1 hour.
- Here is the key to this recipe: use your thermometer! I have an electric Pyrex thermometer with a probe attached to a long wire. I can keep the probe in the meat throughout cooking and set the thermometer to beep at me when the meat reaches 165 degrees. I put the thermometer in the smallest chicken breast. It beeped, I removed that piece of chicken from the oven and then put the thermometer in the middle-sized chicken breast”¦five minutes later it beeped and I took that piece of chicken out. Then I put the thermometer in the third, largest chicken breast and it took another 5 minutes to finish. All three pieces came out nice and juicy”¦I was SO glad I used this technique.
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
I love chicken in the oven…on the grill too…but this looks divine!
Thanks for always sharing such GREAT recipes!
HUGS and have a wonderful weekend.
Char.x.
We’ve had the hardest time finding a good, accurate thermometer … in fact when my husband uses his smoker, we have at least four different thermometers going at one time (all reading different temps) … I’m going to give this brand a try!
hopefully it works! I’ve always had things come out well, so I THINK it’s working right! 🙂
there’s a $100 version of the Pyrex thermometer, may be more reliable…who knows?
my friend lindsay has a thermometer she loves, I’ll have her comment on here to tell us which one it is! 🙂
It’s a Thermapen. LOVE it.
http://www.amazon.com/Splash-Proof-Super-Fast-Thermapen-Thermometer-Professional/dp/B002FYS5BA
I used to have the kind with the wire that you can leave in. It was great until it started getting inaccurate.
The beauty of the thermapen is that although you have to open your oven to check it (and unfortunately lose heat), you get an accurate reading within a few seconds.
PS– Thermoworks (the makers of Thermapen) will always recallibrate it if necessary. (You can test it with boiling water, according to your altitude). I’ve never had a problem with it though.
This is a great idea when it’s not grilling weather outside! I’ll have to try this recipe, thank you!