- 1 fryer chicken (about 3 pounds) cut into 8 pieces
- 3 cups apple cider
- 1/2 cup cider vinegar
- 1/2 cup Worcestershire sauce
- 1 tablespoon Baby Bam 
- 1 teaspoon salt
- 1 teaspoon fresh lemon juice
- 1 tablespoon vegetable oil
- 2 cups Barbecue Sauce (see recipe below or use your favorite store-bought brand)
- BARBECUE SAUCE:
- 1 1/2 cups ketchup
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup cider vinegar
- 1/4 cup packed dark brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Baby Bam 
- 1/4 teaspoon dry mustard
Place the chicken in a resealable plastic food storage bag.
Combine the apple cider, cider vinegar, Worcestershire sauce, Baby Bam, salt, and lemon juice in a mixing bowl and whisk to blend.
Pour the marinade over the chicken in the plastic storage bag, seal, and refrigerate for at least 30 minutes or for as long as 8 hours, turning occasionally to ensure even coating.
Position rack in center of oven and preheat the oven to 375Â°F. Grease a 9 by 13-inch baking dish with the vegetable oil and set aside.
Drain the marinade from the chicken and discard the liquid.
Put the chicken in the prepared baking dish. Using oven mitts or pot holders, place the dish in the oven and bake, uncovered, for 30 minutes.
While the chicken is baking, make the Barbecue Sauce.
Using oven mitts or pot holders, remove the baking dish from the oven and, using a pastry brush, coat the chicken with 1 cup of barbecue sauce. Increase the oven temperature to broil.
Using oven mitts or pot holders, return the baking dish to the oven and broil until the barbecue sauce begins to bubble and form a nice crust on the chicken, about 5 to 10 minutes.
Using oven mitts or pot holders, remove the baking dish from the oven and allow to cool for 10 minutes before serving. Serve with the remaining barbecue sauce.
BARBECUE SAUCE: Combine all the ingredients in a medium saucepan over medium heat.
Cook, stirring occasionally, until the sauce thickens slightly, about 15 minutes.
Remove from heat and reserve the sauce for use with chicken.
YIELD: 2 cups