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Apple Butter Barbecued Chicken Recipe

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4.5 1 3
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This wonderful recipe is a favorite of my family. It is so flavorful with the delicious apple butter mixture which is so easy to mix together.—Michelle Hatfield, Cincinnati, Ohio
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (1 pound)
  • 1/3 cup apple butter
  • 2 tablespoons salsa
  • 2 tablespoons ketchup
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon garlic powder
  • 2 drops Worcestershire sauce
  • 2 drops Liquid Smoke, optional

Nutritional Facts

204 calories: 1 each, 6g fat (1g saturated fat), 63mg cholesterol, 180mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 23g protein Diabetic Exchanges: 3 lean meat, 1 fruit 0 fat.

Directions

  1. Place chicken in a greased 8-in. square baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 375° for 25 minutes or until meat juices run clear. Yield: 4 servings.
Originally published as Apple Butter Barbecued Chicken in The Best of Country Cooking Annual 1999


Reviews for Apple Butter Barbecued Chicken

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
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MY REVIEW
PrplMonky5
Reviewed Sep. 17, 2015 Edited Jul. 10, 2016

"The sauce was delicious! I used homemade apple butter and a salsa verde. Took about 20 minutes total for the chicken to be completely done. I also made mashed potatoes with this and put some of the sauce that came off the chicken on top...so good! This is a keeper.

Update: I made this again this evening and instead of apple butter I used homemade peach butter. Still tasted delicious! I found that my chicken needed to cook a bit longer but that might have been because of thicker cuts. I also only did 1/2 the amount of salt it suggests. I also put in a bit more liquid smoke than called for because we like that smokey flavor. I felt like the chicken itself could have used more flavor though, so I might try to marinade it a little beforehand with something. Either way, still a keeper!"

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