American Sweet And Sour Barbecue Chicken Recipes

OVEN-BARBECUED CHICKEN

Steps:

• If the chicken is frozen, place it in the refrigerator the night before you plan to use it or for at least 12 hours. Cut and discard fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels.
• Heat the oven to 375°.
• Place the chicken, skin sides down, in a single layer in the ungreased pan. Cover with aluminum foil and bake 30 minutes.
• While the chicken is baking, mix the chili sauce, honey, soy sauce, mustard, horseradish and pepper sauce in a small bowl. Remove chicken from oven, and turn pieces over with tongs. Pour sauce over chicken, spooning sauce over chicken pieces if necessary to coat them completely.
• Continue baking uncovered about 30 minutes longer or until juice of chicken is no longer pink when you cut into the center of the thickest pieces. Spoon remaining sauce over chicken before serving.

SWEET AND SOUR GRILLED CHICKEN

Steps:

• Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
• Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SWEET AND SOUR CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix pineapple juice, barbeque sauce, brown sugar, soy sauce, ginger, and garlic together in a small bowl. Reserve 1/2 cup for basting. Put remaining marinade in a resealable plastic bag with the chicken thighs; seal the bag. Turn to coat. Refrigerate, covered, for 8 hours or overnight. Flip the bag once halfway through if possible.
• Drain chicken, discarding used marinade.
• Bake in the preheated oven, uncovered, for 25 minutes, basting frequently with reserved marinade. Flip and continue to bake and baste until no longer pink in the centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SWEET AND SOUR MARINADE FOR GRILLED CHICKEN

Steps:

• Put all ingredients into a jar, close tightly, shake well.
• Use this to marinate chicken for 2-4 hours.
• Cook chicken on the grill.

SPICY SWEET-AND-SOUR GRILLED CHICKEN

Steps:

• Stir together water and tomato paste in a 2 1/2- to 3-quart heavy saucepan until smooth, then stir in remaining sauce ingredients. Bring mixture to a boil, stirring, then reduce heat and briskly simmer, stirring occasionally, until sauce is reduced to 2 1/4 cups, 50 to 60 minutes. Stir frequently toward end of cooking to prevent sticking. Reserve 1 cup sauce for serving.
• Prepare grill for indirect-heat grilling over medium-hot charcoal (medium-high heat for gas grills; see Grilling Procedure ).
• Pat chicken dry (do not season with salt and pepper). Lightly oil grill rack and place chicken, skin side down, on area with no coals underneath (over turned-off burner if using gas). Grill, covered, turning once, until chicken registers 165°F, 22 to 25 minutes. (Chicken may appear pale; no cause for worry.)
• Brush generously all over with some of sauce, then move chicken directly over coals (turned-on burners if using gas). Grill chicken, covered, turning and moving to area with no coals or heat underneath if flare-ups occur, until browned, 3 to 5 minutes more. (Add more charcoal during grilling if necessary to maintain heat.)
• Serve chicken with reserved sauce.