Spicy Southern Barbecued Chicken
Skinless chicken marinated in a sweet, tangy, cayenne-kissed homemade barbecue sauce, then broiled and baked until glazed and juicy.
10 MIN PREP65 MIN COOK75 MIN TOTALSERVES 6
The sauce is the star here: tomato paste, honey, molasses, vinegar and a good kick of cayenne simmer into a sweet-and-spicy glaze you can make from pantry staples. Half of it marinates the chicken, and the rest goes on at the end so the finished pieces are sticky and bright. Serve with a green vegetable and a scoop of rice or potatoes.
Recipe adapted from NHLBI, Heart Healthy Home Cooking African American Style (public domain, U.S. government work). Photo: Diana from Pennsylvania USA, CC BY 2.0.
Serves 6 · Units: As written
Ingredients
- 5 tbsp tomato paste
- 1 tsp ketchup
- 2 tsp honey
- 1 tsp molasses
- 1 tsp Worcestershire sauce
- 4 tsp white vinegar
- ¾ tsp cayenne pepper
- ⅛ tsp ground black pepper
- ¼ tsp onion powder
- ⅛ tsp grated fresh ginger
- 2 cloves garlic, minced
- 8 pieces skinless chicken, 4 breast pieces and 4 drumsticks
Steps
- Stir the tomato paste, ketchup, honey, molasses, Worcestershire sauce, vinegar, cayenne, black pepper, onion powder, ginger and garlic together in a saucepan. Simmer for 15 minutes.
- Arrange the chicken on a large platter and brush it with half of the sauce, keeping the other half in the pan for later. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
- Line a baking sheet with aluminum foil and set the chicken on it. Broil for 10 minutes on each side to seal in the juices.
- Brush the chicken with the remaining sauce, cover with foil, and bake at 350°F for 30 minutes, until the chicken is cooked through (165°F inside).