Barbecued Chicken II Recipe

Name: Barbecued Chicken II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs fryer chickens, Cut up; 1 cup catsup; ¼ cup Worcestershire sauce; ¼ cup vinegar; ¼ cup brown sugar, Packed; 1 medium onion, chopped; 2 tablespoons cornstarch; 1 tablespoon lemon juice; 1 teaspoon salt; 1 teaspoon celery seed; ¼ teaspoon liquid smoke; 2 dashes red pepper sauce

Servings: persons

2 12 lbs fryer chickens, Cut up
1 cup catsup
¼ cup Worcestershire sauce
¼ cup vinegar
¼ cup brown sugar, Packed
1 medium onion, chopped
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon celery seed
¼ teaspoon liquid smoke
2 dashes red pepper sauce

1
Cut chicken into pieces; cut each breast half into halves.
2
Arrange chicken skin sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches.
3
Mix remaining ingredients in 4-cup glass measure.
4
Microwave uncovered on high (100%) 3 minutes; stir.
5
Microwave until mix- ture boils and thickens, 2 to 3 minutes.
6
Pour sauce over chicken.
7
Cover loosely and microwave on high (100%) 10 minutes.
8
Rearrange chicken and baste with sauce.
9
Cover loosely and microwave until chicken is done, 10 to 15 minutes, basting with sauce every 5 minutes.

203

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

You need 12 ingredients. The key ingredients include: 2 12 lbs fryer chickens, Cut up, 1 cup catsup, ¼ cup Worcestershire sauce, ¼ cup vinegar, and more.

Yes, Barbecued Chicken II 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.

Barbecued Chicken II

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