This is a quick and easy way to make some good barbecued chicken. The honey makes it fairly sweet. Try it with fresh steamed vegetables and some mashed potatoes.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium, nonreactive bowl, combine the ketchup, honey, vinegar and garlic. Mix well, cover and refrigerate for at least 1 hour.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Heat the olive oil in a large skillet over medium high heat. Add the chicken parts and saute for 2 to 3 minutes per side, just to sear the meat. Transfer chicken to a 9x13 baking dish and cover each piece well with the reserved sauce.

  • Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, basting with the sauce every 15 minutes.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

438 calories; 26.4 g total fat; 86 mg cholesterol; 305 mg sodium. 29.7 g carbohydrates; 21.9 g protein; Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2005
I am a Nutrition Dietetics and Hospitality Administration Major @ Northern Illinois University and one of our MAJOR projects for completion of this degree is to create a menu and serve it in a buffet style restaurant ran by the students who create these menus. I used this recipe in my menu and received nothing but good comments on it. There were over 75 people served that day and the chicken turned out to be the most popular menu item! Read More
(136)

Most helpful critical review

Rating: 3 stars
06/23/2003
Nothing special. My husband's comment "Not your best effort!!" I agree it could be better. Read More
(72)
49 Ratings
  • 5 star values: 17
  • 4 star values: 19
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
10/26/2005
I am a Nutrition Dietetics and Hospitality Administration Major @ Northern Illinois University and one of our MAJOR projects for completion of this degree is to create a menu and serve it in a buffet style restaurant ran by the students who create these menus. I used this recipe in my menu and received nothing but good comments on it. There were over 75 people served that day and the chicken turned out to be the most popular menu item! Read More
(136)
Rating: 5 stars
10/26/2005
I am a Nutrition Dietetics and Hospitality Administration Major @ Northern Illinois University and one of our MAJOR projects for completion of this degree is to create a menu and serve it in a buffet style restaurant ran by the students who create these menus. I used this recipe in my menu and received nothing but good comments on it. There were over 75 people served that day and the chicken turned out to be the most popular menu item! Read More
(136)
Rating: 4 stars
07/10/2004
This recipe is great. I've made it many times before but with a few variations. I find that adding a touch more garlic and a bit more honey helps liven up the flavor and washes out the "ketchupy" taste. I also find that to pack more flavor into the chicken one should let the chicken marinate in the sauce overnight rather than baking it immediately. Very tasty. My husband loves it. Read More
(86)
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Rating: 3 stars
06/23/2003
Nothing special. My husband's comment "Not your best effort!!" I agree it could be better. Read More
(72)
Rating: 5 stars
11/17/2004
This dish was excellent. I used the sauce and put it over bone-in chicken in a crockpot on low for 8 hours and the chicken came out moist and the sauce was great! Will make again! Read More
(27)
Rating: 5 stars
08/18/2007
Easy and delicious. I skipped the searing part - who needs the extra calories? I marinated it for about two hours and then baked it covered for an hour uncovered for 15. My family loved it! Read More
(24)
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Rating: 3 stars
06/18/2007
Tastes really good but I cooked uncovered for an extra 10-15 minutes to crisp everything up a bit(otherwise too watery) Absolutley an easy recipe! Read More
(12)
Rating: 4 stars
06/23/2003
This is so much better than it looks! Very quick and easy and I had everything on hand. I added a lot more garlic and served it with red beans & rice. Read More
(10)
Rating: 4 stars
12/21/2010
I added about a teaspoon of ceyenne 1/2 t. of chili powder and about 1 t of Worcestershire sauce; will add more spicy heat next time. Substituted agave nectar for some of the honey. Used an all natural ketchup to skip the high fructose corn syrup. Agree with other reviewers in that I will skip the searing next time; seemed like a waste of olive oil and a pan; sauce was plenty flavorful without the oil. That step can be equaled by browning it uncovered in the oven at the end of cooking. Very easy with ingredients nearly every kitchen already has. Read More
(8)
Rating: 4 stars
09/13/2011
Liked this recipe. I just made a mix of my own marinade. Seasoned the chicken really well and removed the skin. Made a marinade of honey balsamic little soy and whatever BBQ sauce I had on hand. Let marinade for 2 days in the fridge. One day should work. I was just busy and couldn't cook it right away. Covered in foil baked for an hour and took foil off for about 15 minutes to make crispy. Worked great. I am trying to learn how to take and cook the skin off of chicken and the this recipe worked. The chicken was still most and tender. I had chicken leg and breast cut and skinned turned out great. I think the flavor comes from seasoning the chicken once the skin is off. I let the seasonings sit before I put it in the marinade. Poultry garlic/parsley onion pepper garam masala basil. Totally good. Read More
(6)