This is a simple recipe to make bbq chicken in oven or grill without the mess. All you need is bone in chicken, bbq sauce, a dry rub and an italian dressing marinade. All the ingredients are interchangeable, it’s more about the process. Found this general process and the marinade recipe from Flavor Mosaic.
- Buy 8 bone in chicken thighs. Make sure you ask the butcher to take the skin off, this allows the rub and the marinade to get into the meat. I am sure they will since you tip them well each holiday. You do tip them dont you?
- Start by marinating the chicken the night before in Italian dressing. Here is a simple home made recipe but anything works, even store bought or a simpler version of the below.
- The Marinade Recipe (could be store bought or scaled way back)
- 4 tablespoons olive oil
- 4 tablespoons red wine vinegar
- 2 limes juiced
- 3-4 teaspoons splenda or any kind of sweetener
- 1 tablespoon salt (or more to taste)
- 1.5 tablespoons cumin
- 1.5 tablespoons garlic powder
- 2 teaspoon cayenne pepper
- Preheat oven/grill to 425.
- Take the chicken out when you are ready to bake. Drain the liquid from the chicken and blot/wipe off excess liquid. Add dry rub. I use the general mixture below because of its weirdish sweet and sour combo but anything works. As long as u can, but even real time works.
- The dry rub recipe
- 20% Homemade oxroast
- 20% Amchur (An indian dry mango spice)
- 15% garlic powder
- 10% salt
- 10% paprika
- 15% New Orleans style rub
- 10+% Smoked salt
- Place a baking rack on a baking sheet (foil). The rack is key so you don’t have extra moisture and / or sticking
- Place the chicken on the baking rack or upper grill upside down and cook for 15 minutes
- Flip back to right side up and go for 10-15 more minutes. This allows all sides to be dry-ish.
- Brush the bbq sauce (any bbq sauce) on the now hopefully almost crispy/at least dry chicken and go for 10+ minutes
- Test it…use meat thermometer should be amazing.
Updated Grill version
- Buy 10 bone in chicken thighs. Make sure you ask the butcher to take the skin off, this allows the rub and the marinade to get into the meat. I am sure they will do it, since you tip them very well each holiday. You do tip them don’t you?
- Start by marinating 3+ hours up to overnight. Here is a simple home made recipe:
- The Marinade Recipe (could be store bought or scaled way back)
- 4 tablespoons olive oil
- 4 tablespoons red wine vinegar
- 1 lemon juiced
- 6 packs of splenda or any kind of fake sweetener
- 1 tablespoon salt
- 1.5 tablespoons cumin
- 1.5 tablespoons garlic powder
- Preheat grill to 425.
- Take the chicken out when you are ready to bake. Drain the liquid from the chicken and blot/wipe off excess liquid. Add dry rub. As long as u can, but even real time works.
- The dry rub recipe
- Amchur (An indian dry mango spice)
- New Orleans style rub
- Brown sugar type rub as well (salmon rub)
- Place the chicken on the upper grill upside down and cook for 15 minutes
- Flip back to right side up and go for 10-15 more minutes. This allows all sides to be dry-ish.
- Brush the bbq sauce (any bbq sauce) on the now hopefully almost crispy/at least dry chicken and go for 10+ minutes
- Test it…should be amazing
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