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Juicy Barbecued Chicken

 Juicy Barbecued Chicken
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.
4-6 ServingsPrep: 20 min. Bake: 55 min.


  • 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


  • 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.
  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as

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Juicy Barbecued Chicken (continued)

Wine (continued)
Chardonnay or Viognier.