Down-Home Barbecued Chicken Recipe

5 1 1
Down-Home Barbecued Chicken Recipe
Down-Home Barbecued Chicken Recipe photo by Taste of Home
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Down-Home Barbecued Chicken Recipe

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5 1 1
Publisher Photo
Summer barbecue season is here, and you'll both love grilling when this savory mainstay from Mary Kaye Rackowitz of Marysville, Washington is on the menu. Hot pepper sauce adds a little zip to the tender chicken.
MAKES:
2 servings
TOTAL TIME:
Prep: 45 min. Grill: 35 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 45 min. Grill: 35 min.

Ingredients

  • 1/2 cup ketchup
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared mustard
  • 1 garlic clove, minced
  • Dash salt
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1 bay leaf
  • 2 bone-in chicken breast halves (8 ounces each), skin removed

Directions

In small saucepan, combine the first 11 ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Reserve 1/3 cup sauce for basting. Cover and refrigerate the remaining sauce.
Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan. Grill, covered, over indirect medium heat for 20-25 minutes on each side or until juices run clear, basting occasionally with reserved sauce. Serve with remaining sauce. Yield: 2 servings.
Originally published as Down-Home Barbecued Chicken in Cooking for 2 Summer 2005, p 11

Nutritional Facts

1 each: 320 calories, 5g fat (1g saturated fat), 101mg cholesterol, 938mg sodium, 32g carbohydrate (21g sugars, 1g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fruit.

  • 1/2 cup ketchup
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared mustard
  • 1 garlic clove, minced
  • Dash salt
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1 bay leaf
  • 2 bone-in chicken breast halves (8 ounces each), skin removed
  1. In small saucepan, combine the first 11 ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Reserve 1/3 cup sauce for basting. Cover and refrigerate the remaining sauce.
  2. Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan. Grill, covered, over indirect medium heat for 20-25 minutes on each side or until juices run clear, basting occasionally with reserved sauce. Serve with remaining sauce. Yield: 2 servings.
Originally published as Down-Home Barbecued Chicken in Cooking for 2 Summer 2005, p 11

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zippygaj User ID: 7152703 120004
Reviewed Mar. 16, 2013

"After making this the first time I couldn't stay away fron the left overs!!! I have made it many times since and absolutely love it!!!"

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