Pat: In Memphis, barbecued meats are ordered either “dry” or “wet. “Dry” meats are coated with a dry spice rub before they’re cooked, and often sprinkled with those seasonings when they come off the grill. “Wet” meats are slathered with barbecue sauce. Folks who crave a double dose of flavor, like me, order foods “wet and dry,” meaning that the meat is sprinkled with dry rub before being cooked, then slathered with sauce afterward. This Memphis pit tradition has found its way into the repertoire of home cooks as well. The application of a dry rub works for meats cooked on the grill or, as our mothers are fond of doing, in the oven. In this recipe, we douse our chicken with a dry rub and then bake it in barbecue sauce. The result is moist, flavorful, falling-off-the-bone tender chicken. We serve this saucy chicken with steamed rice or hot buttered rolls to soak up all the tomatoey goodness, and the accompanying vegetables on the side. It’s no wonder the Neely boys became so good with the grill when Momma was feeding us dishes like this from her kitchen oven.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Place the chicken in a 9 × 13-inch baking dish and sprinkle with Neely’s Barbecue Seasoning and a generous amount of salt and pepper. Allow the chicken to marinate for at least 1 hour in the fridge, or, better yet, overnight.
Step 2
Preheat the oven to 325°F.
Step 3
Allow the chicken to come to room temperature. Heat the oil in a large skillet over medium-high heat. Add the onions, celery, carrot, and a pinch of salt and pepper, and cook, stirring, until the vegetables have softened, about 7 minutes. Stir in the Neely’s Barbecue Sauce and the stock. Cool slightly, then pour the vegetable mixture over the chicken breasts, tossing the chicken to coat. Bake the chicken until cooked through and tender, about 30 minutes for breasts and 40 to 45 minutes for thighs. Serve immediately with hot steamed rice or buttered rolls, and steamed broccoli, if desired.
