Baked Chicken With Hibiscus Barbecue Sauce Recipe - The New York Times

Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

A homemade hibiscus barbecue sauce makes this oven-baked chicken extraspecial. This recipe layers flavor: A dry rub built on seasoned salt, onion powder and garlic powder flavors the meat, then the sweet-tart, tangy-spicy barbecue sauce — a counterpoint to the savory chicken — is layered on and baked until slightly sticky and caramelized. It gives you that barbecue feel without having to actually set up the grill.

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Ingredients

Yield:4 servings

For the Hibiscus Sauce

• ¼cup apple cider vinegar
• ¼cup/½ ounce dried hibiscus flowers, chopped
• ½small onion, grated
• 4teaspoons yellow mustard
• 1½teaspoons Worcestershire sauce
• 1½teaspoons red-pepper flakes
• 1½teaspoons ground cayenne
• 1teaspoon smoked paprika
• 1teaspoon coarse kosher salt (such as Morton)
• ¾teaspoon black pepper
• ¾cup dark brown sugar
• ¾cup ketchup
• 1garlic clove, minced
• 1whole habanero chile, pieced with a knife (optional)

For the Chicken

• 4bone-in, skin-on chicken leg quarters (or use 4 legs and 4 thighs)
• 2teaspoons seasoned salt (preferably Lawry’s)
• 2teaspoons garlic powder
• 2teaspoons onion powder
• 1teaspoon black pepper
• 1teaspoon smoked paprika
• ½teaspoon dried thyme leaves or 1 teaspoon chopped fresh thyme leaves
• Olive oil or nonstick cooking spray

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

613 calories; 33 grams fat; 9 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 47 grams carbohydrates; 2 grams dietary fiber; 38 grams sugars; 34 grams protein; 739 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Make the barbecue sauce: To a medium saucepan, add vinegar, hibiscus flowers, onion, mustard, Worcestershire sauce, red-pepper flakes, cayenne, paprika, salt, pepper and ½ cup water. Bring to a simmer over medium-high heat, then stir in brown sugar, ketchup, garlic and habanero. Return the sauce to a simmer and cook over medium-low, stirring frequently, until the sauce is thick enough that it streams off a spoon, 20 to 25 minutes. Let cool slightly, then strain the sauce in a strainer set over a bowl, pressing hard on the solids. Be sure to scrape the sauce off the underside of the strainer.

2. Meanwhile, as the sauce simmers, roast the chicken: Heat the oven to 425 degrees. Pat the chicken legs dry and trim off any excess fat, leaving the skin intact.

3. Combine the seasoned salt, garlic powder, onion powder, pepper, paprika and thyme in a small bowl and rub all over the chicken. Place the legs on a rimmed sheet pan, drizzle them with olive oil, and bake until golden brown but just shy of cooked through, about 30 minutes.

4. Once the chicken is golden brown, brush it generously with the barbecue sauce, return back to the oven and bake for another 5 minutes, or until the internal temperature of the chicken is 165 degrees. Serve hot, with more barbecue sauce. (Save any leftover barbecue sauce in an airtight container in the refrigerator for future use.)

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Baked Chicken With Hibiscus Barbecue Sauce Recipe - The New York Times
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