Traditionally, the family approach is to barbecue chicken by dipping rinsed, raw pieces in “Poppy’s Barbecue Sauce,” then cook them over charcoal on an outdoor grill. Over the years we have raised two sons who do not like the “blackened” aspect of chicken cooked over a traditional barbecue. Poppy has a clever solution to this dilemma. His method: brush chicken pieces — we use quarters — liberally with the sauce, then grill or bake in 350° F. oven, or broil, as you would any other chicken pieces. Whichever method you choose, the following is a great barbecue sauce and a simple one — 

Poppy’s Barbecue Sauce for Chicken

¼ pound butter, melted
5 ounces Worcestershire sauce
4 ounces lemon juice (=juice of l lemon)
Garlic cloves, grated, amount to taste

In a small frying pan, melt butter, add Worcestershire sauce lemon juice and minced garlic. Heat thoroughly and coat pieces. Baste again during grilling.

The recipes below are not only tasty when made with fresh chicken but also appealing when used to re-present leftover barbecued chicken, especially if the leftovers were grilled, broiled or baked initially with “FSK’s Barbecue Sauce”    above.
Just make a sauce, using ingredients from either of the following recipes, then pour that sauce over left-over chicken in a baking dish; heat through.

Oven-Barbecued Chicken with Orange Slices

3-pound broiler-fryer chicken
2 medium onions, sliced
½ cup chopped celery
1 cup catsup
1 cup water
¼ cup lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons Gulden’s brown mustard
Salt and pepper
2 to 3 seedless oranges

Preheat oven to 325° F.
Cut up chicken, if necessary; wash and remove skin.
Brown chicken pieces slowly in olive oil. Remove chicken from frying pan.
Add onion slices, and chopped celery. Cook till tender.
Add catsup, water, lemon juice, Worcestershire sauce, brown sugar, vinegar, and prepared mustard. Season.
Simmer 10 minutes; skim off excess fat.
Place chicken in 11x7x1

½ -inch baking dish; pour sauce over.
Bake uncovered in slow oven (325° F.) for 1 hour, basting occasionally. Add seedless orange slices, baste and cook for an additional fifteen minutes.


1 2

½ -to 3-lb. broiler-fryer, cut up
¼ cup cooking oil
½ cup chopped onion ¼ cup chopped celery
1 8-oz. can (1 cup) whole cranberry sauce
½ cup catsup
2 tablespoons lemon juice
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon vinegar

Skin chicken pieces. Slowly brown chicken in cooking oil.
Season with salt and pepper. Place chicken in 12x7x2-inch baking dish. In same pan used to brown chicken, cook onion and celery until tender but not brown. Add remaining ingredients.
Heat through and skim off excess fat. Pour sauce over chicken.
Bake uncovered in 325° F. oven for 1

¼ hours or until done, basting 2 or 3 times.

These recipes have been kitchen tested.

You can find the above recipe(s) by tapping here on the Home Cookin’ index.



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