As promised, my staple for BBQ chicken. And, like staples, it's dirt cheap folks. Dirt. Cheap. We call it the Trifecta because it's cheap, healthy, and delicious! Yessir!
The best part about this recipe is that you can use any kind of chicken your heart desires. Heavier pieces like thighs take the full two hours to bake, while the two little drumsticks I used didn't take much more than an hour (though the full two hours won't hurt them either, just keep basting). Rule of thumb: The more crowded your pan, the longer it will take. I only made 2 drumsticks, but the recipe that follows will make up to 4 thighs. We're only two people around here, and I hate wasting food just so I can take pictures of it!
What I did: Thaw and rinse your chicken. Remove skin if desired. Place chicken in a container with flour and shake to coat.
Place your flour-coated chicken in a covered baking dish. Pour your favorite BBQ sauce on top.
Speaking of BBQ sauce, here's a very tasty and extremely frugal recipe!
**Note: 1 cup BBQ for four pieces, do the math if you're using more or less. It won't look like enough, but that is as it should be.
Cover it and chuck it in the oven at 350F. After one hour, uncover your dish and spoon the pan juices over the chicken. Leaving the dish uncovered, do this every 15 minutes for another hour. If, during the last 15 minutes, it still looks like you don't have enough BBQ juices, feel free to add a spoonful or two of sauce. If you're using less chicken (like I did) you may need a little extra to make up for the lack of chicken juices.
Once it's all barbequed up, put those chickies on a plate and chow down! Personally, I like to serve it country-style with baked potatoes and sweet corn, but BBQ is complimented by so many different side dishes, so get creative. Just don't forget the extra napkins!
