Spicy Southern Barbecued Chicken
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Nutrition Facts
| Serving Size | ½ breast or 2 small drumsticks |
| Calories | 176 |
| Total Fat | 4 g |
| Saturated Fat | less than 1 g |
| Cholesterol | 81 mg |
| Sodium | 199 mg |
Servings and Times
| Servings | 6 |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Tomato paste (3 ounces) | 5 tablespoons |
| Ketchup | 1 teaspoon |
| Honey | 2 teaspoons |
| Molasses | 1 teaspoon |
| Worcestershire sauce | 1 teaspoon |
| Vinegar, white | 4 teaspoons |
| Cayenne pepper | ¾ teaspoon |
| Black pepper | 1/8 teaspoon |
| Onion powder | ¼ teaspoon |
| Garlic, minced | 2 cloves |
| Ginger, grated | 1/8 teaspoon |
| Chicken, skinless (breasts, drumsticks) | 1½ pounds |
Tip: Make barbeque sauce lower in sodium with lots of herbs and spices.
- Directions
- Combine all ingredients except chicken in a saucepan.
- Simmer for 15 minutes.
- Wash chicken and pat dry.
- Place chicken on a large platter.
- Brush chicken with ½ of sauce mixture.
- Cover with plastic wrap and marinate in refrigerator for 1 hour.
- Place chicken on a baking sheet lined with aluminum foil and broil for 10 minutes on each side to seal in juices.
- Turn oven to 350°F, and add the remaining sauce to the chicken.
- Cover the chicken with aluminum foil and continue baking for 30 minutes.
