Oven Barbequed chicken

[silvergirl]

Yes, semantics police, that's an oxymoron. But you know what I mean and please help me make it better. I just can't seem to get my sauce sticky enough. Do you crisp the chicken first in a skillet? What temp do you use? When do you baste? Do I need to add some butter? Maybe you remove the skin? Help me please!

[chefj]

If you are using a bottled BBQ sauce it is the sugar that makes it sticky. the sauce needs to reduce ( evaporate off the water) to make it sticky.
You could gently simmer the sauce till it is thicker and then apply to your almost cooked chicken.
As "wyogal" suggested, cooking the chicken first will give you a better skin texture and then applying the reduced sauce to crisped skin and just finishing in the oven should give you the sticky texture you are looking for.

[travelerjjm]

I generally do it whole. If you want to do pieces, here are some tips:
1) If you like a sticky sauce, be sure to use one with lots of sugar/honey/molasses. I *don't* like mine sticky so I use less of that. What sauce recipe are you using?
2) Cook on a grate. I use a broiler pan with a wire rack (not a "sheet with holes in it" kind) or a rack that fits in a half sheet pan.
3) Put some butter or oil on the skin and cook until almost done -- the skin should be crispy. Dip in or lather on the sauce. It will somewhat de-crisp the skin, but will get sticky if the temp is high enough.

Another approach I have seen is to put the pieces in a pan and cover with barbeque sauce then cover the pan with foil. Cook for around 30 minutes, then remove the foil to finish. This will remove a lot of the moisture and firm up the sauce. While I haven't tried it, I'd remove from the sauce and put on the broiler pan or sheet pan with rack for the second half so excess fat comes off and the sauce firms up even more. I just finished breakfast and this is making me hungry.

I have also heard of people removing the skin, breading the chicken and cooking in barbeque sauce. I have not even looked at a recipe for that.

[wyogal]

The only time I make this anymore is with deli chicken. I get the baked chicken, then slather on sauce and heat it in the oven.
If you want it stickier, maybe a high sugar content in the sauce?
I just slather it on and bake it, no basting.
Are you starting with sauce on raw chicken? There's quite a bit of moisture in the chicken and it's probably diluting your sauce as it cooks. Roast your chicken pieces first, rendering the fat in/under the skin. Then put your sauce on it.

[silvergirl]

The last time I made it, I seared it on the skin side, flipped it up, roasted it until about halfway done, and then started basting it. maybe next time I go closer to done and just slather. Thank you, I'll try it that way next time.