Barbecued Chicken USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Chicken coated in a sweet tangy barbecue sauce and baked.
1 portion (1 breast, or 1 drumstick and 1 wing, or 1 thigh with back) provides 2 oz equivalent meat/meat alternate.
4.50 from 2 votes

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  • For barbecue sauce: Simmer chicken stock and onions over medium heat for 5 minutes.
  • Add catsup, granulated garlic, and brown sugar. Simmer 15-20 minutes, stirring frequently. Set aside for use in step 4.
  • Arrange approximately 25 pieces of chicken on each sheet pan (18" x 26" x 1"). For 50 servings, use 3 pans. For 100 servings, use 6 pans.
  • Brush approximately 1 qt of barbecue sauce over chicken in each pan.
  • Bake uncovered, checking frequently:
    Conventional oven: 425° F for 45 minutes
    Convection oven: 375° F for 30 minutes
    CCP: Heat to 165° F or higher for at least 15 seconds.
  • Transfer to steam table pans for serving.
    CCP: Hold for hot service at 135° F or higher.


Nutrition Facts
Barbecued Chicken USDA Recipe for Schools
Amount Per Serving 1 portion (1 breast, or 1 drumstick and wing, or 1 thigh with back).
Calories 295 Calories from Fat 121
% Daily Value*
Total Fat 13.43g21%
Saturated Fat 3.73g23%
Cholesterol 86mg29%
Sodium 476mg21%
Total Carbohydrate 15.83g5%
Dietary Fiber 0.5g2%
Protein 27.25g55%
Vitamin A 492IU10%
Vitamin C 5.1mg6%
Calcium 27mg3%
Iron 1.6mg9%
*Marketing Guide
50 Servings:
Mature onions: 4 oz
100 Servings:
Mature onions: 8 oz
Yield / Volume
50 Servings:
about 22 lb 8 oz
3 sheet pans
100 Servings:
about 45 lb
6 sheet pans