Big-batch baked chicken in chili sauce



20 min


2 hrs 20 min


12 servings

Big-batch baked chicken in chili sauce

© Royalty-Free/Masterfile

This one-dish superstar is ideal for a Sunday night dinner – with enough left over for stashing in the freezer for another meal.


  • 12 bone-in chicken pieces , preferably skinned, such as breasts or thighs
  • 2 tbsp chili powder
  • 1/4 tsp salt
  • 2 large onions
  • 2 bell peppers , preferably green or yellow
  • 2 540-mL cans red kidney beans , drained and rinsed (optional)
  • 2 hot banana peppers or jalapenos
  • 796-mL can diced tomatoes , including juice
  • 398-mL can tomato sauce
  • 1 cup smoke-flavoured barbecue sauce
  • 3 garlic cloves , minced
  • 1 tbsp ground cumin
  • 1 tbsp coriander
  • 1 tsp dried oregano leaves
  • 1 tsp cinnamon


  • Preheat oven to 375F (190C). Remove skin from chicken, then arrange in a single layer in two 9×13-inch (3-L) baking pans or in a large roasting pan. Sprinkle with chili powder and salt.
  • Coarsely chop onions. Dice sweet peppers. Scatter onions, sweet peppers and beans, if using, over chicken. Finely chop hot peppers and place in a large bowl. Add all remaining ingredients to bowl and stir. Pour mixture over chicken. Do not stir. Cover pans loosely with foil or leave roasting pan lid slightly ajar.
  • Bake in centre of 375F (190C) oven for 1-1/2 hours. Stir gently after 1 hour. Serve immediately or refrigerate up to 2 days or freeze. Serve with a green salad.

Nutrition (per serving)

  • Calories
  • 218,
  • Protein
  • 29.8 g,
  • Carbohydrates
  • 12.4 g,
  • Fat
  • 5.4 g,
  • Fibre
  • 2.4 g,

Chipotle peppers

In place of banana peppers, use 2 or 3 drained canned chipotle peppers in adobo sauce. (Freeze or refrigerate the rest of can.) Finely mince. Then use regular barbecue sauce instead of smoke-flavoured as chipotle peppers have a smoky taste.