Recipe by Babs in Toyland
For those cold or rainy days when you can't go out and grill, this is a great tasting barbecue chicken that has loads of flavor. Great served with baked potatoes or even with buttered noodles, a nice green vegetable and a salad. from Mr. Food
Top Review by Miss Annie
It wasn't cold and rainy, and we could have gone outside, but it was too hot. So.....did this. I am glad too, because this was terrific! I used ground New Mexico chile powder, and since it doesn't have all the other spices in it, I added another clove of garlic. I used the chicken breasts, like you did. This was sooo good. Thank you Babs for sharing this keeper.
- 1⁄4 cup butter
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 (3 1/2 lb) chicken, cut into eight pieces (I use boneless skinless chicken breasts)
- 1⁄2 teaspoon salt
- 1⁄4 cup steak sauce
- 1⁄4 cup tomato sauce
- 1⁄4 cup packed light brown sugar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 1⁄4 teaspoon chili powder
Directions See How It's Made
- In a large deep skillet, melt butter over medium heat.
- Add onion and garlic and cook for 5- 7 minutes, or until the onion is tender.
- Season chicken with salt& pepper and add to the skillet.
- Cook chicken 8- 10 minutes, turning to brown on all sides.
- Meanwhile, in a medium bowl, combine the steak sauce, tomato sauce, sugar, Worcestershire sauce, pepper sauce and chili powder.
- Add to the skillet, cover and cook 35 to 40 minutes or until the chicken is no longer pink inside, stirring occasionally.