Oven-Barbecued Chicken
3 pounds cut-up broiler-fryer chicken (3 to 3 1/2
pounds)
3/4 cup chili sauce
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon ground mustard (dry)
1/2 teaspoon prepared horseradish
1/2 teaspoon red pepper sauce
If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Cut and discard fat from
chicken with kitchen scissors or knife. Rinse chicken under cold water,
and pat dry with paper towels.
Heat the oven to 375ş.
Place the chicken, skin sides down, in a single layer in the ungreased
pan. Cover with aluminum foil and bake 30 minutes.
While the chicken is baking, mix the chili sauce, honey, soy sauce,
mustard, horseradish and pepper sauce in a small bowl. Remove chicken from
oven, and turn pieces over. To retain juices and keep chicken from
becoming dry, turn pieces with tongs instead of a fork.
Pour sauce over chicken, spooning sauce over chicken pieces if necessary
to coat them completely.
Continue baking uncovered about 30 minutes longer or until juice of
chicken is no longer pink when you cut into the center of the thickest
pieces. Spoon remaining sauce over chicken before serving.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Bake:
“1:00″
Per serving: 193 Calories (kcal); 7g Total Fat; (33% calories from fat); 24g Protein; 8g Carbohydrate; 69mg Cholesterol; 440mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
NOTES : Essential Equipment: 13 × 9-inch rectangular pan
Tip
To save time, omit sauce ingredients and use 1 cup purchased
barbecue sauce.
When handling uncooked poultry, be sure to keep your hands,
utensils and countertops soap-and-hot-water clean. When cleaning
up after working with raw poultry, be sure to use disposable paper
towels.
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