Recipe Name BBQ Chicken Submitted by jgouker Recipe Description L14600 Quantity 100 Quantity Unit 2 piece servings Prep Time (minutes) 20 Cook Time (minutes) 110 Ready In (minutes) 130

Ingredients Amount Measure Ingredient 18 cups Catsup, low sodium 3/4 cup mustard, prepared 1 tablespoon cayenne pepper 3 tablespoons salt 1 3/4 cups Worcestershire sauce 50 tablespoons chili powder 3 tablespoons black pepper 2 1/2 cups vinegar 82 pounds, raw roasting Steps Sequence Step 1 PAN: 18 X 26-INCH SHEET PAN(20 SERVINGS/PAN) TEMPERATURE: 400 F. OVEN 375 F. CONVECTION OVEN PREPARATION INSTRUCTIONS: THAW CHICKEN UNDER REFRIGERATION. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. PLACE SKIN SIDE UP ON SHEET PANS. 2 BAKE AT 400 F 70 MINUTES OR UNTIL INTERNAL TEMPERATURE IS 165 F. DRAIN OR SKIM OFF EXCESS FAT. 3 COMBINE CHILI SAUCE, CATSUP, VINEGAR, WORCESTERSHIRE SAUCE, MUSTARD, RED PEPPER, BLACK PEPPER AND SALT. BRING TO A BOIL. REDUCE HEAT; SIMMER 5 MINUTES.CHILI POWDER MAY BE USED IN PLACE OF CHILI SAUCE. 4 DIP CHICKEN IN SAUCE TO COAT WELL; PLACE CHICKEN SKIN SIDE UP IN PANS. 5 BAKE AT 375 F. 25 MINUTES OR UNTIL DONE (165F.) 6 BRUSH WITH REMAINING SAUCE.BBQ SAUCE PREPARED MAY BE USED INSTEAD.