Sweet And Smoky Barbecued Chicken
Sweet and smoky barbecued chicken features tender chicken simmered in a rich maple and smoky sauce, perfect for casual gatherings and outdoor dining with bold flavors.
Ingredients
Instructions
- Place chicken in a glass 9 x 13-inch baking dish.
- Arrange sliced onion on and around the chicken.
- Sprinkle smoked salt and pepper over the chicken.
- Bake at 375°F (190°C) for 30 minutes.
- Mix catsup, mustard, olive oil, vinegar, and maple syrup to make the sauce.
- Pour the sauce over the chicken.
- Bake for an additional 30 minutes, basting with the sauce every 10 minutes.
Tips & Substitutions
For a deeper smoky flavor, consider adding a few drops of liquid smoke to the sauce mixture. If you don't have hickory smoke salt, regular sea salt can be used, but adjust the quantity to taste. You can also substitute the maple syrup with honey or brown sugar for a different sweetness profile. Make sure to baste the chicken thoroughly to keep it moist, just like in Chicken D. K.
Serving Suggestions
This sweet and smoky barbecued chicken pairs beautifully with classic sides like coleslaw, cornbread, or a fresh garden salad. You can also serve it alongside Helen Allen'S Wild Rice Supreme for a hearty meal. For a fun twist, try serving it in sandwiches or wraps with your favorite toppings for a casual lunch.
Storage & Reheating
Store leftover barbecued chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the chicken in a baking dish and cover it with foil to retain moisture. Warm it in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave it, but be cautious not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet And Smoky Barbecued Chicken contains roughly 546 calories, with 4g protein, 57g carbohydrates, and 31g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of iron.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken instead of boneless?
Yes, you can use bone-in chicken pieces. Just increase the baking time to ensure they are cooked through, as bone-in cuts typically take longer to reach the safe internal temperature of 165°F (75°C). Be sure to check for doneness with a meat thermometer.
What can I substitute for catsup if I don't have any?
If you're out of catsup, you can use tomato sauce or a mix of tomato paste with a little sugar and vinegar to mimic the sweetness and tang of catsup. Alternatively, barbecue sauce can be used for a different flavor profile.
Can I make the sauce ahead of time?
Absolutely! You can prepare the sauce a day in advance and store it in the refrigerator. This allows the flavors to meld together. Just give it a good stir before using it on the chicken, and ensure it is heated before pouring it over.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).