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Low Sodium Barbecued Chicken

Love.Food's picture
  Canned lower sodium tomato sauce 8 Ounce (1 can)
  Chopped onion 1⁄2 Cup (8 tbs)
  Brown sugar 3 Tablespoon
  Low sodium tomato paste 2 Tablespoon
  Vinegar 2 Tablespoon
  Worcestershire sauce 2 Teaspoon
  Dry mustard 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Bottled hot pepper sauce 3 Dash (Several dashes, optional)
  Chicken breast halves/8 small thighs/ 4 medium skinless, boneless, chicken breast halves (12 ounces total) 4 Small (1 1/2 pounds total)

For sauce, in a small saucepan stir together the tomato sauce, onion, brown sugar, tomato paste, vinegar, Worcestershire sauce, dry mustard, garlic and if desired, hot pepper sauce.
Bring to boiling; reduce heat.
Simmer, uncovered for 20 to 25 minutes or till desired consistency, stirring occasionally.
Remove half of the sauce (about 1/2 cup).
Cover and store in the refrigerator for another use for up to 2 weeks.
Meanwhile, remove skin from the chicken breast halves or thighs.
Rinse chicken; pat dry.
Grill chicken on an uncovered grill directly over medium coals till chicken is tender and no longer pink.
Brush often with the remaining sauce during the last 10 to 15 minutes of grilling.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 527 Calories from Fat 24

% Daily Value*

Total Fat 3 g4.6%

Saturated Fat 0.7 g3.5%

Trans Fat 0 g

Cholesterol 116 mg38.7%

Sodium 306.1 mg12.8%

Total Carbohydrates 76 g25.3%

Dietary Fiber 8.9 g35.4%

Sugars 60.5 g

Protein 52 g103.4%

Vitamin A 1.1% Vitamin C 19.2%

Calcium 6.4% Iron 13%

*Based on a 2000 Calorie diet


Low Sodium Barbecued Chicken Recipe