This one almost went into the Leftovers category, but it came out so good, I had to leave it in the main course category.
I was on Race Committee Duty last Sunday for CORA )Charleston Ocean Racing Association), it was rainy and cold. I went grocery shopping after my duties were finished, and could only think about a nice warming soup. Since I hadn't made chicken soup for a while, I picked up some chicken backs, then spotted a deal on chicken leg quarters. They were just over $3.00 for a large pack containing 8 quarters, that's pretty cheep in my book. I butchered them, put the trimmings into the soup pot along with the backs, and saved the legs and thighs for later in the week.
Monday, I ended up cooking a ham, with an orange / brown sugar glaze. I saved the leftover glaze for the chicken. By adding the Blacken to it, I was able to come up with another oven baked BBQ chicken recipe. And, as I said earlier, it was all made up from leftovers.
I even used some leftover Chicken soup (stock) for the rice, which made it a lot better than the convenient way of using canned stock.
2. Cover a sheet pan with aluminum foil, set a rack on top, then spray with Pam. Always line your pan with aluminum foil when baking chicken, because it will make cleanup much either, and you won't be tempted to throw out the pan when your finished.
3. Coat the chicken pieces with a little Blacken and Kosher Salt. Then set them on the rack, skin side up, and place all into the oven. While these begin cooking, mix up the sauce. After 1/2 hour, brush the chicken liberally with the sauce, and put back in the oven. After another 1/2 hour, turn the chicken over, and coat again with the sauce. 1 more 1/2 hour, and flip the chicken one more time, skin should be on top. Coat again.
4. At this point, the chicken should be done. Turn the heat up to 425 and let it go another 15 minutes or so. This will crisp up the skin. When you take it out of the oven, brush a little additional sauce on top and serve after it's cooled just a little bit.
5. I served this with citrus rice that I added about 3 tablespoons of the sauce.