While her native South Carolina is known for mustard-based barbecue, food writer Amethyst Ganaway especially loves sticky sweet and spicy chicken with a molasses and tomato sauce. And because she’s not always game for firing up the grill, she figured out a way to make her favorite chicken in the oven, with barbecue sauce just the way she likes it. It’s a meal with a lot less mess and work than the typical southern cookout, but all the flavor. The recipe is a Yummly original created by Amethyst Ganaway.
- 1 cup ketchup (10 ounces)
- 1/4 cup blackstrap molasses (or use regular unsulphured molasses)
- 1/4 cup apple cider vinegar
- 1 1/2 Tbsp. honey
- 2 tsp. light brown sugar (packed)
- 3 1/2 tsp. kosher salt (divided)
- 1 tsp. black pepper (divided)
- 1/2 tsp. cayenne (if you like it less spicy, use 1/4 teaspoon)
- 1/4 tsp. paprika (smoked or sweet)
- 3/4 tsp. garlic powder (divided)
- 3 lb. chicken (whole chicken cut into pieces, or chicken parts of your choice, at room temperature)
- 1 Tbsp. vegetable oil (neutral-flavored)
- 1/2 tsp. onion powder
- 1/2 tsp. dry mustard
- Preheat oven to 350°. In a small saucepan, mix ketchup, molasses, vinegar, honey, brown sugar, ½ teaspoon salt, ½ teaspoon pepper, the cayenne, paprika, and ¼ teaspoon garlic powder. Cook over low heat, stirring occasionally, until flavors have melded together and sauce thickens, 15-20 minutes. Remove sauce from heat and set aside.
- Meanwhile, place chicken in a baking or roasting dish about 9x13 inches, and coat with oil. In a small bowl, combine remaining 1 tablespoon salt, ½ teaspoon pepper, and ½ teaspoon garlic powder with the onion powder and mustard. Sprinkle all over chicken. Arrange chicken skin side down and bake for 15 minutes.
- Using a pastry brush or silicone brush, coat the top side of the chicken with a bit of the bbq sauce, using about one-quarter of it, so that pieces are covered well. Cook skin side down for an additional 15 minutes.
- Flip chicken so the skin side is up, and coat each piece well with some bbq sauce. Increase the oven to 400°. Every 5-8 minutes, coat chicken with more of the sauce to your desired thickness (I do about 4 coats). Increase oven temperature to 500° or use your top broiler option. Finish cooking chicken until the sauce is thick, the chicken has some char, and the meat reaches 165° in the thickest part. Cooking time should be about 1 hour total.
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|Calories460Calories from Fat100|
|% DAILY VALUE|
|Calories from Fat100|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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