Baked Barbecued Chicken
Juicy baked barbecued chicken infused with tangy vinegar, Worcestershire, and smoky seasonings, perfect for casual gatherings and family dinners with rich, flavorful sauce.
Ingredients
Instructions
- In a skillet with a little oleo, sauté diced onion until soft.
- Add vinegar, Worcestershire sauce, water, salt, cayenne pepper, dry mustard, celery salt, brown sugar, lemon juice, and catsup to the onion and simmer for 30 minutes.
- Place the cut-up chickens in a roasting or broiler pan and pour the prepared liquid mixture over all.
- Cover the pan and bake in a 325°F oven for 1 1/2 hours or until the chicken is done.
Tips & Substitutions
For a deeper flavor, marinate the chicken in the sauce overnight before baking. You can substitute apple cider vinegar for the white vinegar for a sweeter hint. If you don't have celery salt, mix equal parts of salt and celery seed. Adjust the cayenne pepper based on your heat preference. This recipe is great for meal prep; consider making a double batch for easy leftovers.
Serving Suggestions
Serve the baked barbecued chicken with a side of coleslaw and cornbread for a classic meal. It pairs beautifully with Best Ever Potato Soup for a comforting dinner. Consider garnishing with fresh parsley for color. Leftover chicken can be shredded and used in wraps or salads, adding versatility to your meal options.
Storage & Reheating
After baking, allow the chicken to cool completely before storing it in an airtight container in the refrigerator. It can last for up to 3-4 days. To reheat, place the chicken in a baking dish, cover with foil, and warm in a 350°F oven until heated through, about 20-25 minutes. This method helps keep the chicken moist.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Barbecued Chicken contains roughly 217 calories, with 2g protein, 52g carbohydrates, and 2g fat. It is an excellent source of vitamin A (23% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1403mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but cooking time may vary. Monitor the internal temperature to ensure it reaches 165°F. Boneless cuts may bake faster, so check for doneness at around 45 minutes to an hour.
What can I substitute for catsup?
If you don’t have catsup, you can use barbecue sauce or a combination of tomato paste and a bit of sugar. This will give a similar sweet and tangy flavor profile. Adjust the other seasonings accordingly to balance the taste.
Can I make this recipe in a slow cooker?
Absolutely! To make this dish in a slow cooker, prepare the sauce as instructed and then add the cut-up chicken. Cook on low for 6-8 hours or high for 3-4 hours. This method will yield tender, flavorful chicken that falls off the bone.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).