Oh my barbecue chicken goodness! I gave the The Deen Brothers’ BBQ chicken recipe a try three years ago and have never looked back at another BBQ chicken recipe. I am extremely loyal to a good recipe, and why keep searching when you and your taste buds are convinced you have found the best.
I go with the baking in the oven option, and have been known to skip the basting step. I also prefer to use 6 boneless, skinless chicken breasts, substitute honey mustard for the called for dry mustard and skip the liquid smoke altogether.
Yes, I tweak to my taste Bobby and Jamie’s recipe. It falls under my tried and true rule of thumb that tweaks and adjustments are completely up to the cook.
The Deen Brothers’ BBQ Chicken
¼ teaspoon cayenne pepper
½ teaspoon dry mustard powder
¼ teaspoon liquid smoke
1 teaspoon Worcestershire sauce
2 tablespoon orange juice
¼ cup packed dark brown sugar
1 cup ketchup
1 (3 ½-pound) chicken, cut into 8 pieces
Preheat oven to 375 degrees F or prepare a grill (brush the grill grate lightly with oil).
In a mixing bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbecue sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.
Arrange the coated chicken in a roasting pan or on the grill. Cook (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3-cup sauce after 20 minutes.