Old-Fashioned BBQ Chicken with Homemade Family Sauce

 A cozy oven-baked family recipe passed down through generations

BBQ chicken has always been one of those meals that brings my family straight to the table. It’s simple, comforting, and full of flavor — but the real star is the sauce. We like our BBQ sauce thick, rich, a little spicy, and balanced with just a touch of sweetness.

This particular recipe came from my mother’s recipe box. I don’t know exactly where it originated, but it was handwritten, which tells me it came from someone in the family. Over the years, it has become the BBQ sauce we reach for most often. It’s the same base I use when canning homemade BBQ sauce once our garden tomatoes are ripe.

This sauce is incredibly versatile. It makes enough to generously coat about five pounds of chicken, but it’s just as delicious brushed onto ribs, pork, or any meat that could use a bold, homemade BBQ flavor.

Ingredients

1/4 c. butter
2 c. ketchup (See notes below)
1/4 c. vinegar
1 Tbs. brown sugar
3 tsp. paprika
1 onion, finely chopped
2 tsp. chili powder
1 1/2 tsp. Worcestershire sauce
1/4 tsp. Tabasco Sauce, or more according to taste
1 tsp. black pepper 

1–1½ teaspoons salt (adjust to taste)

1 fryer Chicken, cut into pieces 

Directions: 

Preheat the oven to 375°F. Line a heavy baking sheet or roasting pan with aluminum foil for easier cleanup, if desired.

In a large saucepan, combine the butter, ketchup, vinegar, brown sugar, paprika, onion, salt, chili powder, Worcestershire sauce, Tabasco sauce, and black pepper.  Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil and the butter has melted, and the sugar is fully dissolved. Reduce the heat to low and let the sauce simmer for at least 15 minutes, stirring occasionally so it doesn’t stick or scorch on the bottom of the pan. This allows the flavors to blend and deepen.

Pour some of the sauce into a separate bowl. Dip each piece of chicken into the sauce, turning to coat all sides. Arrange the coated chicken pieces in the prepared pan.

If there is sauce left in the dipping bowl, pour it over the chicken in the pan. Do not return this sauce to the main saucepan to avoid cross-contamination from the raw chicken.

Bake uncovered for 40 to 60 minutes, or until the chicken is fully cooked and reaches a safe internal temperature. You may baste the chicken occasionally with reserved (unused) sauce as it bakes.

Serve the BBQ chicken hot, with the remaining sauce on the side for dipping or extra brushing at the table.

Helpful Tips & Notes

Ketchup option: Sometimes we use half ketchup and half store-bought BBQ sauce for a slightly different flavor — both versions are delicious.

This sauce is excellent for basting while cooking and also works wonderfully as a dipping sauce.

Store any leftover BBQ sauce in an airtight container or jar in the refrigerator.

This recipe makes enough sauce for approximately 5 pounds of chicken and works beautifully on ribs, pork, or other meats.

Serving Suggestions

Serve this BBQ chicken with classic sides like baked beans, homemade biscuits, coleslaw, or corn on the cob for a comforting, home-style meal everyone will love.