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Juicy Barbecued Chicken Recipe

Juicy Barbecued Chicken Recipe

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. YIELD:4-6 servings


  • 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


  • 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.

Reviews for Juicy Barbecued Chicken

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grandmascooking22 User ID: 5357761 244875
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."

gregandlory User ID: 6527082 217382
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"

Danielle_09 User ID: 3114908 129214
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."

hilly11 User ID: 6281669 94951
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."

jhunt User ID: 3145416 149281
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?"

puppypal81 User ID: 3831579 62997
Reviewed Jan. 19, 2012

"I used boneless/skinless chicken thighs; it was really good. When I made the BBQ sauce I mixed all the ingredients into the ketchup bottle (there wasn't much ketchup left in it). I ended up not using the entire BBQ mixture because I only made a few pieces of chicken; so now when I want to use the BBQ sauce again I have the remaining sauce in the old ketchup bottle. I will definitely make this again."

minnie User ID: 7775663 62988
Reviewed Jul. 8, 2011

"Just LOVE this, the sauce is watery not thick but we love the taste! I bake for about an hour covered then uncover and baste chicken with sauce for about another 1/2 hours. Yummy!"

Austin girl User ID: 5650941 206824
Reviewed Dec. 10, 2010

"Oh My Gosh, this recipe is fantastic. I will keep it forever. The chicken is melt in your mouth delicious!! Superior job on this recipe. I love it!"

rita r User ID: 5029459 153912
Reviewed May. 10, 2010

"My husband loves this and he's very picky!!!"

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Wine Pairings

Full-Bodied White Wine

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