No grill? No problem!
Our Fourth of July this year wasn't anywhere near what I'd had in mind. Instead of crashing a BBQ or throwing together some sides for a friend's shindig, I found myself in the gym and laying low. Unfortunately, my sweet Aunt Priscilla passed Sunday night and I was in no mood to cook nor entertain. I instead spent my evening with some of my favorite people which included my family.
To make up for a day where the stove wasn't touched, I decided to cull together my holiday meal on Tuesday instead. I'd planned to enjoy Eid with my father and family, but I got that date wrong so I had a day off to be domestic and find my happy place.
A little background here. I live in a tiny yet spacious home. I don't have the luxury of owning a grill, therefore the smokey meats and charred fruits and veggies I like to enjoy manifest with plenty of patience and creativity. My BBQ chicken is no exception. I went in blind when it came to making "BBQ" in the oven. Years ago I recall my sister hipping me to her technique of slowly baking ribs for some fall off the bone yumminess, but I didn't have the hours that her method required.
I did have a little hope though. Here's where it led me.
Ingredients and Tools
- 6-8 pieces of bone-in, skin-on chicken thighs (easily my favorite cut of meat)
- MangoEats' special spice blend for meats (more on this later)
- 2-3 c. of your favorite BBQ sauce (I make my own, maybe I'll share that soon!)
- ½ c. vegetable or olive oil
- Silicone brush
- Baking sheet
- Clean and season chicken, leaving in fridge covered for 1-2 hours.
- Preheat oven to 400 degrees fahrenheit.
- Generously cover baking sheet in oil, you don't want a pool, but you definitely want it well oiled.
- Make sure you drain or pat dry any excess water from chicken before placing each piece skin side down on baking sheet.
- Bake for 25 minutes.
- With oven still on, remove and brush skinless side with BBQ sauce.
- Using tongs, flip each piece and brush the skin side with BBQ sauce and place in oven.
- Bake an additional 15 minutes, remove coat with BBQ sauce, flip an coat.
- Repeat step 8 making sure this is a GENEROUS coating of BBQ sauce.
- Once timer goes off your chicken is fall of the bone, sticky and tangy DONE!
My spice blend is a concoction that I drummed up for my fried chicken. I eventually discovered that it is the PERFECT spice for almost any meat or fish. Fish is a meat right? Anywho, I make this blend in small batches and portion them out into cute jars that deserve the prettiest labels.
One year later - still no logo. I promise I'm working on it. If you'd like to purchase a jar of my spice blend shoot me a message at Recipes@MangoEats.com and let's work something out.
In the meantime, mix up your essential salt and pepper and whatever else you like on your chicken. Enjoy with your fav side dishes and you're good to go. FYI - this makes for GREAT and even ENVIABLE leftovers.