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Oven BBQ

Oven BBQ

"Oven barbequed chicken over mesquite chips, right in your own oven! For added spice, try adding your favorite type of chili pepper when making the sauce."
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Ingredients

4 h 30 m servings 596 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 596 kcal
  • 30%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 45.2 g
  • 90%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 809 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Place wood chips in warm water, and soak for 2 to 3 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a small saucepan, blend the ketchup, brown sugar, beer, vinegar, and wine. Mix in the onion, bell pepper, and black pepper. Simmer until thickened, approximately 10 minutes.
  4. Spread wet wood chips evenly in the bottom of a broiler pan, adding enough water to ensure chips remain moist while cooking. Cover with broiler pan grate, and arrange chicken pieces on top. Coat chicken with the sauce, and cook approximately 1 hour, basting regularly.
  5. In a small saucepan over medium heat, simmer any remaining sauce to be used additionally for dipping when served.

Footnotes

  • Note
  • While a small amount of smoke is desired, additional water may be added as needed to prevent wood chips from igniting.

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Reviews

Read all reviews 8
  1. 10 Ratings

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Most helpful positive review

I found this very tasty, and I think the sauce would be good with pork as well. Thanks.

Most helpful critical review

I followed the recipe --the sauce was way too thin, but simmered it for several hours and then it was great. My chicken wasn't smoky at all, despite following the directions exactly as written. ...

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Least positive
Newest

I found this very tasty, and I think the sauce would be good with pork as well. Thanks.

Delicious! I added a little bit of 90 scoville cayenne to spice up the sauce. I used half the sauce for basting and saved the other for dipping. I basted every 10 minutes and it was worth the e...

This recipe is excellent! I made it tonight for dinner and I'm making dinner for a friend tomorrow and will use this recipe again! Great combination of sweetness with a tangy bite from the vin...

Love the sauce. I actually used a dark ale beer. The flavor was wonderful. Like the other cook, the first thing that came to my mind is that this sauce would be great with pork. There were no le...

This BBQ sauce is AWESOME! I cut back a little on the brown sugar as I was afraid it would be too sweet. It was just perfect with half.

Liked the flavor of the hickory wood chips but sauce never thickened and guest commented on strong vinegar flavor.

I followed the recipe --the sauce was way too thin, but simmered it for several hours and then it was great. My chicken wasn't smoky at all, despite following the directions exactly as written. ...

Sauce never thickened, so I added a thickening agent (pre-blended cornstarch and some of the broth) and it worked like a charm. Thanks!

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