Oven Barbecued Chicken

This is now one of my favorite sauces I have ever personally made! Wow, this barbecue sauce was so good! I could put this stuff on anything!

This barbecue sauce was the perfect combination of sweet and tangy. Perfect! I tried a little taste of it after it finished simmering on the stove, before I poured it over the chicken, and I'm surprised I didn't just drink the whole batch right there! I had a little leftover after I poured some on top of the chicken, so I mixed the remaining sauce in with the black beans. Let me tell you, THAT was a tasty treat!

I used boneless skinless chicken breasts instead of bone-in chicken breasts, so it didn't take as long to bake in the oven. They were pretty thin too, so that also cut down on bake time. I browned both sides in the skillet, then put them in the oven at 350° for 20 minutes. For the pieces of chicken I had, 20 minutes was the perfect amount of time. They came out cooked just right and very juicy. The sauce baked right into the chicken and was quite delicious!

You definitely need to give this recipe a try! This barbecue sauce would also be excellent on ribs, pork chops, or even burgers. It sure was excellent on the chicken (and in the black beans)!

Oven Barbecued Chicken
Taste of Home: Everyday Light Meals
Published by Reiman Media Group, Inc. in 2010.

Prep time: 20 minutes  Bake time: 45 minutes  Yield: 6 servings

6 bone-in chicken breast halves (8 ounces each)
1/3 cup chopped onion
3/4 cup ketchup
1/2 cup water
1/3 cup white vinegar
3 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp ground mustard
1/4 tsp salt
1/8 tsp pepper

1. In a nonstick skillet coated with nonstick cooking spray, brown chicken over medium heat. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
2. Recoat skillet with nonstick cooking spray; cook onion over medium heat until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer uncovered, for 15 minutes. Pour over chicken. Bake, uncovered, at 350° for 45-55 minutes or until chicken juices run clear and a meat thermometer reads 170°.