Smoky Barbecued Chicken, steamed asparagus and buttered baked yam.
I planned on making some of the usual oven-baked BBQ chicken, but it turned out we didn't have any chili sauce. After some Cooking Pleasures magazine investigation, I found a recipe for BBQ chicken which called for ingredients we had. We don't have a grill so I followed the recipe until the cooking part, where I diverted to the usual oven bake.
Smoky Barbecued Chicken
5 tbsp light soy sauce
2 tbsp molasses
1 tbsp minced garlic
1 tsp crushed red pepper
1/2 tsp dried oregano
1/2 tsp dried marjoram
1/4 tsp fennel seeds, crushed
1/8 tsp ground nutmeg
1 whole chicken, cut up
2 tbsp vegetable oil
Preheat oven to 375°F.
Crush fennel with mortar and pestle or by placing them in a heavy plastic bag and pounding them with a meat mallet. Or do like I did and put them in a gallon Ziploc and beat the crap out of them with a rolling pin.
Combine all ingredients except chicken and oil in the maybe not-so-heavy plastic bag you pounded your fennel seeds in.
Add chicken, close bag; smoosh the bag around to coat chicken well. If while smooshing, you see the bag has tiny fennel-pounding-induced holes from which marinade is leaking, put the bag in a bowl and refrigerate 2 to 6 hours, flipping bag occasionally.
Place chicken on foil-lined 15x10x1 baking pan and bake for 35-45 minutes (or until meat thermometer says it's 170°F), turning once or twice.
This stuff wasn't too bad. It sure was sticky! I can see now that I should've done it in the broiler. Regardless, Rodney and I both enjoyed it and will be sure to try it again. Outside of marinating time, the chicken took about an hour to prepare.
Cost:
- whole chicken: $0.77/lb = $3.47
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