Contest-Winning Barbecued Chicken Recipe
Contest-Winning Barbecued Chicken Recipe photo by Taste of Home

Contest-Winning Barbecued Chicken Recipe

Publisher Photo
Every summer, we have a neighborhood cookout. I always take this chicken and watch it quickly disappear! My family loves this recipe because of the zesty seasoning blend and no-fuss barbecue sauce. —Linda Scott, Hahira, Georgia
TOTAL TIME: Prep: 10 min. Grill: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Grill: 40 min.
MAKES: 8 servings

Ingredients

  • 2 broiler/fryer chickens (3 to 4 pounds each), cut up
  • SPICE RUB:
  • 2 tablespoons onion powder
  • 4 teaspoons salt or salt substitute
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 1-1/2 teaspoons chili powder
  • 1-1/2 teaspoons pepper
  • 1/4 teaspoon ground turmeric
  • Pinch cayenne pepper
  • SAUCE:
  • 2 cups ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons dried minced onion
  • 2 tablespoons thawed orange juice concentrate
  • 1/2 teaspoon liquid smoke, optional

Nutritional Facts

7 ounces cooked chicken (calculated without Liquid Smoke) equals 471 calories, 21 g fat (6 g saturated fat), 131 mg cholesterol, 2,062 mg sodium, 26 g carbohydrate, 1 g fiber, 42 g protein.

Directions

  1. Pat chicken pieces dry. In a small bowl, mix spice rub ingredients; reserve 1 tablespoon spice rub for sauce. Rub remaining spice rub on all sides of chicken.
  2. Grill chicken, uncovered, over medium heat 20 minutes, skin side down. Meanwhile, combine all sauce ingredients; stir in reserved spice rub. Turn chicken; grill 20-30 minutes longer or until juices run clear, basting frequently with sauce. Yield: 8 servings.
Originally published as Barbecued Chicken in Taste of Home June/July 1993, p27

Nutritional Facts

7 ounces cooked chicken (calculated without Liquid Smoke) equals 471 calories, 21 g fat (6 g saturated fat), 131 mg cholesterol, 2,062 mg sodium, 26 g carbohydrate, 1 g fiber, 42 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Contest-Winning Barbecued Chicken

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 2, 2014

I used to make chicken like this when I was younger. Omitted the liquid smoke. It was wonderful !

MY REVIEW
Reviewed Jul. 4, 2013

An added advantage of this BBQ sauce is that you don't have to marinate the chicken ahead of time. When in a rush or if you decide to grill at the last minute, that's a plus.

MY REVIEW
Reviewed May. 30, 2013

I accidentally left out the brown sugar and it was STILL delicious! Can't wait to try it with!

MY REVIEW
Reviewed May. 23, 2013

This is also very good done in a Dutch Oven

MY REVIEW
Reviewed Oct. 10, 2010

This was delicious! I used a family pack of bone-in chicken breasts with the skin off, with the weight equaling the same as the two fryer chickens. They worked very well. I just love the extra flavor the seasoning rub adds to an already delicious sauce. I did omit the turmeric since mine was pretty old and we don't care for it anyway. Followed everything else exactly. The chicken was very tasty! I served it with homeade macaroni salad and King Hawaiian rolls. I will definitely make this again soon. Thanks!

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