I call this dish Berry Chicken! It's an oven-baked or BBQ chicken coated in a sweet, smoky, tangy, and berry kind of flavor coming from the red wine kind of BBQ Sauce. It is a BBQ Sauce that, when you make it, is extremely potent and carries the aroma well outside your house. I love it! Everyone will know you're making BBQ tonight. People are going to walk by your house, smell what you're cooking, and all of a sudden start craving BBQ. Once you know how to make this sauce. You will be making it all the time, and it's super easy.
Servings: 4
Ingredients
- 4 Chicken Quarters - Cleaned and trimmed
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
- Preparation: Preheat the oven to 375 F with the rack in the middle position.Clean and trim the chicken of any excess fat. Place on a roasting pan.
- Oven Baked Chicken: Place the chicken into the oven for 45 minutes. Brush it with the pan drippings or oil if there are no pan drippings halfway through to promote a crispy skin.
- Berry BBQ Sauce: Meanwhile, combine all ingredients for the Berry BBQ Sauce into a pot, whisk well, and bring to a 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. Set it aside.
- BBQ-Lacquered Chicken: Turn your oven to broil. Brush a layer of BBQ sauce on the chicken and place it back into the oven for 3-5 minutes or until the BBQ sauce becomes tacky and is bubbly. Brush on another layer and flip the chicken over to brush the other side. Back into the oven until bubbly and tacky. Repeat for however many layers you want to build up, and finish with the presentation side, or skin side up for a final brushing of BBQ sauce. Let it rest a few minutes and serve. You can also brush on a fresh layer of BBQ sauce without cooking it before serving.
Notes
Any fat trimmings from the chicken can be frozen and used for rendering chicken fat for other recipes.
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. But in general, broiling the BBQ sauce only takes a few minutes per layer.