Lemon-Pepper Barbecued Chicken
Yield
8 servingsPrep
15 minCook
45 minReady
1 hrsLow in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
8 | each |
chicken breast halves, boneless, skinless
|
|
¼ | cup |
onions
chopped |
|
1 ½ | teaspoons |
vegetable oil
|
|
1 | clove |
garlic
crushed |
|
8 | ounces |
tomato sauce
|
|
1 | tablespoon |
brown sugar
|
|
1 | teaspoon |
basil
dried |
* |
1 | teaspoon |
dry mustard
|
|
¼ | teaspoon |
paprika
|
|
¼ | teaspoon |
black pepper
|
|
⅛ | teaspoon |
cayenne pepper
|
|
2 | tablespoons |
lemon juice
|
|
1 | tablespoon |
apple cider vinegar
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
8 | each |
chicken breast halves, boneless, skinless
|
|
59 | ml |
onions
chopped |
|
7.5 | ml |
vegetable oil
|
|
1 | clove |
garlic
crushed |
|
231.2 | ml/g |
tomato sauce
|
|
15 | ml |
brown sugar
|
|
5 | ml |
basil
dried |
* |
5 | ml |
dry mustard
|
|
1.3 | ml |
paprika
|
|
1.3 | ml |
black pepper
|
|
0.6 | ml |
cayenne pepper
|
|
3E+1 | ml |
lemon juice
|
|
15 | ml |
apple cider vinegar
|
Directions
Preheat oven to 350℉ (180℃).
Strip skin from chicken and discard.
Trim off fat. Coat each piece of chicken with about 2 tablespoons Lemon-Pepper Barbecue Sauce.
Arrange in single layer in baking pan.
Bake 45 minutes to 1 hour, or until juices run clear when thickest part is pierced.