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Herbed Barbecue Chicken


  • 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 mustard, prepared
  • 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) chicken breast halves, skinless, boneless
  • 1 cup green onions, chopped


  1. 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.
  2. Tore covered in refrigerator at 40 degrees F or lower.
  3. Pour remaining soup mixture over chicken.
  4. Store covered in refrigerator at 40 degrees F or lower overnight.
  5. Remove chicken from marinade. Discard marinade. Lightly oil 2 sheet pans (26 x 18 x 1-inch). Place chicken on sheet pans.
  6. 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.
  7. To make sauce: In saucepot heat reserved soup mixture. Heat to 140 degrees F higher for 15 seconds.
  8. Hold chicken and sauce at 140 degrees F or higher.
  9. Portion sauce using 2-ounce ladle (1/4 cup) over 1 chicken breast half. Garnish with green onions.
  10. Serve with rice, orzo or noodles.

Serves 50.

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