Sticky Maple Barbecue Chicken

• Meat

  • 1 4] lb whole chicken, whole

• Produce

  • 1 tsp Garlic powder
  • 2 tbsp Onion
  • 1 tsp Onion powder

• Condiments

  • 1 1/4 cup Ketchup
  • 1 tbsp Liquid smoke
  • 1/2 cup Maple syrup, pure
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Barbecue seasoning [same as rub
  • 1/4 cup Brown sugar
  • 1/2 cup Brown sugar, light
  • 1/2 tsp Red pepper flakes [optional
  • 1/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar
  • 1 Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin

• Dairy

  • 1 tbsp Butter

• Frozen

  • 1/4 cup Barbecue seasoning [i.e. mccormick's smokehouse maple or barbecue magic

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 [4] lb whole chicken, cut up
• olive oil
• Seasoning:
• ¼ cup barbecue seasoning [i.e. McCormicks Smokehouse Maple or Barbecue Magic]
• ¼ cup brown sugar
• Homemade sauce: [or 2 cup your favorite BBQ sauce]
• 2 Tbsp onion, minced
• 1 Tbsp butter
• 1¼ cup ketchup
• ½ cup pure maple syrup
• ½ 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
• ½ tsp red pepper flakes [optional]
• ½ tsp barbecue seasoning [same as rub]
• ¼ tsp cumin
• ¼ tsp salt

Directions

• 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.