original barbecue sauce

Mahogany Chicken

Name: Mahogany Chicken
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: 1
Cuisine: N/A

Servings: Servings

Prep: 30 minutes

Cook: 2 minutes

Note: When increasing serving size, your prep time and cook time may vary.

For safe meat preparation, reference the USDA website.

Cooking tip:

Nobody likes dried-out chicken. Avoid poking or puncturing the meat while it cooks so all those juices stay where they’re supposed to.

Preheat oven to 375ºF.
Loosen skin from chicken. Starting at neck end, slip fingers between skin and flesh and work them toward tail end to loosen skin over one side of breast. With entire hand underneath skin, free skin from leg, leaving attached at tip of drumstick. Repeat for second side.
Using your hands, coat the chicken between skin and flesh with 1/2 cup of the KC Masterpiece® sauce and the sliced garlic, distributing evenly. Tie legs together and place breast side up on a roasting rack.

Bake the chicken for 1-2 hours. While the chicken is cooking, combine the remaining 1/4 cup of the KC Masterpiece® sauce with the vinegar and oil. Use the sauce to baste the chicken during the last 15 minutes of cooking. Cover the chicken with foil as needed to prevent browning, and make sure meat has reached an internal temperature of at least 165ºF before you remove it from the oven.
Serve immediately.

Cooking tip:

Nobody likes dried-out chicken. Avoid poking or puncturing the meat while it cooks so all those juices stay where they’re supposed to.

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