I learned 2 very cool things tonight. I learned how to properly cut a whole chicken into 4 parts (thanks to this amazing book I bought at Borders for a ridiculous $6.99, Essentials of Cooking by James Peterson.), and I learned how to make my own barbecue sauce! (and I found out that barbecue sauce--yes, Blake's favorite and basically only condiment--has plenty of vinegar and mustard in it ... interesting) I have to admit, I was pretty proud of myself. I served it with oven baked steak fries, and I had cole slaw. And even if I'm picky about barbecue, I was actually ok with this meal.
Barbecued Chicken and Oven Baked Steak Fries
1 cut up chicken, about 3 lbs
1 t hot sauce
1/3 C apple cider vinegar
1/2 C light brown sugar
1/4 C molasses
3 T dijon mustard
3 garlic cloves, minced or grated
1/2 C ketchup
salt and pepper
2-3 small~medium russet potatoes
- Preheat oven to 425°. Wash potatoes and cut into 6 long wedges, or spears. Place on parchment lines baking sheet, drizzle with olive oil (I use an old cleaned soy sauce bottle to drizzle olive oil, works really really well) and sprinkle with salt and pepper.
- Coat the 2 breasts, thighs, and wings of the chicken with vegetable oil, and sprinkle with salt and pepper. Place in one large or 2 medium oven-safe skillets, leaving enough room to be able to pick up and flip over each piece of meat. Cover with foil or oven-safe lids.
- Meanwhile, simmer the hot sauce, vinegar, sugar, molasses, mustard, garlic, and ketchup, stirring periodically until sauce is reduced to about 1-1/4 C. Set aside.
- Place chicken and potatoes in the oven. Let the chicken cook for about 25 minutes and remove from the oven. (using an oven mitt!) place the skillet(s) on medium/medium-high heat. Coat with barbecue sauce and flip over. Continue basting and cooking both sides until sauce is caramelized on the chicken but not charred, about another 20 minutes.
- Pull the potatoes out of the oven, about 40 minutes or until golden and puffy.
- Serve with remaining sauce on the side.