Oven Barbecued Chicken Recipe
- 2 tablespoons canola oil
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 3 tablespoons butter
- 1/3 cup chopped onion
- 3/4 cup ketchup
- 1/2 cup water
- 1/3 cup cider vinegar
- 3 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons prepared mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1. Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Remove to paper towels to drain.
- 2. Meanwhile, in a small saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
- 3. Place chicken in an ungreased 13x9-in. baking dish. Pour sauce over chicken. Bake, uncovered, 45-60 minutes or until chicken juices run clear, basting occasionally. Yield: 8 servings.
3 ounces cooked chicken: 302 calories, 18g fat (6g saturated fat), 77mg cholesterol, 483mg sodium, 12g carbohydrate (12g sugars, 0 fiber), 21g protein.
Reviews for Oven Barbecued Chicken
"very good and easy. I also just used breasts and baked for an hour with perfectly done chicken as the outcome. will definitely make again."
"Who needs bottled barbecue sauce with this easy to make and tasty recipe? I used boneless, skinless chicken breasts, but didn't brown them. I put them in a pan, poured the sauce over them and baked it at 350 for 1 hour."
"I made this for dinner last night and was not disappointed! Everyone in the family enjoyed it. The sauce is the perfect mix of tangy and sweet, and the chicken was perfectly tender after the 45 minutes. There was a breast leftover, and I thinly sliced it and coated it with leftover sauce for an amazing chicken sandwich for lunch today! This will definitely become part of the regular rotation."
"great flavor and very easy to make. will make again."
"Delicious! I used bone-in thigh/leg pieces and cut them to separate the thighs from the legs to make four servings of two pieces each. Easy recipe with great results!"
"Just excellent for sandwiches on good rolls! I lightly browned bone-in, skin-on chicken thighs in a skillet, then put them into the slow cooker, with the other ingredients, on low for 7 hours. Then I removed the pieces, took off the skin and discarded that with the bones, and shredded the chicken. I skimmed the fat from the top of the barbecue sauce before returning meat to the sauce. It's really very delicious."
"I really love this "Oven BBQ chicken" recipe. I found it many years ago in a "Taste of Home magazines"... This BBQ sauce isn't thick but the flavor is sweet and tangy'. I doctor it up with a few T of bottle BBQ sauce too and my guys like it that way. My only complaint is having to brown the chicken, which I have done sometimes, but I'm a bit lazy so now I skip the browning and brush the pieces with the oil and then place in the oven on higher temp (like 450) before adding the sauce; when it's a little browned I lower the temperature, add the BBQ sauce to bake the rest of the way through..."
"Delicious, easy to make, had raves from all family members"
"Delicious. The sauce tastes very good. It is an easy and a quick recipe. I cooked it with bonesless and skinless chicken when we had my in laws here. Everyone from my picky toddler to in laws love it."
"I used boneless skinless thighs and it turned out great!"
"The flavor of the sauce was excellent. I would have liked the sauce to be a little thicker though. Mine seemed a little runny. I just used chicken legs this time because that's what I had on hand but think I'll try breasts or thighs next time. Very easy!"
"This was easy and tasty. I was able to make it from things I had on hand when I discovered I was out of BBQ sauce! Definitely will make again."
"I actually made this recipe but instead of baking it, I grilled it and it was still really good. I want to try to bake it too because it had such great reviews."
"Love the flavor of the sauce, so easy to make"
"This is easy and good."
"One of my all-time favorites from this magazine - I'm saving it online because my paper copy is tattered and stained! I usually use dark meat chicken for this dish so I have never had a problem with it drying out as some reviewers mentioned. I sometimes use the barbecue sauce by itself for other recipes."
"Haven't made this for a while. When i saw the recipe in my book, i had marked it "yummy"! Made it for tonights supper. I did cover it part way thru, so the thinner pieces didn't dry out. I basted it during cooking time too. Still Yummy!"
"What a nice sauce. I did bake the chicken covered for awhile then uncovered it to finish. I think I baked it about an hour and a half. It was very tender."
"This was very tasty and easy to make. I used boneless/skinless chicken breast and cut them in medium sized chunks. I rolled them in cracked pepper and flour and browned them in a little canola oil before putting the chicken in the casserole dish. I made the sauce as instructed. We enjoyed this very much and the left overs tasted just as good. Thank you for a great recipe!"
"This is my favourite way to cook chicken, as I found out one day while living with my grandmother. While she was at work, I prepared this and when she came home and tasted it, it was nearly gone. I would definitely make this over and over.I like to add more tang to the chicken by sprinkling some paprika, chili powder and Italian seasoning over the chicken once I've arranged it in a baking dish. It comes out ruby red and tastes delicious with the mix of flavours."
"I made it in the oven once. Was very good. Last time I did it in my slow cooker (Hot summer day!). I omited the water from the sauce, mix everthing else together without sauteing the onion, and poured it over the chicken. Cooked it on high for a little over 4 hours. Turned out delicious! Would definitely do it either way again"
"Our family also loves this recipe."
"Family loved it!!! Really Yummy :)"
"Wonderfull. Our favorite."
"My family love this recipe."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.