BBQ Chicken

9 lbs chicken breast-raw, skin removed, bone-in OR 6.5 lbs 
chicken breast-raw, bone & skin removed 

Ingredients 

2 cups onions, chopped  

4 tsp dijon mustard 

¼ cup molasses 

Nonstick cooking spray 

¼ cup vegetable oil 

1 cup orange juice 

2 (6 oz) cans tomato paste, low sodium 

3 cups canned tomato puree, low sodium 

½ cup cider vinegar 

½ tsp chili powder, 1 tsp paprika, ½ tsp ground cumin  

½ tsp ground black pepper 

6 garlic cloves, minced 

½ cup brown sugar 

 Directions



1.  Preheat oven to 375°F.
2.  Heat olive oil in a medium sized sauce pan. Add the onion and cook for 5-7 minutes. Add garlic,
chili powder, paprika and cumin and cook for an additional minute, stirring constantly.
3.  Add the tomato paste, brown sugar, and molasses. Cook for 5 minutes, or until the tomato paste
turns dark red.
4.  Add the remaining ingredients, except for chicken. Season with ground black pepper. Bring to a
boil and let simmer for 30 minutes. Remove from heat.
5.  Lightly coat 2 large baking sheets with nonstick cooking spray. Brush chicken pieces evenly with
BBQ sauce. Roast BBQ chicken for about 20-25 minutes, or until chicken is fully cooked.
Cooking time might vary.

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