Thursday, July 22, 2010

Slow-Baked Chicken

Every summer, my uncles would drive the whole family to Mastic Acres in Shirley, Long Island. Those were great times. A time for family. A time for making memories that have lasted a lifetime. My Mom and my aunts would pack the picnic baskets with prepared food. One of my aunts would always bring cold chicken that was baked the night before. They brought enough food to feed a small army. The men would go fishing, play bocce ball or just play cards in the shade. The women would sit at the picnic table and chit-chat while keeping an eye on all of us kids. Recently, I found a chicken recipe that brought me back to those family kind of recipe.....quick, simple and delicious.

Slow Baked Barbecue Chicken

  • 3 Tbs dry Barbecue Seasoning
  • 2 Tbs Dark Brown Sugar
  • 1 1/2 Tsp salt
  • 6 Tbs Basting Oil (with garlic and herbs)
  • 2 Packages (about 3 lbs each) chicken split breasts, legs and thighs
Mix BBQ seasoning, brown sugar, salt and basting oil in a large bowl. Add chicken, toss to coat. Marinate for 8 hours in the refrigerator.

Transfer chicken to a baking sheet and bake at 275 degrees for 2 hours. Make sure that the internal temp reaches 165 degrees. Carefully, remove chicken from pan and transfer to a clean baking sheet.

Preheat oven to BROIL and broil chicken 5 to 10 min until skin is browned and crisp. (adjust rack to 6 inches from heat) Watch carefully to prevent burning.

**I like to use the legs only. Inexpensive and easy to eat. The little ones love them.

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