Bbq Chicken Chicago Style Recipes
CAROLINA-STYLE BARBECUE CHICKEN
The hallmark of Carolina BBQ is a tangy sauce with a vinegar base and just a little spice, but no tomato product. While Carolina BBQ usually features pork, this recipe shows that the flavors work just as well on chicken. A little melted butter in the sauce helps balance the sharpness of the vinegar and mustard, and adds just enough thickness to cling to the meat.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
- Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
- Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
- Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.
Nutrition Facts : Calories 425, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 127 milligrams, Sodium 866 milligrams, Carbohydrate 16 grams, Fiber 0 grams, Protein 31 grams
BBQ CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Season the potatoes with 1 1/2 teaspoons salt and 1 teaspoon pepper and coat with 1/2-ounce of the oil. Roast the potatoes for 15 minutes.
- Preheat the oven to 375 degrees F.
- Mix 1 1/2 teaspoons salt, 1 teaspoon pepper, the garlic powder and paprika. Sprinkle the seasoning on the chicken, then sear skin-side-down in a hot pan with 1/2-ounce oil.
- Brush the chicken with the BBQ sauce then roast skin-side-up until the internal temperature of the breast is 160 degrees F, 15 to 20 minutes. Rest the chicken for 5 minutes.
- Bring a pot of salted water to a boil. Blanch the broccoli until bright green and tender, 1 to 2 minutes, then shock in an ice bath to stop the cooking and preserve the vibrant color.
- Saute the roasted potatoes with the broccoli in 1/2-ounce oil, adding up to 1 1/2-ounces more oil if needed, and season with some salt and pepper.
- Pour some BBQ sauce on the plate, then place the chicken on top and garnish with the sauteed potatoes and broccoli.
THE BEST BARBECUE CHICKEN RECIPE
Steps:
- Pat chicken dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back. Season generously with salt and pepper.
- Combine salt, brown sugar, black pepper, chile powder, ground coriander seeds, and garlic in a small bowl and massage with fingertips until homogenous. Spread mixture evenly over all surfaces of chicken.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. If using charcoal, place hardwood chunks directly on coal. If using gas, place on grate above lit burners.
Nutrition Facts : Calories 1140 kcal, Carbohydrate 42 g, Cholesterol 390 mg, Fiber 1 g, Protein 78 g, SaturatedFat 20 g, Sodium 1923 mg, Sugar 33 g, Fat 71 g, ServingSize serves about 6, UnsaturatedFat 0 g
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