Oven Barbecued Chicken
"Before discovering Zaar, I had a a terrible habit of printing off recipes from other sights or clipping them from magazines and newspapers anticipating making them in the future. This particular recipe I printed in Sept/03 and decided to make it yesterday Jan.10/06 as I wanted to try something a bit different with chicken. It is from another site - southernfood.about.com and was very simple to make. My hubby was the taste tester for this particular dish and it must have met with his approval as there was a note on the kitchen table when I got home today that said - "Hope there is chicken left for me for dinner tomorrow. It is really, really good.""
photo by Nova Scotia Cook
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3 lbs chicken parts
- 1⁄2 cup ketchup
- 1⁄4 cup vinegar
- 1 tablespoon lemon juice
- 2 tablespoons Worcestershire sauce
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1 1⁄2 teaspoons dry mustard
- 1 teaspoon paprika
directions
- Rinse and pat chicken dry with paper towels.
- In a saucepan, combine remaining ingredients.
- Heat thoroughly.
- Sprinkle chicken with a bit of salt & pepper and place in a shallow casserole dish.
- Pour heated sauce over chicken.
- Cover and bake at 350°F for 1 1/2 to 2 hours, basting occasionally.
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Reviews
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Moist and delicious. I dusted the chicken pieces with flour, so the sauce wouldn't be so loose. I also baked covered for 1/2 hour and uncovered for another 1/2 hour and basted occasionally. :) -
Yummy and easy to make ! I skipped the lemon juice since I didn't have any and did not cover chicken while baking. It made sause thicken and stick well to the chicken. Thanks, it was so easy, I will make it again. -
This was good, I only covered the chicken part of the time. I think it tasted better at room temp the next day, which means that it would be great cooked the night before a party and allowed to sit for a few hours before serving it to a crowd. -
This was really good! The only thing I didn't put in was the lemon juice because I had none but it came out great. I used 6 theighs cooked for 1.5 hrs. Thanks!!!
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I am not sure what I did wrong. I used skinless thighs and legs and followed the directions exactly. The sauce turned out very liquidy and not sticking to the meat, though the meat did have a great flavor. Was I supposed to remove the cover during baking? Still, it was good, my kids loved it.
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Tweaks
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Dianne; Our family loved the chicken we had for dinner tonight thanks to your recipe! I lined a broiling pan with foil (helped a lot with cleanup because the BBQ sauce burns to the pan in places) and placed my chicken pieces (leg qtrs). I don't like skin-on and my husband does so I left one with and peeled the skin off the others almost completely. I basted all of them and laid the skin back on top of the chicken leg qtrs to seal in moisture. I covered with another broiling pan turned upside down and cooked about 1 3/4 hours. The chicken was done aboutr 40 minutes before I turned the oven off, but did get more tender with the additional time in the oven. The chicken was indeed very tender...as if I cooked it in a crock pot. I basted every 25 minutes and after basting #2, I realized the BBQ sauce was not sticking well while under the skin, so I went ahead and removed the skin completely off all but one. Hubby tried both skin on and skin off and said that the one with the skin was more tender by far...but I don't see how. This chicken was so soft and delicious and the BBQ sauce was just perfect. I cooked 6 leg qtrs (3 lbs) so we could have leftovers for dinner and lunches. Sounded like a lot, so I cut the sauce recipe in half and I still had a tiny bit of sauce leftover after about 5 bastings. I took another reviewers advice and added 2 TB honey, used liquid yellow mustard instead of ground mustard and I also did not heat my sauce first. I just mixed it up in the morning and let it sit in the fridge all day and used it cold tonight when I made dinner. No matter, dinner was perfect thanks to you, Dianne. Thank you for posting!
RECIPE SUBMITTED BY
Retired for the last 9 years and enjoying every minute of it. Will be celebrating 45 years of marriage to my high school sweetheart this year. Love trying new recipes and allowing my hubby to be my taste tester.
