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!
- This recipe was entered in the contest for Your Best Recipe with Honey
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