Main Dishes

Southern-Style Barbecued Chicken

(8 servings)

Barbecue Sauce:

2 cans (6 ounces each) no-salt-added vegetable juice
½ cup red wine vinegar
3 tablespoons liquefied Butter Buds® Mix
3 cloves garlic, finely minced
1 bay leaf
1 tablespoon plus 1 teaspoon very low-sodium Worcestershire sauce
1 teaspoon Nu-Salt® salt substitute
¼ teaspoon cayenne pepper
¼ teaspoon dry mustard powder
¼ teaspoon ground black pepper
¼ teaspoon Sweet 'N Low® granulated sugar substitute

Chicken:

2 broiler-fryer chickens (about 2 ½ pounds each), cut up and skin removed
2 medium onions, thinly sliced

In medium-size saucepan over medium heat, whisk together sauce ingredients and bring to a simmer. Simmer, uncovered, about 10 minutes; set aside. Preheat oven to 350°F. In shallow baking dish or pan, arrange chicken pieces upside down in single layer. Arrange onion on top of chicken. Pour barbecue sauce over chicken. Bake, uncovered, basting frequently, about 30 minutes. Turn chicken pieces; bake, basting frequently, 35 to 40 minutes, or until tender.

Nutrients per serving (1 crepe):

Calories 165, Fat 4 grams, Carbohydrate 6 grams, Cholesterol 72 mg, Protein 27 grams, Sodium 133 mg.

Dietetic Exchanges:

1 Vegetable, 3 ½ Meat