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Barbecued chicken that's "tomato-free"

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The grills are in full use right now! If you or anyone you know owns a barbecue grill, then I don't have to tell you that this time of year is when it gets a good workout. Grilling out is fun and a great way to entertain. There's a certain emotional connection to the scent of a barbecue grill and the summer months.

Barbecued chicken is always popular when it comes to grilling out. Like all recipes for this dish, the sauce used to coat the chicken is usually tomato-based. You or someone you know may not be able to eat tomatoes due to a medical restriction or simply because you don't care for the taste of them. Yet, you can still make barbecued chicken without tomatoes or tomato sauce! The recipe I'm sharing is for "No-Tomato Barbecued Chicken" and just as the title says, no tomatoes, tomato sauce or even tomato paste is used in the preparation!

This recipe begins with eight broiler-fryer chicken parts. You'll want to have these prepared and ready to go when you start this recipe. I prefer to remove the skin from chicken before I begin. The sauce is made by melting butter and sauteing onion. Then a number of seasonings, including mustard, lemon juice, and hot pepper sauce go in, too. You also add some water and bring it all to boiling. The sauce is poured over the chicken and placed on the prepared grill. This gets basted with the sauce every 10-15 minutes for about 1 hours or until a fork can be inserted in a thick part of the chicken easily. I also like to cut into the thickest part of the chicken to make sure no pink is there.

If you wanted to, you could set part of this sauce aside prior to coating the chicken to have as a side sauce to serve along with the completed chicken. Also, if you prefer to cook the chicken in the oven, prepare the sauce as directed. Place the chicken in a shallow greased baking pan and pour the desired amount of sauce over the chicken. Again, part of the sauce can be reserved for serving. This gets baked at 350 degrees for about 1 hour, or until no pink remains in a thick portion of the chicken when it's cut.

To go along with this chicken, a good salad would be perfect! For a good salad dressing, I shared a recipe for "Sara's Blue Cheese Dressing" that's fresh and homemade. To get this recipe, click on this link:

Not a fan of tomatoes or tomato sauce but enjoy chicken? This very recipe solves both dilemmas! And check in with me tomorrow for another easy chicken recipe!


  • 8 broiler-fryer chicken parts
  • 3-1/2 tablespoons butter
  • 1 tablespoon minced onion
  • 1/4 cup fresh lemon juice
  • 1-1/2 teaspoons mustard
  • 1 teaspoon salt
  • 1 teaspoon brown sugar (this is the correct amount)
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon pepper
  • 1/16 teaspoon hot pepper sauce, such as Tabasco
  • 1/3 cup water

In a small saucepan, melt the butter over medium-high heat. Add the onion and saute, stirring until onion is transparent, about 5 minutes. Add the remaining ingredients except for the water, and stir well. Slowly add the water and stir until mixture boils. Remove from heat. Pour desired amount over the chicken parts.

To grill: Place chicken on prepared grill (skin side up, if skin is left on) about 8 inches from the heat. Cook, turning and basting with sauce every 10-15 minutes for about 1 hour or until a fork inserted in the thickest part of the chicken goes in easily.

To bake: Place chicken in a shallow greased baking pan and pour desired amount of sauce over all. Bake at 350 degrees for about 1 hour or until no pink remains in a thick area of the chicken when cut. Serve with reserved sauce, if desired. Yield: 8 servings.