Barbecue-Glazed Roast Chicken

When I can’t be out on my deck grilling but still crave the tangy, sweet, charred flavor of a good barbecue chicken, I’ll whip out this version. It doesn’t get the smoke from the grill, but it’s an awesome alternative nonetheless. The key is to use a good spice rub, then glaze the chicken with a good barbecue sauce about 10 minutes before it’s done. The sauce reduces to a caramelized, sticky glaze that coats every surface and makes for finger-licking flavor in every bite.

SERVES 3 OR 4

INGREDIENTS:

• 1 teaspoon paprika
• ½ teaspoon ground coriander
• ¼ teaspoon ground fennel
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon freshly ground black pepper
• 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon)
• 2 teaspoons kosher salt
• 1 tablespoon vegetable or canola oil
• 1 whole chicken, 3½ to 4 pounds, butterflied according to the directions here
• About 1½ cups of your favorite barbecue sauce

INSTRUCTIONS:

1. Combine the paprika, coriander, fennel, cumin, oregano, pepper, garlic, salt, and oil in a small bowl and massage with your fingers to form a paste.
2. Separate the chicken skin from the breasts (see here). Spread the spice mixture evenly all over the chicken and under the skin.
3. Roast according to the Roasted Butterflied Chicken recipe (here), skipping steps 2 and 4.
4. About 15 minutes before the chicken has finished roasting, brush all over with 1 to 2 tablespoons of the barbecue sauce.
5. Continue roasting until the sauce forms a sticky glaze, about 7 minutes.
6. Brush more sauce and continue roasting until the chicken is cooked and the second layer of sauce has formed a sticky glaze, about 8 minutes longer.
7. Remove the chicken from the oven and allow to rest for 10 minutes, then carve and serve, passing extra sauce at the table.

SERVING OPTIPONS:

Serving Options for Barbecue-Glazed Roast Chicken:

• Classic Side Dishes: Serve the barbecue-glazed roast chicken with classic BBQ side dishes like coleslaw, cornbread, baked beans, or potato salad. These sides complement the tangy and smoky flavors of the chicken perfectly.
• Grilled Vegetables: Grill or roast some seasonal vegetables like bell peppers, zucchini, asparagus, or corn on the cob to serve alongside the chicken. The charred and caramelized flavors of the vegetables will complement the glaze on the chicken.
• Fresh Salad: Balance the richness of the barbecue-glazed chicken with a fresh and crisp salad. A simple green salad with mixed greens, cherry tomatoes, cucumber, and a tangy vinaigrette works well to refresh the palate.
• Rice or Quinoa: Serve the chicken with fluffy white rice or nutty quinoa to soak up the delicious barbecue glaze. The grains will add substance to the meal and help balance the bold flavors.
• Homemade Biscuits: Accompany the chicken with warm, flaky biscuits for a comforting and satisfying meal. The biscuits are perfect for sopping up the leftover sauce on the plate.
• Pickles and Sauces: Offer a variety of pickles (such as bread and butter pickles or dill pickles) on the side for a tangy contrast. Additionally, serve extra barbecue sauce or the Peruvian-Style Spicy Jalapeño Sauce (recipe provided in the previous recipes) for those who prefer an extra kick.
• Tropical Fruits: For a refreshing twist, serve some tropical fruits like sliced pineapple, mango, or papaya. The sweetness of the fruits complements the smoky flavors of the chicken.
• Garlic Bread: Accompany the barbecue-glazed roast chicken with garlic bread or buttered rolls. These bread options are perfect for making mini chicken sandwiches.

NOTE:

• For the juiciest results and crispest skin, dry-brine the bird and air-dry it overnight as described here.

Choose any combination of these serving options based on your preferences and the occasion. Enjoy the flavorful and tender barbecue-glazed roast chicken with a delightful array of sides and accompaniments!