Fall Off The Bone Bar B Q Chicken Recipes

BAKED BAR-BE-QUE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350 degrees F (175 degrees C).
• Remove baking dish from oven and drain any fat from dish. Pour the barbecue sauce evenly over the chicken and bake uncovered for 30 minutes at 350 degrees F (175 degrees C). Remove and serve.

GRAM'S OVEN BAKED HONEY BBQ CHICKEN

Steps:

• 1. Place chicken pieces in a lightly greased baking pan. Smother in barbecue sauce. Cover the bottom of the pan and both sides of chicken. Pour water on the bottom of the pan. Arrange onion slices in sauce on pan bottom around and under chicken. Put 2 tablespoons of honey on the top of each piece of chicken. Bake in 325 degree preheated oven for 1 hour. Remove and turn chicken. Add additional barbecue sauce and more water to cover bottom of pan again. Put back in oven for 1 more hour. Chicken will fall off the bone in tenderness.

FALL-OFF-THE-BONE CHICKEN

Steps:

• Combine the sugar, paprika, garlic powder, 1 tablespoon salt and 1/2 teaspoon black pepper in a large bowl. Toss the chicken in the spice mixture until coated. Arrange the chicken in a single layer in a flameproof 9-by-13-inch baking dish. Cover with foil and refrigerate for at least 4 hours and up to overnight.
• Preheat the oven to 300 degrees F.
• Bake until the chicken is super moist and falling off the bone, about 2 hours. Remove the baking dish from the oven and remove the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve. Turn the oven to broil.
• Broil the chicken until the skin is golden brown and slightly crisp, about 5 minutes. Sprinkle the chicken with the chives and serve with the reserved pan juices.

FALL-OFF-THE-BONE BEER CAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spoon garlic powder into beer in the can. Prop the chicken, butt-side down, onto the beer can so the can goes into the cavity. Place the chicken, with the can as a stand, into a large oven-proof skillet.
• Melt butter in a small saucepan over medium-high heat; add garlic and cook until butter starts bubbling, about 2 minutes. Remove garlic and discard.
• Inject chicken with the garlic-infused butter using a baster or injector until all areas are injected.
• Mix brown sugar, paprika, black pepper, and salt in a small bowl. Coat chicken with brown sugar mixture.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

OVEN-FRIED BARBECUE CHICKEN

Steps:

• Heat oven to 400°F. Pour buttermilk into large shallow dish. In large plastic food-storage bag, mix flour, salt and pepper. Dip each chicken piece in buttermilk, then place in bag with flour. Hold bag closed and shake until chicken is coated. Place skin side down in ungreased 15x10x1-inch pan. Spray chicken generously with cooking spray. Turn chicken; spray other sides generously with cooking spray.
• Bake uncovered 45 to 50 minutes or until chicken is crisp and juice is no longer pink when centers of thickest pieces are cut.
• Meanwhile, in small bowl, mix barbecue sauce and honey . Just before serving, brush chicken with sauce mixture.