This Orange Honey Barbecue Chicken recipe is perfect to serve this weekend for your 4th of July festivities. I am always reinventing ways to season and serve chicken thighs and drumsticks. Obviously, we all love them fried, but it’s just not the best for us. That being said, you can have the best of both worlds with this recipe. I always brown the chicken in a small amount of hot oil before I bake it to lock in some flavor and create a nice crunch. This time, I kicked it up a notch with Sweet Baby Ray’s Barbecue Sauce, honey, and fresh orange slices. Simple, simple, simple recipe that gives you the slow-cooked barbecue flavors you crave without much mess or time in the kitchen!!
14 oz. or half a bottle of Sweet Baby Ray's Barbecue Sauce
2 tbsp. honey
1 large orange, quartered
salt and pepper
In a large frying pan or caste iron skillet, heat about 1/2 inch of vegetable oil over medium-low heat. Test the oil with a toothpick to make sure it is bubbling and ready for the chicken. If the oil is smoking, it's too hot!
In the meantime, season your chicken liberally with salt and pepper.
Place each piece of chicken carefully into the hot oil and cover with a splatter guard.
Preheat your oven to 350 degrees.
After about five minutes, carefully turn each piece over, and continue to cook for five minutes until both sides are golden brown.
Remove the chicken from the oil and place directly into a 9 x 13 baking dish or roasting pan.
Brush the barbecue sauce evenly over each piece of chicken on both sides.
Drizzle honey over the top of each piece of chicken.
Squeeze the orange slices over the chicken and tuck them in the pan.