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Jamie and Bobby Deen Deen Brothers' BBQ Chicken
From chefs and authors Bobby and Jamie Deen
May 25, 2007

Paula Deen isn't the only one in the family who can cook. She and her sons, Bobby and Jamie, opened the hugely successful and popular The Lady and Sons restaurant in Savannah, Georgia, in 1996, featuring their homestyle Southern cooking. This Deen brothers' BBQ chicken recipe is just right for a finger-lickin' holiday with the grill.

Tennessee barbecue usually means pork: pork shoulder, ribs, or the whole hog. But where the Deen boys come from, it means a great sauce, like this one, and good old chicken, the mainstay of their family business.

Deen Brothers' BBQ Chicken Ingredients

  • 1 cup ketchup
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons orange juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon cayenne pepper
  • One 3 1/2 pound chicken, cut into 8 pieces
    •
    Directions

    1. Preheat oven to 375° F or prepare a grill (brush the grill grate lightly with oil).

    2. In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbecue sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.

    3. Arrange the coated chicken in a roasting pan or on the grill. Cook (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes.

    Makes 3 to 4 servings


    Recipe copyright "The Deen Bros Cookbook: Recipes from the Road," by Jamie and Bobby Deen and Melissa Clark. Published by Meredith Books © 2007.






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