The best advice I ever got about cooking chicken is from my mother who said:
“Flavor it strong.”
In other words, flavor chicken as strongly as possible. The reason for this is water; chicken contains a TON of it which dulls the flavor of any marinade, spice rub, or sauce you cook it in. A sauce that’s too weak is going to taste dull and flat when the chicken is cooked, so when choosing flavors for your bird, go strong.
This chicken dish is a perfect example.
There is something inherently exciting about perfectly prepared meat slathered in a killer barbeque sauce and this is no exception. This barbeque sauce is strong and will hold its own against even the most water logged bird.
Here’s How You Do It
Difficulty Level: Easy
Prep time: 5-10 Minutes
Marinating time: 2 to 4 Hours
Cook Time: 1 hour
1 Whole Chicken Cut Up – You can get a cut up chicken in the grocery store or even get a butcher to cut it up for you. If you want to save money, buy the chicken whole and cut it up yourself. There are tons of tutorials on how to do it on Youtube.
1 Medium Onion – Cut in half, Peeled and Sliced
1 Teaspoon of Olive Oil
1 Cup of Ketchup
½ Cup of Soy Sauce
3 Tablespoons of Mustard Powder – This is made of ground mustard seeds and can generally be found among the spices in grocery and dollar stores.
2 Teaspoons of Worcestshire Sauce – Optional – It gives the marinade and sauce an additional boost of umami, the legendary fifth flavor, but it’s not necessary.
2 Teaspoons of Vinegar – white vinegar is ideal.
6 Tablespoons of Fresh Grated Ginger
6 Tablespoons of Fresh Grated or Minced Garlic
6 Tablespoons of Honey
Hot Sauce – To Taste – Optional
1 Large Zip Top Baggie
1 Knife and Cutting Board
1 Baking Pan
1 Medium Bowl
1 Regular Spoon
1 Basting Brush
Measuring Cups and Spoons
1 Pair of Tongs
In a bowl combine the Ketchup, Soya Sauce, Ginger, Garlic, Honey, Worcestshire Sauce, Mustard Powder, and Hot Sauce (if using) and mix it all together with a spoon.
Put the chicken in the zip top bag and pour half the sauce over it.
Zip up the bag and squish everything around to evenly distribute the sauce.
Stick the bag in the fridge along with the bowl of remaining sauce and walk away for at least 2 hours.
Preheat the oven to 400 oF.
Put the Olive Oil in the pan and rub it around with clean hands to lightly grease it.
Lay the onion slices in the bottom of the pan.
Place the chicken on top.
Brush the chicken with fresh sauce and stick the chicken in the oven.
Lower the heat to 375 oF and walk away for 30 minutes.
Turn the chicken pieces over and brush with a generous helping of sauce.
Bake for another 30 minutes.
Take the pan out of the oven and pour any remaining sauce over the meat.
Let it cool for 10 minutes and serve!
-Samantha R. Gold
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