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August 31, 2011
Barbecued Chicken in Foil
Poultry Classics
Prep time:
22 minutesbaking time:
1 hourIngredients
Serves 4
- 3/4 cup chopped onion
- 1/2 cup ketchup
- 1/4 cup fresh lemon juice
- 3 tablespoons butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon firmly packed light brown sugar
- 1 teaspoon cider vinegar
- 1 teaspoon yellow mustard
- 1 chicken (about 2 1/2 to 3 pounds), split in half
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions
1
Combine the onion, ketchup, lemon juice, butter, Worcestershire sauce, brown sugar, vinegar and mustard in a medium saucepan and mix well. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low. Simmer, stirring occasionally, for 15 minutes.
2
Sprinkle both sides of chicken with salt and pepper.
3
Preheat oven to 350°F. Cut 2 pieces of heavy-duty foil large enough to enclose the chicken halves.
4
Place 1 chicken half on each piece of foil. Spoon one-fourth of the barbecue sauce over each chicken half. Fold foil to enclose chicken and seal tightly.
5
Place foil packets in a large baking pan. Bake for 1 hour. Open foil carefully and transfer chicken halves to a heated serving platter. Cut each piece of chicken in half.
6
Bring remaining sauce to a boil, stirring occasionally. Pour into a sauceboat. Serve with the chicken.
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grandma's secret
grandma's secret
Lemons were a staple in Grandmas pantry. Her rule of thumb for lemon juice was this: A big, juicy lemon may yield as much as 1/4 cup (4 tablespoons) of juice, but most lemons have only 2 to 3 tablespoons of juice. So, for this recipe she counted on juicing 2 lemons.
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