Mouth-Watering Barbecued Chicken
Source of Recipe
Betty Crocker
List of Ingredients
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
1/2 cup Gold Medal® all-purpose flour
1/4 cup butter or margarine
3 to 3 pounds cut-up broiler-fryer chicken
Barbecue Sauce (See Below)
Recipe
1. Heat oven to 425ºF. Mix salt, paprika, pepper and flour. Sprinkle both sides of chicken with flour mixture.
2. Melt butter in rectangular baking dish, 13x9x2 inches, in oven. Place chicken, skin sides down, in dish.
3. Bake 45 minutes; drain and turn chicken. Reduce oven temperature to 375ºF. Spoon hot Barbecue Sauce over chicken. Bake 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
To Grill: Brush grill rack with vegetable oil. Heat grill to medium heat. Mix salt, paprika and pepper. Sprinkle both sides of chicken with salt, paprika and pepper; omit flour and butter. Place chicken skin side up on grill rack. Omit flour. Cover and grill 4 to 6 inches from heat 15 minutes; turn chicken. Brush with Barbecue Sauce. Cover and grill 20 to 25 minutes longer, turning and brushing with Barbecue Sauce, until juice of chicken is no longer pink when centers of thickest pieces are cut.
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Barbecue Sauce
1 cup ketchup or 1 can (8 ounces) tomato sauce
1/2 cup hot water
1/3 cup lemon juice
1 teaspoon salt
1 teaspoon sugar
2 teaspoons paprika
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 medium onion, finely chopped (1/2 cup)
1. Heat all ingredients to boiling in 1-quart saucepan, stirring occasionally
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