Sticky Maple Barbecue Chicken
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Sticky Maple Barbecue Chicken

Course Main Course
Cuisine American
Keyword sticky-maple-barbecue-chicken
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings 8 pieces
Author Melissa Sperka

Ingredients

  • 1 4 lb whole chicken cut up
  • olive oil
  • Seasoning:
  • 1/4 cup barbecue seasoning i.e. Smokehouse Maple or BBQ Magic
  • 1/4 cup brown sugar
  • Homemade sauce: [Or 2 cup your favorite BBQ sauce]
  • 2 Tbsp onion minced
  • 1 Tbsp butter
  • 1 1/4 cup ketchup
  • 1/2 cup pure maple syrup
  • 1/2 cup light brown sugar
  • 2 Tbsp soy sauce
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp liquid smoke
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp red pepper flakes [optional]
  • 1/2 tsp barbecue seasoning [same as rub]
  • 1/4 tsp cumin
  • 1/4 tsp salt

Instructions

  • Preheat the oven to 375°F. Line the bottom of a large pan with a rack with aluminum foil [for easy clean-up] or spritz an oven safe grill pan or broiler pan with cooking spray.
  • Rinse and pat dry the chicken pieces. Drizzle the chicken pieces with olive oil then rub liberally with the seasoning on all sides. [Seasoning: BBQ seasoning and brown sugar]
  • Place skin side down on the rack or pan. The skin will crisp when the chicken is basted and turned. Bake for 30 minutes.
  • While the chicken is baking, on the stovetop saute the minced onion in 1 Tbsp of butter. Saute until softened, around 2-3 minutes. Add the remaining ingredients and simmer on low uncovered for 15 minutes to reduce and thicken. Skip this if using a prepared barbecue sauce.
  • After the chicken has baked for 30 minutes, remove from the oven and drain the juices from the pan.
  • Drizzle the chicken with sauce. Turn and drizzle the top with sauce.
  • Bake for another 10-15 minutes or until the juices run clear. If the breast pieces are large, remove the wings, back and legs to a platter at 40 minutes and keep warm.
  • Continue to cook the breast pieces checking in 5 minute increments, until the juices run clear or the chicken has reached an internal temperature of 165°F.
  • To char: At the end of cooking, increase the oven temperature to broil, and move the oven rack up. Broil the chicken for 3-4 minutes until the skin is charred. Keep a close eye on the chicken. Remove from the oven, brush with sauce and rest loosely tented with foil for 10 minutes before serving.
  • Serve leftover sauce on the side, if desired.