Cooking for a Crowd Recipes
Herbed Barbecue Chicken
Yield: 50 servings
Ingredients
- 2 (50 ounce) cans Campbell's Condensed Tomato Soup
- 2 1/2 cups granulated sugar
- 1 quart cider vinegar
- 2 cups vegetable oil
- 1/4 cup prepared mustard
- 1 teaspoon pepper
- 1/4 cup chili powder
- 1 teaspoon ground cumin
- 1/4 cup oregano leaves, crushed
- 1/4 cup basil leaves, crushed
- 2 teaspoons garlic powder
- 1/4 cup parsley flakes, dried
- 50 (4 ounce) boneless, skinless chicken breast halves
- 1 cup green onions, chopped
Instructions
- In a large bowl, mix soup, sugar, vinegar oil, mustard, pepper, chili powder, cumin, oregano, basil, garlic powder and parsley. Reserve 3 quarts + 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 inch). 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 a 2 ounce ladle (1/4 cup) over 1 chicken breast half. Garnish with green onions.
- Serve with rice, orzo or noodles.