When I was growing up (well, even still today), my daddy did all the grilling. And not on any gas grill either. He’s a charcoal man.
Anywho, when Husband and I got married, one of the first things I did was go out and buy a nice grill. I knew that a gas grill wouldn't be as good as charcoal but considering our busy schedules, I figured we’d use the gas grill more.
I figured wrong. We've hardly touched the thing. You know why? Because Husband is as interested in cooking as I am in hockey.
I use it some but quite honestly, every time we have a crowd over (which is often) I’m so busy preparing all the other stuff and making sure the kids don’t drown that manning the grill just isn't something that works for me. Plus, come about July or so, it gets to be about 437 degrees here in South Carolina in the middle of the afternoon and I just ain't interested enough in it to endure a heat stroke.
So I've figured out how to cook just about everything in the oven and one of my favorites is barbequed chicken.
Let me just go on the record now and say that nothing can replace the flavor of good ole coal grilled barbeque chicken. And, yes, I know that by cooking it in the oven I really can’t call it barbequed. Just work with me here. It looks, tastes, smells and eats an awful lot like real barbequed chicken. Except it’s EASY and requires no tending to, flipping, sweating, gnat-swatting or IVs to prepare.
|Since my little people like them best, I often just cook up a mess of legs!|
10 chicken legs or thighs*
1 tablespoon olive oil
2-3 tablespoons Chicken Scratch (recipe below)
3/4 cup barbeque sauce
Place chicken legs or thighs in a large bowl. Add olive oil and Chicken Scratch to chicken and toss to coat. I think it’s best to do this with your hands so you can really make sure the chicken is thoroughly and evenly covered with the oil and seasoning.
Spray a 17x24 baking pan or two standard size baking sheets with cooking spray. Arrange chicken pieces evenly on pan(s). Cook at 325 degrees for 1 hour and 45 minutes. Baste with barbeque sauce then return to oven and cook for an additional 15 minutes (total cooking time: 2 hours).
*You can use any bone-in, skin-on chicken pieces but dark meat works the best with this low-and-slow cooking method (there’s enough fat and skin to keep the chicken from drying out). Reduce cooking time if using chicken breasts; checking to see if they’re done after about an hour and a half.
This is a seasoning mix I came up with years ago that I use each and every time I cook chicken. For more recipes using Chicken Scratch, click here.
3 tablespoons salt
3 tablespoons paprika
3 tablespoons garlic powder
1 tablespoon dried thyme
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon cayenne pepper*
1 tablespoon onion powder
Mix all ingredients together and store in an airtight container. I keep mine in a large used spice container that still has its shaker top for easy use. Season chicken or other poultry LIBERALLY with mix (this is made with less than 25% salt so you can rock it out!)
*if you prefer a Southwest vibe, use chili powder instead