This low sodium barbecue chicken is baked in the oven.
- 4 Tbsp water
- 2 Tbsp white vinegar
- 1 Tbsp lemon juice
- 2 Tbsp Worcestershire sauce
- 3 Tbsp ketchup
- 3 Tbsp brown sugar
- 1 tsp dry mustard
- 1 tsp chili powder
- 2 lb chicken pieces, skin removed.
- In a small saucepan over medium heat, stir together all ingredients except the chicken. Heat to boiling and simmer for 15 minutes.
- To bake in oven: Place the chicken in a baking dish. Pour the sauce over the chicken. Bake covered at 350 degrees until the chicken is done throughout, about 1 hour,. Remove cover, stir, and continue to bake uncovered for 15 minutes.
Our estimates assume the use of fresh chicken with only 3% sodium per serving (instead of chicken that has been infused with a high-sodium broth).
Note that sodium percentages depend on which daily reference you use. The estimated 60 mg of sodium per serving implies that one serving of this recipe provides:
– 2.5% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 4.0% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 6.0% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutriti
