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Oven Roasted "Beer Butt" Sticky BBQ Chicken

By Leith Devine • March 10, 2015 • 0 Comments

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Oven Roasted "Beer Butt" Sticky BBQ Chicken

Author Notes: My family and I love BBQ chicken, especially cooked beer butt style. With this method, we enjoy tender, juicy and BBQ'd chicken without lighting the grill. Using a bundt pan in the oven makes it possible to enjoy year-round. —Leith Devine

Serves 6

1 whole chicken, cleaned inside
1 lemon, cut in quarters
1 1/2 cups BBQ sauce (I like Baby Ray's)
1/2 cup ketchup
3 tablespoons honey
4 tablespoons dijon mustard
1 tablespoon sriracha, or to taste

Prepare bundt pan: Wad up foil and block the center hole, and place pan on a foil covered baking sheet.
Prepare chicken: Clean out chicken cavity. Squeeze lemon juice onto the chicken and insert the lemons quarters into the neck cavity.
Position the chicken on the bundt pan so the cavity goes over the foil covered center. Move the chicken legs forward in the pan for balance and even cooking.
In a medium bowl, mix BBQ sauce (of your choice), ketchup, honey, mustard and sriracha. It will taste differently after cooking! Set aside.
Cook for 30 minutes in a preheated 400 degree oven. Apply BBQ sauce to both sides of the chicken.
Reduce heat to 350 degrees and cook for 30 minutes. Check chicken for excessive browning at the top; cover with foil if necessary.
Reapply BBQ sauce. Cook for an additional 30-40 minutes or until the internal temperature of the chicken thigh is 160 degrees. Sauce should be bubbly.
Remove from oven and let rest. Remove chicken from the bundt pan "throne" and carve as usual.
Makes great leftover pulled chicken sandwiches with the addition of more BBQ sauce!