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Baked Barbecued Broilers

 Baked Barbecued Broilers
You'll need just six ingredients for the simple sauce that coats these tender chickens from Mary Ellen Wix of Harrington, Delaware. The recipe makes enough for a hearty supper yet leaves plenty for meals later in the week.
6-8 ServingsPrep: 10 min. Bake: 80 min. + standing


  • 2 broiler/fryer chickens (3-1/2 to 4 pounds each)
  • 1 can (15 ounces) tomato sauce
  • 1/2 cup finely chopped green pepper
  • 1/4 cup cider or red wine vinegar
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt


  • Place chickens, breast side up, in a large shallow roasting pan.
  • Combine the remaining ingredients; pour over chickens. Bake,
  • uncovered, at 350° for 1 hour. Cover and bake 20-30 minutes
  • longer or until a meat thermometer reads 180° and juices run
  • clear. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
Nutritional Facts: 1 serving (2 pieces) equals 240 calories, 12 g fat (3 g saturated fat), 77 mg cholesterol, 479 mg sodium, 6 g carbohydrate, 1 g fiber, 25 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.