Oven-BBQ’d Chicken

Oven-BBQ’d Chicken

Oven-BBQ’d Chicken
Serve with blueberry and Corn Rice Salad-While I was grateful for being able to camp out in my parent’s luxury high-rise for the summer while we were trying to sell our house, the drawback is no grill!! By Week 3 and lack luster results with a George Forman grill, I decided to try a barbequed chicken recipe in the oven. This meal is perfect for the transitional month of September when corn and blueberries are still in season and you might have abandoned your summer grilling, but not your summer attitude.
    Servings
    4people
    Cook Time
    35minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    35minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 4 bone-in chicken breasts
    • 1/4cup ketchup
    • 1tablespoon honey
    • 1tablespooon apple cider vinegar
    • 1/2 small onion, minced
    • 1 garlic clove, minced
    • 1teaspoon dry mustard
    • 1/2teaspoon hot sauce
    • 1cup instant brown rice
    • 2cups fresh blueberries
    • 3 ears corn, shucked and kernels removed from husk
    • 2 green onions, chopped
    • 1 cucumber, peeled and cut into small bite-sized pieces
    • 2teaspoons apple cider vinegar
    • 2teaspoons grape seed or canola oil
    • 2teaspoons lime juice
    • sea salt and ground black pepper, to taste
    Instructions
    1. Preheat the oven to 400°F.
    2. Cover a large rimmed baking sheet (or broiler pan) with foil. Arrange the chicken on the sheet.
    3. In a small bowl, combine the ketchup and the following 6 ingredients (through hot sauce). Spoon two-thirds of the sauce over the chicken. Bake, basting occasionally with the remaining sauce, for 25 to 30 minutes, or until the chicken is no longer pink in the center. Turn the oven to broil setting and broil chicken for 1 minute to slightly crisp the skin.
    4. While the chicken bakes, assemble the rice salad: Combine the rice and 1 ¾ cup of water in a saucepan and cook according to package directions. Place the cooked rice in a serving bowl. Add the blueberries and the following 6 ingredients (through lime juice). Gently fold together and season with salt and pepper to taste.

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