Whiskey BBQ Chicken (Oven baked)

Whiskey BBQ Chicken
2-4 thigh & leg chicken pieces
2 cups of your favorite BBQ sauce
½ cup of Jack Daniels whiskey
Sea Salt and Garlic Salt to flavor

Preheat oven to 450 degrees(when you’re ready to actually cook them)

In a ziplock (you make need 2 ) combine BBQ and whiskey, I just use my hands and squish them together using the bag.
Rub salts on chicken (I leave the skin on cause the flavor is great!) I’m not usually afraid to be generous with the salt, I feel as though it really helps tenderize chicken to keep it moist. Having been raised by a mother who a) couldn’t cook and b) was a germaphobe, she tended to overcook chicken. And when I say overcook I mean dry as the freaking bone it came on. ANY WHO. Back to the matter at hand.
After you’ve salted your chicken place in ziplock bag(s) squeeze all the air out and seal. You can let them marinate for as long as you like. I like to give them about 30 minutes at the least. I always make 4 and split them into 2 bags. Living alone it’s hard to make smaller portions so I do a lot of freezing
After they’ve marinated, put the chicken into a pyrex dish (or what ever you prefer to bake in) sauce and all. Bake at 450 for 25 minutes pull out and flip the chicken and let bake for another 15 minutes. Remember when you are working with chicken the best way to check to see if it’s cook is by taking the temp. 165 is FDA suggested temp for chicken. When working with thigh meat I prefer to cook to 175. Trust me your chicken will not dry out at 175(I didn’t eat chicken for the longest time for fear of that horrible dried out taste.)
Goes great with corn and potatoes, or a rice pilaf with sautéed mushrooms and onions.
ENJOY!

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