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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 337.3
  • Total Fat: 7.7 g
  • Cholesterol: 45.6 mg
  • Sodium: 793.3 mg
  • Total Carbs: 39.4 g
  • Dietary Fiber: 0.5 g
  • Protein: 30.7 g

View full nutritional breakdown of BBQ Chicken calories by ingredient
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BBQ Chicken

Submitted by: MGILBERT33

Introduction

Roasted chicken dipped in tangy homemade BBQ sauce. She uses chicken legs, I used what I had in my freezer :-)
Taken from http://thepioneerwoman.com/cooking/
Roasted chicken dipped in tangy homemade BBQ sauce. She uses chicken legs, I used what I had in my freezer :-)
Taken from http://thepioneerwoman.com/cooking/

Number of Servings: 6

Ingredients

    2 chicken legs, skin removed
    2 chicken thighs, skin removed
    2 chicken breasts, skin removed
    1 tbsp. Canola oil
    1/4 c white onion, diced
    1 c ketchup
    1/4 c packed brown sugar (additional 2 tbsp.)
    4 tbsp. vinegar (to taste)
    1 tbsp. Worcestershire sauce
    1/3 c molasses
    4 tbsp. chipotle sauce (Sauce chipotle peppers are packed in)

Directions

Preheat oven to 425 degrees. Place chicken on broiler pan or pan with rack, and roast for 20 minutes. While the chicken is roasting, heat canola oil in a saucepan over medium-low heat. Add onion and garlic, and cook for 5 minutes, stirring, being careful not to burn.
Reduce heat to low. Add all ingredients and stir. Allow to simmer while the chicken roasts.
After 20 minutes of roasting, crank on the broiler pan to get a little color on the chicken. Broil for 5 minutes. Remove chicken from oven. Reduce heat to 350 degrees. With tongs, dip each piece of chicken in the sauce, covering it completely. Place back onto the pan. After chicken is coated return to oven for 5 minutes or until hot and sizzling. Remove and brush with remaining sauce. Allow to sit a few minutes before serving.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MGILBERT33.






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