Juicy Barbeque Chicken
1c oil 1/2c chopped onion* 1 1/2c ketchup
1 1/2c water 2/3c lemon juice 6Tbsp sugar
6 Tbsp worchestershire sauce 4 Tbsp mustard
4 tsp salt 1tsp pepper 12-14 frozen chicken tenders
* I usually just use dried onion flakes to taste, since my guys aren't big on onion.
~If using fresh, chopped onion, cook the oil and onion until the onion is brown. If using dried onion, skip this step.
~Stir all the ingredients, except the chicken, into a two quart pot. Cook on high until boiling, stirring frequently, then reduce heat to low and simmer, stirring frequently, for 15 minutes.
~Spray a 9x13 cassarole dish with a cooking spray, and place the chicken in the dish. Pour the hot sauce over the chicken. Cover the dish with foil, and bake for 2 hours at 250*.
~You can thaw the chicken ahead of time, but if you do, cook for 1 hour.
~When it is done, the chicken will still have a LOT of juice left in it, So be VERY careul when you pull it out of the oven. It BURNS!!! When it's done, it will be very tender.
~I have noticed that sometimes it is not quite done, so I have started turning the temp up to 350* for the 30 minutes more. You might want to let it sit for a little while (while you finish the rest of the meal), because it takes a while to cool.
I love to serve this on Sunday afternoons, because I can make the sauce that morning and put it in the oven when we leave for church. When we get home, I turn up the heat in the oven, and then make the sides.
I usually make Corn-on-the-cob, Mac n Cheese, Green Beans, and some kind of Bread with this. We like to spoon the Hot Juice on the Mac n Cheese and Corn. Mmmmmm! Yummy! I think I know what we're having for Dinner on Sunday! lol