Ree Drummond doesn’t need a grill to whip up delicious barbecue chicken. The pioneer woman star makes an oven-roasted version of BBQ chicken that’s sticky and full of flavor.
Ree Drummond Makes Oven Roasted BBQ Chicken
Drummond prepared his recipe for oven-roasted barbecue chicken as part of a menu for a last-minute get-together at his friend’s pool. “It’s kitchen food with a twist,” she explained. “Everything is done inside.”
The Food Network host shared the foolproof step-by-step process for her ‘fabulous sticky barbecue chicken thighs’ in an episode of The pioneer woman. “I’m going to make the best barbecue chicken in the world,” she said. “The thing is, I don’t have to do it on a barbecue. I will do it inside.
She added: ‘You don’t have to stand over a scorching grill in 100 degree temperatures. I love barbecue recipes like this.
Drummond noted that there are “a few steps up to the chicken. It just takes a little time. »
‘The Pioneer Woman’ star’s barbecue sauce starts with a store-bought ingredient
Drummond started by brushing two baking sheets with oil. “I want to make sure they’re totally covered in oil for the first stage of cooking,” she explained.
The pioneer woman the star placed the chicken thighs skin side down on the baking sheets. “I’m going to put the most delicious BBQ sauce on this chicken, but it needs to roast in the oven a little bit first,” she explained.
Drummond baked the chicken in a 400 degree Fahrenheit oven for 20 minutes and made a savory sauce. “The great thing about this sauce is that it starts with a bottle of barbecue sauce,” she shared. “I’m just going to cure it and make it even more delicious.”
The Food Network host combined store-bought barbecue sauce with grated garlic, hot sauce and canned peaches “It makes it even more delicious, a little sticky, a little sweeter,” a- she declared. “You can use any type of jelly or jam you want.” She heated and stirred the sauce for 5 minutes.
Drummond continued basting and roasting the barbecue chicken
Drummond took the chicken out of the oven and brushed it with sauce. “You can’t rush the sauce process with barbecue chicken,” she said. “It always has to be done in stages, so it’s beautiful, thick and perfect.”
She flipped the thighs over so the skin side was up and brushed them with the sauce. “Part of what makes this chicken so delicious is the wonderful crispy skin covered in sauce,” she shared. “The key to this chicken is to keep basting the sauces in increments. It gets this big, thick layer on top the moment it’s done.
The Food Network host returned the chicken to the oven and baked it for 7 minutes, then brushed it with more sauce. “It looks delicious, but it will get even better,” she says. “I still have a few more steps but, let me tell you, it’s going to be worth it.”
Drummond basted the thighs with more sauce, cooked the chicken for 7 minutes, increased the heat to 425 degrees and cooked for another 7 minutes.
She moved the chicken to a dish. “Everyone is going to go crazy for this,” she said.
The full recipe is available on the Food Network website.
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