My kids have always loved this recipe for Spicy Barbeque Chicken. You could use whole pieces of chicken, but the cooking times are given for boneless, skinless chicken strips. Add as much heat (cayenne pepper) as you want for spiciness or if you prefer, you can leave it out entirely.
This recipe was given to me by a lady where my husband used to preach. She frequently brought it to church potluck dinners and she also served it frequently to guests. I like that the sauce can be made ahead of time, then poured over the chicken and baked just before serving. The number of chicken pieces that you use is totally up to you. Sometimes, I space them out and sometimes I fill my dish as tightly as I can. Either way, the sauce will make more than enough.
I always serve this chicken with some type of potatoes, either mashed, baked, potato casserole, or potato salad. (I guess you can tell that my family are major potato lovers!)
Spicy Barbeque Chicken
- Chicken breast strips (enough for 9×13 dish)
For the sauce:
- 3/4 cup ketchup
- 4 tablespoons white vinegar
- 2 tablespoons lemon juice
- 4 tablespoons Worcestershire sauce
- 4 tablespoons butter, melted
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1/2 teaspoon cayenne, optional
- 3/4 cup brown sugar (more if you like it sweeter)
- 2 teaspoons mustard
Mix all the ingredients for the sauce together.
Place chicken strips in 9×13 baking dish.
Pour sauce over chicken.
Bake at 500 °F for 15 minutes.
Lower temperature to 350 °F and bake for 1 hour.