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Chicken Barbecued in Foil

 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.


  • 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)


  • 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)

Nutritional 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.