How to Make It:
Pre-Heat Oven to 400 degrees.
Bring 2 quarts of water to a boil in a large sauce pot or stock pot. Salt generously after
it comes to a boil.
Rinse the chicken pieces and par-boil in the salted water for 8 minutes.
Remove from pot and place in a shallow casserole dish big enough to fit all the pieces
and cover with barbecue sauce. Make sure you reserve some of the sauce first for
serving on the side later.
Let the chicken marinate in the sauce for 30 minutes before proceeding.
Wrap a heavy duty sheet pan with aluminum foil, then place a rack inside the pan that
has been sprayed with Pam, or another suitable no stick spray. (This step really helps
with clean up later on).
Bake for 25 to 30 minutes, basting once if desired with the leftover sauce from the
casserole dish.
Note:
Because the chicken was pre-boiled, it is considered safe to use the sauce that the hot
chicken marinated in. I do not, however, recommend serving the sauce with the chicken.
Use the reserved sauce for that.
In Bocca al Lupo!
From our friend Chef Randy at Simply Culinary
Chesapeake, Va.
BBQ Chicken