Poke the dark meat with the tip of a small knife to check if meat is done - the chicken juices should run "clear" and not pink - or cook to internal temperature of 165 F. Return the tray to the oven and cook 15-20 more minutes. Do not reuse the bowl or brush here as they have touched uncooked chicken. Use a pastry brush to coat the second side of the chicken with the remaining barbecue sauce from the bowl.
Pour this mixture into a quart jar and seal. Reduce heat and simmer for about five minutes. Put this mixture in a saucepan and add the rest of the ingredients. Add about half the vinegar, enough to make a paste. Remove the chicken from the oven and turn the pieces on their second side. Puree the raisins, ginger onions and garlic in a food processor. Cook and serve the chicken: Place the tray in the oven and bake, undisturbed, for 20 minutes. Reserve any remaining sauce in the bowl.Ĥ. Submerge the chicken pieces, one by one, in the sauce and place them on the baking sheets. Pour about 1 1/2 cups of the barbecue sauce into a medium bowl. Line two baking sheets with parchment paper. Prepare the chicken: Position two oven racks in the lower third and middle of the oven. Simmer on the stove for 20-25 minutes until the vinegar mellows slightly. Make the sauce: In a large pot, combine the ketchup, apple cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder. 1 large "knob" of fresh ginger, cut into 1/4-inch roundsĦ large cloves of garlic, sliced thin or "pressed" into the sauceġ large lemon, cut into 1/2-inch thick slicesĤ pounds chicken parts, mixture of light and dark meat, all relatively the same sizeġ.
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