Prep 10 mins
Cook 50 mins
Turn any meal into a picnic with this quick-prep, lip-smackin’ chicken.
- 4.92 ml salt
- 4.92 ml paprika
- 1.23 ml pepper
- 1360.77-1587.57 g cut-up broiler-fryer chickens
- 236.59 ml ketchup or 226.79 g can tomato sauce
- 118.29 ml hot water
- 78.07 ml lemon juice
- 4.92 ml salt
- 4.92 ml sugar
- 9.85 ml paprika
- 2.46 ml pepper
- 14.79 ml Worcestershire sauce
- 1 medium onion, finely chopped (1/2 cup)
- BARBECUE SAUCE:.
- Heat all barbecue sauce ingredients to boiling in 1-quart saucepan, stirring occasionally.
- BARBECUED CHICKEN:.
- Brush grill rack with vegetable oil. Heat grill to medium heat.
- Mix salt, paprika and pepper. Sprinkle both sides of chicken with salt mixture.
- Place chicken skin side up on grill rack. Cover and grill 4 to 6 inches from heat 15 minutes; turn chicken. Brush with Barbecue Sauce. Cover and grill 20 to 25 minutes longer, turning and brushing with Barbecue Sauce, until juice of chicken is no longer pink when centers of thickest pieces are cut.
- TO BAKE: Heat oven to 425°F Mix salt, paprika and pepper; mix in 1/2 cup Gold Medal© all-purpose flour. Sprinkle both sides of chicken with flour mixture. Melt 1/4 cup butter or margarine in rectangular baking dish, 13x9x2 inches, in oven. Place chicken, skin sides down, in dish. Bake 45 minutes; drain and turn chicken. Reduce oven temperature to 375°F Spoon hot Barbecue Sauce over chicken. Bake 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
As a person following the WW Core program, I am drawn to recipes with homemade BBQ sauce that allow me to create a sauce at home using ingredients on the list. After consulting with the posting chef, I decided to make this with skinless boneless breasts reducing the cooking time as needed. The sauce was just delicious. I left out the sugar because the ketchup added enough sweetness though I could see using it with the tomato sauce. The paprika and worcestershire sauce give this a nice smokiness and depth that made this taste like a slowly simmered sauce in just minutes. I took it a step further by adding 1 or 2 drops of liquid smoke. Yummy.