Finger Foods you should Try : Oven BBQ Chicken

 Oven BBQ Chicken

Time : 1hour 

This juicy chicken is coated in barbecue sauce and uses the oven instead of the grill frequently, with the following helpful tip: Barbecue sauce is spread over most of the roast chicken that has been dry-rubbed. The rendered fat from the chicken gives the finished sauce its shine and thickness. After being spooned on, it is roasting the chicken until it is sticky, caramelized, and flavorful. Serve the excess sauce with supper, use it to dip poultry in, or eat it by the spoonful. (Try using this stovetop technique for boneless BBQ chicken.)

INGREDIENTS

Yield:

4 to 6 servings

1 (18-ounce) jar barbecue sauce, or 2 cups homemade barbecue sauce

About 3 pounds bone-in, skin-on chicken leg quarters or thighs, patted dry

1 tablespoon neutral oil (such as grapeseed)

2 teaspoons store-bought or homemade chili powder

1 teaspoon smoked paprika

Kosher salt (such as Diamond Crystal)

1 teaspoon apple cider vinegar

PREPARATION

Step 1

Heat the oven to 425 degrees. Pour the barbecue sauce into a 9-by-13-inch baking pan or dish, or a large skillet, or another ovenproof vessel that fits the chicken snugly, then shake so the sauce disperses into an even layer.

Step 2

In a large bowl, toss the chicken with the oil, chili powder, paprika and 1 teaspoon salt until coated. Arrange the chicken, skin side up, on top of the barbecue sauce. Roast until the chicken skin is crisp, 30 to 35 minutes.

Step 3

Scrape the sides of the pan and stir the barbecue sauce to incorporate the caramelized bits into the sauce. Turn the chicken to coat in the sauce, arrange skin-side-up, then spoon sauce on top of the chicken. Roast until the chicken is sticky and charred in spots, 10 to 15 minutes more.

Step 4

Transfer chicken to plates. Stir the apple cider vinegar into the sauce remaining in the pan. Serve the chicken with the extra sauce.