Barbecued Chicken(Light Recipe)
Juicy grilled or baked chicken breasts glazed with a tangy, sweet, and savory barbecue sauce, perfect for quick weeknight dinners or outdoor cookouts with family and friends.
Ingredients
Instructions
- Combine Worcestershire sauce, reduced-calorie catsup, brown sugar, lemon juice, reduced-sodium soy sauce, ground ginger, and minced garlic in a bowl and mix with a wire whisk.
- Place chicken breasts in a shallow baking dish.
- Pour the marinade over the chicken, coating both sides.
- Cover and marinate in the refrigerator for 30 minutes or longer.
- Grill the chicken, brushing with marinade occasionally, or bake at 350°F for 45 minutes, basting while cooking.
Tips & Substitutions
For a spicier kick, consider adding a teaspoon of hot sauce to the marinade. If you're out of Worcestershire sauce, soy sauce can be a good substitute. To enhance the flavor, marinate the chicken longer than 30 minutes, even overnight if time allows. Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption.
Serving Suggestions
Serve this barbecued chicken with a side of coleslaw or grilled vegetables for a refreshing contrast. It pairs beautifully with Debbie'S Tomato Soup for a comforting meal. Consider adding a side of baked beans or corn on the cob to round out your barbecue spread, making it perfect for summer gatherings or weeknight dinners.
Storage & Reheating
Store leftover barbecued chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a microwave-safe dish and cover with a damp paper towel to retain moisture, heating in 30-second intervals until warmed through. Alternatively, reheat in the oven at 350°F until heated, which helps maintain its crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Chicken(Light Recipe) contains roughly 574 calories, with 16g protein, 88g carbohydrates, and 19g fat. It is an excellent source of iron (73% of the Daily Value), dietary fiber (35% of the Daily Value), and protein (32% of the Daily Value). Note that it is relatively high in sodium, at 2632mg per serving (114% 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 thighs instead of breasts for this recipe?
Absolutely! Chicken thighs are a great alternative as they remain moist and flavorful during cooking. Just ensure they are cooked to an internal temperature of 165°F. Adjust the cooking time as needed, as thighs may take a little longer to cook than breasts.
What can I do with leftover marinade?
It's best to avoid reusing marinade that has been in contact with raw chicken due to food safety concerns. However, you can bring the leftover marinade to a boil for a few minutes to kill any bacteria, then use it as a sauce to drizzle over the cooked chicken.
How can I make this recipe gluten-free?
To make this barbecued chicken gluten-free, simply swap the reduced-sodium soy sauce for a gluten-free soy sauce or tamari. Ensure your Worcestershire sauce is gluten-free as well, as some brands may contain wheat.
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).