Oven-Baked Barbecue Chicken

Make this up to two days ahead, and reheat in the oven or microwave. Use the leftovers in tacos or wraps with Cheddar cheese and bacon.

Worthy of a special occasion


Makes 8 to 10 servings

Recipe from

Southern Living


3 cups spicy tomato juice
1/2 cup cider vinegar
3 tablespoons vegetable oil
2 to 3 garlic cloves, minced
1 bay leaf
2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (optional)
4 1/2 teaspoons Worcestershire sauce
2 cups all-purpose flour
10 chicken thighs, skin removed
10 chicken legs, skin removed


Stir together first 10 ingredients in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 10 minutes.

Place flour in a shallow dish; dredge chicken pieces on both sides. Arrange thighs, bone-side up, and legs in a roasting pan. Pour tomato juice mixture evenly over chicken.

Bake at 350° for 1 1/2 to 2 hours, basting occasionally.


July 2003
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