April 22, 2013

Oven Barbequed Chicken

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!
Oven Barbequed Chicken
10 chicken legs or thighs*
1 tablespoon olive oil
2-3 tablespoons Chicken Scratch (recipe below)
3/4 cup barbeque sauce
Cooking spray

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.

Chicken Scratch
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


PRINTABLE RECIPE


Pin It

30 comments:

  1. I like BBQing about as much as you do. lol
    Will definitely try this (if it ever gets to be summer in Ontario.)

    from a Canadian with a Southern Heart!

    ReplyDelete
    Replies
    1. I'll be up there the first week of July... swatting black flies :)

      Delete
  2. Sooo good. My family loved it. I'm making it again tonight!

    ReplyDelete
    Replies
    1. Well, that's the best thing I've heard all day! Glad y'all liked it!!

      Delete
  3. Made this for supper tonight. Very easy and very tasty, will definately be making this again.

    ReplyDelete
  4. We had this for supper tonight, and I thought it was better than the port-o-pit BBQ chicken we buy in our neck of the woods. My picky 6 yr old son couldn't stop raving about it. Definately going on heavy rotation in our house.

    ReplyDelete
    Replies
    1. That's the best thing I've heard all week!! I'm so glad y'all liked them!! Thank you for letting me know :)

      Delete
  5. I went to three stores and couldn't find white pepper is it okay if I use 2 tablespoons of black paper for the chicken scratch?

    ReplyDelete
  6. Okay thanks! I can't wait to try this :)

    ReplyDelete
  7. Love!!!!!! Thank you so much for sharing this recipe. My husband finally loves my cooking!!!! :)

    ReplyDelete
  8. I have skinless chicken legs in the freezer, would they work for this recipe or would they get too dry. I originally thought I would fry them but your recipe sounds good. Thanks.

    ReplyDelete
    Replies
    1. I think they will work but I would cover them with aluminum foil or a fitted lid until you're ready to add the BBQ sauce :)

      Delete
  9. This recipe is sooooo good. I'm not usually a fan of chicken legs but I have made these 4 times since I first found your recipe!!! My family thinks they are the best. Thank you for sharing!

    ReplyDelete
  10. I made this chicken a month ago for my boyfriends band and they loved it! I am making it again as we speak and my boyfriend is drooling! The chicken scratch I use on other meat also and it is better than any store bought spices! Thanks for sharing! I will be making this all Winter long!

    ReplyDelete
    Replies
    1. FREE BIRD!!! Sorry, couldn't help myself :) I'm glad y'all liked it!! Tell them to play something good for me!

      Delete
    2. Thanks! They play AC/DC so maybe some "shook me all night long"! ha!

      Delete
  11. By adding 1 T. cayenne to the Chicken Scratch recipe, will that be too spicy, especially for children? Sounds delicious and something I want to try.

    ReplyDelete
    Replies
    1. My kids have never complained that it's too spicy. Remember, you're not using the whole batch of chicken scratch on one recipe, so they're not getting a whole tablespoon. And you can always use less if you prefer :)

      Delete
  12. Gotta tell ya chicken is very good,but I love your delivery. You are a true story teller,so entertaining!

    ReplyDelete
  13. Hey there Mandy, just saw the recipes for the Smothered Chicken and Cheesy Potatoes, the Oven Barbequed Chicken and the Chicken Scratch. I cannot wait to try all of these and really soon like. I do have a question about how much of the Chicken Scratch does this recipe make? I would like to make a Big batch of this so I will always have it when I need it :). Thanks so much Joann.

    ReplyDelete
  14. Hey there Mandy, Joann here again, on the Southwest vibe you say to use Chili Powder instead. Instead of what? Sorry I forgot to add that in the last message I sent. Thanks again sooooo much :) :).

    ReplyDelete
    Replies
    1. There's 14 tablespoons total so it makes a pretty big batch. See the little "*" by cayenne? You can substitute chili powder for cayenne. I like it both ways :)

      Delete
  15. This is the second time making the batch, and my family Loves it! Thanks for a keeper!

    ReplyDelete
  16. These look delish! I have to watch my salt intake for health reasons, so I will do teaspoons instead of tablespoons of the salt...thanks for sharing! :)

    ReplyDelete
  17. I don't usually like chicken legs, but these were wonderful! A definite do-over, Thanks.

    ReplyDelete
  18. Do you cover pan with chicken or not

    ReplyDelete
  19. I don't know why but I haven't been satisfied with many oven bbq'd chicken lately. I do have a couple of homemade bbq sauce recipes that I like a lot but the sauce taste better than the chicken. So, I'm gonna give your recipe a try because I like the sound of your Chicken Scratch seasoning mixture. I'm all about seasonings. I'll be making this soon as I buy some cayenne. I can't wait. Will post my results.

    ReplyDelete
  20. Excellent!!!! I have made this a number of times to the delight of my family!! Matter of fact it's in the oven now!!!! Thanks again for your awesome recipes - I'm love your site - keep it up!!!!

    ReplyDelete

Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

Keep up with my latest shenanigans and recipes by following South Your Mouth!
Like, Share, Pin, +1 & Tweet to keep the wheels turning!