Oooo...this made GREAT sauce. I made it as written. Next time I might add just a bit more beer, but other than that, it's great the way it is. Thanks for posting! This one's a keeper! :)
Ellie2, this was really easy to make and the barbecue sauce was Excellent to be so simple. I added about ½-1 teaspoon of onion powder, and a shake of garlic powder to the sauce. I roasted a whole partially frozen chicken for about an hour in a foil-covered pan, turning it over once so that it browned on both sides. Then I started basting it with the barbecue sauce every 20 minutes for a good another hour, and took the foil off. After that I turned the oven to low until DH was ready to eat. The bird was fall apart tender and the sauce was just great. What I’d do differently next time for a whole chicken would be to take the skin off after it had baked for around an hour, as we pull the skin off so it’s healthier, and then I’d add the barbecue sauce. I think the nutritional data on the recipe is a little off because no way it has that much fat or calories per serving. I lifted the chicken out of the roaster and put it on a serving platter. Most of the butter was Still in the serving pan, so the calories and fat would be far less than what the nutritional data says. I think that reducing the butter by half would work as well. Thank you Ellie suggesting this on Recipe Requests, I look forward to trying this with chicken breasts or wings on the grill this summer!
This really couldn't have been any easier, and it tasted great too. I think that the amount of butter could be cut back a bit, without affecting the recipe , but that's just my personal opinion.
Made for PRMR.
Very good! I followed the directions exactly and used my broiler. I set the broiler on low and started off with the chicken very close to the flame; each time I turned and basted I moved the chicken & grate down one notch lower (total of 3 times so by the end it was at the bottom of the oven) for the 20 minutes of cooking and it came out perfect....crispy on the outside and juicy on the inside. I used legs and thighs. I may increase the beer next time; I used Sweet Baby Ray's BBQ sauce. Great recipe, I'll be making this again.
Yum Yum. I sauteed the chicken in the butter for 3 minutes on each side, instead of baking. Also, added some ketchup and honey to the sauce to give it more volume and flavor, and I had to skim the oil that came from the butter. Might take some salt too. It tasted great!
Just loved this chicken and it was so easy to make for a week night meal!! I used our favorite sauce which is Montgomery Inn BBQ Sauce and serve the chicken with baked potatoes and green beans!! Thanks for sharing the recipe. Made for the PRMR Special.
Easy, tasty, moist, and barbecuey. Everything I want in barbecued chicken. Made for PRMR
Just like everyone said - this was so EASY. And yet it was so tasty! Moist as anything. We made it on our grill on our boat and we will make it again and again. I forgot to dip it in sauce at the end and it was still great - but I'll remember that next time. I recommend this recipe - give it a try!
This chicken is so delicious. For being such a simple recipe I wasn't expecting it to be as good as it was! The chicken was very moist and perfectly cooked. I loved the sauce too. I'm so glad I tagged this in PRMR Tag! I will be making this a lot!
This was the main dish at our Mother's Day BBQ. I cooked the chicken as directed but had to do it earlier in the day for timing purposes. I used a whole cutup chicken and 3 leg quarters and seasoned with salt and pepper before I baked it. Not sure why I never thought of baking chicken in butter, but WOW did it turn out FANTASTIC! I could have eaten it just like that out of the oven. After the chicken baked I saved some of the leftover butter mix in the bottom of the pan to make the Beer BBQ sauce. In the end, we had very moist, tender, absolutely delicious chicken that will become our regular BBQ recipe. Thanks for the post and Ellie!