Nutrition Facts| Serving Size | ½ breast or 2 small drumsticks | | Calories | 176 | | Total Fat | 4 g | | Saturated Fat | less than 1 g | | Cholesterol | 81 mg | | Sodium | 199 mg |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Tomato paste (3 ounces) | 5 tablespoons | | Ketchup | 1 teaspoon | | Honey | 2 teaspoons | | Molasses | 1 teaspoon | | Worcestershire sauce | 1 teaspoon | | Vinegar, white | 4 teaspoons | | Cayenne pepper | ¾ teaspoon | | Black pepper | 1/8 teaspoon | | Onion powder | ¼ teaspoon | | Garlic, minced | 2 cloves | | Ginger, grated | 1/8 teaspoon | | Chicken, skinless (breasts, drumsticks) | 1½ pounds |
Tip:
Make barbeque sauce lower in sodium with lots of herbs and spices.
Directions - Combine all ingredients except chicken in a saucepan.
- Simmer for 15 minutes.
- Wash chicken and pat dry.
- Place chicken on a large platter.
- Brush chicken with ½ of sauce mixture.
- Cover with plastic wrap and marinate in refrigerator for 1 hour.
- Place chicken on a baking sheet lined with aluminum foil and broil for 10
minutes on each side to seal in juices.
- Turn oven to 350°F, and add the remaining sauce to the chicken.
- Cover the chicken with aluminum foil and continue baking for 30 minutes.
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