Print Recipe

Hoedown Barbecued Chicken



  • 8 pieces skinless chicken
  • 1/4 cup butter
  • 1 cup chopped green onion
  • 2/3 cup beer
  • 1 envelope dry onion soup mix, divided
  • 3/4 cup pineapple preserves
  • 1/2 cup ketchup
  • 2 tablespoons steak sauce
  • 1 tablespoon yellow mustard
  • 2 teaspoons prepared horseradish


  • In skillet, place butter and melt over medium heat.
  • Add chicken and onion and cook, turning, until chicken is browned on all sides.
  • Remove from skillet, and place in a baking dish.
  • Pour beer over chicken; sprinkle with HALF the dry soup mix. Turn chicken and sprinkle with remaining dry soup mix.
  • Bake uncovered at 350 degrees F for 30 minutes.
  • In same skillet used for chicken, make sauce by mixing the preserves, ketchup, steak sauce, mustard and horseradish. Simmer, stirring occasionally, for 10 minutes.
  • Pour over chicken and bake uncovered for another 20-30 minutes.

Yield: 4 servings


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