Chicago Style BBQ Chicken



  • 6 boneless chicken breasts
  • 6 piece combination legs, thighs, wings
  • 1-tablespoon olive oil
  • 1-tablespoon butter or margarine
  • 1 teaspoons salt
  • 1 chopped clove of garlic
  • 1 32 oz. Bottle of your favorite BBQ sauce
  • 2 loaves Italian bread
  • 2 chopped green bell pepper (2 Cups)
  • 2 chopped red bell peppers (2 Cups)
  • 1 chopped onion
  • 1 box tin foil


Preheat oven or closed top grill to 325 degrees F (165 degrees C).

Brown chicken parts in a slightly oiled skillet on medium to high heat until skin is slightly seared. Turn over and repeat on the reverse side. Remove portions and place in an oven pan large enough to hold all pieces with room to spare. Lower heat to moderate.

In the same skillet, combine butter, chopped onion, garlic, peppers, salt and stir until onions and peppers are slightly soft.

Cut strips of tin foil in 3 to 4 ft. lengths, lay out on countertop parallel and slightly overlapping each other. Place a baking dish directly in the center of foil.

Combine skillet contents and BBQ sauce directly over chicken pieces, making sure they are adequately covered. Fold tin foil over and seal at the top to create a cooking pouch that completely covers cooking pan and contents.

Bake in an oven or grill for an hour.

Serve in an opened cooking pan, using bread to dip into the sauce.

Servings 6 to 8