Baked Chicken With Tangy Barbecue Sauce Recipes

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YUMMY BAKED CHICKEN THIGHS IN TANGY SAUCE



Yummy Baked Chicken Thighs in Tangy Sauce image

Another delicious recipe my mother makes and I finally got the recipe for. Tender chicken thighs and tangy sauce are perfect served over rice. Adults and kids alike will love this! Enjoy!

Provided by SeattleSun

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h15m

Yield 6

Number Of Ingredients 13

1 cup ketchup
½ cup water
⅓ cup apple cider vinegar
¼ cup butter, melted
1 onion, chopped
1 tablespoon paprika
1 tablespoon white sugar
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon salt
½ teaspoon ground black pepper
1 dash steak sauce (such as A.1.®)
3 pounds skinless chicken thighs

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Whisk ketchup, water, vinegar, butter, onion, paprika, sugar, Worcestershire sauce, mustard, salt, pepper, and steak sauce together in a saucepan. Bring to a simmer; cook 5 minutes, stirring occasionally, for flavors to blend.
  • Spread chicken thighs in a single layer in a baking dish. Pour sauce over chicken thighs.
  • Bake chicken in the preheated oven until thighs are cooked through and sauce is bubbling, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 506.9 calories, Carbohydrate 15.4 g, Cholesterol 161.7 mg, Fat 31.5 g, Fiber 0.9 g, Protein 39.3 g, SaturatedFat 11.5 g, Sodium 1057.7 mg, Sugar 12.4 g

BAKED CHICKEN IN A SWEET BBQ SAUCE



Baked Chicken In a Sweet BBQ Sauce image

What I had to do to squeeze this recipe from my neighbor...but it's worth it. This is a scrumptious version of sticky chicken.

Provided by Allyson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 12

½ cup prepared barbecue sauce
¼ cup soy sauce
¼ cup red wine
¼ cup maple syrup
1 tablespoon chili powder
1 tablespoon dry mustard powder
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves
1 tablespoon cornstarch
1 cup water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined.
  • Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides.
  • Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm.
  • Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 31.7 g, Cholesterol 60.8 mg, Fat 3.8 g, Fiber 1.4 g, Protein 25.3 g, SaturatedFat 0.8 g, Sodium 1327.5 mg, Sugar 21.1 g

BAKED CHICKEN WITH TANGY BARBECUE SAUCE



Baked Chicken with Tangy Barbecue Sauce image

Provided by Idelle Levey

Categories     Chicken     Bake     Kid-Friendly     Condiment     Bon Appétit     Small Plates

Yield Serves 6 to 8

Number Of Ingredients 12

1 cup all purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon poultry seasoning
2 4-pound chickens, each cut into 6 pieces
1/4 cup vegetable oil
1/2 cup finely chopped onion
2 large garlic cloves, minced
1 20-ounce bottle ketchup
3 tablespoons (packed) golden brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 325°F. Mix first 4 ingredients in large bowl. Season chicken with salt and pepper. Drop chicken 2 pieces at a time into flour mixture; toss to coat.
  • Heat oil in heavy large Dutch oven over medium heat. Working in batches, add chicken to pot; fry until brown, about 5 minutes per side. Arrange chicken on baking sheet. Bake 20 minutes.
  • Meanwhile, pour off all but 1 tablespoon oil from pot. Add onion and garlic; sauté over medium heat 5 minutes. Add ketchup. Fill ketchup bottle with water; pour water into pot. Mix in sugar, Worcestershire sauce and mustard. Boil sauce until slightly thickened, stirring occasionally, about 10 minutes.
  • Remove chicken from oven. Spoon some sauce over chicken. Return chicken to oven. Bake until chicken is cooked through and glazed, about 20 minutes. Serve chicken with remaining sauce.

BAKED BEER-BARBECUE WINGS WITH TANGY DIJONNAISE DIPPING SAUCE



Baked Beer-Barbecue Wings with Tangy Dijonnaise Dipping Sauce image

Toss crispy baked chicken wings with a beer-spiked barbecue glaze and serve with a Dijon-mayo sauce for dipping.

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 12

1/2 cup mayonnaise
3 tablespoons Dijon mustard
Zest and juice of 1 lemon
1/2 clove garlic, finely grated
Kosher salt
Vegetable oil, for the baking sheets
4 pounds split chicken wings, wingtips removed
Kosher salt and freshly ground black pepper
12 ounces beer
1/2 cup barbecue sauce
2 tablespoons light brown sugar
2 tablespoons chipotle hot sauce

Steps:

  • Whisk together the mayonnaise, mustard, lemon zest and juice, garlic and 1/2 teaspoon salt. Refrigerate until ready to serve.
  • Preheat the oven to 425 degrees F. Generously coat 2 rimmed baking sheets with oil.
  • Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the prepared baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
  • Meanwhile, combine the beer, barbecue sauce, brown sugar and hot sauce in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes.
  • Transfer the baked wings to a clean large bowl and toss them with the beer-barbecue glaze. Serve with the dipping sauce.

SPICY BARBECUED CHICKEN



Spicy Barbecued Chicken image

This spicy, saucy chicken is great served with basil-buttered grilled corn on the cob and fresh coleslaw. -Rita Wintrode, Corryton, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 tablespoon canola oil
2 garlic cloves, minced
1/2 cup chili sauce
3 tablespoons brown sugar
2 teaspoons salt-free seasoning blend, divided
3/4 teaspoon cayenne pepper, divided
2 teaspoons ground mustard
2 teaspoons chili powder
8 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a small saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from heat., In a small bowl, mix mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Lightly coat grill rack with cooking oil., Grill chicken, covered, over medium heat for 4 minutes. Turn; grill 4-6 minutes longer or until a thermometer reads 165°, brushing tops occasionally with chili sauce mixture.

Nutrition Facts : Calories 179 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 293mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

BAKED CHICKEN WITH BARBECUE SAUCE



Baked Chicken with Barbecue Sauce image

Categories     Chicken     Mustard     Bake     Fall     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

12 chicken thighs with skin and bones (about 3 3/4 pounds)
1 14 1/2- to 16-ounce can crushed tomatoes with added puree
1/4 cup (packed) golden brown sugar
3 tablespoons apple cider vinegar
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 cup French's mustard

Steps:

  • Preheat oven to 350°F. Remove skin from chicken thighs and discard. Place thighs close together in 13x9x2-inch glass baking dish. Whisk next 7 ingredients in saucepan over medium heat until mixture boils. Remove from heat. Whisk in mustard. Pour sauce evenly over chicken.
  • Bake chicken uncovered until cooked through, brown and glazed, turning and basting with sauce every 30 minutes, about 1 hour 30 minutes total. Cool 5 minutes and serve.

OVEN-BAKED CHICKEN WITH TANGY BARBECUE SAUCE



Oven-Baked Chicken With Tangy Barbecue Sauce image

If you prefer a sweeter sauce increase the brown sugar, and you can double the sauce ingredients also, this recipe requires a 20-ounce bottle of ketchup :)

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1/2 tablespoon poultry seasoning (can use less poultry seaoning to taste)
2 teaspoons seasoning salt
black pepper
10 -12 chicken pieces (can use less chicken)
1/4-1/3 cup vegetable oil (or as needed)
1 medium onion, finely chopped
1 tablespoon minced fresh garlic
2 teaspoons crushed red pepper flakes (or to taste) (optional)
1 (20 ounce) bottle ketchup (yes the whole bottle!)
1/4 cup light brown sugar, loosley packed
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard

Steps:

  • Set oven to 325 degres.
  • In a large bowl mix together flour, garlic powder, onion powder, poultry seasoning, seasoning salt and pepper to taste.
  • Coat/season the chicken pieces with the spice mixture on all sides.
  • Heat oil in a large Dutch oven over medium heat.
  • Working in batches, add in the coated chicken pieces to the pot; fry about 5 minutes per side.
  • Arrange the browned chicken in a large greased baking sheet.
  • Bake for 20 minutes (bottom oven rack).
  • Meanwhile pour off some of the fat from the pot leaving a couple of tablespoons.
  • Add in onion, garlic and crushed chili flakes (if using) saute over medium heat for about 5 minutes.
  • Add in all the ketchup from the bottle into the pot, then fill the bottle completely with water, then pour the water into the pot.
  • Add in brown sugar, Worcestershire sauce and Dijon mustard; boil sauce until slightly thickened (about 15 minutes) stirring occasionally.
  • Remove the chicken from the oven after 20 minutes of baking.
  • Spoon some of sauce liberally over the chicken.
  • Return to oven and bake until the chicken is cooked through (about another 20 minutes).
  • Serve the chicken with the remaining sauce.
  • Delicious!

Nutrition Facts : Calories 348.6, Fat 9.9, SaturatedFat 1.3, Sodium 1123.3, Carbohydrate 62.9, Fiber 1.9, Sugar 32.9, Protein 5.8

TANGY BAKED CHICKEN



Tangy Baked Chicken image

This is a delicious tangy chicken recipe, my husband loves the taste of this sauce, I make it quite often at my house....never any leftovers here! You could easily double the sauce recipe if desired....I usually serve this with white rice or potatoes on the side deeeeeelicious! (note: plan ahead, this chicken needs to sit in the fridge for a couple of hours before baking.... I have even prepared it the night before and baked it the next evening for supper!)

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 13

1 chicken, cut into pieces
1 tablespoon flour
1/4 cup water
1/4 cup packed brown sugar
1/4 cup ketchup
2 tablespoons white vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 small onion, chopped
1 teaspoon ground mustard powder
1 teaspoon paprika
1 teaspoon chili powder
salt and pepper

Steps:

  • Set oven to 350 degrees Grease a 13x9 baking pan Place chicken in the baking dish In a saucepan, whisk flour and water until smooth Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce Bring to a boil; cook and stir 2 mins or until thickened Stir in remaining ingredients Pour over chicken Cover and refrigerate for 2-4 hours Remove from refigerater 30 mins before baking Bake, uncovered for 35-45 mins, or until chicken is done.

Nutrition Facts : Calories 789.2, Fat 46.9, SaturatedFat 13.3, Cholesterol 230, Sodium 566.5, Carbohydrate 31.6, Fiber 1.2, Sugar 24.8, Protein 58.4

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