Oven-Barbecued Chicken
This is a recipe I found in the New Better Homes & Garden's Betty Crocker Cookbook shortly after I quit my job, Will was born and we moved to Albuquerque. It's funny when I first tried this recipe I didn't really know what some of the ingredients were or didn't have it so I just kinda improvised. I made it again last night according to the actual recipe (not what I had made up) and it was SO much better!
This is a LOW FAT recipe.
Prep: 10 minutes
Bake: 45 minutes
Oven: 375 degrees
Makes: 6 servings
INGREDIENTS:
2 1/2-3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 Tablespoon vegetable oil
3/4 cup bottled chili sauce (I found it in the oriental section of the grocery store. It's called Thai sweet chili sauce)
2 Tablespoons honey
2 Tablespoons soy sauce
1 Tablespoon prepared mustard
1/2 teaspoon prepared horseradish
1/4 teaspoon crushed red pepper
DIRECTIONS:
1., Skin chicken. Arrange chicken pieces, bone side up, in a 15x10x1-inch baking pan. Bake in a 375 degree oven for 25 minutes.
2. Meanwhile, for sauce, in a saucepan cook onion and garlic in hot oil until tender but not brown. Stir in chili sauce, honey, soy sauce, mustard, horseradish, and red pepper; heat through.
3. Turn chicken bone side down. Brush half of the sauce over the chicken. Bake for 20-30 minutes more or until chicken is no longer pink (170 degrees for breasts, 180 degrees for thighs and drumsticks). Reheat remaining sauce; pass with the chicken.
Nutrional Facts per serving:
244 calories, 9 grams total fat, 2 grams fiber
The first time I made this I didn't know what chili sauce was, so I substituted El Pato. I used dry mustard instead of regular mustard, and I didn't have red pepper flakes so I used cayenne pepper. I'm so glad I decided to go back to the original recipe to see what the actual ingredients were!
I usually use chicken wing drumsticks instead of regular pieces. It cooks faster. I think the next time I try it I will use boneless chicken breasts. Shane isn't a fan of eating meat off the bone. Of course with the boneless chicken breasts you'll probably have a shorter cooking time.
This is a LOW FAT recipe.
Prep: 10 minutes
Bake: 45 minutes
Oven: 375 degrees
Makes: 6 servings
INGREDIENTS:
2 1/2-3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 Tablespoon vegetable oil
3/4 cup bottled chili sauce (I found it in the oriental section of the grocery store. It's called Thai sweet chili sauce)
2 Tablespoons honey
2 Tablespoons soy sauce
1 Tablespoon prepared mustard
1/2 teaspoon prepared horseradish
1/4 teaspoon crushed red pepper
DIRECTIONS:
1., Skin chicken. Arrange chicken pieces, bone side up, in a 15x10x1-inch baking pan. Bake in a 375 degree oven for 25 minutes.
2. Meanwhile, for sauce, in a saucepan cook onion and garlic in hot oil until tender but not brown. Stir in chili sauce, honey, soy sauce, mustard, horseradish, and red pepper; heat through.
3. Turn chicken bone side down. Brush half of the sauce over the chicken. Bake for 20-30 minutes more or until chicken is no longer pink (170 degrees for breasts, 180 degrees for thighs and drumsticks). Reheat remaining sauce; pass with the chicken.
Nutrional Facts per serving:
244 calories, 9 grams total fat, 2 grams fiber
The first time I made this I didn't know what chili sauce was, so I substituted El Pato. I used dry mustard instead of regular mustard, and I didn't have red pepper flakes so I used cayenne pepper. I'm so glad I decided to go back to the original recipe to see what the actual ingredients were!
I usually use chicken wing drumsticks instead of regular pieces. It cooks faster. I think the next time I try it I will use boneless chicken breasts. Shane isn't a fan of eating meat off the bone. Of course with the boneless chicken breasts you'll probably have a shorter cooking time.
posted by ABQ Mom at 6/14/2006 01:48:00 PM
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