It’s a little weird writing about BBQ chicken in the middle of January, but when overnight temps dip well below zero and daytime temps barely flirt with 10F, I start to dream of summer. I won’t be firing up the grill any time soon, so what to do? Bake some leg/thigh quarters and slather them with homemade BBQ sauce, that’s what!
1 leg quarter per person—or make a bunch & enjoy leftovers!
Salt & pepper
2/3 C ketchup
1/4 C cider vinegar
1/4 bourbon or favorite whiskey
1/4 brown sugar (or white sugar + 1 tsp molasses)
2 tsp smoked paprika
1 tsp salt
1 tsp black pepper
Preheat oven to 350F. (For easy cleanup, cover large baking sheet with foil and treat lightly with non-stick cooking spray.) Season the chicken on both sides with salt & pepper, place on cooking sheet and put in pre-heated oven for 45-55 minutes.
While chicken bakes, combine last 7 ingredients in small saucepan. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally to ensure it does not burn. Set aside.
When chicken is almost done, brush evenly with BBQ sauce. Return to oven to bake another 10 minutes or until chicken is cooked through.