After hunting around and being unable to locate it, I called Linda, who through the years seems to have held on to all the various recipes I’ve played around with, usually jotted down on a random scrap of paper, now buried in a box … somewhere.
Got the recipe! Tweaked it to suit my tastes and the tastes of my guests. The end result was a delicious and tender ‘Baked-Barbecue Chicken’.
2 Chickens, cut into 8ths (I use kosher, there’s loads more flavor!)
1 1/4 cup Dark Brown Sugar
2 1/2 tbsp Dry Mustard
1 tbsp Smoked Paprika
2 cups Ketchup
1/2 cup Rice Wine Vinegar
4 tbsp Worchestershire Sauce
1/2 cup Water
1-3 tbsp Sriracha Sauce — depending upon the amount of heat you enjoy in your food
1 tsp coarse ground black pepper
1 tsp kosher salt (use more if you’re using something other than kosher chicken)
Mix everything, except the Chicken, in a mixing bowl.
Put the chicken in the marinade. Coat the chicken well.
Place the chicken with all the marinade in a large oven proof baking dish.
Refrigerate for a few hours, or up to 2 days, occasionally turning the chicken.
Preheat the oven to 325 degrees. At the same time, prep your Barbecue: high heat, clean and oil the grill when the chicken is almost done in the oven.
Remove the chicken from the fridge and allow to come to room temperate; 30 to 60 minutes.
Cover with tin foil and bake 30 minutes.
Remove foil and bake another 25 to 30 minutes, basting often.
Remove the Chicken from the oven and transport to your barbecue.
Sear the chicken on the grill, 5-10 minutes, basting often with the leftover marinade, until a nice glaze and grill marks are achieved.
Serve with any remaining marinade.