Read reviews (12)
Rate recipe
My grown children still beg for my chicken. They like the savory barbecue sauce so much, they've been known to hover over me, trying to snitch a spoonful behind my back. —Patricia Parker, Connelly Springs, North Carolina
Nutritional Facts 1 serving equals 641 calories, 25 g fat (7 g saturated fat), 153 mg cholesterol, 1,163 mg sodium, 54 g carbohydrate, 1 g fiber, 49 g protein.
Originally published as Spicy Barbecued Chicken in Country Woman August/September 2008, p29
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Aug. 31, 2012 by Veronak
I followed the recipe but did not have the dry mustard so I used what was on hand and the family loved it!Absolutely great
I followed the recipe but did not have the dry mustard so I used what was on hand and the family loved it!
Absolutely great
Reviewed on Aug. 31, 2012 by anamae
much to sweet and chili powder over whelming
Reviewed on Aug. 29, 2012 by savanna2
thank you jenbridges, never looked that close on a bottle of ketchup which i never suspected would be the culprit. Just never quit learning, even at my old age. lol
Reviewed on Aug. 28, 2012 by SapphireIce
I just tried this tonight and it was *really* good. I got a little worried when it first started boiling and it smelled so "mustardy", but that went away. Don't cook it past the 15 minutes because as it cools it gets really thick. Instead of grilling it I baked it at 350 until the chicken was tender (65 mins), basting it every 15 minutes and flipping it after the second basting. It was a bit sweet for my taste, so will decrease the sugar next time - and I agree that it's got a bite, but I wouldn't say it's "hot". I don't think anyone will regret making it - even if you adjust it to your own tastes the 2nd time. Thanks for sharing! Yum. :)
Reviewed on Aug. 27, 2012 by opieann
this was wonderful. you have to add the 2 tsps. along with the 2 Tbls.
Reviewed on Aug. 27, 2012 by Junycz
how about the plus 2 teaspoons of chili powder and plus 2 teaspoons of prepared mustard, do i have to add this to the rest of the ingredients? or its just optional
Reviewed on Aug. 26, 2012 by No_Time_To_Cook
This was excellent... my husband couldn't stop raving about it!
Reviewed on Aug. 26, 2012 by jenbridges
I haven't actually tried this yet, but I wanted to tell Savanna that the sodium comes from the ketchup! There is over 3,000g of sodium in that much ketchup. This does sound good, but I am going to play with it to get the sodium level down!
Reviewed on Aug. 26, 2012 by savanna2
Thank you Patricia for sharing this recipe with us. It was finger-licking good. Only reason for the 4 stars is my concern for the 1.163mg of sodium. Where is that coming from? Does 1 tea salt and a 1/4 cup of Worcestershire sauce contain that much sodium?
Reviewed on Aug. 26, 2012 by fredaevans
Ahhhh, home made BBQ sauce! Had to chuckle when I read this, this morning. Had this for dinner Friday evening.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013