Clarks Barbecued Chicken Recipes

Steps:

• Mix 10 cups water, sugar and salt in large roasting pan. Place chicken skin side down in water mixture. Add more water to cover chicken if necessary. Cover and refrigerate at least 12 hours or overnight.
• Preheat oven to 300°F. Drain chicken; pat dry. Place chicken halves skin side down in single layer on heavy large baking sheet with rim. Brush each chicken half on 1 side with 2 tablespoons barbecue sauce. Sprinkle each with 1 1/2 teaspoons rub. Turn chicken halves over. Brush each half with 2 tablespoons barbecue sauce, then sprinkle each with 1 1/2 teaspoons rub.
• Bake chicken skin side up until meat thermometer inserted into thickest part of thigh registers 185° and chicken is deep mahogany color, basting every 20 minutes with pan juices, about 2 hours 15 minutes.

Steps:

• Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
• Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
• When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
• Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.

Steps:

• Preheat oven to 300°F. Rinse ribs under cold water. Pat dry. Arrange ribs bone side up on 2 heavy large baking sheets with rims. Brush 1/4 cup sauce on each 6-rib piece. Sprinkle each with 1 teaspoon rub. Turn ribs over. Brush each piece with 1/4 cup sauce. Sprinkle each piece with 1 teaspoon rub.
• Bake ribs meat side up 1 1/2 hours. Add 1/2 cup water to each pan. Continue baking until ribs are deep brown, every 30 minutes adding 1/2 cup water and basting, about 1 1/2 hours more.
• Prepare barbecue (medium-high heat) or preheat broiler. Grill ribs until lightly charred, about 2 minutes per side.