Katie Lee's BBQ Chicken, pairs with Clos du Bois Rouge
Prep time: 15 minutes
Inactive prep time: 1-2 hours
Cook time: 10 minutes on the grill and 45 minutes in the oven
Serves 8-10
Ingredients:
For the chicken
- 2 tablespoons Kosher salt
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 2 chickens (each cut in 10 pieces; backbone removed)
- 2 tablespoons olive oil
For the BBQ sauce
- 1 tablespoon olive oil
- 1 cup minced yellow onion
- 2 cups ketchup
- ¾ cup low-sodium chicken broth
- ¼ cup apple cider vinegar
- ¼ cup dark brown sugar
- ¼ cup molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1 teaspoon dry mustard
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
Directions:
FOR THE CHICKEN
In a small dish, combine the salt, chili powder, garlic powder, and black pepper. Season the chicken on both sides with this spice mixture. Drizzle with the olive oil. Cover and refrigerate for 1 to 2 hours.
FOR THE BBQ SAUCE
Heat the olive oil in a medium saucepan over medium heat. Sauté the onions until translucent, 7 to 8 minutes. Stir in the remaining ingredients. Bring to a low boil, reduce the heat to low, and simmer, stirring occasionally, for 30 minutes.
Meanwhile, preheat the oven to 350°F and heat the grill to medium-high. Brush the grill with oil. Place the chicken skin side down and cook 5 minutes. Turn and cook an additional 5 minutes. Place the chicken in a baking dish in one layer. Pour the BBQ sauce over the chicken. Cover tightly with aluminum foil. Bake for 45 minutes, until fork tender.
