Prep Time: 1–1½ Hours
Yields: 6–8 Servings

If prepared properly, no one will know this "barbecue" was prepared in the oven. This technique was created by an old chef who loved barbecue, but whose health did not permit him to cook outdoors. This recipe allowed him to enjoy barbecued chicken anytime.

2 (2½-pound) fryer chickens
½ cup melted butter
½ cup Worcestershire sauce
¼ cup Louisiana hot sauce
2 tbsps liquid smoke
salt and cracked black pepper to taste
granulated garlic to taste
1½ tbsps chili powder
1½ tbsps cumin
¾ cup brown sugar
1 cup water
1–1½ cups barbecue sauce

Preheat oven to 350°F. Cut chicken into serving pieces, rinse under cold water and set aside. Mix together all liquid ingredients. Coat chicken well with liquid mixture. Season chicken with salt, pepper and granulated garlic. Place it in a large baking pan with a 1-inch lip. Sprinkle chili powder and cumin on all sides of chicken. Turn chicken skin-side up and space evenly in pan. Rub an equal amount of brown sugar on each piece. Pour water into bottom of pan. Cover pan with foil then place on center rack of oven. Bake 45 minutes. Uncover and bake 10–15 minutes, basting with barbecue sauce until golden brown.

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