Oven Barbecued Chicken
Chicken and Sunday dinner belong together. During my married life on a dairy farm, I'd make this baked bbq chicken before church. — Esther Shank, Harrisonburg, Virginia
Ingredients
- 2 tablespoons canola oil
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 3 tablespoons butter
- 1/3 cup chopped onion
- 3/4 cup ketchup
- 1/2 cup water
- 1/3 cup cider vinegar
- 3 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons prepared mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Reviews
I recall making this recipe when Iand#039;d gotten the Taste of Home 1994 Annual Recipe book. I admit that I HAD made a number of adjustments, using barbecue sauce since I did not have the ketchup, spicy or Dijon mustard since that was what I'd had available. I did use more onion-1 cup and for sugar, I had used granulated sugar and 1/4 tsp. pepper. The additional ingredient was 1 cup chopped green pepper and I'd basted the chicken every 15 minutes while baking it. This is a delicious recipe!
This recipe is easy to make and delicious. I think I would cut the vinegar down to 1/4 cup, as I could taste the vinegar coming thru. Otherwise, we really enjoyed it.
We LOVE this recipe! The sauce is awesome. I use this recipe for BBQ ribs too.
I tried this recipe back in 1994 when one of the 1st TOH cookbooks came out. It is my go to time and time again. My family loves the flavor and I use legs and thighs. Served with garlic mashed potatoes, veggie or salad and hot cornbread!
will try this using boneless chicken and bake without browning first as another person did.
I don't know... It didn't exactly excite us...I probably won't make it again.. It wasn't a 5 star in my books... try Taste of homes seafood lasagna... now that is a 5 star!
This is the first barbecued chicken I have fixed in TOH and one of the best! The flavors come together so nicely! We love this chicken!
very good and easy. I also just used breasts and baked for an hour with perfectly done chicken as the outcome. will definitely make again.
Who needs bottled barbecue sauce with this easy to make and tasty recipe? I used boneless, skinless chicken breasts, but didn't brown them. I put them in a pan, poured the sauce over them and baked it at 350 for 1 hour.
I made this for dinner last night and was not disappointed! Everyone in the family enjoyed it. The sauce is the perfect mix of tangy and sweet, and the chicken was perfectly tender after the 45 minutes. There was a breast leftover, and I thinly sliced it and coated it with leftover sauce for an amazing chicken sandwich for lunch today! This will definitely become part of the regular rotation.