Oven-barbecued chicken with mop sauce
- Total Time
Barbecued chicken is a family favorite, even when it’s too cold—or you don’t have time—to fire up the grill. This all-season recipe delivers on flavor with a sweet and spicy rub plus a tart tomatoey mop sauce. Coleslaw makes a perfect accompaniment.
dark brown sugar3 tsp, packed
chili powder1 Tbsp
chili powder1 tsp
ground cumin2 tsp
ground allspice¼ tsp
table salt¾ tsp
raw skinless boneless light and dark meat1 ¾ pound(s), (1 whole cut-up chicken, about 3 1/2-pounds)
apple cider vinegar2 Tbsp
Worcestershire sauce½ tsp
cooking spray1 spray(s)
- 1 Preheat oven to 425°F. Line roasting pan with foil and spray foil with nonstick spray.
- 2 Stir together 1 teaspoon sugar, the paprika, 1 tablespoon chili powder, the cumin, allspice, and salt in small dish. Rub mixture all over chicken to coat. Stir remaining 2 teaspoons sugar, remaining 1 teaspoon chili powder, the ketchup, vinegar, and Worcestershire sauce together in another small bowl. Set aside.
- 3 Place chicken in prepared pan and bake 35 minutes. Remove from oven and brush with ketchup mixture. Bake until chicken is cooked through, 10–15 minutes longer. Discard skin before eating.
- Serving size: 1/6 of chicken