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Thursday, September 9, 2010

Oven Barbecue Chicken

Barbecue Chicken served with Oven Roasted Potatoes
I might lose my South Carolina rep by posting a Ketchup based barbecue recipe. Of course, in South Carolina our barbecue normally is mustard based - the famous "Carolina Gold". However, Michael is not a big fan of mustard and after doing a honey and mustard glazed chicken yesterday, I decided it might be time to try something else.

So, I cobbled together this barbecue sauce from what I had lying around. I was pleasantly surprised to find the flavor rich and deep. Michael loved this recipe and as he said "I didn't eat this, I consumed it!"

Sautéed onions in butter start out this sauce so you know the flavors are going to be rich. Then adding a bit of tomato paste kicks up the roast tomato flavor a notch from ordinary. Finally, slowly simmering the sauce along with the spices and some brown sugar brings out the layers of flavor. A double brushing on the chicken - once while baking to seal in the flavor and again just before serving insures a moist and tasty experience.

I opted to present this very simply with potatoes slow roasted in the oven alongside the chicken and then drizzled with top shelf olive oil, a little garlic powder and dill.


Barbecue Sauce

1-2 tbs. onion, finely chopped
1 tbs. butter
1/2 cup ketchup
1 tbs. tomato paste
1/4 cup water
2 tbs. brown sugar
1 tbs. white vinegar
1/2 tbs. white wine vinegar
1/2 tsp. oregano
1/4 tsp. dried dill weed
2 tsp. red pepper flakes
2 tsp. fresh ground pepper
1/2 tsp. Monterey Chicken Spices (optional)

In sauté pan over medium heat, melt butter and sauté onions just until brown. Reduce heat to simmer and add: ketchup, tomato paste, water, sugar and vinegars. Simmer for 13 minutes, stirring occasionally. Stir in remaining spices and continue simmering for additional 2-3 minutes.

Oven Baked Chicken

2 skinless, boneless chicken breasts
1/3 cup flour
2 tbs. smoky paprika
1 tbs. garlic powder
1 tbs. turmeric
1/2 tbs. fresh ground pepper

Preheat oven to 400°. Place flour and spices in ziploc bag and shake. Add chicken breasts and shake to coat well. Place chicken in aluminum foil lined baking dish. Bake for 30 minutes, turning once.

Brush chicken with barbecue sauce and return to oven for 7 minutes. Turn chicken and brush with more sauce and continue cooking for additional 7-8 minutes. Remove chicken from oven and brush with sauce just before serving. Sprinkle with oregano and finely chopped parsley, if desired.

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