BARBEQUE CHICKEN
Chicken baked in a home made barbecue sauce. Very easy. Very good.
Provided by RENA R.
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes.
- Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly.
- Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 5.1 g, Cholesterol 42.9 mg, Fat 7.3 g, Fiber 0.1 g, Protein 11.7 g, SaturatedFat 2 g, Sodium 305.5 mg, Sugar 4.5 g
BARBECUE CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 9h50m
Yield 6 to 8 servings
Number Of Ingredients 27
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.
THE ULTIMATE BARBECUED CHICKEN
For the Ultimate Barbecued Chicken, Tyler Florence first grills the bird, then bastes it in his homemade sauce from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
- Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
- Preheat oven 375 degrees F.
- Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
BARBECUED CHICKEN
Steps:
- Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
- Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
- Serve with extra barbecue sauce on the side.
- In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
- Yield: 1 1/2 quarts
BULDAK-STYLE BARBECUE CHICKEN DRUMSTICKS
Buldak-"fire chicken" in Korean-is dressed in a sweet, savory, spicy sauce made with gochugaru and gochujang. Here the sauce is used on chicken drumsticks.
Provided by Susan Kim
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk ⅔ cup gochujang, ½ cup soy sauce, ⅓ cup brown rice vinegar or unseasoned rice vinegar, ⅓ cup sugar, ¼ cup fish sauce, ¼ cup gochugaru, ¼ cup grapeseed or vegetable oil, ¼ cup Worcestershire sauce, 3 Tbsp. toasted sesame oil, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. ground coriander, and 2 tsp. freshly ground black pepper in a small bowl to combine. Reserve and refrigerate ½ cup buldak sauce for basting.
- Place 12 large chicken drumsticks (about 3 lb.) in a large resealable plastic bag and pour in remaining buldak sauce. Seal bag and chill at least 1 hour and up to 12 hours.
- Prepare a grill for high indirect heat (for a gas grill, leave 1 or 2 burners off; for a charcoal grill, bank coals on one side); oil grate. Remove drumsticks from sauce, letting excess drip back into bag, and arrange over indirect heat; transfer sauce to a clean small bowl. Cover grill and grill drumsticks (this is a low-and-slow heat situation), brushing with reserved sauce and turning every 5 minutes or so, until sticky, well-coated, and cooked through (an instant-read thermometer inserted into thickest part of chicken and avoiding bone should register 165°), 30-40 minutes.
- Transfer drumsticks to a platter and serve with copious amounts of steamed white rice. Do ahead: Buldak sauce can be made 3 days ahead. Cover and chill.
GRILLED BBQ CHICKEN
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
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
GRILLED BARBECUED CHICKEN
It's fun for me to have my family together so I can prepare their favorite foods, like this saucy barbecued chicken. The moist and plump pieces always bring enthusiastic compliments from our four grown children and three grandkids. -Barbara Blickens Derfer, Edgewater, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first 11 ingredients. Cover and refrigerate 1/3 cup for basting. Place the chicken in a large resealable plastic bag; add remaining marinade. Refrigerate for at least 1 hour, turning occasionally., Drain and discard marinade from chicken. Grill chicken, covered, over indirect medium heat for 20 minutes. Turn; grill 15-25 minutes longer or until juices run clear, basting occasionally with reserved marinade.
Nutrition Facts : Calories 476 calories, Fat 26g fat (14g saturated fat), Cholesterol 190mg cholesterol, Sodium 1147mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 50g protein.
OVEN BARBECUED CHICKEN
Chicken and Sunday dinner belong together. During my married life on a dairy farm, I'd make this baked bbq chicken before church. - Esther Shank, Harrisonburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Remove to paper towels to drain., Meanwhile, in a small saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Place chicken in an ungreased 13x9-in. baking dish. Pour sauce over chicken. Bake, uncovered, 45-60 minutes or until chicken juices run clear, basting occasionally.
Nutrition Facts : Calories 302 calories, Fat 18g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 483mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 21g protein.
BEST EVER BBQ CHICKEN
The BBQ sauce on this juicy grilled chicken is out-of-this world! We "wow" people with this recipe every summer during outdoor entertaining. I always double the sauce recipe to have extra on the side for dipping. The original recipe calls for 2 small boiler chickens quartered but we prefer using bone-in, skin on chicken breasts. Slow cooking on the grill gives it the best flavor. I hope you enjoy this as much as we do - it's a favorite at this house.
Provided by DDW7976
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, saute the garlic in butter until tender.
- Add the next 8 ingredients.
- Bring to a boil, stirring constantly.
- Remove from the heat and set aside.
- Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
- Baste with sauce.
- Grill 15 minutes longer or until juices run clear.
- Continue basting and turning during the last 15 minutes of cooking.
- Serve with any extra sauce you set aside for dipping.
- (The sauce is just that delicious!).
DELICIOUS OVEN BARBECUED CHICKEN
A friend made this saucy chicken for us when we had our first child. I pared down the recipe to make it lower in fat and calories. Now it's a family favorite, and even the kids ask for this baked bbq chicken breast. -Marge Wagner, Roselle, Illinois
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a nonstick skillet coated lightly with oil, brown chicken over medium heat. Transfer to a 13x9-in. baking dish coated with cooking spray., Recoat skillet with oil. Add onion; cook and stir over medium heat until tender. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Pour over chicken. , Bake, uncovered, until a thermometer inserted in chicken reads 170°, 35-45 minutes.
Nutrition Facts : Calories 324 calories, Fat 10g fat (3g saturated fat), Cholesterol 111mg cholesterol, Sodium 602mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 39g protein. Diabetic Exchanges
BARBECUED PICNIC CHICKEN
I like to serve this savory chicken at family picnics. Cooked on a covered grill, the poultry stays so tender and juicy. Everyone loves the zesty, slightly sweet homemade barbecue sauce-and it's so easy to make. -Priscilla Weaver, Hagerstown, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute garlic in butter until tender. Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat; set aside. , On a lightly greased grill rack, grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until a thermometer reaches 170°, basting and turning several times.
Nutrition Facts : Calories 296 calories, Fat 14g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 761mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 25g protein.
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