Sweet and Tangy Barbecued Chicken
- For sauce, in a 1-1/2-quart saucepan cook onion and garlic in hot oil until tender. Stir in tomato sauce, brown sugar, vinegar, Dijon-style mustard, thyme, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
- Skin chicken, if desired. Arrange chicken in a 15x10x1-inch baking pan. Pour half of the sauce over chicken.
- Bake, uncovered, in a 375 degree F oven for 50 to 60 minutes or until chicken is tender and cooked through, basting occasionally with additional sauce. Serve chicken with any remaining sauce. Makes 6 servings.
From the Test Kitchen
Prepare sauce. Transfer to glass or plastic bowl; cover and refrigerate up to 24 hours. Continue as directed.
Nutrition Facts (Sweet and Tangy Barbecued Chicken)
- Per serving:
- 420 kcal ,
- 20 g fat
- (5 g sat. fat ,
- 120 mg chol. ,
- 493 mg sodium ,
- 24 g carb. ,
- 35 g pro.