Bbq Coke Chicken Recipe Recipe For Zucchini

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BBQ CHICKEN BREAST WITH ZUCCHINI SAUCE



BBQ Chicken Breast With Zucchini Sauce image

Sounds yummy! I haven't made this yet but when I do, I'll certainly be using home made chicken stock rather than water in the zucchini sauce. It makes sense that it's going to be more flavoursome; and I'll probably using slightly less than the 300ml specified (300ml = approximately 11/4 cups) so that I can add a little white wine, or champagne. Adapted from Neil Perry's recipe from Fresh And Fast, which I found on the Lifestyle Food Channel website.

Provided by bluemoon downunder

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

2 chicken breast fillets, skinless
3 large zucchini, sliced 1/2cm thick
4 garlic cloves, roughly chopped
extra virgin olive oil
sea salt, to taste
fresh ground black pepper, to taste
300 ml water (homemade chicken stock preferred, see also the suggestion for adding wine in the description above) or 300 ml chicken stock (homemade chicken stock preferred, see also the suggestion for adding wine in the description above)
50 g softened butter

Steps:

  • Heat the extra virgin olive oil in a large (preferably non-stick) pan.
  • Add the garlic and sea salt and sauté for a couple of minutes, until the garlic has softened.
  • Add the zucchini and a little more salt and continue sautéing, stirring continuously.
  • Add the water or stock (or stock and wine)and allow the contents of the pan to simmer for 2 or 3 minutes, until the zucchini is well softened.
  • Remove half the zucchini from the pan and blend it roughly with the butter. Return this to the pan and add pepper, salt and a dash more olive oil.
  • Meanwhile, sprinkle the chicken breasts well with salt and extra virgin olive oil and chargrill them for a couple of minutes on each each side to produce a criss-cross effect. Add another dash of salt to the chicken breasts when you turn them. This melts into the meat as it rests. Rest the chicken breasts for 2 minutes.
  • Spoon the zucchini sauce onto the two plates and serve the chicken over the top with a dash of extra virgin olive oil and a sprinkling of freshly ground black pepper.

Nutrition Facts : Calories 269.5, Fat 21.7, SaturatedFat 13.2, Cholesterol 53.4, Sodium 221.7, Carbohydrate 17.1, Fiber 5, Sugar 12.2, Protein 6.5

BBQ COKE CHICKEN



BBQ Coke Chicken image

This is a really quick and easy weeknight meal. I made this on the stovetop on medium heat. The trick is not to peek at it and just let it sit for 30 minutes with a tight lid. The chicken turns out really tender and juicy.

Provided by sweetcakes

Categories     Whole Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4

2 -3 lbs chicken, cut-up rinsed and patted dry
1 tablespoon margarine
1 (18 ounce) bottle barbecue sauce
1 (12 ounce) can Coke, do not use diet

Steps:

  • Set electric frying pan to 300*. Melt margarine; brown chicken lightly.
  • Add sauce and Coke.
  • Put on a tightly covered lid and cook for 30 minutes.

COCA-COLA BBQ CHICKEN



Coca-cola Bbq Chicken image

Make and share this Coca-cola Bbq Chicken recipe from Food.com.

Provided by Renee14

Categories     Meat

Time 1h5m

Yield 1-2 serving(s)

Number Of Ingredients 4

1 cut-up chicken
1 -1 1/2 large onion
10 -12 ounces Coca-Cola
10 -12 ounces ketchup

Steps:

  • Lay chicken in baking dish.
  • Slice onion, onto chicken.
  • Mix coke and ketchup and pour over chicken.
  • Bake at 350 degrees for 1 to 1 1/2 hours.

Nutrition Facts : Calories 2422, Fat 139.8, SaturatedFat 39.8, Cholesterol 690, Sodium 3842.6, Carbohydrate 113.7, Fiber 3, Sugar 96.7, Protein 177.7

COCA-COLA BARBEQUE SAUCE



Coca-Cola Barbeque Sauce image

Provided by Food Network

Categories     condiment

Time 20m

Yield 2 cups, 6 to 8 servings

Number Of Ingredients 8

1 cup Coca-Cola
1 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon liquid smoke
1/4 cup A-1 steak sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Steps:

  • Combine the ingredients in a heavy saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, 6 to 8 minutes. Transfer the sauce to clean jars and let cool to room temperature, then refrigerate until serving. The sauce will keep for several months, refrigerated.
  • Use as you would any sauce, noting the strong affinity this sauce has for chicken, ribs, and pork.

GRILLED CHIPOTLE AND COLA BBQ CHICKEN



Grilled Chipotle and Cola BBQ Chicken image

Put a smoky kick in your BBQ Chicken with TABASCO® Chipotle Sauce.

Provided by Tabasco

Categories     Trusted Brands: Recipes and Tips     TABASCO® Brand

Time 1h17m

Yield 6

Number Of Ingredients 4

½ cup cola
½ cup BBQ sauce
1 ½ tablespoons TABASCO® brand Chipotle Pepper Sauce
1 ½ pounds very thin cut boneless chicken breasts

Steps:

  • Combine the cola, BBQ sauce and TABASCO® Chipotle Sauce in a medium-sized bowl. Add the chicken and toss to coat. Cover and refrigerate at least 1 hour or overnight.
  • Heat grill to medium-high. Cook the chicken for about 6 minutes per side. Serve immediately or at room temperature.

Nutrition Facts : Calories 165.6 calories, Carbohydrate 10.6 g, Cholesterol 64.6 mg, Fat 2.8 g, Fiber 0.1 g, Protein 23.6 g, SaturatedFat 0.8 g, Sodium 376.5 mg, Sugar 7.7 g

EASY COLA CHICKEN



Easy Cola Chicken image

The kids won't complain about dinner tonight when they hear they're having Cola Chicken. Simple and tasty with only a few ingredients.

Provided by Jenuine

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons Worcestershire sauce
1 cup ketchup
1 cup cola-flavored carbonated beverage

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the chicken pieces into a 9x13 inch baking dish. Season with salt and pepper. In a medium bowl, mix together the Worcestershire sauce, ketchup and cola. Pour over the chicken. Cover with a lid or aluminum foil.
  • Bake for 50 minutes in the preheated oven, until the chicken is no longer pink.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 23.6 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.2 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 812.8 mg, Sugar 21.3 g

GARLIC-GRILLED CHICKEN WITH PESTO ZUCCHINI RIBBONS



Garlic-Grilled Chicken with Pesto Zucchini Ribbons image

The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 16

2 teaspoons grated lemon zest
2 tablespoons lemon juice
4 garlic cloves, minced
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (6 ounces each)
ZUCCHINI MIXTURE:
4 large zucchini (about 2-1/2 pounds)
1/4 cup chopped oil-packed sun-dried tomatoes
1 teaspoon olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coarsely ground pepper
1/4 cup prepared pesto
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Steps:

  • In a large bowl, mix the first five ingredients. Add chicken; turn to coat. Let stand 15 minutes., Meanwhile, for noodles, trim ends of zucchini. Using a cheese slicer or vegetable peeler, cut zucchini lengthwise into long thin slices. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use., Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer inserted in chicken reads 165°. Remove from grill; keep warm., In a large nonstick skillet, heat tomatoes and olive oil over medium-high heat. Add garlic, salt, pepper flakes and pepper; cook and stir 30 seconds. Add zucchini; cook and stir 2-3 minutes or until crisp-tender. Remove from heat. Stir in pesto., Cut chicken into slices. Serve with zucchini noodles. Top with mozzarella.

Nutrition Facts : Calories 397 calories, Fat 18g fat (6g saturated fat), Cholesterol 116mg cholesterol, Sodium 636mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 44g protein. Diabetic Exchanges

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