← Back to Search Results
barbecuing American
Chicken with Barbecue Sauce Recipe-3673

Photo by: Joseph De Leo
Comments: 0


My sister-in-law Ginny Nathan is probably the most reliable cook I know. She has been following recipes since before I met her thirty-some years ago and always tries new dishes on company. Like many of us, she started exclusively with Gourmet (she keeps all the back issues in her basement) and then branched off to Bon Appétit and occasionally Eating Well. She will frequently change ingredients, as in this dish, made at Ginny’s home once a week. This recipe came from her mother, who was also a great cook, but Ginny has added some cayenne pepper and chili powder to it. Her daughter-in-law Jessica added even more heat to the recipe. This is one of those recipes we all need because it is so quick and delicious.

Yield: 4 servings


  • 2 whole chicken breasts, halved, or 4 drumsticks and 4 thighs
  • Salt and pepper to taste
  • 1 teaspoon extra- virgin olive oil
  • ¼ medium onion, diced (about 3 tablespoons)
  • 1 tablespoon cider vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon brown sugar
  • ½ cup ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • ¼ cup water
  • Hot sauce to taste


Preheat the oven to 350 degrees. Season the chicken well with salt and pepper and arrange in a baking pan with a little space in between. Cook for about an hour or until the chicken is crisp and any water that may accumulate on the bottom has evaporated.

While the chicken is cooking, heat the olive oil in a small saucepan and sprinkle on the diced onion. Stir-fry until the onion is golden. Add the cider vinegar, lemon juice, brown sugar, ketchup, Worcestershire sauce, Dijon mustard, chili powder, cayenne pepper, water, and hot sauce to taste. Bring to a boil and then simmer, uncovered, for a few minutes, until slightly thickened.

When the chicken is cooked, drain any fat. Spoon the barbecue sauce on the chicken. Either finish the chicken under the broiler or finish on the grill until the sauce has slightly blackened and becomes caramelized on the chicken. Serve any extra sauce on the side.

© 2005 Joan Nathan

Note from Cookstr's Editors

Nutritional information is based on using 2 whole chicken breasts halved. Nutritional information includes 1/2 teaspoon of added salt, but does not include hot sauce to taste.


Nutritional Information

Nutrients per serving (% daily value)

561kcal (28%)
774mg (32%)
28g (43%)
8g (40%)
186mg (62%)
91mcg RAE (3%)
9mg (15%)
48mg (5%)
3mg (14%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
spice Spice
by Ana Sortun
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
mexican-everyday Mexican Everyday
by Rick Bayless
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
living-raw-food Living Raw Food
by Sarma Melngailis

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?