Recipe Name BBQ CHICKEN Submitted by jgouker Recipe Description L14600 Quantity 100 Quantity Unit SERVINGS (2 PC) Prep Time (minutes) 20 Cook Time (minutes) 110 Ready In (minutes) 130

Ingredients Amount Measure Ingredient 18 cups Ketchup 3/4 cup Dry Mustard 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 apple cider vinegar 82 pounds, raw Chicken, roasting, meat and skin, raw 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. 1. 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.