Thursday, February 23, 2012

Dr. Jack's Barbecue Chicken

Barbecue chicken is a great dinner option. 
Tonight we used chicken legs to make the stick-to-your-fingers meal, but it works well for any type of chicken, you might just have to adjust the cooking time for larger pieces. The combination of Dr. Pepper in the sauce gives a nice sweetness to counter the vinegar.

Ingredients:                                                        Preheat Oven Temperature: 375 degrees
6 Fresh Chicken Legs
1 1/2 cup Dr. Pepper soda
1/4 cup Jack Daniel's No. 7 Sauce (or your favorite sauce)
2 Tablespoons Yellow Mustard
1 teaspoon Crushed Garlic
1/2 teaspoon Dried Minced Onion
1/4 teaspoon Crushed Red Pepper Flakes
1/4 cup Apple Cider Vinegar
Combine all ingredients, except meat, into saucepan.
Simmer on Medium-Low temperature for 30 minutes, stirring frequently.
While the sauce is cooking, prepare the chicken and begin the baking process. 

Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
Arrange chicken with plenty of room around each piece to allow for proper
cooking and avoid steaming of meat.
Place meat in preheated oven.

After 30 minutes of cooking, gently turn over each  piece of chicken.
Remove 1/2 cup of the sauce into a separate container to use for
basting for the remainder of cooking.
Begin basting each piece of chicken. Repeat basting every 5 minutes.
After 15 minutes, turn chicken and repeat the basting process for
an additional 15-20 minutes, depending on size of chicken.
  
Remove chicken from  oven.
Serve with vegetables or other desired sides and plenty of napkins!
Save the extra sauce in a container in the refrigerator for later use.
*Note: Cooking times will vary depending on type of chicken used as well as size of pieces. Always make sure to cook meat completely.*        

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