Barbecue Chicken
- 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.
Serving size: 4 oz Sodium: 60 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/barbecue-dchicken/
3.5.3208