Recipe by Sandi (From CA)
Super easy recipe. If only candles came with the scent this gives off while cooking! If you're a cayenne wimp like myself, you might consider cutting down on the already small but powerful quantity or omitting it altogether. But maybe you authentic Texans want it even spicier! For deeper flavor, marinate for a minimum of 4 hours before cooking. From Allrecipes.com.
Top Review by LonghornMama
Made a very easy and fairly healthy dinner served over brown rice. I marinated the chicken all day, then baked at dinner time. Shredding the chicken was the most time consuming part. Like another reviewer mentioned, it does have a lot of tomato flavor. Not traditional Texas BBQ, but who cares, my whole family enjoyed it. Thanks for staring the recipe!
- 8 boneless skinless chicken breast halves
- 3 tablespoons brown sugar
- 1 tablespoon ground paprika
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1⁄2 teaspoon chili powder
- 1⁄4 cup distilled white vinegar
- 1⁄8 teaspoon cayenne pepper
- 2 tablespoons Worcestershire sauce
- 1 1⁄2 cups tomato cocktail juice
- 1⁄2 cup ketchup
- 1⁄4 cup water
- 2 garlic cloves, minced
Directions See How It's Made
- Preheat the oven to 350° F (175°C).
- Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
- Bake uncovered, for 35 minutes in the preheated oven.
- Remove chicken breasts, shred with a fork (or not), and return to the sauce.
- Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor.
- Serve on a bed of rice with freshly ground black pepper.