Indoor Barbecued Chicken
We discovered how to get outdoor grill flavor without leaving the kitchen.
Why This Recipe Works
Fire-kissed, tangy barbecued chicken is one of the purest delights of summertime, but must we give it up when fall arrives? So many recipes for oven-barbecued chicken disappoint, offering soggy-skinned poultry bathed in store-bought barbecue sauce. To turn this dish around and deliver indoor barbecued chicken with crispy skin that tastes like it just came off the grill, we applied a potent dry spice rub before searing the chicken to render fat, crisp the skin, and develop flavorful browning. Then we brushed the chicken with a quick and easy barbecue sauce while it cooked to give it a sweet, tangy, glossy glaze. A touch of good-quality liquid smoke (made of just water and hickory smoke) and a quick blast under the broiler provided the chargrilled flavor we were after.
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