Indoor Barbecued Chicken

So, how can you get the outdoor grill tasting chicken while it is raining? Here is a smoky solution!
(serves 4)

2&1/2 t. chili powder
1&1/2 t. packed brown sugar
1 t. garlic powder
1 t. kosher* salt
1 t. freshly* ground black pepper
1/2 t. ground cumin
3 lbs. bone-in chicken pieces (either split breast or thighs), trimmed, rinsed*, and patted dry*
2 T. veg. oil
1/2 cup finely chopped sweet* onion
1/4 cup water
2/3 cup ketchup
3 T. molasses
1 T. Worcestershire sauce
1 t. Dijon mustard
2 t. cider vinegar
1/2 t. Liquid Smoke (Hickory Seasoning)

Adjust oven rack to middle position and heat oven to 350. Combine 1st 6 ingredients in a small bowl.
Sprinkle chicken all over with spice mixture, pressing down with your fingers to massage it in*. Heat oil in an ovensafe 12" skillet over med. heat until shimmering. Add chicken, skin side down, and cook until browned, about 5 min. Flip chicken and continue to cook until browned on second side, about 3 min. longer. Transfer to a plate. Pour off all but 1 T. fat from the skillet and return to med. heat. Add onion and 2 T. water and cook until onion is softened, 3-5 min., scraping up any browned bits. Stir in ketchup, molasses, Worcestershire, mustard, vinegar, Liquid Smoke, and remaining 2 T. water and bring to a simmer. Return chicken to skillet and turn to coat with sauce. Flip chicken skin side up. Transfer skillet to oven and cook until breasts register 155 degrees or thighs register 165, 30-40 min. for breasts or 20-30 min. for thighs. Remove skillet from oven and heat broiler. Broil until chicken is charred in spots and breasts register 160 or thighs register 170, 2-3 min. Transfer chicken to platter and let rest for 5 min. Whisk sauce in skillet to recombine. Serve, passing sauce separately.

"It's not where you take things from, but where you take things to."

Happy Friday, Friends!!

Love,

Machete Milletti