southwestern oven barbequed chicken in mop sauce with tortillas

southwestern house

My Bible study friend, Sandra, shared this main dish recipe for chicken and after tasting the sauce, I decided it would even be better served in tortillas with all the trimmings.  Either way you eat it, you will love it.  By the way, this isn’t too spicy so you could always add hot sauce to taste.

Southwestern Oven Barbecued Chicken in Mop Sauce with Tortillas
4 tablespoons packed dark brown sugar
1 tablespoon paprika
1 tablespoon + 1 teaspoon chili powder
2 teaspoons ground cumin
1/4 teaspoon ground allspice
3/4 teaspoon salt
3 pounds boneless skinless chicken breasts
1/3 cup ketchup
2 teaspoons apple-cider vinegar
1/2 teaspoon Worcestershire sauce
Sour cream, grated cheddar cheese, lettuce, tomatoes, guacamole

Preheat the oven to 425 degrees. Line a roasting pan with foil and spray with nonstick spray.  Stir 2 tablespoons of the sugar, paprika, 1 tablespoon of the chili powder, cumin, allspice, and salt together in a small bowl. Rub the mixture all over the chicken to coat. Stir the remaining 2 tablespoons sugar, 1 teaspoon chili powder, ketchup, vinegar, and Worcestershire sauce together in a small bowl.  Place the chicken in the prepared roasting pan and bake 35 minutes. Remove from the oven, drizzle with the ketchup mixture, and turn to coat. Bake until the chicken is cooked through, 15 minutes longer. Remove from pan and slice chicken, topping with the mop sauce.

Warm tortillas and serve with chicken and assorted toppings.  You may double the mop sauce, shred chicken, and keep warm in crock pot. Chicken can also be served as main dish; we like it with mashed potatoes and double corn muffins.

4 ripe avocadoes, peeled and mashed

1 TBS. fresh minced garlic

1.2 cup finely minced onion

1 medium tomato, finely chopped

Coarse salt and fresh lime juice to taste
Mix well and chill for half an hour, keeping the avocado pit in the mixture to keep from turning black

Double Corn Muffins
1 c cornmeal
1 c all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 c frozen corn, thawed
1 c sour cream
2 large eggs
1/2 tsp hot sauce
4 tbsp butter, melted
2 tsp vegetable oil
Line muffin tins (large, small, or min) with paper liners or spray well with Pam.  Makes about one dozen, more or less, depending on size of tins. Adjust baking time for larger or smaller muffins.
Mix all ingredients, adding the melted butter and oil last.  Fill tins 2/3 full and bake about 20 minutes at 425 degrees.  Remove from oven and cool on racks.

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  1. lorene says

    Delicious! I made the southwestern bbq chicken. I added fried green tomatoes, cornbread in a cast iron skillet and mashed carrot and kohlrabi. What a fun meal! Thanks for the recipe.

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