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I am making spicy chicken and barbecue chicken, do you have any tips to make it extra special?
For the spicy I am using Louisiana Supreme chicken wing sauce(for chicken wing but using it for drum sticks). The barbecue I am using Kraft's original. Anything you can tell me to do to make it better?
We are chicken lovin' people. Bbq chicken is my husbands favorite dish. I think that with the correct seasoning it doesn't matter what you do afterward or the Bbq sauce that you use (as long as it's somewhat decent).
The day before take all your meat out and let it defrost. Then season it well with about 3 tbsp. adobo, 1 fresh sliced onion, a few cloves of garlic, a few tbsp. of Frank's hot sauce, and about 2 tbsp. of vinegar. Let this marinate overnight in a tightly sealed ziplock bag. Make sure there is very little air in the bag keeping the moisture in the meat.
When you are about to cook the chicken fry it in olive oil on a high heat until all sides are brown, then pop in a low oven, 300 for 1 1/2 hours. Then baste with your sauces and let cook for another 1/2 hour basting every 10 minutes. It will have the same consistency of real bbq without the smoky flavor, but still good. If you want the smoky flavor, soak some wood chips (I can buy them in the hardware store or a larger supermarket) and put them in foil paper with the top slightly open the whole time you are baking your chicken. It turns out pretty good, almost like you bbq'd it.
