Recipe by Michele
"This is a SUPER easy recipe that taste GREAT and will make your home smell simply WONDERFUL while baking!! I usually serve the chicken on top a bed of rice."
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boneless, skinless chicken breast halves
distilled white vinegar
1 1/2 cups
tomato-vegetable juice cocktail
Great marinade for chicken! I used 4 split chicken breasts for this and made the marinade a little thicker. I doubled the brown sugar and the worcestershire and omitted the water. I used white wine vinegar instead of distilled because it's milder and only 1/2 cup of V8. Whenever I see ketchup in a marinade I always substitute chili sauce as a rule of thumb because it provides that little extra kick. I let the chicken marinate overnight and finished it on the grill. You can even baste it with a bit of your favorite BBQ sauce towards the end if you want it extra special.
I thought this recipe would be amazing but I didn't enjoy it at all. It didn't taste anything like barbecue, the sauce/mix was runny (even after cooking) and overall I was really disappointed. And, for those wanting to try this (which I personally wouldn't recommend), I would double the cooking time. The chicken was nowhere near done for me. It was worth a try, though.
Very good dish.. easy to make and the kids loved it.. also great in the crock pot on high for 5 hours!
This was really yummy! I only gave it four stars, though, because I would have liked the sauce to be a little bit thicker. The second time I made it, I used apple cider vinegar instead of white wine. I liked it better that way.
This was so yummy!!! I also marinated the chicken for about an hour then popped it in the oven when my husband got home from work. The house smelled wonderful while it was baking. I served it over pasta with some cheese bread and it was fantastic. Even my three year old loved it.
I didn't find it overly spicy but it did have a very nice Texas tang to it. I will definitely be making this again.
I absolutly adore this recipe. It is a GREAT go to meal. I always have the ingredients on hand. I have a 2 1/2 month old daughter and I am always trying to find something that can be cooked between feedings and/or during naps this is so easy to make and so tasty that I make it a lot. I have discoverd that if you put is in the crock pot for double the oven time it is so much nicer to shred and so tender too. Just put it in on high for 90 min then shred and put back for 30 min it takes longer but is so much better. My husband eats it just on the plate but I prefer to have it on a hoagie with sweet onion and cheddar cheese. I also make a "Texas BBQ Chicken Quesedilla" with it buy putting a tortilla down and putting mexican cheese mix that is already shredded, it's by Kraft, on half of the tortilla then chicken fallowed by onion top it off with more cheese and fold the tortilla over nuke it in the microwave until cheese is melted and VIOLA. I serve with either mashed potatos or french fries and baked beans.
This was pretty good. The sauce had a tangy flavor. I left the chicken breasts whole and spooned more sauce over them before serving. Next time I'll try marinating them.
I really liked this recipe. Super easy!!! It smelled wonderful as it cooked. We did increase the cooking time to almost one hour before shredding the chicken. We are Weight Watchers and this is a great, tasty low-point entree.We served it over toasted 1 point bread instead of rice. It was even better the next day! I plan to try it in the crockpot next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Texas BBQ Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 182
** Calories from Fat: 17
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