Juicy Barbecued Chicken Recipe
Juicy Barbecued Chicken Recipe photo by Taste of Home

Juicy Barbecued Chicken Recipe

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4.5 9 20
Publisher Photo
I still have the card for this recipe that a friend gave me 25 years ago—the stains on it attest to its frequent use! The chicken turns out juicy and tender, and the sauce makes a tasty gravy.
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES: 4-6 servings

Ingredients

  • 1 broiler/fryer chicken (4 to 5 pounds), cut up
  • 1 tablespoon canola oil
  • 1/2 cup chicken broth
  • 1/2 cup ketchup
  • 1/4 cup cider vinegar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon chili powder
  • Pinch pepper
  • 2 tablespoons onion soup mix

Nutritional Facts

1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Directions

  1. Preheat oven to 350°. In a large skillet, brown chicken on all sides in oil in batches; drain. Place the chicken in a greased 13x9-in. baking dish and an 8-in. square baking dish.
  2. Combine broth, ketchup, vinegar, brown sugar, curry powder, paprika, salt, mustard, chili powder and pepper; pour over chicken. Sprinkle with soup mix. Cover and bake 55-65 minutes or until a thermometer inserted in thigh reads 180°. Yield: 4-6 servings.
Originally published as Barbecued Chicken in Taste of Home August/September 2005, p 7

Full-Bodied White Wine

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


Reviews for Juicy Barbecued Chicken

AVERAGE RATING
(20)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 3, 2016

"This was a very good BBQ chicken recipe. I did make a couple revisions but don't think it affected the outcome of the recipe. I used all the ingredients but after reading the reviews that the sauce was watery I did add 1 T. honey. I didn't fry the chicken pieces but rather put dried off pieces in oven at 375* convection for 30 minutes. Also because of the watery reviews I drained off the juices before pouring on the sauce. I didn't cover and then baked for 30 more minutes until deeply browned. It was wonderful. We used the sauce to put on rice."

MY REVIEW
Reviewed Jan. 9, 2015

"The sauce is thin but perhaps that's why the chicken is so moist :) We loved the flavor. I left out the curry (not a fan) and increased the chili powder"

MY REVIEW
Reviewed Nov. 20, 2013

"This had more taste as leftovers. The sauce was very watery so maybe adding a little flour to it would thicken it up and even leaving the chicken in the sauce over night and then cook it the next day. I also used drumsticks."

MY REVIEW
Reviewed Nov. 19, 2013

"This was AMAZING! I am definitely going to make this again. Scrumptious flavor and ended up moist and tender. Wow!!! I didn't have curry so I left that out."

MY REVIEW
Reviewed Apr. 27, 2013

"If I use the the 13-in. x 9-in. baking dish what is the 8-in square baking dish for?"

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