BBQ Recipes: Jack's BBQ Chicken

It's too hot to do anything around here. So here's a recipe off the Food Network for Jack's Old South barbeque chicken. With the exception of cooking this in the oven, it looks like a great recipe. If it produces chicken anything like Myron Mixon's recipes, you know it's damn good. Check out the disclaimer from the Food Network people at the end.

Jack's BBQ Chicken
4 (3 to 4-pound) chickens, halved
Jack's Old South Meat Marinade, recipe follows
1 cup apple juice
Jack's Old South BBQ Rub, recipe follows
Jack's Old South Competition Vinegar Sauce, see recipeCombine the chicken and marinade in a large non-reactive pan. Refrigerate for at least 2 hours and up to 6.

Preheat the oven to 300 degrees F.

Remove the chicken from the marinade and coat generously with some of the rub. Arrange the chicken, skin side-up, in a baking pan and pour the apple juice in the bottom. Cover the pan with aluminum foil and roast for 1 1/2 to 2 hours.

Uncover the chicken and continue roasting, basting with the sauce occasionally, until the skin is golden.

Jack's Old South Meat Marinade:
2 quarts apple juice
1 cup Worcestershire sauce
1 cup orange juice
1 cup light brown sugar
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons hot sauce
1/2 cup apple cider vinegar
1/2 cup salt

Combine all the ingredients in a saucepan and bring to a boil. Whisk until the sugar and salt dissolve. Let cool.

Yield: 12 1/2 cups

Jack's Old South BBQ Rub:
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil

Combine all ingredients and mix well.

Yield: 3/4 cup

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.