I just realized that I’d forgotten to post along with my recipe for Chipotle Balsamic Barbecue Sauce that I posted a few weeks ago. Although we try our best to eat a mostly vegetarian diet, I have to be honest, in the last few weeks we’ve been eating more meat than usual. I have incorporated more weight training to my fitness regimen, so perhaps it’s my body’s response to needing the additional protein.
I made this most recently while Ned was away for work. I’d planned on eating it all myself, but fortunately for me a few friends saved me from a self-induced barbecue chicken coma, and we made barbecue chicken tacos instead. If going through the trouble of making tacos requires too much effort on your part, the chicken itself is just as satisfying. But for good measure, you may want to bake a few potatoes to go along with.
Baked BBQ Chicken
- 1 cup barbecue sauce – preferably homemade, divided
- 1 whole chicken, 3-4 pounds, cut into 8 pieces or 4 leg quarters, cut into 8 pieces
In a large freezer bag or appropriately sized mixing bowl marinate the chicken pieces with ½ cup of the sauce overnight, or at least 4 hours. Reserve the other half of the sauce for basting.
Preheat the oven to 375 degrees Fahrenheit.
Arrange the chicken pieces, skin side up, on a quarter sheet pan or in a shallow baking dish. Bake in the center of the oven for 25-30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165 degrees. Baste the chicken with the extra sauce during the last 10 minutes of baking.