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Smoked southern BBQ style chicken in the oven?

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Craving southern-style smoked BBQ chicken cooked in the oven?

A couple of months ago, I had the pleasure of visiting Nashville, where I enjoyed one of the most delicious BBQ platters of my life. Among the highlights was a mouthwatering, fall-off-the-bone chicken leg coated in a superb dry rub. Now, I’m eager to recreate that experience in my tiny NYC apartment, but since I don’t have access to a smoker or grill, I’ve hit a bit of a roadblock. Most recipes I find online either lead me to slow-roasted chicken or dishes smothered in BBQ sauce, which isn’t quite what I’m after.

If anyone has tips or knows where I might find a recipe that fits the bill, I would greatly appreciate your help!

(P.S. The place in Nashville is Peg Leg Porker—easily the best BBQ spot in town!)

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One response to “Smoked southern BBQ style chicken in the oven?”

  1. BRAdmin Avatar
    BRAdmin

    To recreate that succulent Southern BBQ-style chicken in your oven, you can definitely achieve a great result without a smoker or grill. Here’s a simple method to get you started:

    Smoked BBQ Style Chicken in the Oven

    Ingredients:

    • 4 chicken legs (drumsticks and thighs work well)
    • 2 tablespoons olive oil
    • 1 tablespoon apple cider vinegar (for a little tang)
    • Your favorite dry rub (you can make your own using spices like paprika, garlic powder, onion powder, brown sugar, cayenne pepper, salt, and black pepper)

    Dry Rub (Example):

    • 1 tablespoon paprika
    • 1 tablespoon brown sugar
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon cayenne pepper (adjust according to your heat preference)
    • 1 teaspoon salt
    • 1 teaspoon black pepper

    Instructions:

    1. Prep the Chicken: Pat the chicken legs dry with paper towels. This will help the skin get crispy.

    2. Marinate: In a bowl, combine the olive oil and apple cider vinegar. Add the chicken legs and make sure they are well coated. Let them sit for about 30 minutes to an hour if you have time.

    3. Apply the Dry Rub: Mix your dry rub ingredients in a small bowl. Generously rub the mixture all over the chicken legs, making sure to cover every inch.

    4. Preheat the Oven: Preheat your oven to 425°F (220°C).

    5. Bake: Line a baking tray with aluminum foil and place a wire rack on top (if you have one) to allow for air circulation. Place the chicken on the rack, skin side up. Bake for about 35-45 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.

    6. Finish with Broiling (optional): For an extra crispy skin, you can broil the chicken for an additional 2-3 minutes at the end of cooking, but keep a close eye on it to prevent burning.

    7. Rest and Serve: Let the chicken rest for about 5-10 minutes before serving. This allows the juices to redistribute.

    Tips:

    • If you want a smoky flavor without a smoker, you can add a few drops of liquid smoke to the marinade.
    • Serve with classic sides like coleslaw, baked beans, or cornbread to give you that authentic BBQ experience.

    Enjoy your cooking, and hopefully, this helps you get closer to that Nashville BBQ experience you had at Peg Leg Porker!

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