Texas BBQ Chicken8 boneless, skinless chicken breast halves3 tablespoons brown sugar 1 tablespoon ground paprika 1 teaspoon salt 1 teaspoon dry mustard 1/2 teaspoon chili powder 1/4 cup distilled white vinegar 1/8 teaspoon cayenne pepper 2 tablespoons Worcestershire sauce 1 1/2 cups tomato-vegetable juice cocktail 1/2 cup ketchup 1/4 cup water 2 cloves garlic, minced Place the chicken breasts in a single layer in a 9x13 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. To Freeze: Freeze in freezer safe container. To Reheat: Heat oven to 350 degrees. From defrosted, bake uncovered for 35 mins. Remove chicken breasts, shred with a fork and return to the sauce. Bake for an additional 10 mins so the chicken can soak up more flavor. From frozen, start baking covered with foil, when chicken is defrosted, remove foil and start timer for 35 mins. Follow directions above. A crockpot may also work for a slow all day cook. |