You Won't Want to Miss This!
Don’t give up on Barbecue!
Just because Labor Day has passed and the brisk autumn weather is approaching, it doesn’t mean that you have to put away your taste for barbecue; this recipe is roasted in the oven! On the Eastern Shore, we use vinegar to replace sweeter barbecue sauces; and while this recipe has been adapted from a Brooklyn restaurant, it uses the traditional Eastern Shore flavors. Another warning: it needs to be marinated for 1-3 days. I have not really noticed any difference between 24 hours or 72 hours.
4 garlic cloves, chopped
2 cups distilled white vinegar
½ cup olive oil
¼ cup kosher salt
3 Tbsp paprika
1 Tbsp black pepper
½ cup vegetable oil
Chicken: 4 thigh/leg quarters
Purée all ingredients in a blender or juicer for several minutes. (The longer you mix it, the less likely that it will separate while the chicken is marinating.)
Put marinade and 4 thigh/leg chicken quarters in a large plastic bag. Seal the bag tightly and shake it to make sure that the quarters are covered in marinade.
Heat oven to 400˚
Remove chicken from marinade (I pour the contents of the bag into a colander) and wipe each quarter with a paper towel to remove any remaining sauce. Do NOT rinse.
Put enough oil to cover the bottom of a heavy skillet (you can also use Le Creuset enameled cast iron pots)
When oil is hot, place chicken quarters in pan, skin side up and cook until skin is browned and crisp (about 10 minutes). Then turn over chicken and cook other side until it is browned and crisp.
Put pan in the pre-heated oven.
Cook until the chicken is done, usually 15-20 minutes. Do not overcook, you may wish to use a meat thermometer (165˚) to ensure that it is done.
Graciously accept praise.