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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.
  • Total Time
    Prep: 20 min. Bake: 55 min.
  • Makes
    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


  • 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°.

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Average Rating:
  • grandmascooking22
    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
    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
    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
    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
    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
    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.

  • tjager
    Jul 8, 2011

    No comment left

  • minnie
    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
    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!

  • ANN23GER
    Nov 12, 2010

    No comment left