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Chicken Barbecued in Foil

My family is happy when I serve barbecued chicken at unexpected times throughout the year. I'm glad to do it...the use of foil in this oven version means no mess!

4 ServingsPrep: 25 min. Bake: 1 hour 5 min.

Ingredients

3/4 cup chopped onion
1/2 cup ketchup
1/4 cup lemon juice
3 tablespoons butter
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon ground mustard
1 teaspoon vinegar
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up and skin removed
Salt and pepper to taste
4 sheets heavy-duty aluminum foil (18 inches x 12 inches)

Directions

In a saucepan, combine the first eight ingredients; bring to a boil.
Reduce heat; simmer, uncovered, for 15 minutes. Place 2 pieces of
chicken in the center of each piece of foil; fold up edges to hold
sauce. Sprinkle chicken with salt and pepper. Spoon sauce over
chicken. Bring opposite long edges of foil together over the top and
fold down several times. Fold the short ends toward the chicken and
crimp tightly to prevent leaks.
Place packets on a baking sheet. Bake at 350° for 1 hour.
Carefully open packets and turn down foil. Broil chicken for 5
minutes or until browned. Yield: 4 servings.

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Chicken Barbecued in Foil (continued)

Nutrition Facts: 1 serving (14 ounces) equals 418 calories, 19 g fat (8 g saturated fat), 151 mg cholesterol, 637 mg sodium, 17 g carbohydrate, 1 g fiber, 43 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.