Buttery Barbecued Chicken – oven baked chicken with a rich, tangy, and buttery barbecue sauce. Good for cooler weather since no outdoor cooking is required.
I hope everyone had a wonderful long weekend and enjoyed some good cooking! We sure did. We had our grandkids along with their mom and dad for the whole weekend.
Everybody went swimming (or they did while I watched with my ankle propped up), cooked a lot of good food, and just generally enjoyed doing whatever we pleased for a few days.
This is a recipe I’ve been meaning to post for several months now and really wanted to get it out to you before summer is over. But, you know, this buttery barbecued chicken would work any time of the year.
It doesn’t require outdoor cooking and the ingredients are available any time. I especially like it because it doesn’t require a whole lot of watching. Just prepare your sauce, get your chicken ready, and let your oven do the work.
How to Make Buttery Barbecued Chicken
You start this recipe by preparing the sauce. Combine shallots, green onions, thyme, and water in a small saucepan and cook over low heat for a few minutes until the shallots and onions are tender.
Then add the mustard, vinegar, ketchup, and lemon juice. Continue cooking a few more minutes, then let the mixture sit for a while to develop its flavors.
After a while, bring the sauce back to a low temperature and stir in cold butter, Tabasco, salt, and pepper.
Yum. This makes a tangy, buttery, rich sauce that is very much like barbecue sauce but not quite. Very, very good!
Dry the chicken, put it in a foil-liked baking pan (makes cleaning up later much easier!), and sprinkle it all over with salt and pepper. Brush half the melted butter all over the chicken. Cook for 30 minutes, basting frequently.
After 30 minutes, remove the pan from the oven and brush on the barbecue sauce. Cover it really generously with the sauce.
Return the pan to the oven and continue cooking until the chicken reaches 165 degrees when tested with a meat thermometer. During the last 10 minutes or so of cooking, arrange some lemon slices over the chicken. Be sure to baste the lemon slices when basting the chicken.
Remove the chicken from the oven and let it rest for a few minutes. Sprinkle with fresh thyme sprigs before serving.
More Chicken Recipes on Never Enough Thyme:
Barbecued Chicken Recipes from Other Bloggers:
- Korean Barbecue Chicken from One Perfect Bite
- Oven Baked BBQ Chicken from The Hungry Mouse
- Grandma Barb’s Baked BBQ Chicken from Divas Can Cook
- Tyler Florence’s Ultimate Barbecued Chicken from Food Network
Like This Recipe? Pin It!
- 2 shallots, finely chopped
- 2 green onions, white part only, finely chopped
- 1/3 cup water
- 1 tsp. dry mustard
- 5-6 sprigs fresh lemon thyme
- 2 tblsp. white wine vinegar
- 2 tblsp. ketchup
- 2 tblsp. lemon juice
- 4 tblsp. cold butter
- 10-12 shakes Tabasco
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1 small (3 lb.) frying chicken, butterflied
- 6 tblsp. butter, melted
- One lemon, sliced
- Additional fresh lemon thyme for garnish
- Place the shallots, green onions, thyme and water in a small saucepan and simmer over medium low heat for about 2 minutes or until the shallots and onions are tender.
- Add the mustard, vinegar, ketchup, and lemon juice and continuing cooking over medium low heat for 5-6 minutes.
- Set aside for 30 minutes to allow the flavors to develop.
- Preheat the oven to 450 degrees.
- Bring the sauce back to a very low temperature and stir in the cold butter, a tablespoon at a time. Add the Tabasco, salt and pepper.
- Dry the chicken well and place it breast side up in a foil-lined baking pan. Sprinkle the chicken all over with salt and pepper. Brush half the melted butter over the chicken.
- Cook in the preheated oven for 30 minutes, basting frequently with the remaining butter and the accumulated pan juices.
- After 30 minutes of cooking, remove the pan from the oven and brush the chicken all over with the barbecue sauce. Return to the oven and continue cooking and basting with sauce and pan juices until an internal temperature of 165° is reached (15-30 minutes depending on the size of the chicken).
- During the last 5-10 minutes of cooking, arrange lemon slices over the top of the chicken. Be sure to baste the lemon slices when basting the chicken.
- Remove the chicken from the oven and allow it to rest for a few minutes before serving. Sprinkle with additional fresh lemon thyme if desired.
Adapted from Heritage of Southern Cooking by Camille Glenn
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1336Total Fat: 46gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 164mgSodium: 1443mgCarbohydrates: 207gFiber: 7gSugar: 195gProtein: 33g
Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.
Be sure to follow me on instagram and hashtag #nevrenoughthyme or tag @nevrenoughthyme so I can see and share what you make! if you like this recipe, be sure to follow me on social media so you never miss a post: