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  • Barbecued Picnic Chicken

  • I like to serve this savory chicken at family picnics. Cooked on a covered grill, the poultry stays so tender and juicy. Everyone loves the zesty, slightly sweet homemade barbecue sauce—and it’s so easy to make. —Priscilla Weaver, Hagerstown, Maryland

    Total Time
    Prep: 15 min. Grill: 45 min.
    8 servings


    • 2 garlic cloves, minced
    • 2 teaspoons butter
    • 1 cup ketchup
    • 1/4 cup packed brown sugar
    • 1/4 cup chili sauce
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon celery seed
    • 1 tablespoon prepared mustard
    • 1/2 teaspoon salt
    • 2 dashes hot pepper sauce
    • 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up


    • In a large saucepan, saute garlic in butter until tender. Add the next eight ingredients. Bring to a boil, stirring constantly. Remove from the heat; set aside.
    • On a lightly greased grill rack, grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until a thermometer reaches 170°, basting and turning several times.
    Test Kitchen Tips

    • This sauce is best when made a day or two in advance, giving the flavors time to come together.
    • If you don’t have chili sauce on hand, you can use 1/4 cup extra ketchup or 1/4 cup cocktail sauce.
    • Try this cool-guy move if you don’t have a basting brush: Tie a few sprigs of rosemary or another hearty herb together with twine, then baste with it.
    Nutrition Facts

    3 ounces cooked chicken: 296 calories, 14g fat (4g saturated fat), 79mg cholesterol, 761mg sodium, 18g carbohydrate (12g sugars, 1g fiber), 25g protein.

    https://www.tasteofhome.com/recipes/barbecued-picnic-chicken/insure mark