Levana’s famous barbecue chicken recipe. A whole roasted chicken makes for a more dramatic presentation, but pieces will work just as well. Just remember the golden rule for roasted chicken and every roasted bird: breast side down! Turn it over to get its final beautiful amber color only in the last quarter of cooking time.
Barbecue Chicken
Servings
8 Servings
Ingredients
- 1 cup ketchup
- 1 cup pineapple or orange juice
- 1/4 cup lemon or lime juice
- 2- inch piece ginger peeled
- 6 large cloves garlic
- 1 tablespoon bottled hot sauce or more to taste
- 16 pieces of chicken: legs thighs, breast halves or 2 whole chickens
Instructions
- Preheat the oven to 425°F.
- Process all but last ingredient in a food processor until smooth.
- Rub the mixture all over the chicken.
- If you are using chicken pieces: Place the pieces skin-side down in a baking dish in one layer. Bake uncovered for 40 minutes. Take out the breasts, they should be done. Turn the dark pieces over and bake another 15 minutes.
- If you are using whole chicken: Bake breast side down for 1 hour, turn the chickens over, and bake 15 more minutes.
- Serve hot. Delicious at room temperature too. Makes 8 servings.
- Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now
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