Roasted BBQ Chicken

Now you can make rotisserie-style chicken at home!


INGREDIENTS

Roasted BBQ Chicken
One 3 pound chicken
1/4 cup soft butter, for rubbing on chicken
2 to 3 garlic cloves, chopped
1 1/4 tbsp. paprika
Salt and freshly ground pepper, to taste
Butcher’s twine or kitchen string, for trussing

Chicken Dipping Sauce
3 tbsp. butter
1/2 onion, finely minced
1 garlic cloves, minced
1 tbsp. chili powder
1 tsp. dried oregano
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup to 1/2 cup apple cider vinegar, depending how tangy you like your sauce
2 tbsp. Worcestershire sauce
1 cup ketchup
1 tbsp. Dijon mustard
2 tbsp. bourbon
Hot sauce, to taste
Salt and freshly ground pepper, to taste
About 2 to 3 cups chicken stock


PREPARATION

Preheat oven to 400 degrees F. Fit rack in roasting pan.

Pat chicken dry with paper towel. Remove giblets from cavity.

Combine butter, garlic, paprika, and salt and pepper. Rub butter mixture under the skin of the chicken breasts, in cavity and then all over chicken. Season chicken and cavity with a little more salt and pepper.

Truss the chicken by tying the legs together with butcher’s twine and then folding wings under the bird.

Place chicken in roasting pan with rack. Roast chicken until skin is golden and crisp and juices run clear, about 1 hour to 1 hour 15 minutes, depending on size of chicken.

Chicken Dipping Sauce
While chicken is roasting, make the dipping sauce.

Add butter to saucepan over medium heat. When butter melts, add onion and garlic and cook until soft, about 5 minutes.

Add chili powder, oregano, brown sugar, maple syrup, apple cider vinegar, Worcestershire sauce, ketchup, Dijon mustard, bourbon, hot sauce, salt and pepper to taste, and 1 cup chicken stock. Bring to a boil and then reduce heat to simmer. Let sauce simmer, until flavours marry and sauce has thickened, about 20 to 30 minutes.

Assembly
Let chicken rest, deglaze pan with 1 cup of chicken stock over medium heat, stirring to incorporate all the pan juices. Bring to a boil and let simmer for 5 to 10 minutes. Stir these juices into Chicken Dipping Sauce. Bring to a boil and serve. Adjust thickness of sauce with more chicken stock.

Cut chicken into pieces and serve with sauce.



Yield: 4 to 6 servings.