You are not going to want to miss this Berry Chicken Recipe. Lip smacking goodness to Make Your Belly Smile. Make sure you have some napkins, this is messy good.
Servings: 4 portions
Equipment
- 1 Broiler Pan
- 1 Sauce Pot
- 1 BBQ Bowl and Brush
Ingredients
- 4 Chicken Quarters - Cleaned, Trimmed and Washed.
Berry BBQ Sauce
- 1 C French's Ketchup & Red Wine Vinegar - each
- 1/2 C White Sugar
- 1/4 C Molasses
- 2 tsp Liquid Smoke
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper, Garlic Powder & Onion Powder - each
Instructions
- Preheat the Oven to 375 F with the rack in middle position.Combine all Ingredients for the Berry BBQ Sauce into a pot, whisk well and bring to boil over max heat. Be careful, this can boil over if it gets too hot. Reduce heat and simmer on medium to medium low, whisking once in a while, until desired consistency, about 15–20 minutes.
- Clean the Chicken and trim off any excess fat.Place into the oven for 30 minutes. After 30 minutes. Brush on your first coat of BBQ Sauce, flip chicken over and brush the other side. Cook for another 10 minutes.Brush on your second coat, flip Chicken over and brush the other side. Cook for another 5–8 minutes.
- At this point, we're going to build up the layered BBQ Sauce pretty fast. Turn your oven to broil. Flip the Chicken over so what ever side you want displayed is facing up.Brush on a coat and cook until the sauce becomes tacky and bubbly, a few minutes. Repeat brushing on the BBQ sauce when the previous layer is tacky, just a few minutes.
Notes
Any fat trimmings from the chicken can be frozen and used to make Crackling and Fat for gravy.
What you're looking for when deciding if it needs another coat is a sticky coating, you will see some bubbles and the sauce is tacky. The time between coats can be affected by how thick or thin your BBQ Sauce is and how hot the oven is.