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Sandra Lee's Easy Barbecue Chicken 2 Ways

COOK TIME
45 mins
PREP TIME
10 mins
RATE THIS RECIPE
(1)
TODAY
COOK TIME
45 mins
PREP TIME
10 mins
RATE THIS RECIPE
(1)

Ingredients

Chicken
  • 1 5-pound family pack chicken pieces
  • Cherry Barbecue Chicken
  • 2 tablespoons soy sauce
  • 2 tablespoons of your favorite BBQ sauce
  • 2 tablespoons hoisin sauce
  • 1/4 cup maraschino cherry juice
  • Sticky Sweet Candied Chicken
  • 2 teaspoons minced garlic
  • 2 teaspoons brown sugar
  • tablespoons honey
  • tablespoons hoisin sauce
  • 1/4 cup pineapple juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sesame seeds
  • Chef notes

    There's something in this tasty chicken dinner for everyone. This two-in-one recipe is a great way to please everyone with just one package of chicken. The two different sauces add fun and variety to any dinner party. 

    Preparation

    Preheat oven to 425 F.

    Pat chicken completely dry with paper towels.

    For the cherry-barbecue chicken:

    In a medium bowl, mix together all sauce ingredients. Reserve 3-4 tablespoons and set aside.

    Toss half of the chicken pieces in the sauce until completely covered.

    For the sticky and sweet candied chicken:

    In a medium bowl, mix together all ingredients. Keep out 3-4 tablespoons and set aside.

    Toss the remaining chicken pieces in the sauce until completely covered.

    To cook:

    1.

    Arrange all of the chicken pieces two different foil-lined baking sheets.

    2.

    Bake for 20 minutes, then flip each piece and spoon over reserved sauce. Bake for an additional 20-25 minutes, or until the internal temperature of the thickest chicken pieces reaches 165 F.

    3.

    When done, let stand for at least 5 minutes to let the juices reabsorb into the meat before serving.