Yield: 6 Servings
Serving Size: 4 ounces chicken with two additional tablespoon sauce
- 4 pounds meaty chicken pieces (breast halves, thighs, and/or drumsticks)
- 2 tablespoons vegetable oil
- 1/4 cup butter
- 1 cup finely chopped onion (1 large)
- 2 tablespoons kosher salt
- 1 tablespoon minced garlic (6 cloves)
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1-1/2 teaspoons crushed red pepper
- 1/2 teaspoon freshly ground black pepper
- 1-1/2 cups water
- 1 cup cider vinegar
- 1 cup packed dark brown sugar
- 2 tablespoons Worcestershire sauce
- 1 cup tomato paste
- 1/4 cup molasses
- Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper or foil; set aside. Skin chicken. In an extra-large skillet heat oil over medium heat. Add chicken; cook until browned on all sides, turning to brown evenly. If necessary, brown chicken in batches, adding more oil if needed. Drain chicken well.
- Arrange chicken pieces, bone sides up, in the prepared baking pan. Bake for 35 minutes.
- Meanwhile, for sauce, in a large saucepan melt butter over medium-low heat. Add onion, salt, and garlic; cook for 10 to 15 minutes or until onion is tender, stirring occasionally. Add paprika, chili powder, crushed red pepper, and black pepper; cook and stir for 1 minute more. Add the water, cider vinegar, brown sugar, and Worcestershire sauce; bring to boiling. Whisk in tomato paste and molasses until smooth. Boil gently, uncovered, for 15 to 20 minutes or until sauce is thickened and reduced to about 4 cups, stirring occasionally.
- Turn chicken pieces bone sides down. Transfer 1 cup of the sauce to a small bowl; brush this sauce over the chicken. Bake for 10 to 20 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Reheat some of the remaining sauce; pass with the chicken. Store any remaining sauce in an airtight container in the refrigerator for up to 1 week.