Monday, September 28, 2009

BBQ Chicken

Chicken breasts
4 lg. onions
2 ½ c. brown sugar
3 ½ cups water
8 ½ c. ketchup
1 tsp. Tabasco sauce

In a 14” of 16” Dutch oven, sauté onions until clear. Add all other ingredients, except chicken. Mix well. Add chicken and bring to a simmer, cooking 1 to 1 ½ hours or until chicken is tender. Leave lid ajar to let steam out. The sauce will cook down and become thicker.
Dena Nutt

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