This recipe is incredibly simple, tastes fantastic, and while baking, fills your house with the most wonderful aroma. On top of a bed of rice, I often serve the chicken.
| Prep Time: | 5 mins |
| Cook Time: | 45 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 boneless, skinless chicken breast halves
- 3 tablespoons brown sugar
- 1 tablespoon ground paprika
- 1 teaspoon salt
- 1 teaspoon dry mustard
- ½ teaspoon chili powder
- ¼ cup distilled white vinegar
- ⅛ teaspoon cayenne pepper
- 2 tablespoons Worcestershire sauce
- 1 ½ cups tomato-vegetable juice cocktail
- ½ cup ketchup
- ¼ cup water
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the chicken breasts in a single layer in a 9×13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
- Bake uncovered, for 35 minutes in the preheated oven. Remove chicken breasts, shred with a fork, and return to the sauce. Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.
Nutrition Facts
| Calories | 182 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 0 g |
| Sodium | 702 mg |
| Sugars | 10 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
This was incredibly delicious. I didn’t follow the recipe exactly every way. I added a tablespoon more of brown sugar, I used a tablespoon and a half of minced garlic, doubled the cayenne pepper, and just put the chicken breast on a bed of rice instead of shredding it. Poured extra sauce over it, and it was absolutely delicious.
Tasted great! I left out the water, added a few dashes of two different hot sauces and used chicken tenders in a 9×9 pan. Went well with mashed potatoes.
We had this tonight for dinner. I had all the ingredients on hand so I decided to give it a chance. It was too much tomato and not enough kick. The flavor was dull and lacking. Won’t make again.
The ingredients in this recipe made the sauce very tasty but it was too runny. My family didn’t like it.
Super easy and delicious! My fiance’ thinks I’m a genius! I tweaked it a little with using Sweet Baby Rays and it turned out amazing!
This was good, I modified it a little because I didn’t have tomato-vegetable juice, so I used bbq sauce. I didn’t get the caramelization probably because I didn’t put in the brown sugar.
I make this in the crock pot and then shred it and put it on hoagies with cheese and sliced onion. LOVE IT!
I wished I had read the reviews first and made alterations. The sauce is indeed to watery, so omit the water, but the color was also not appealing…tasted fabulous though! I was looking for a darker color. Mixed with white rice, it looks a little bland. Three stars on presentation, four starts on taste.
This sauce was way too thin. Gave the chicken a bloody/raw look. Pretty gross. I followed the recipe exactly except omitted the cayenne.
Yum!! My husband and I used this recipe to make BBQ chicken sandwiches. Really, all you needed was some buns because the chicken and sauce were incredible! We added a bit of Sweet Baby Rays BBQ sauce in the last couple minutes of cooking as another reviewer suggested – yum oh! With the left overs we made homemade BBQ chicken pizza. We used the sauce as a sub for marinara, added some red onion and mexican mix shredded cheese and the result was delish! Highly recommend this recipe!
I thought this recipe would be amazing but I didn’t enjoy it at all. It didn’t taste anything like barbecue, the sauce/mix was runny (even after cooking) and overall I was really disappointed. And, for those wanting to try this (which I personally wouldn’t recommend), I would double the cooking time. The chicken was nowhere near done for me. It was worth a try, though.
Great marinade for chicken! I used 4 split chicken breasts for this and made the marinade a little thicker. I doubled the brown sugar and the worcestershire and omitted the water. I used white wine vinegar instead of distilled because it’s milder and only 1/2 cup of V8. Whenever I see ketchup in a marinade I always substitute chili sauce as a rule of thumb because it provides that little extra kick. I let the chicken marinate overnight and finished it on the grill. You can even baste it with a bit of your favorite BBQ sauce towards the end if you want it extra special.
This was such an easy recipe to make. we have 6 kids and they are picky lil eaters and everyone of them came back for seconds. It was VERY TASTY! I recomend trying this! I made it with fruit salsa, cinnamon chips, and pilaf rice, a nice combo and light on the stomach!
This was pretty good. I left out the cayenne pepper because of my toddler, but the taste was still good. A bit watery as other reviewed noted, but I added about 3/4 cup of cut up mushrooms and 1/2 red bell pepper strips which helped. I marinated the chicken and veggies in the sauce for 8 hours beforehand. I made it with chicken thighs and cooked it at 350 for 45 minutes. It turned out extremely tender. I will note that we didn’t really care for the sauce on the rice we served it with, but the sauce on the chicken and veggies was good.
I don’t know what kind of puny chickens the author is used to cooking, but when I cooked my split chicken breasts by these directions (35 min. @ 350°) the chicken was nowhere near done. I cooked it an additional 30 minutes @ 350° because that’s what another recipe said it needed. Turns out that was exactly what it needed. Also, I didn’t use this recipe for the sauce. Instead I used store bought (KC Masterpiece) which my family loves. Adjusting the cooking time (by doubling it) made this recipe work well enough, so I give it three out of five stars.
Yum! Everyone at our house liked this. We were in a rush the first night so we ate them as chicken breasts. The second night we ate the leftover chicken shredded over rice. Even better!
Sauce is easy to make and has a nice flavor. I would have liked the sauce to be thicker.
I liked it, kids & husband loved it. It’s a keeper!
I must say I was very happy with this recipe. Thank you so much for sharing. The flavor wasn’t spice at all! I love spicy thing but my parents and brother do not. They loved it!!! I did everything the same except that I did not have any tomato juice. It was actually perfect. I know there were a few people that said it was really think! It work for me! I also used Cider Vinegar and a few drops of liquid smoke! I mixed it up and coated the chicken in it, then poured the rest of the sauce over it and let it sit about 2 hours. Baked it till was done, took the chix out let it rest. Strained the sauce to get most of the fat out. Then pulled the chicken from the bone and made a Chix BBQ sandwiches! Yah SOOOO GOOD. Thank you so much! It’s an excellent sauce for Chicken Tenders!!! 🙂 I would give this a higher rating if I could
Im new to the cooking field and this was my first dish and it came out real good the chicken had a sweet but string taste i recommend to everyone.
Used this recipe to make BBQ chicken sandwiches. Quick, easy, and delicious!