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root
Senior Member

Posts: 330
Registered:
February 2004

Texas BBQ Chicken Wed, 28 September 2005 11:10
8 boneless, skinless chicken breast halves
3 tablespoons brown sugar
1 tablespoon ground paprika
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 cup distilled white vinegar
1/8 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
1 1/2 cups tomato-vegetable juice cocktail
1/2 cup ketchup
1/4 cup water
2 cloves garlic, minced

Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.

To Freeze: Freeze in freezer safe container.

To Reheat: Heat oven to 350 degrees. From defrosted, bake uncovered for 35 mins. Remove chicken breasts, shred with a fork and return to the sauce. Bake for an additional 10 mins so the chicken can soak up more flavor. From frozen, start baking covered with foil, when chicken is defrosted, remove foil and start timer for 35 mins. Follow directions above. A crockpot may also work for a slow all day cook.

      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Texas BBQ Chicken Tue, 25 October 2005 17:19
We liked this quite a bit! We didn't bother to shred it, but I could see how that could make it even more flavorful!
      
    
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