Oven 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

SWEET AND TANGY OVEN-BARBECUED CHICKEN



Sweet and Tangy Oven-Barbecued Chicken image

No burned, but undercooked barbecue chicken on the grill! This oven-barbecued chicken comes out perfect every time and is coated in a thick, sweet and spicy sauce.

Provided by Christin Mahrlig

Categories     Dinner     Main Dish

Time 40m

Number Of Ingredients 12

1 cup ketchup
2 tablespoons finely grated onion
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
3 tablespoons molasses
2 tablespoons maple syrup
3 tablespoons cider vinegar
1 teaspoon chili powder
1/4 teaspoon cayenne
4 boneless, (skinless chicken breasts, patted dry)
Salt and Black pepper
1 tablespoons vegetable oil

Steps:

  • Place oven rack in upper-middle position, about 5 inches from heating element and heat to 325 degrees.
  • Whisk ketchup, onion, Worcestershire, mustard, molasses, maple syrup, vinegar, chili powder, and cayenne in small bowl. Set aside.
  • Heat oil in an oven-proof skillet over high heat and season chicken with salt and pepper. Once pan begins to smoke, add chicken and cook 1 to 2 minutes per side, until lightly browned on each side. Transfer to a plate.
  • Add sauce mixture to skillet and simmer over medium heat for about 5 minutes, stirring frequently.
  • Take pan off heat and add chicken back to pan. Turn to coat well with sauce. Place in oven and cook 10 to 14 minutes. Set oven to broil and keep cooking until thickest part of chicken registers 160 degrees, 5 to 10 minutes. Watch chicken carefully during this portion. The sauce will burn if it is too close to the heating element.

Nutrition Facts : Calories 344 kcal, ServingSize 1 serving

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.

OVEN-STYLE BARBEQUED CHICKEN



Oven-Style Barbequed Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 4 main course servings

Number Of Ingredients 20

2 tablespoons vegetable oil
1 tablespoon plus 1 teaspoon chili powder
3/4 teaspoon paprika
3/4 teaspoon rubbed sage
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger
Pinch of cayenne pepper
3 1/2 pounds mixed chicken parts- legs, thighs, and breast (skin-on), about 8 pieces
Kosher salt and freshly ground black pepper
1 cup QUICK BARBEQUE SAUCE, recipe follows
2 tablespoons vegetable oil, like soy, corn or peanut
1/2 medium Spanish onion, chopped
6 cloves garlic, minced
Pinch of crushed red pepper
1 tablespoon tomato paste
1 (28-ounce) can whole, peeled tomatoes (with puree), pureed
1 cup plus 2 tablespoons red wine vinegar
1 cup firmly packed light brown sugar
1 1/2 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • In a large bowl, mix together the oil, chili powder, paprika, sage, mustard, ginger, and cayenne until a paste is formed.
  • Add the chicken pieces and rub the spice paste all over, including under the skin. Cover with plastic wrap and refrigerate for 2 hours.
  • Preheat the broiler. Place a rack about 9 inches from the broiler element. Place the chicken on a foil-lined baking sheet or broiler pan. Season the chicken all over with salt and pepper and arrange skin-side down. Broil for 10 minutes, turning the pan occasionally so the meat cooks evenly. Remove the pan from the oven and baste the meat all over with the sauce, turn the chicken pieces skin side-up and broil, basting and turning the pan occasionally, until cooked through and crispy and the sauce has browned lightly, about 10 minutes more. Transfer to a serving platter and serve immediately.
  • Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
  • Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.

THE BEST OVEN BARBECUED CHICKEN



The Best Oven Barbecued Chicken image

This chicken has the best tangy barbecue sauce! Can't get enough of this one. We serve it with a warm baked potato and drizzle the extra sauce all over everything! Yummy!

Provided by MadzMom

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts
1/4 cup water
1/4 cup apple cider vinegar
1/2 cup ketchup
3 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons diced onions (I use white)

Steps:

  • Combine all ingredients, except the chicken, and simmer for 10 minutes.
  • Put chicken in baking dish and half of the sauce over it.
  • Set aside rest of sauce to pour over cooked chicken.
  • Bake at 350°F for 50- 60 minutes, basting twice.

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

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