Best Oven-Barbecued Chicken
4 pounds meaty chicken pieces (breast halves, thighs, and/or drumsticks)
2 tablespoons vegetable oil
2 tablespoons kosher salt
1 tablespoon minced garlic (6 cloves)
1 tablespoon chili powder
1 1/2 teaspoons crushed red pepper
1/2 teaspoon freshly ground black pepper
2 tablespoons Worcestershire sauce
- Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper or foil; set aside. Skin chicken. In an extra-large skillet heat oil over medium heat. Add chicken; cook until browned on all sides, turning to brown evenly. If necessary, brown chicken in batches, adding more oil if needed. Drain chicken well.
- Arrange chicken pieces, bone sides up, in the prepared baking pan. Bake for 35 minutes.
- Meanwhile, for sauce, in a large saucepan melt butter over medium-low heat. Add onion, salt, and garlic; cook for 10 to 15 minutes or until onion is tender, stirring occasionally. Add paprika, chili powder, crushed red pepper, and black pepper; cook and stir for 1 minute more. Add the water, cider vinegar, brown sugar, and Worcestershire sauce; bring to boiling. Whisk in tomato paste and molasses until smooth. Boil gently, uncovered, for 15 to 20 minutes or until sauce is thickened and reduced to about 4 cups, stirring occasionally.
- Turn chicken pieces bone sides down. Transfer 1 cup of the sauce to a small bowl; brush this sauce over the chicken. Bake for 10 to 20 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Reheat some of the remaining sauce; pass with the chicken. Store any remaining sauce in an airtight container in the refrigerator for up to 1 week.
Boozy French Toast
1 cup milk
3 large eggs pinch salt
½ tsp cinnamon
¼ tsp nutmeg
1 tsp pure vanilla extract
1 Tbsp brown sugar (either dark or light)
8 1/2-inch slices day old french bread
1 Tbsp liquor of choice (such as Grand Marnier or rum)
butter for pan
good quality maple syrup for serving
- Whisk together milk, eggs, cinnamon, nutmeg, brown sugar, vanilla extract, Grand Marnier (or other liquor of choice), and salt until smooth. Heat about one tablespoon of butter and one tablespoon of canola oil in griddle or large pan over medium-high heat (make sure pan is well-oiled/buttered; you may need to use a bit more if your pan is larger).
- Soak french bread slices in milk mixture until satured. Flip to make sure both sides absord liquid (about 1 minute or so per side). Add bread to griddle pan being careful not to crowd slices. Cook until golden brown (about 2 minutes) and flip. Cook the other side until golden brown. Repeat with second batch making sure to oil/butter pan again if needed.
- Dust slices with powdered sugar* and serve with maple syrup warmed with a touch of butter (I always warm them together so you get melty butter and warm maple syrup). Add bacon and OJ to complete your breakfast.
*Tip: I place a small amount of powdered sugar in a strainer with very, very small holes and dust over the toast. You could also use a sifter if you have one handy.