Honey Barbeque Baked Chicken I Made It

Honey Barbeque Baked Chicken

mommyluvs2cook 8 years ago
By: Dixiediner

Let me start by saying this had great flavor! We were licking our fingers and lips clean :) So, I started thawing these later than usual, so when I was ready to bake, they were slightly, and I mean a tiny bit in the middle, frozen. I started baking, left the foil off, and at about 35 minutes in they still looked completely raw, which I just guessed was from the small frozen part? Anyway upped the temperature some and could tell it was starting to cook a little faster. I took the chicken out at what I thought was a good time to add the BBQ sauce and cooked it a bit more about 20 minutes and when I pulled it out the sauce was VERY watery. I threw the sauce in a pan and reduced until it was a decent consistency. I was happy at the end result thought, because it was delicious! Wonder if the watery sauce was from the very slight frozen part of the chicken? Any input would help as I would hate to rate the recipe if it was my fault :( Let me know!

Honey Barbeque Baked Chicken/saved
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pointsevenout 8 years ago said:

There is no thickener in the sauce. I think you did right by reducing on the stovetop. A temp probe should have been used to tell when the chicken was done since it was still slightly frozen.
I would have saved part of the sauce to paint on the chicken parts after they came out of the oven.
45 minutes should have been long enough for the chicken to come up to temp.
Next time cover with a piece of parchment paper and scrunch it down between the sides of the pot and the chicken. That will trap the moisture better to help steam the pieces a lot better that the casserole cover or tinfoil. Plus it will trap any liquid around the pieces to help braise them better.

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mommyluvs2cook 8 years ago said:

I have a meat thermometer but for some reason didn't think to use it until the very end which worked out because it was a couple degrees over 165. I did pour some of the reduced sauce over the chicken and then used some for dipping as well. Thanks for the input PSO, would not have even thought of parchment paper!

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pointsevenout 8 years ago said:

I have a write-up of the baking style using parchment paper included in my recipe Stuffed Chicken Breast.

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mommyluvs2cook 8 years ago said:

I have that saved and didn't even know it! I'm putting that recipe on my to-do list for next week, it looks really good. I like how you pointed out the bell pepper is in fact a fruit and not a vegetable :)

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frankieanne 8 years ago said:

Do you think 45 minutes would have been long enough for the chicken to come to temp even though it was still frozen, pso? Or did you mean if she hadn't upped the temperature? Or if she had left the foil on? I've never had any luck getting chicken done on the inside if it is still partially frozen.
I think the sauce gets watery from the fat. I think taking the skin off would help with that.
This does look good though. I like the short ingredient list. The picture looks yummy! I have to head to the store today. Maybe I should grab me some chicken thighs. This could easily be cut in half.
Sorry to chime in so late. I wasn't here yesterday. :)

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pointsevenout 8 years ago said:

The partially frozen parts is a definite problem. Meats should always be brought up to room temperature before baking. Any liquid seeping out of the chicken late because they were half frozen would definitely keep the sauce on the thin side just because of the temperature differential.
Crowding the parchment paper down around the chicken parts reduces the overall volume of where water vapor molecules can bump around, thus increasing cooking efficiency. Foil would work too but it will block heat being applied from the top. So parchment works better.
It was a suggestion to try to make the partially frozen bird cook better. ML2C made all the right moves.
Sauce does not get watery from fat. Fat is fat and water is water. That's why we separate the two to make gravy.

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frankieanne 8 years ago said:

I made this for my dinner tonight. I put all the detail on the recipe so I'll shut up for now. :-)
My changes weren't based on the conversation in this thread but personal preference of what I want in a sauce if I am serving my chicken with rice - which is what I did tonight. I don't like a bunch of fat poured over my rice. :)

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mommyluvs2cook 8 years ago said:

Now that you mentioned it I did taste a little bit of the worcestershire sauce but not the ginger. Wonder if fresh ginger would have made a difference? I knew I should have poured that fat juice out of the pan, but I just didn't, I think that would have made a big difference in the sauce. Once reduced though it didn't taste fatty, just good :) Glad you liked this and super yummy looking pics.!

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frankieanne 8 years ago said:

Thank you, Michelle. It was really delicious. I think it would be good for ribs, obviously. :-)

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NPMarie 8 years ago said:

Looks delicious Michelle & Frankieanne! I usually use b/s chicken..breast and sometimes thighs..so I don't think I'd have a problem with too much grease:) Love the ingredients...love the pics!

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Cosmicmother 8 years ago said:

It looks good! I think it might be partially to do with frozen chicken, also some brands of chicken add water/saline to it so you could have a more watery chicken. Plus covering it is steaming it and creating more water too, lol, so I don't think it's your fault! The sauce looks like it would be thick enough just from reading the ingredients. The pics are great Michelle and Frankieanne!

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mommyluvs2cook 8 years ago said:

Thanks Marie and Shona! My quarters literally had a few tiny little hard spot where I could tell it wasn't thawed, so I can't imagine the amount of water coming from that, that was in my pan. And the sauce was super thick when I poured it over the chicken, it was just that last 20 or so minutes and bam, it was liquidy! Oh well, it worked out in the long run, I just had to do one extra step by reducing, no biggie.

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frankieanne 8 years ago said:

Oh, good point, Cosmicmother. I only buy organic, free range, no anything injected chicken so there is no water added to the chicken I buy. So, that may have contributed to the thick sauce as well.

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