Paula Deen Deen Bros. BBQ Chicken

Paula Deen Deen Bros. BBQ Chicken is a whole chicken in homemade barbecue sauce made from ketchup, brown sugar, and orange juice. It takes 50 minutes, serves four, and works in the oven or on the grill. This is weeknight cookout food for a family that wants real barbecue flavor without standing outside all afternoon.

The reserved sauce makes all the difference. Paula has you set aside a third of the barbecue sauce before the raw chicken touches the bowl. Halfway through cooking, you baste with that clean batch. That late brush gives you a sticky, caramelized glaze instead of a burnt, dried-out coating.

Mix the sauce first and taste it before adding the chicken. If you grill, keep the lid closed so the heat stays even. Leftovers hold well in the fridge for three to four days, and the sauce caramelizes even better when you reheat pieces in a hot skillet.

Paula Deen Deen Bros. BBQ Chicken

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

45

minutes

Calories

550

kcal

A ketchup and brown sugar barbecue sauce with cayenne, dry mustard, and liquid smoke coats the chicken before it roasts or grills at 375 degrees. Basting halfway through builds a sticky, caramelized glaze.

Ingredients

• 1/4 teaspoon cayenne pepper
  

• 1/2 teaspoon dry mustard powder
  

• 1/4 teaspoon liquid smoke
  

• 1 teaspoon Worcestershire sauce
  

• 2 tablespoon orange juice
  

• 1/4 cup dark brown sugar, packed
  

• 1 cup ketchup
  

• 1 (3 1/2-pound) chicken

Directions

• Preheat the oven: Preheat oven to 375 degrees F or prepare a grill (brush the grill grate lightly with oil).
• Make the sauce: In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbeque sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.
• Cook the chicken: Arrange the coated chicken in a roasting pan or on the grill. Cook (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3-cup sauce after 20 minutes.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use bone-in chicken pieces instead of a whole chicken?

Yes. Thighs, drumsticks, or bone-in breasts all work. Adjust the cooking time: smaller pieces may be done in 30 to 35 minutes instead of 45. Check for 165 degrees F at the thickest part.

How long does the leftover chicken last in the fridge?

Stored in an airtight container, the chicken keeps for three to four days in the fridge. Reheat it in a 350 degree oven or in a skillet over medium heat. The microwave works but the skin loses its crispness.

Can I make the barbecue sauce ahead of time?

The sauce can be made up to five days ahead and stored in the fridge. Bring it to room temperature before coating the chicken so it spreads evenly. Cold sauce slides right off.

Why did my sauce burn instead of caramelizing?

The sugar in the sauce burns fast at high heat. Keep the oven at 375 degrees and do not baste until the 20 minute mark. If grilling, use indirect heat and keep the lid closed to avoid flare-ups.

Why reserve a third of the sauce instead of using it all at once?

The sauce you coat the raw chicken with picks up bacteria during handling. The reserved third stays clean and safe for basting partway through. It also goes on fresh, so it glazes instead of drying out with the rest of the cooking time.