Monday, July 14, 2014

Low and Slow Oven BBQ Chicken

If you're looking for a BBQ chicken recipe that's a snap to cook and is quick to throw together for a midweek dinner, this is absolutely NOT the recipe you're looking for. This one is the do ahead recipe, the one that you cook for HOURS until it is so tender it just falls apart!
  I recently made this for the gang and everyone loved it! Actually, I'm not surprised. I've always been a huge fan of cooking low and slow, whether I'm braising a pot roast or using a crock pot. This recipe falls right into that category. It's absolutely some of the best BBQ chicken I've ever cooked! Not even kidding. Yes, it takes a little extra planning and patience, but it's ABSOLUTELY worth it!

2-1/2 cups barbecue sauce
3 Tbsp. grill seasoning
2 Tbsp. spicy mustard
1/4 cup apple cider vinegar
3 lbs. (bone-in, skin on) chicken pieces (breasts, legs, thighs)

 Whisk together 2 cups of the barbecue sauce, the grill seasoning, mustard and apple cider vinegar. Place chicken in a large, heavy plastic or glass bowl. Pour barbecue sauce mixture over chicken, turning to coat. Cover and refrigerate 6-8 hours.
 Preheat oven to 250 degrees F. Place chicken pieces in a large pan. Cover with foil, and bake 3 hours. Uncover. Brush with reserved barbecue sauce. Bake an additional 30-60 minutes.

Even if you just use plain BBQ sauce (without the mustard, spices, and vinegar) and cook it as directed, it'll still be amazing. It's all about the cooking method!
 Use whatever kind of BBQ sauce you like, or make your own! It all works.
If you don't have 6-8 hours to marinate the chicken, just let it go for as long as your time allows. Even marinating for 30-60 minutes will make your chicken more flavorful!

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