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Never thought of browning the chicken first. I have made BBQ chicken in the oven for years. We do use breast meat since hubby doesn’t like the dark meat. It turns out great, just have to keep an eye on it. Made it last night with your method of Browning first, turned out perfect, thank you!
My family loved. Even my husband who says he doesn’t like chicken. Easy to follow recipe and great anytime of the year.
During snowy cold winter in Alberta we really miss grilled meat, so this was a super quick and yummy. Even without liquid smoke.
Grilling chicken can be tricky…this is a far more foolproof way to get a little char plus cooking it all the way through. Perfection! Instead of marinading/saucing, I let my drumsticks sit coated with a BBQ rub overnight (the Texas way), followed your cooking instructions to the letter, then served with BBQ sauce for dipping. Crispy and just the right flavors. Thanks!
I made this recipe tonight and loved the technique which yielded a much better skin. My one comment is that the 300 degree oven didn’t cook the chicken, even after 45 minutes. Maybe I should’ve broiled the it longer?
I’m glad you liked the recipe, but am sorry the cook time didn’t work for you. Sometimes if chicken is at all frozen it can throw cook time off. Might this have been the case? Oven temps are also not always accurate – do you have an over thermometer?
Didn’t the recipe say 350?
I’m definitely a chicken liking gal and I like to try each good recipe :D
If I can’t serve the chicken right away can I cover it immediately or do I have to wait until it comes to room temp? The skin looks a little crisp in the photos (which I love) and I don’t want to have a moist chicken skin. Thank you :)
Hi Muna, This chicken has crispy skin right out of the oven, but I don’t think there’s a way to preserve it after it’s cooled or sat for a while under a cover. I did eat much of this chicken re-warmed or even right out of the fridge – it was tasty but the skin wasn’t crispy.
Lapsang Souchong tea, ground to a powder and used as a seasoning works well to add smoke flavour if you can’t find liquid smoke. It’s undrinkable as tea, so you might as well use it as smoke flavouring if someone gives you a packet :-)
Brilliant idea Susan, thank you!