Barbecued Chicken 2

Name: Barbecued Chicken 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tsp. pepper; 1/2 tsp. paprika; 1/2 tsp. salt; 1 tsp. mustard; 1 tsp. chopped onion; 2 Tbsp. brown sugar; 2 tsp. Worcestershire; 1/2 c. mild vinegar; 1/4 c. oil; 1/2 c. tomato juice or 1/2 c. catsup and water; 1/2 tsp. hot sauce; 1 chicken

Eats Now Editorial Team · 218 kcal · Meat & Poultry

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Barbecued Chicken 2 – a delicious recipe with pepper, paprika, salt, mustard, onion, brown sugar. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1/2 tsp. pepper
1/2 tsp. paprika
1/2 tsp. salt
1 tsp. mustard
1 tsp. chopped onion
2 Tbsp. brown sugar
2 tsp. Worcestershire
1/2 c. mild vinegar
1/4 c. oil
1/2 c. tomato juice or 1/2 c. catsup and water
1/2 tsp. hot sauce
1 chicken

1
Combine all of the ingredients.
2
Place young chicken, cut in half, in shallow pan.
3
Cover with sauce.
4
Place in 350u00b0 oven and bake 30 minutes.
5
Turn chicken over and baste.
6
Bake 30 more minutes.
7
Turn again and baste.
8
Cook in all 1 1/2 hours, turning every half hour.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 tsp. pepper, 1/2 tsp. paprika, 1/2 tsp. salt, 1 tsp. mustard, and more.

Yes, Barbecued Chicken 2 falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
218 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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