Country Style Barbecued Chicken

Country Style Barbecued Chicken


"Enjoy the great flavors of barbeque indoors with this delicious baked chicken recipe."

Ingredients 55 m {{adjustedServings}} servings 218 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 798 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  3. Arrange chicken in the baking dish. Pour sauce over the chicken.
  4. Bake 25 minutes in the preheated oven, or until chicken juices run clear.
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Reviews 80

  1. 112 Ratings

Cathie H.

This was good, but like other reviewers, I thought it tasted a little too ketchupy. Next time I will modify the sauce ingredients to match a sauce for oven-barbecued beef that I've always liked from one of my old Betty Crocker cookbooks: 1/2 cup chopped onions, 3/4 cup ketchup, 1/2 cup vinegar (can use apple cider vinegar), 1 Tbsp. brown sugar, 3/4 cup water, 1 Tbsp. Worcestershire sauce, 1 Tbsp. prepared mustard, 1/2 tsp. salt, and 1/8 tsp. pepper. B.C. says to simmer it for 5 minutes, but I don't think it would hurt to simmer it for up to 15 minutes to meld the flavors. If anybody out there tries this, let me know how it turns out. Also, I baked the chicken for 25 minutes, turned it, basted it with the sauce, and baked it for an additional 20 minutes. It came out fork tender. I'm from the old school of cooking and still believe in cooking chicken parts and porks chops for at least 45 minutes total. They've always turned out great!


I made this tonight but did not have all the necessary ingredients. I used Dijon mustard and yellow mustard instead of mustard powder. I added a little hot pepper flakes, cumin, paprika, and chili powder to the rest of the ingredients. I also added a tsp of white sugar, to add a little more sweetness. It turned out delicious! I will definately be making this again! Very moist for baked chicken, and full of flavor.


My husband liked this recipe, so I will probably make it again; but I ended up putting sauce from a bottle on my plate to eat it because I didn't think the sauce was all that great. And I agree with others....there is no way that this chicken is ready to eat in 25 minutes. Make sure to allow more cooking time.