Dinner Meals: Oven-Barbecued and Baked Beans

Hello Readers, last night’s dinner was good! The side dish would be highly recommended for a potluck dish.

Out of the two recipes the longest one was the side-dish, so I would suggest to either make sure you make it earlier in the day or the day before (heat it up, still tastes good). Also it can be made as a slow cooker (which I will in the directions mention the directions for slow cooker). I think the only think I would recommend is the sauces for the beans and chicken double it.

Lastly, when I make anything with chicken I am a boneless person, so though the recipe wants chicken pieces I only use chicken breasts.

Alright time for the recipes:

BBQ Chicken

Oven-BBQ Chicken

(Takes about an hour and makes 6 servings)


  • 2 1/2 to 3 pounds meaty chicken pieces (beast halves, thighs, drumsticks)
  • 1/2 cup chopped onion (1 medium)
  • 1 clove garlic, minced
  • 1 tablespoon cooking oil
  • 3/4 cup bottled chili sauce
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon prepared horseradish
  • 1/4 teaspoon crushed red pepper


  1. Skin chicken. Arrange chicken, bone sides up, in a 15x10x1-inch baking pan. Bake in a 375F oven for 25 minutes.
  2. For sauce, in a saucepan cook onion and garlic in hot oil until tender but not brown. Stir in chili sauce, honey, soy sauce, mustard, horseradish, and crushed red pepper; heat through. 
  3. Turn chicken bone sides down. Brush half of the sauce over the chicken. Bake for 20 to 30 minutes more or until chicken is not long pink. Reheat remaining sauce; pass with chicken. 

Old Fashioned Baked Beans


Old-Fashioned Baked Beans

(takes about 5 hours and makes 10 to 12 side-dish servings)


  • 1 pound dry navy beans or dry Great Northern beans (about 2 1/2 cups)
  • 1/4 pound bacon or salt pork, cut up
  • 1 cup chopped onion (1 large)
  • 1/2 cup molasses or maple syrup
  • 1/4 cup packed brown sugar
  • 1 teaspoon dry mustard


  1. Rinse beans. In a large Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover and let soak in a cool place overnight.) Drain and rinse beans. 
  2. Return beans to Dutch oven. Stir in 8 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/2 hours or until beans are tender, stirring occasionally. Drain beans, reserving liquid. 
  3. In a 2 1/2-quart casserole combine the beans, bacon, and onion. Stir in 1 cup of the reserved bean liquid, molasses, brown sugar, dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  4. Bake, covered in a 300F oven 2 1/2 hours or to desired consistency, stirring occasionally. If necessary, add additonal reserved bean liquid.

Slow Cooker Directions: Prepare as above, except transfer the bean mixture to a 3 1/2 or 4-quart slow cooker. Cover and cook on low-heat setting for 8-10 hours or on high-setting for 4-5 hours. Stir before stirring.

Happy Cooking!



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