This recipe is a work in progress for me. So expect this one to occasionally get edited as I perfect it. I haven’t gotten it 100% of the way done, but I will post it so I have it for the next time I want to try and polish it up. I make 2 kinds of “BBQ Chicken”. One is where I take 4-5 boneless skinless chicken breasts into my crockpot with my favorite sauce (Famous Dave’s Sweet and Zesty) and a cup of chicken broth, leave it for a few hours until the chicken is falling apart and smother it in more Famous Dave’s and serve it on rolls. Hawaiian buns or rolls are best. MMMMMMmmmmmm…..
This is not that recipe, because quiet frankly only a moron would need a recipe after I JUST TOLD YOU HOW TO MAKE IT. This is a different recipe, a dinner recipe where you serve your BBQ on plates and eat with side dishes and forks and knives and napkins.A relaxed Summer Sunday roasted chicken meal you can serve with lemonade and sweet tea.
A more “upscale” Barbeque Chicken, if you will.
One entire fryer chicken, cut up, or 6-8 pieces of chicken, bone in, but skinless
2-3 Tsp or cloves of garlic, minced
1 Medium Onion, chopped
3-5 Stalks of Celery, chopped
1 Bell Pepper, Seeded and chopped
8 oz can of Tomato Sauce
1 cup Water
1/4 Lemon Juice
3 Tbsp Worcestershire Sauce
3 Tbsp Brown Sugar
2 Tbsp Honey or Molasses, I prefer Molasses but if you don’t have it on hand, honey will do
2 Tbsp Apple Cider Vinegar
2 Tbsp of a good prepared mustard. Please, for the love, no French’s. A course ground or Dijon will do nicely.
1 Tsp Thyme
1 Tsp Oregano
2 Tsp Chile powder
2 Tsp Paprika
1/4 cup of Peach-Jalapeno jam.
Quite frankly, if you don’t have a source for this, I guess you could either try to substitute peach jam and a jalapeno or use some Jalapeno jam. Believe it or not, they do sell Jalapeno jam in many grocery stores. I make mine, I guess because I’m an over achiever. Next time I make this, I’m going to use my Blackberry Jalapeno jam and see how that works. I’ll let you know.
Brown the chicken in olive oil, with the garlic. Then take the chicken (and garlic) and place into as deep a dish as it will fit in. If you can’t, a 9X13 pan will do in a pinch. but a deeper one will allow the sauce to really keep the BBQ on the chicken while it cooks. I use a round casserole dish, 10” diameter, about 4” deep. You may have to do a bit of Tetris to fit it all in but that’s ok, you want it all snug and tucked in. Mix the rest of the vegetables and sauce ingredients in a bowl and pour over the chicken. Bake, uncovered, at 325 degrees for about an hour and half. Check it around an hour, just in case your stove cooks hot. I like mine a little brown and crispy. Optional: Get a slotted spoon, strain out the veggies and place in blender after cooking. Add 3/4 cup of the liquid, (skim off the fat!) and puree for a nice BBQ gravy to serve over your mashers or your corn bread or your collard greens. *Note – there will be no recipe included for collard greens here. Ever. Forget I said that. Skip the collard greens and go with the fried okra!
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