Orange, Jerked, Oven BBQ Chicken
- 8 Large Chicken Thighs
- 8 Large Chicken Legs
- Butt Kickin' Blacken, Jamaican Jerk, to taste
- Kosher Salt
- 6 Ounces Frozen Orange Juice Concentrate
- 1/4 Cup Dark Brown Sugar
- 1/4 Cup Butt Kickin' Blacken, Jamaican Jerk
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.