BBQ CHERRY COLA CHICKEN LEGS
Sweeten up your mealtime with BBQ Cherry Cola Chicken Legs. BBQ Cherry Cola Chicken Legs are made with HEINZ™ Texas BBQ sauce for a balanced taste of sweet and spicy. Try the taste sensation that is BBQ Cherry Cola Chicken Legs with your family today.
Provided by My Food and Family
Categories Home
Number Of Ingredients 3
Steps:
- Mix cola and barbecue sauce until blended. Pour 1 cup cola mixture over chicken in medium bowl; toss to evenly coat chicken with cola mixture.
- Refrigerate 1 hour to marinate.
- Heat grill to medium-low heat. Remove chicken from marinade; discard marinade. Reserve 1-1/4 cups of the remaining cola mixture for serving with the cooked chicken. Grill chicken 30 min. or until done (165°F), turning and brushing occasionally with remaining cola mixture.
- Serve chicken topped with the reserved cola mixture.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHERRY COLA CHICKEN
I was playing around with different marinades and this seemed to go over well. This recipe can be baked in the oven if you don't want to brave the winter chill at the grill.
Provided by Sheila P.
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h30m
Yield 6
Number Of Ingredients 4
Steps:
- In a Dutch oven, large enough to hold your chicken, combine the barbeque sauce, 1 liter of cola and grape jelly. Add the chicken and pour in more cola if needed to cover it. Bring to a boil, then simmer over medium-low heat for 1 hour, adding more cola as needed to keep the chicken covered.
- Preheat a grill for medium heat. Remove the chicken from the sauce, and place on the grill.
- Cook, turning frequently for about 20 minutes, just until the skin is crispy. Heat the leftover sauce over high heat and boil for about 10 minutes to serve alongside the chicken.
Nutrition Facts : Calories 1056 calories, Carbohydrate 104.4 g, Cholesterol 227 mg, Fat 45.8 g, Fiber 0.5 g, Protein 56.3 g, SaturatedFat 13 g, Sodium 1149.7 mg, Sugar 93 g
CHERRY BBQ CHICKEN DRUMSTICKS
Provided by Patrick and Gina Neely : Food Network
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together 2 teaspoons chile powder, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Season the chicken drumsticks and carefully loosen the skin to season the meat. Cover with plastic wrap and let marinate for at least 1 hour or overnight.
- Meanwhile, add oil to a medium saucepan over medium heat. Once hot, add onion, and garlic, and saute until onion is soft and translucent. Add the remaining 1 teaspoon ancho chile powder, and tomato paste and toast for 1 minute. Add orange juice, lemon juice, ketchup, cherries, water, salt, and pepper. Reduce heat to low and simmer for 30 minutes. Puree with a hand blender until smooth. Reserve 1 cup sauce for grilling and hold the rest for serving.
- Preheat a grill to medium heat. Oil the grill grate with olive oil to keep the chicken from sticking.
- Grill chicken, turning frequently, until cooked through and skin is crisp, about 25 minutes. Brush with reserved barbecue sauce and grill 5 minutes more.
- Serve the chicken with fresh cherries and a side of sauce.
BARBECUED CHICKEN LEGS
On a lazy sunny summer day, these BBQ chicken legs are the best ever. We enjoy it with baked beans and watermelon. Try the zesty barbecue sauce on other grilled meats, too. -Agnes Golian, Garfield Heights, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, brown chicken in oil. Transfer to an 8-in. square baking dish coated with cooking spray. In a small bowl, combine the ketchup, Worcestershire sauce, sugar, vinegar, steak sauce and hot pepper sauce; pour over chicken., Bake, uncovered, at 350° for 55-60 minutes or until a thermometer reads 170°-175°, basting every 15 minutes with sauce.
Nutrition Facts : Calories 412 calories, Fat 23g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 779mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 30g protein.
GRILLED BBQ CHICKEN LEGS
I've adapted this recipe from many other recipes, taking things that i've liked and things I didn't like as much out. I love this simple recipe as it brings simple BBQing to another level. It all starts off with the brine/marinade. I find that a few hours of brining is usually enough, but for this recipe longer really is better. I usually at least brine my legs for at least 12 hours (Meaning, I usually end up start the brining process at night and let it brine until lunch or dinner the next day).
Provided by lookjustin
Categories Chicken Thigh & Leg
Time 1h15m
Yield 30 Chicken legs, 7-10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all brine/marinade ingredients in a large bowl and then separate into zip lock bags and add chicken.
- Chill and marinade for at least 4 hours or more (I usually brine mine for 12 hours).
- Grill chicken on a well oiled grill until browned on all sides, turning only once, about 15 to 20 mins each side. (A good indicator that legs are being cooked well in the inside is by observing blood seeping out from the top of the legs).
- Since all grills run at different temperatures, (if possible) make sure that grill is covered first and allowed to raise to 400 degrees before uncovering the grill, oiling the racks, and placing the legs onto the grill. This will help your grilling off to a great start.
- Depending on your environment, grill your chicken without the cover as the sudden increase in heat can turn your legs to charcoal.
- Towards the end of your grilling(5-10 mins) liberally spread a bbq of your choice (I like "Sweet Baby Ray's") on to one side of the chicken. Then (if possible) place chicken legs on a top rack for indirect heat with the bbq side of the leg down and the none bbq'd side up.
- Spread the other side with bbq now and let the bbq really caramelize onto the legs for 5-10mins on indirect heat.(if you dont have a top rack, just reduce this time to 3 to 5mins).
- Now take the legs off the grill and Wah-Lah! You've just made some amazing BBQ'd legs. Bon Appetite!
- *All grills have hot spots so be mindful of these spots and switch your chicken around the grill as not to completely char them.
Nutrition Facts : Calories 1559.7, Fat 102.2, SaturatedFat 26.6, Cholesterol 594, Sodium 4615.2, Carbohydrate 17.2, Fiber 0.5, Sugar 14.7, Protein 130.2
CHERRY COKE CHICKEN
No, I'm not kidding, and I'm neither on crack nor cracking up. This is darn tasty chicken, easy enough for a weeknight and pretty enough for company. Just be sure you throw away the tell-tale Coke can so they won't know about your secret ingredient.
Provided by Mooseybear
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, mix the flour, poultry seasoning, salt and pepper.
- Butterfly the chicken breasts and pound them to about 1/2" thickness.
- Dredge them lightly in the flour mixture.
- In a large skillet over medium heat, saute the onions in the olive oil until soft.
- Add the chicken to the skillet and cook until browned on one side, about 4 minutes.
- Turn chicken and brown the other side for a few minutes more.
- Add the Coke, cherries, garlic and balsamic vinegar.
- Cover, reduce heat and simmer for 15 minutes or until chicken is cooked through.
- Remove chicken and keep warm.
- Dissolve corn starch in water, then add to sauce mixture, and simmer until sauce is thickened and glossy.
- Pour over chicken and serve.
CHERRY COLA CHICKEN SANDWICH AS MADE BY JERMAINE RECIPE BY TASTY
This air-fried cherry cola chicken sandwich will rival anything you'll get from a restaurant with way less guilt. The sandwich is perfectly balanced with a lemon pepper slaw, pickles, and a cherry cola barbecue sauce that's out of this world! This recipe is sure to become a fan favorite!
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 27
Steps:
- Make the sauce: In a medium saucepan, whisk together the ketchup, cherry cola, Worcestershire sauce, apple cider vinegar, brown sugar, molasses, and Cajun seasoning. Bring to a simmer over medium heat. Cover and cook for 15-20 minutes, whisking occasionally, until thickened. Remove the pot from the heat.
- Preheat the air fryer to 400°F (200°C).
- Make the chicken: In a medium bowl, toss the chicken, yellow mustard, hot sauce, Cajun seasoning, salt, and pepper together until the chicken is fully coated.
- Add half of the cornstarch and coat one side of each piece of chicken. Add the remaining cornstarch and toss until the chicken is completely coated.
- Transfer the chicken to the air fryer tray and spray both sides with nonstick spray. Set the chicken in the air fryer and cook for 15-20 minutes, flipping halfway, until the internal temperature of the chicken reaches 165°F (75°C) and the outside is crispy and golden brown.
- Meanwhile, make the slaw: Toss together the cabbage and carrot in a large bowl.
- In a small bowl, whisk together the white balsamic vinegar, olive oil, Dijon mustard, agave syrup, lemon pepper, and celery seeds. Season with salt to taste. Pour about half of the dressing over the cabbage mixture and gently toss to coat. Slowly add more until the slaw is dressed to your liking. Store any leftover dressing in an airtight container in the fridge for up to 2 weeks.
- Assemble the sandwiches: Squeeze some of the cherry cola barbecue sauce onto each bottom bun, then top with pickle chips, a piece of fried chicken, more barbecue sauce, slaw, and the top bun.
- Enjoy!
OVEN BBQ CHICKEN DRUMSTICKS
A wonderful chicken recipe that can either be nice and gentle, or have a bit of a kick!
Provided by Nichole S
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 1h10m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place drumsticks in a baking dish.
- Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil.
- Bake in preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 443.3 calories, Carbohydrate 20.7 g, Cholesterol 142.3 mg, Fat 22.2 g, Fiber 0.8 g, Protein 39.4 g, SaturatedFat 7.8 g, Sodium 2071.9 mg, Sugar 18.3 g
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