Barbecued Chicken President Nixons Recipes

BARBECUE CHICKEN

Steps:

• Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's Barbecue Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
• If cooking inside: Take the chicken out of the refrigerator and brush chicken with Neely's Barbecue Sauce.
• Place into a preheated 350 degree F oven for 45 minutes.
• If grilling outside: Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
• Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neely's Barbecue Sauce during the last 5 minutes of cooking.
• Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

CHEF JOHN'S BARBECUE CHICKEN

Steps:

• Cut 1/2-inch deep slashes in the skin-side of each chicken half; 2 cuts in each breast, 2 in the thigh, and 1 on the leg; remove wing tips.
• Whisk rice vinegar, barbeque sauce, and garlic together in large bowl. Place chicken in bowl and turn to coat chicken in the marinade. Arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from bowl, pat chicken dry with paper towels, and discard marinade. Place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper.
• Cook chicken, skin-side down, on the preheated grill for 3 to 4 minutes. Turn chicken over, close the lid of the grill, and cook, basting with remaining barbeque sauce ever 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

BARBECUED CHICKEN (PRESIDENT NIXON'S)

Steps:

• Melt margarine in saucepan.
• Stir in lemon juice, garlic salt, oregano and paprika.
• Put pieces of chicken in tupperware or dishes to marinate in, and sprinkle with salt and pepper.
• Pour marinade over the chicken and cover it.
• Marinate for at least 4 hours (I do mine overnight), turning over occasionally.
• Place on grill above hot coals.
• Cook until tender, occasionally turning and brushing with marinade.
• Allow 45-75 minutes total cooking time, depending on size of chicken and distance from the coals.

PRESIDENT EISENHOWER'S FAVORITE BARBECUED CHICKEN

Steps:

• In a large skillet, heat the oil over medium high heat.
• Brown the chicken pieces, in batches if necessary to avoid crowding the skillet.
• When nicely browned on all sides, remove chicken, drain briefly and place in a large ovenproof casserole dish.
• Add the chopped onion and celery to the oil remaining in the skillet.
• Cook until the vegetables soften, 5-8 minute.
• Add the vinegar, brown sugar, lemon juice, ketchup, Worcestershire sauce, prepared mustard and 1 cup of water.
• Mix well and taste; adjust seasoning to your taste.
• Add red pepper flakes, to taste.
• Simmer the sauce for 30 min to blend the flavors together.
• While sauce is simmering, preheat the oven to 325ºF.
• Pour the sauce over the browned chicken in the casserole dish.
• Cover the dish with foil and bake for about 1 hour, or until the juices run clear.

MYRON MIXON'S WORLD-FAMOUS CUPCAKE CHICKEN

Steps:

• Heat a smoker to 300˚F.
• Using poultry shears, remove the knuckle on each end of each chicken thigh bone. Then trim the excess fat off the skin and meat of each thigh until the pieces are 3 to 4 inches wide, leaving about 1/4 inch of excess skin at the edges of the meat. Apply the chicken rub evenly to both sides of the thighs.
• In the cupcake mold, place each thigh, skin side down, in an individual cup. Sit the mold in the baking pan, and pour the chicken broth into the pan, being careful not to pour it directly on top of the chicken. Place the pan in the smoker and cook, uncovered, for 1 1/2 hours.
• Remove the baking pan from the smoker. Gently flip the thighs onto the baking sheet. Season the tops of the thighs with salt and pepper. Return the thighs to the mold cups, skin side up, and put the baking pan back in the smoker. Cook for 45 minutes.
• Meanwhile, make the sauce: Put all the sauce ingredients into a blender and blend until thoroughly combined. In a medium pan over medium heat, warm the sauce until it is hot but not boiling. Set aside.
• Remove the pan from the smoker, and unmold the chicken thighs onto the baking sheet, skin side up. Brush the thighs lightly with the warm sauce. Place the baking sheet in the smoker and cook for 30 minutes to allow the sauce to caramelize into the chicken skin.
• Remove the baking sheet from the smoker, and serve the cupcake chicken immediately.