Ingredients
-
10
-
2
-
1
-
2
-
1
-
-
3
-
3
-
3
-
2
-
1
-
-
-
-
Directions
Oven-Baked, Best Ever, Juiciest Chicken, This is a variation of a recipe from Clarks Outpost in Tioga, Texas It’s best to start it the day before so it has enough time to marinate Everybody raves about it!, I didn’t really care for this I give it 3 stars, because the meat was definately tender & moist, but I just didn’t like coating & I prefer my chicken crispy Doubt if I’ll make it again, but thanks for sharing, anyway , Worth the long cooking time!
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Steps
|
1
Done
|
Mix 10 Cups Water, Sugar and Salt in a Large Roasting Pan or Stock Pot. |
|
2
Done
|
Place Chicken Skin Side Down in the Water Mixture (add More Water If Necessary to Cover Chicken.). |
|
3
Done
|
Cover and Refrigerate Overnight. |
|
4
Done
|
Preheat Oven to 300 Degrees. |
|
5
Done
|
Drain Chicken and Pat Dry. |
|
6
Done
|
Place Chicken Halves Skin Side Down in a Single Layer on Heavy Large Baking Sheet With Rim, That Has Been Lined With Aluminum Foil, Preferably Release Foil. |
|
7
Done
|
Brush Each Half With 2 Tablespoons Barbecue Sauce. |
|
8
Done
|
Sprinkle With 1-1/4 Teaspoon of Rub. |
|
9
Done
|
Turn Halves Over and Repeat. |
|
10
Done
|
Bake Chicken Skin Sides Up, Basting Every 20 Minutes (very Important) With Pan Juices, For About 2 Hours. |
|
11
Done
|
This Is Worth the Effort! |
|
12
Done
|
If You Use Chicken Parts, Like Breast, Thigh or Drumsticks, Reduce the Cooking Time to 1 Hour, 30 Minutes-Ish. and Reduce Cooking Time Even More If Using a Convection Oven. |
