Mom's Ginger Barbecued Chicken

A homemade barbecue sauce built on tomato paste, fresh ginger, dark brown sugar, and a few dashes of liquid smoke gives this oven-baked chicken that backyard-grill flavor without ever stepping outside.

The sauce comes together in the blender: tomato paste, dry mustard, soy sauce, and liquid smoke get pureed smooth, then white wine vinegar and grated fresh ginger join in. The recipe says add “LOTS” of dark brown sugar until the sweet-sour balance hits your personal sweet spot. That’s not vague, it’s honest. Every cook’s preference is different, so taste as you go.

The chicken gets a quick broil first to brown the surface, then the skin comes off. Removing the skin means the sauce soaks directly into the meat instead of sliding off a greasy surface. Spoon the sauce over the pieces and bake low and slow, flipping halfway through.

Pro Tips

• Start with ¼ cup of brown sugar and add more by the tablespoon. You can always add sweetness but you can’t take it away.
• Broil the chicken just until lightly golden, not fully cooked. The oven time finishes the job.
• Thin the sauce with water to just slightly thinner than ketchup as directed. Too thick and it scorches; too thin and it runs off the chicken.

Variations

• Add a minced clove of garlic to the blender for more depth.
• Use apple cider vinegar instead of white wine vinegar for a mellower tang.
• Brush the sauce on grilled chicken thighs for an outdoor version.