Barbecue Sauce For Chicken On The Grill Recipes

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GRILLED CHICKEN WITH BBQ SAUCE



Grilled Chicken with BBQ Sauce image

Grilled chicken tastes great with one of these flavorful barbecue sauces.

Provided by Land O'Lakes

Categories     Chicken     Main Course     Meat, poultry, and seafood

Yield 6 servings

Number Of Ingredients 12

Sweet & Spicy BBQ Sauce
1/2 cup Land O Lakes® Butter
1 small (1/2 cup) onion, finely chopped
1/2 cup ketchup
1/4 cup Worcestershire sauce
3 tablespoons firmly packed brown sugar
1 tablespoon white vinegar
1 teaspoon finely chopped fresh garlic
1 teaspoon salt
1/4 teaspoon pepper
Chicken
1 (3- to 4-pound) fresh cut-up chicken

Steps:

  • Melt butter in 3-quart saucepan over medium heat until sizzling; add onion. Cook, stirring occasionally, 3-5 minutes or until softened.
  • Stir in all remaining sauce ingredients; continue cooking 5-6 minutes or until mixture is slightly thickened. Cool to room temperature.
  • Pour into mini-food processor bowl fitted with metal blade or blender container; process until smooth.
  • Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
  • Place chicken onto grill over drip pan. Grill, turning occasionally, 25 minutes. Continue grilling, brushing with sauce and turning occasionally, 20-30 minutes or until internal temperature of chicken reaches at least 165°F and juices run clear when pierced with fork.

Nutrition Facts : Calories 830 calories, Fat 51 grams, SaturatedFat grams, Transfat grams, Cholesterol 270 milligrams, Sodium 1070 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Sugar grams, Protein 73 grams

GRILLED CHICKEN THIGHS WITH BLACKBERRY BBQ SAUCE



Grilled Chicken Thighs with Blackberry BBQ Sauce image

Provided by Michael Symon : Food Network

Time 3h

Yield 4 servings

Number Of Ingredients 18

1 tablespoon ground coriander
1 tablespoon smoked paprika
1 tablespoon kosher salt
8 skin-on, bone-in chicken thighs
Olive oil
1/2 recipe Blackberry BBQ Sauce
3 pints fresh blackberries
12 ounces dark beer
1 cup balsamic vinegar
1 cup red wine vinegar
1/2 cup packed light brown sugar
1 onion, sliced
1 clove garlic, minced
1 habanero pepper, slit
1 tablespoon ground chipotle chile powder
1 tablespoon finely ground coffee
1 tablespoon ground coriander
1 tablespoon ground cumin

Steps:

  • In a small bowl, combine the coriander, paprika and salt. Pat the chicken thighs dry with paper towels, season on both sides with the spice mixture and place in a gallon-size zip-top bag. Refrigerate for several hours but preferably overnight.
  • Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
  • Brush the chicken thighs with olive oil and place them skin-side down on the hot side of the grill. Cover and cook for 2 minutes. Uncover and move the chicken to the low side of the grill, skin-side up. Cover and cook until the thighs reach an internal temperature of 160 degrees F, 15 to 20 minutes. Pour half the Blackberry BBQ Sauce into a medium bowl and use it to baste the chicken occasionally during the final 10 minutes of cooking.
  • Remove the chicken from the grill. Serve with the remaining sauce on the side.
  • In a large saucepan, combine the blackberries, beer, vinegars, sugar, onion, garlic, habanero, chipotle powder, coffee, coriander and cumin. Cook over medium-low heat, stirring occasionally, for 2 hours. Carefully puree the sauce in a blender or food processor, then strain.

GRILLED WHOLE CHICKEN WITH BARBECUE SAUCE



Grilled Whole Chicken with Barbecue Sauce image

For this all-American classic, use a great homemade sauce and slow-cook a whole bird for the juiciest results.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 3

1 whole chicken (4 to 4 1/2 pounds)
Coarse salt and ground pepper
1/2 cup Classic Barbecue Sauce

Steps:

  • Set up grill for indirect grilling. Rinse chicken inside and out and dry thoroughly. Generously season inside and out with coarse salt and ground pepper. Clean and lightly oil hot grates.
  • Place chicken, breast side up, on opposite side of grill from heat. Cover and grill until cooked through, or a thermometer inserted in the thickest part of a thigh (avoiding bone) registers 160 degrees, about 1 1/2 hours, rotating halfway through cooking (if using a charcoal grill, add a couple of handfuls of charcoal every half hour to maintain heat).
  • About 15 minutes before chicken is done, brush with 1/2 cup barbecue sauce. Let chicken rest 20 minutes before carving.

Nutrition Facts : Calories 594 g, Fat 34 g, Protein 67 g

GRILLED CHICKEN BREASTS WITH BBQ SAUCE



Grilled Chicken Breasts with BBQ Sauce image

For this all-American classic that's great for lunch or dinner, use a great homemade sauce and pick your method: Slow-cook a whole bird for the juiciest results or grill smaller pieces for a fast meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 3

4 chicken breast halves
Coarse salt and ground pepper
1/3 cup Classic Barbecue Sauce

Steps:

  • Heat grill to medium-high. Season chicken breasts with salt and pepper. Clean and lightly oil hot grates. Place chicken on grill (if using skin-on chicken, place skin side down on grill).
  • Grill chicken, without turning, 6 to 10 minutes for boneless chicken and 10 to 14 minutes for bone-in. Flip and grill until cooked through, or a thermometer inserted in the thickest part of meat (avoiding bone) registers 160 degrees, 8 to 10 minutes more.
  • About 1 minute before chicken is done, brush with barbecue sauce.

GRILLED CHICKEN WITH REDEYE BBQ SAUCE



Grilled Chicken With Redeye BBQ Sauce image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 5

One 3-pound whole chicken, split in half
Kosher salt and freshly cracked black pepper
1 tablespoon extra-virgin olive oil
1 cup your favorite barbecue sauce
4 ounces brewed coffee or cold brew or 2 tablespoons instant espresso powder

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Sprinkle the chicken on both sides with salt and pepper and drizzle with the oil. Place the chicken skin-side up over direct heat and close the grill. Cook for 2 minutes. Flip the chicken and continue to cook with the lid down for 1 additional minute.
  • Meanwhile, whisk together the barbecue sauce and coffee in a small saucepan.
  • Flip the chicken again so it's skin-side up, move over to indirect heat and brush with some of the redeye barbecue sauce. Close the grill and cook, brushing with the redeye barbecue sauce every 10 minutes, until instant-read thermometer registers 160 degrees F, about 25 minutes. Remove the chicken from the grill and rest at least 5 minutes before serving. Bring the leftover redeye barbecue sauce to a simmer over direct heat for several minutes. Serve the chicken with the redeye barbecue sauce on the side or poured over.
  • (Alternatively, you can bake the chicken skin-side up on a wire rack-lined rimmed baking sheet in a 450 degrees F oven for 25 minutes. You do not need to flip the chicken.)Who's Dining:

GRILLED BBQ CHICKEN



Grilled BBQ Chicken image

Nothing says summer like grilled BBQ chicken. Serve with grilled corn, you're pretty much tasting America.

Provided by Brian Genest

Categories     BBQ & Grilled Chicken

Time 4h35m

Yield 4

Number Of Ingredients 4

3 cups sweet barbeque sauce
1 cup Italian salad dressing
4 (8 ounce) bone-in chicken legs with skin
hickory wood chips as needed

Steps:

  • Mix barbecue sauce and salad dressing together.
  • Put chicken legs in a large zip-top bag and pour sauce all over them. Squeeze out the excess air and seal the bag. Massage marinade into the chicken a bit, then refrigerate for 4 hours.
  • Remove chicken from the refrigerator; set bag on the counter and bring to room temperature, about 1 hour.
  • Preheat an outdoor grill for medium-low heat and lightly oil the grate. Load a smoker box with wood chips and set on the grate.
  • Remove chicken from the bag and transfer to the preheated grill. Cover and cook for 10 minutes, then flip, basting both sides with the remaining marinade.
  • Continue to cook (with the lid closed and listening for flare-ups) until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Remove chicken to a platter and tent with foil. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 876.8 calories, Carbohydrate 74.1 g, Cholesterol 188.4 mg, Fat 44.7 g, Fiber 1.1 g, Protein 41.4 g, SaturatedFat 10.4 g, Sodium 3249.2 mg

BARBECUE GRILLING SAUCE



Barbecue Grilling Sauce image

This slightly sweet basting sauce was made for chicken, but don't stop there. Try it on pork or grilled veggies, too. -Kathryn Dunn, Axton, Virginia

Provided by Taste of Home

Time 5m

Yield 2-1/2 cups.

Number Of Ingredients 5

1 bottle (12 ounces) chili sauce
1 jar (10 ounces) orange marmalade
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
1-1/2 teaspoons celery seed

Steps:

  • In a small bowl, combine all ingredients. Store in an airtight container in the refrigerator for up to 1 month. Use as a basting sauce for grilled meats.

Nutrition Facts : Calories 55 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.

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