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Oven BBQ Chicken
It was a dark and stormy night….NO, NO, NO!! Sorry, I just started my last diatribe with that line but it’s still winter and the ice where my wife and I park our cars is so slick there are days we put on ice cleats to just to walk to the bridge that leads to our front door. What’s a person to do when the old BBQ is covered with snow and ice, you need a BBQ fix and the store bought stuff just don’t cut it? The answer is the good old oven and broiler, assuming the power is on and the roof hasn’t collapsed from a 10,000# snow load. After a hard day at an oil painting seminar my wife said her mouth wanted to experience some summer in the form of BBQ chicken, so I dusted off my chicken BBQ sauce recipe, the basics I got years ago from Jane Butel’s Finger Liken’ Rib Sticken Great Tastin’ Hot & Spicy Barbecue. I must admit I don’t follow the recipe exactly, I just put in a guess and by golly (whatever that is) of what the recipe says. So anyway, I started tonight’s culinary adventure with a couple of ounces … OK, maybe 5 or 6, of my best Beefeater gin over ice (don’t believe it when people talk about the fine wines they drink while cookn’. Good gin, bourbon whiskey or Scotch can also release the creative muse). I sipped my drink, turned on my Stevie Ray Vaughan station on Pandora radio, and got to cookn’. The menu tonight was BBQ chicken, spinach with green salsa and cheese, and a baked potato. The liquid refreshment was a glass of water for my wife as she’s watching her caloric intake and dark amber ale for me. Sorry, but I’m a product of the 60’s and Height Ashbury so I can’t really abide by the rules and break the dinner into all of the various recipes and post them separately. So without further ado, and Santana’s Black Magic Woman playing in the background, here are the recipes. Ingredients
- Chicken:
- 4 chicken hind quarters
- 1 batch Southwest Chicken BBQ Sauce (recipe follows)
- WOW!! Is that simple or what? ….OK, enough of the gin talking, here’s the skinny.
- Southwest Chicken BBQ Sauce (my way):
- 1 cup ketchup
- 5 TB salted butter
- ¼ ts instant coffee or ¼ cup strong coffee
- 3 TB Worcestershire sauce
- 2 TB pure ground hot chile powder
- 1 TB brown sugar
- Salt to taste
- Spinach
- Fresh spinach (enough for how much you like and/or however many people you are cooking for)
- ¼ cup green tomatillo salsa (I used La Victoria medium Salsa Verde) for two. Increase the amount if you are cooking spinach for more than two.
- ¼ cup grated cheese (for if two, more for more people)
Directions
- For BBQ the sauce
- Place all ingredients into a 1 qt sauce pan.
- Simmer for 20 minutes stirring occasionally
- Keep warm while chicken cooks
- For the chicken
- Preheat oven to 300ï F
- Place chicken on the rack of a broiler pan and bake for 45 minutes or until juices run clear
- Place chicken on the rack skin side down and coat liberally with BBQ sauce
- Place chicken under broiler until sauce begins to bubble
- Turn over chicken, coat skin side with more sauce and replace under broiler until sauce bubbles
- Remove chicken and coat with more sauce, replace under broiler and repeat until there is a heavy coat of sauce on the chicken
- Serve
- Spinach
- Heat a large sauté pan
- Melt 2 TB salted butter in the pan
- Add ½ lb spinach (for two) and sauté until cooked
- Add the green salsa and heat through
- Turn off heat under spinach
- Spread grated cheese over spinach and let sit until melted while chicken is under the broiler
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