BBQ Chicken in the Oven

I put those chicken hindquarters to good use last night by making BBQ chicken, mashed potatoes and corn.

Classic BBQ Chicken  (BBQ sauce reipe below)

1. Season chicken with salt and pepper and brown on stove top.

2. Prepare BBQ sauce.  In large saucepan, melt butter.  Add onion, garlic and salt.  Cover and cook over low hear until onion is tender.  Add crushed red pepper, paprika, chili powder and black pepper, cook and stir for 1 minute.

3. Add water, vinegar, brown sugar and Worcestershire sauce, bring to simmer.  Stir in molasses. Whisk in tomatoe paste until smooth.  Bring to a simmer over low heat, cook, uncovered for 10-15 minutes or until sauce thickens, stirring occasionally.

Reserve 1 1/2 cups

4. Preheat oven to 325 degrees.  After you have browned chicken in sautee pan until well browned, place skin side up in baking pan.  Spoon the reserved BBQ sauce over the chicken and cover tightly with foil.  Bake about an hour or until you notice the bone on the legs becoming visable.

5. Turn up the oven to 450 degrees, baste with extra BBQ sauce and continue baking for another 10-15 minutes.

BBQ sauce

1/2 c butter

1 c onion, finely chopped

1 Tbsp. garlic

2 Tbsp. kosher salt

1 1/2 tsp. cruched red pepper

1 Tbsp. paprika

1 Tbsp. chili powder

1/2 tsp. black pepper

2 c. cold water

1 1/4 cups cidar vinegar

1 c packed brown sugar

2 Tbsp. Worchestershire sauce

1/4 c molasses

1 c tomatoe paste

I used instant mashed potatoes and seasoned with garlic salt.

Cream corn

1 bag frozen corn

4 oz. cream cheese

4 Tbsp. butter

Melt in microwave on high until hot.

I had quite a bit of sauce left over, so you can either half the recipe or I froze the remaining and now it will ready for the next time I make this recipe.