Foil Barbecued Chicken

From: Better Homes and Gardens: Favorite Ways With Chicken

Ingredients:
1/4 cup water
3 Tbsp ketchup
3 Tbsp vinegar
2 Tbsp Worcestershire sauce
1 Tbsp lemon juice
3 Tbsp brown sugar
2 Tbsp butter
1 tsp salt
1 tsp paprika
1 tsp chili powder
1 tsp dry mustard
1/2 tsp cayenne
1 2 1/2 - 3 pound ready-to-cook broiler-fryer chicken, cut up

Combine water, ketchup, vinegar, Worcestershire, lemon juice, brown sugar, butter, and seasonings in a saucepan; heat to boiling. Dip chicken pieces in sauce. Divide in 2 or 3 servings, placing each serving on a piece of foil. Pour some sauce over chicken; seal foil leaving room for expansion of steam and place on grill or over hot coals. Cook 45-60 minutes. During last 15 minutes, open foil; brush with sauce. Serves 2 or 3.

What I did differently from the recipe:
Pretty much everything. I kept all the ingredients exactly the same except I used chicken breasts instead of a whole chicken. I defrosted the chicken, during which time I brought the sauce to a boil. Then I put the chicken in the sauce and let it marinade in the sauce over the hot cooktop for just a few minutes - maybe 5 or 10 minutes. Then I put a layer of sauce and then the chicken in a 13x9 baking dish. I baked it for 15 minutes, took it out, flipped the chicken, spread more sauce, and cooked it for 20 more minutes. Voila!

What I'll do differently next time:
I would probably cook this the same way that I did. Grilling is fine but it was so juicy and easy this way.

Verdict:
Thumbs UP! I love barbecue chicken and we rarely have it because Stephen doesn't really like it. I loved the kick that came from the chili powder and cayenne. It definitely wasn't hot but just added a tiny bit of spice. This was definitely a recipe to save! P.S. Yes, I made fried and boiled squash. We can't decide which we love more.

Printable version:

Ingredients:
1/4 cup water
3 Tbsp ketchup
3 Tbsp vinegar
2 Tbsp Worcestershire sauce
1 Tbsp lemon juice
3 Tbsp brown sugar
2 Tbsp butter
1 tsp salt
1 tsp paprika
1 tsp chili powder
1 tsp dry mustard
1/2 tsp cayenne
1 2 1/2 - 3 pound ready-to-cook broiler-fryer chicken, cut up

Combine water, ketchup, vinegar, Worcestershire, lemon juice, brown sugar, butter, and seasonings in a saucepan; heat to boiling. Dip chicken pieces in sauce. Divide in 2 or 3 servings, placing each serving on a piece of foil. Pour some sauce over chicken; seal foil leaving room for expansion of steam and place on grill or over hot coals. Cook 45-60 minutes. During last 15 minutes, open foil; brush with sauce. Serves 2 or 3.

(My version: I defrosted the chicken, during which time I brought the sauce to a boil. Then I put the chicken in the sauce and let it marinade in the sauce over the hot cooktop for just a few minutes - maybe 5 or 10 minutes. Then I put a layer of sauce and then the chicken in a 13x9 baking dish. I baked it for 15 minutes, took it out, flipped the chicken, spread more sauce, and cooked it for 20 more minutes.)