Herbed Barbecue Chicken

Quick Links:

Herbed Barbecue Chicken

Serves: 50


	Ingredients 2 (50 oz cans) Campbell's Condensed Tomato Soup 2-1/2 cups sugar 1 qt cider vinegar 2 cups vegetable oil 1/4 cup mustard, prepared 1 tsp pepper 1/4 cup chili powder 1 tsp cumin, ground 1/4 cup oregano leaves, crushed 1/4 cup basil leaves, crushed 2 tsp garlic powder 1/4 cup parsley flakes, dried 50 (4 oz) chicken breast halves, skinless, boneless 1 cup green onions, chopped

Method

In large bowl, mix soup, sugar, vinegar oil, mustard, pepper, chili powder, cumin, oregano, basil, garlic powder, and parsley. Reserve 3 quarts plus 1 cup. Store covered in refrigerator at 40 degrees F or lower.

Pour remaining soup mixture over chicken. Store covered in refrigerator at 40 degrees F or lower overnight.

Remove chicken from marinade. Discard marinade. Lightly oil 2 sheet pans (26" x 18 x 1"). Place chicken on sheet pans. Bake at 350 degrees F. Bake until internal temperature is 165 degrees F or higher for 15 seconds and chicken is no longer pink, about 20 minutes.

To make sauce: In saucepot heat reserved soup mixture. Heat to 140 degrees F higher for 15 seconds.

Hold chicken and sauce at 140 degrees F or higher. Portion sauce using 2 oz ladle (1/4 cup) over 1 chicken breast half. Garnish with green onions. Serve with rice, orzo, or noodles.