“There are two different things: there’s grilling, and there’s barbecue. Grilling is when people say, ‘We’re going to turn up the heat, make it really hot and sear a steak, sear a burger, cook a chicken.’ Barbecue is going low and slow.”
Let’s Blog Over Braised BBQ Chicken!
Fall weather is coming through, school started today, and I have a million and one things to do! Dinner is going to be simple tonight, but the flavor will be savory.
In my version of F A L L barbecued chicken, the chicken is first braised on the stove top until tender in a flavorful combination of beer and barbecue sauce. It is SOdelicious, and is a staple in my home. That picture that I snapped with my phone doesn’t do it justice. It was the best I could do since everyone was impatient and starving!
Here’s What You’ll Need
- 4 lb. chicken drumsticks and bone in chicken thighs.
- Salt and freshly ground pepper, to taste
- 4 Tbs. garlic infused olive oil
- 2 yellow onions, sliced
- habanero cut length wise (I use one per person) optional*
- 1 1⁄4 cups of craft beer (whichever beer you prefer)
- 2 1⁄2 cups barbecue sauce (I use Sweet Baby Ray’s)
- Season the chicken with kosher salt and fresh cracked pepper.
- In a Dutch oven over medium-high heat, warm 3 Tbs. of the oil until almost smoking. Working in batches, brown the chicken on all sides, about 3 minutes per side. Transfer to a platter.
- Add the remaining 1 Tbs. oil to the pan along with the onions and habanero. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the beer and barbecue sauce and bring to a boil. Add the chicken, reduce the heat to low, cover and cook until tender, about 1 hour.