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.


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.