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ROASTED-GRILLED-BARBECUE CHICKEN
Ingredients
· 1-2 pieces of bone-in, skin-on chicken thighs and breasts per person (preferably air-chilled chicken)
· Salt and pepper to taste
· Garlic powder
· Fresh lemon juice
· Asian Barbecue Sauce (see below)
Preparation
Preheat the oven to 400 F.
1. Season the chicken with salt and pepper and garlic powder. Drizzle with fresh lemon juice.
2. Place the chicken pieces on a grate on a sheet pan and roast for about 40 minutes or until the skin is crispy and brown. Preheat your grill.
3. Once the skin is nice and crispy, remove the sheet pan from the oven and brush on your barbecue sauce of choice. Cover the sheet pan with tin foil for up to an hour and finish the chicken on the preheated grill, turning and brushing on more sauce as desired, until the sauce is caramelized on both sides. (3-5 minutes per side)
Asian-Style Barbecue Sauce
Ingredients
-1 cup packed brown sugar
- 3/4 cup ketchup
- 3/4 cup soy sauce or tamari
- 1/3 cup sake (you can sub dry sherry if you don’t have sake)
- 3 teaspoons sesame oil
- 1 tablespoon grated fresh ginger root (use a micro-plane, or finely mince by hand)
- 2 teaspoons grated garlic
Preparation
1. In a small bowl, mix the ingredients. Reserve 1 cup for basting; cover and refrigerate the extra sauce. (This recipe yields more sauce than you will need to barbecue chicken for 4-6 people. The extra sauce will keep refrigerated in a closed glass jar for at least a week.)
2. Brush on the sauce and grill the chicken, turning until the sauce begins to caramelize.