Barbecued Picnic Chicken Recipes

BARBECUED PICNIC CHICKEN

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.

ZESTY & SWEET BARBECUED PICNIC CHICKEN

Steps:

• In a saucepan saute the garlic in butter until tender.
• Add the next eight 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 a meat thermometer reads 170 degrees for breast meat quarters or 180 degrees for leg quarters, basting and turning several times.

PICNIC FRIED CHICKEN

Steps:

• For the honey giardiniera butter: Add the butter, honey and salt to taste to a bowl and mix until smooth. Stir in the giardiniera until well blended. Refrigerate until ready to use.
• For the chicken: Add the chicken thighs, reserved giardiniera brine and pickle brine to a plastic zip-top bag and refrigerate overnight or for at least 2 hours.
• When ready to fry the chicken, fill a Dutch oven halfway full with oil and heat to 350°F.
• Set up a dredging station: Pour the buttermilk into a large bowl and in a separate large bowl, stir together the flour, cornstarch, paprika, salt, pepper and cayenne until well combined. Use your tongs to drizzle some of the buttermilk mixture into the flour mixture.
• Remove 1 or 2 pieces of the chicken from the brine at a time and submerge in the buttermilk. Add 1 piece of the buttermilk-soaked chicken at a time into the flour mixture and turn to completely coat the chicken. Transfer to a plate and repeat until all the remaining chicken is well coated.
• Add the chicken to the hot oil in batches, 2 or 3 pieces at a time, and cook until brown and crispy, 12 to 15 minutes. Transfer the cooked chicken to a wire rack on a baking sheet to drain. Serve immediately with the giardiniera butter or let cool and store on a wire-rack on a sheet pan, lightly covered, in the fridge overnight. Serve at the picnic at room temp. Served with softened honey giardiniera butter.

GRILLED PICNIC CHICKEN

Steps:

• In a bowl, combine the first 7 ingredients. Remove 1 cup for basting; cover and refrigerate. Pour remaining marinade into a large shallow dish; add chicken. Turn chicken to coat; refrigerate for 4 hours or overnight, turning once or twice., Drain chicken, discarding marinade in bag. Grill chicken, uncovered, over medium heat for 15 minutes on each side. Baste with the reserved marinade. , Grill 10-20 minutes longer or until the juices run clear, turning and basting several times.

PICNIC CHICKEN

Steps:

• Use sharp knife to make 2-3 short slashes in skin of each piece of chicken, taking care not to cut into meat. Combine salt, sugar, and spices in small bowl and mix thoroughly. Coat chicken pieces with spices, gently lifting skin to distribute spice rub underneath but leaving it attached to chicken. Transfer chicken skin side up to wire rack set over rimmed baking sheet, lightly tent with foil, and refrigerate 6-24 hours.
• Secure skin of each breast piece with 2-3 toothpicks placed near edges of skin.
• Adjust oven rack to middle position; heat oven to 425 degrees. Roast chicken until thickest part of smallest piece registers 140 degrees on instant read thermometer, 15-20 minutes. Increase oven temperature to 500 degrees and continue roasting until chicken is browned and crisp and thickest parts of breast pieces register 160 degrees, 5-8 minutes longer, removing pieces from oven and transferring to clean wire rack as they finish cooking. Continue to roast thighs and/or drumsticks, if using, until thickest part of meat registers 170-175 degrees, about 5 minutes longer. Remove from oven; transfer chicken to rack and let cool completely before refrigerating or serving.

EASY BARBEQUE CHICKEN

Steps:

• In a large glass bowl mix lemon juice, vegetable oil, vinegar, oregano, and garlic powder. Place chicken pieces in the bowl, and season with salt and pepper. Cover, and marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• On the prepared grill, cook chicken until no longer pink and juices run clear. Periodically brush chicken with the remaining marinade mixture while cooking. Discard any leftover marinade.

CHICKEN-BACON PRESSED PICNIC SANDWICHES

Steps:

• Combine raspberry preserves and horseradish mustard in a bowl and whisk or stir until evenly blended. Reserve a little sauce for serving.
• Slice loaf of bread in half. Slather the bottom half generously with remaining sauce. Layer the chicken, bacon, cheese (cut slices to fit as needed), and lettuce over the sauce layer, then top with remaining bread half.
• Wrap sandwich in plastic wrap and place on a baking sheet. Place a second baking sheet on top and add books (or something that has some weight to it) to press the sandwich. Transfer to the refrigerator until flavors have melded, 8 hours to overnight.
• When ready to serve, unwrap sandwich and slice into 4 pieces. Serve with additional sauce.