Mouth-Watering Barbecued Chicken
SUBMITTED BY : Chris PREPARATION TIME: 40 COOKING TIME : 10 SERVINGS : 6

DESCRIPTION:

The name says it all. The sweet-and-tangy sauce coating these tender chicken pie

INGREDIENTS:

1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
1/2 cup Gold Medal® all-purpose flour
1/4 cup butter or margarine
1 cut-up whole chicken (3 to 3 1/2 pounds)
1 cup ketchup or 1 can (8 ounces) tomato sauce
1/2 cup hot water
1/3 cup lemon juice
1 teaspoon salt
1 teaspoon sugar
2 teaspoons paprika
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 medium onion, finely chopped (1/2 cup)

DIRECTIONS:

1 . Heat oven to 425°F. Mix salt, paprika, pepper and flour. Sprinkle both sides of chicken with flour mixture.

2 . Melt butter in rectangular baking dish, 13x9x2 inches, in oven. Place chicken, skin sides down, in dish.

3 . Bake 45 minutes; drain and turn chicken. Reduce oven temperature to 375°F. Spoon hot Barbecue Sauce over chicken. Bake 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

To Grill: Brush grill rack with vegetable oil. Heat grill to medium heat. Mix salt, paprika and pepper. Sprinkle both sides of chicken with salt, paprika and pepper; omit flour and butter. Place chicken skin side up on grill rack. Omit flour. Cover and grill 4 to 6 inches from heat 15 minutes; turn chicken. Brush with Barbecue Sauce. Cover and grill 20 to 25 minutes longer, turning and brushing with Barbecue Sauce, until juice of chicken is no longer pink when centers of thickest pieces are cut.

. Heat all ingredients to boiling in 1-quart saucepan, stirring occasionally.

SHOPPING LIST :

salt & pepper
paprika
Gold Medal® all-purpose flour
butter or margarine
1 cut-up whole chicken (3 to 3 1/2 pounds)
ketchup
lemon juice
sugar
Worcestershire sauce
1 medium onion,

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