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While away in Oregon, I made BBQ chicken one night. It was a big hit. I made
this recipe quite a bit last summer, but never blogged it...so, now I am. It's adapted from Barefoot Contessa's
first cookbook.
As anyone who reads my posts regularly knows, I love BFC. I have rarely cooked anything of hers that hasn't been a smashing success. However, a down side to her recipes is that she tends to use very expensive ingredients. This recipe is a perfect example. It involves a lot of condiments. If you don't happen to have them in the house, buying them all will set you back a bit.
It would be a lot cheaper to just by a couple bottles of BBQ sauce. But, as a special treat, or occasion, I highly recommend trying this sauce. It's a thousand times better than the bottled stuff. I am making a half recipe here, which is enough for one whole five pound chicken...with extra.
Get out a medium saucepan. In it, sauté one medium onion,![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGno4AnttYotcWR-VFbW4uLtqBy984J2RddoCh2tmyu9dS1lHs3tFRY2q9l9Y8P-siIr3J6GjTa64npFrXwyzoszJjSnSrHjxVgDfmVovEHGxQwKIohCGX9PxI_wyxUykKwBfhTwt3k8/s400/DSC_0125.JPG)
and 2 cloves of minced garlic,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmno4nCZQ_gmT0qkArHuRGiA3fZeuZ0_0TKCUv3B0b7WNT9Bumoanhsf3Lht5IUA5rSlPIF7x9CVBw2204L-y00MBymc5CKDTpklI0HcrhIJSx3vIypJTHm_Ph0EBuQ4OAs83JT9YO6Y/s400/DSC_0130.JPG)
in a quarter cup olive oil,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlTnXqQFqLgazEXoh-O6aPqtxf04ovBfOGoAe4TCwo9vtZggzmIO8oc7Qk68L3qoel-zORmo4d-jkrTLb3K40OOBR1W-5NBmfJ7VWrl9yVvRpga-MEKmy4AvQ7GCtDATpp-YISgGkAcQ/s400/DSC_0136.JPG)
over medium-low heat, for 10 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3AaujxHo9PEQiSkojDkf9faHhRphn2d9Xkug6aY14YFtGtXp3-D1W7ckUGGW0NoVS_ULRYwd9oVDKRHNLwFq8tbeXBE29a1xuZKsT8LchnOQFL1NIpK3I9Cn-C3pvruIMjxPcYEIHQI/s400/DSC_0139.JPG)
Then add 1-8 ounce can of tomato paste,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5R7ECV_9o1ys-062AHJrKWOXZAd_K9zNDYFoAkGGvTCd59e7ZHGWujcNWS9y149hPtFRou3i0BGT40qiFThgeURTljNUlPcEfR_8zF7IZ8YvQZWnvLVnT9BBeKVjpVwm18BqcljamVA/s400/DSC_0146.JPG)
a 1/2 cup apple cider vinegar,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidVZ-bz3AaKWDXwsSeiokR9haGBAyZO7oCov5OqQYXuSbUbSY_o6kWqdkn76YZuVlYzViLxiwxpc5AMGHLLs7qMaz7Vk9ANHx5DzDRjnucLw9N7-ld4nfg_-zbSSF8trkU03u6MsnXDg/s400/DSC_0153.JPG)
a 1/2 cup honey,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bctgtSJ7JKktwDvpf6mtXOSz3asbD0-hoTfgAoLYdnTac38Nqpm9rIpJAKlCU8U1e9gntQzSt3tWiSBHZ0UAjBH9zd-RnpQOVgAFQQaO7rw29Qu4C9DIK1bgyWtUtoTaVPsRSs-HxWs/s400/DSC_0160.JPG)
a 1/4 cup Worcestershire sauce,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nnXdQZpHV7-mSpqcK62HiwQA3-YS8JmhbKshsv_gUqUxLwdfAhVgHU7cWmFYJ4m-R-3LsMo6SD_TQ1JkIq65zdRlaz8L-wMmirJ6JTY3XWxOPSPmNnzu92xjGtUFF_48jUn1wA5qjwY/s400/DSC_0174.JPG)
a 1/2 cup Dijon mustard,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR20zOawdSM1whYQ84PEWP8yVxLHGKLA_-N72LqEdc5OiiuX_FVn5nT2EWmVP6X2HKx_bfwOK2njGX2oAsm4MIlvCp-Ca3jht88MkEvfgxU0CR3CKFSp1qQMw-M6xYkYEpOPt0QoaW9iE/s400/DSC_0191.JPG)
a 1/2 cup hoisin sauce,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37TIw8pZHvL7PQC7RlnYlEB0Ngg8fxJ7yPvISW8uL-Eafk95rtY_yDWXSyqegGidpPCvq9KZ3wtIm0Fd-O3GjehPCUVNzoDXMLSGjDLbUlUcQ6jTcZvmAyiT1AODE_BPIuS_2W3P9tBM/s400/DSC_0194.JPG)
a 1/4 teaspoon of red pepper flakes,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNFYY6YWV2uis6kCa7uf2F2TfHTmCuLMpdZrmCgmnshLO-vwAV5Ro-ov2zTkQF6tck80-MVyL9PVtl8lXflMyIJQzBW6Ig1HmyFxbzPuP0ETo0LuV3OHrsQvbZtTeIslWeZDZuR_vgxg/s400/DSC_0199.JPG)
a tablespoon of chili powder,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOVPGToUSis8BCWkoTn4Sd6x-BvgCKKmJpDoHsIb2dlopPKb4atWREswO8w-UCffQl3bwEwfGQsB4Cz4PHSnDCjM4F5X9MsjH1o0y9OTut7DZ2IABWG0oVW1-4mDfARmT9De1rmH0GvBQ/s400/DSC_0205.JPG)
and a 1/2 teaspoon ground cumin.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihCGEbObjl17nmmkHYffncGP_N0vUTg8bSzhn7ezOjqOkREh0yvr0aGJKV6qM2u0fLkzNo_vSWnDHuyVbvmDQEHkAFwP45lAO48v64sBX5rVRg9Q5l2O3C1MFahwA1CE3_iZZsZCuOIvw/s400/DSC_0213.JPG)
Whisk everything up & bring to a low boil. Reduce the heat & simmer, uncovered, for 30 minutes. Let the sauce cool while you get the chicken ready.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqPKvUxtZYp-4ZU2v4D5Ho4QEHkA9dK9wpZHyAUJyCuenZuMMAnSoCQge5yk6j0gMLTrR2Hh88rXFnZ0hYR3EgzUDkeoAVP3L9_mlDTsi7oU_0_2D3UR6e6xSiyVztzdg4HQychbg4_NY/s400/DSC_0114.JPG)
Put 8 pieces of chicken in a bowl, or plastic storage container.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRY3KEmUk9yjAxr7Fz-u33QSbwjIWf4wV8qocLjNA2EZuETIA6TKBm1tt1zKEH6Us61vduyqc7FPUl-ngPpC2uw5Q-vc5_3fnI9xtazrgN4zCX8x1xMmuAHMNhGJ8Zdgnnj6FxglijFfs/s400/DSC_0143.JPG)
Pour half the sauce over the chicken & toss to coat evenly.
Let it marinate overnight.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQVjf9vxxRoou5ElJ90i8Iez1JXEDw62ORkFgsk4z-mWNf22-5HSf67fNZuNQyHwa-84uIK0034rp7I8IdyiwwMweZNBbQRsWAbu9Ek7BApTVwQhE-GkU8LxQ1K5zHo6hEuRseAoyFas/s400/DSC_0120.JPG)
When ready to cook, preheat the grill & oil the grates.
Cook, skin side down, for approximately 15 minutes on medium heat...depending on the size & thickness of your chicken. You want it to be slightly blackened, but not burnt. So, adjust your grill temperature accordingly.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5QdvsgVOtA84uDTuyps2eKhp7LzA-N0bv7qKfJgLQg_0ooPK1T5W9pYJDk0NgLjzSn8oy1x9-A9-Bdwt23PaQSJz83j56RV5gw5zR3RnvaDNWnsVyl_O-L4FAJdG6bTxqEq1kjuoy-w/s400/DSC_0158.JPG)
Flip & cook another 12-15 minutes, or until the internal temperature is 165 degrees. Remove from the grill & let rest about 5 minutes before serving.
Serve with some extra BBQ sauce on the side.