Bbq Glazed Roast Chicken Recipes

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OVEN ROASTED WHOLE CHICKEN



Oven Roasted Whole Chicken image

A complete guide about how to achieve a perfect oven roasted whole chicken that glazed with a superb sweet and spicy BBQ sauce.

Provided by Tu

Categories     Main Course

Time P1DT1h30m

Number Of Ingredients 15

1 whole chicken (about 2.5lb)
1 tsp Kosher salt
1/4 tsp smoked salt (add the same amount of Kosher salt if don't use smoked salt)
1/4 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp ground mustard (or onion powder)
1 c ketchup
1/2 c water
1 tbsp apple cider vinegar
1 tbsp white vinegar
3 tbsp light brown sugar
1 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp Kosher salt
1/2 tsp ground black pepper

Steps:

  • In a sauce pan, combine all ingredients and warm gently over medium heat, stirring occasionally.
  • Do not bring the mixture to boil. Only warm enough for all ingredients dissolve completely.
  • Once everything is incorporated, remove the pan from the heat. Let the sauce cool down to room temperature.
  • Transfer the sauce to an air-tight container. It can be kept up to a month in refrigerator.
  • Pat dry the chicken with paper towel.
  • Sprinkle dry-rub mixture all over the chicken, include its cavity and the back.
  • Transfer the chicken to a clean pan, tuck the wing tips behind the shoulders, tie the legs using cooking twine if necessary.
  • Cover loosely with plastic wrap and let the chicken tenderize and absorb the dry-rub for at least 1 day (maximum 2 days) in the fridge.
  • Pre-heat the oven to 450F
  • Take the chicken out of the fridge and let it cool down at room temperature for 15 minutes before roasting.
  • Line a baking pan with heavy duty aluminum foil, place the chicken in the pan, breast side up.
  • Place the chicken on the center rack of the oven and roast for 30 minutes.
  • Turn the oven temperature to 460F.
  • Take the chicken out and carefully flip it over using plastic or wooden spatulas.
  • Return the upside down chicken to the oven and continue to roast for 10 minutes.
  • After that, take the chicken out and brush an even layer of BBQ sauce all over the back of the chicken.
  • Flip the chicken back to breast side up.
  • Continue to cook for 5 minutes, then brush another layer of BBQ sauce on the breast side.
  • Cook for another 5 minutes. The chicken should be done cooking at this time.
  • Take the chicken out of oven, let it rest for 5 to 10 minutes, then serve.

GLAZED BBQ CHICKEN RECIPE



Glazed BBQ Chicken Recipe image

Recipe for glazed barbecue chicken. Slowly smoked chicken finished with a tangy and sweet sauce.

Provided by Mary Cressler | Vindulge

Categories     Entree

Time 1h30m

Number Of Ingredients 7

6 bone in chicken thighs
2 bone in legs
2 bone in breasts
5 tablespoons chicken seasoning
2 ⅔ cups glaze, recipe below
2 cups Carolina style BBQ sauce ((see notes for our recipe))
⅔ cup honey

Steps:

  • Trim meat of excess fat, and pat dry. Apply dry rub all over the chicken pieces and place in a refrigerator overnight or at least 4 hours uncovered to dry brine.
  • Preheat smoker to 275 degrees Fahrenheit (F) using fruit wood like apple or cherry. Oak and Hickory also work well.
  • Place chicken pieces in the smoker until the internal temperature of the chicken reaches 150 degrees F in the breast and 160 degrees in the thighs.
  • Dip the chicken pieces into the bowl of glaze and place back onto the smoker. Continue smoking until the internal temperature of the chicken reaches 160 degrees F using a good instant read thermometer for the breast and 170 degrees for the thighs.
  • Remove from the smoker and then dip again into your glaze, let it rest for 10 minutes allowing glaze to set.
  • Serve and enjoy.

Nutrition Facts : Calories 1201 kcal, Carbohydrate 109 g, Protein 66 g, Fat 56 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 330 mg, Sodium 1750 mg, Fiber 2 g, Sugar 94 g, ServingSize 1 serving

SO EASY BBQ-GLAZED CHICKEN



So Easy BBQ-Glazed Chicken image

Make and share this So Easy BBQ-Glazed Chicken recipe from Food.com.

Provided by Redsie

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

1/2 cup Italian dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup barbecue sauce
2 tablespoons orange marmalade

Steps:

  • Preheat grill to medium heat. Pour 1/4 cup of the dressing over chicken in shallow dish or resealable plastic bag. Refrigerate 10 minute or up to 24 hours to marinate.
  • Mix remaining 1/4 cup dressing, the barbecue sauce and marmalade; set aside.
  • Place chicken on grill; cover. Grill 12 to 15 minute or until cooked through (170°F), turning occasionally and brushing with sauce mixture during last few minutes of cooking. Let stand, covered with foil, for a few minutes before serving.

Nutrition Facts : Calories 251.6, Fat 10.1, SaturatedFat 1.8, Cholesterol 68.4, Sodium 695.5, Carbohydrate 11.7, Fiber 0.3, Sugar 9.1, Protein 27.7

BBQ GLAZED SMOKED CHICKEN



BBQ Glazed Smoked Chicken image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 4h25m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon paprika
1 tablespoon kosher salt
1 teaspoon cayenne
1 teaspoon cumin
1 teaspoon garlic powder
2 chickens, halved and back bones removed (3- to 4-pound whole chickens)
1 cup ketchup (use a brand without high-fructose corn syrup)
1/2 cup white balsamic or apple cider vinegar
1/3 cup stone-ground mustard
2 tablespoons horseradish
4 ounces (1 stick) unsalted butter, softened
1 tablespoon salt

Steps:

  • For the chicken and rub: In a smoker with hickory or other hardwood, bring the wood to smoke and maintain a temperature of 175 to 180 degrees F.
  • In a bowl, blend the paprika, salt, cayenne, cumin and garlic powder well. Next, season the chicken halves with the rub, both on the skins and in the interiors. Place in the smoker for 2 hours. The smoker temperature should be maintained between 165 and 170 degrees F for the cooking period. Remove the chicken from the racks and allow to rest until cooled, for a minimum of 2 hours.
  • For the sauce: In a bowl with a whisk, mix together the ketchup, vinegar, mustard and horseradish.
  • To reheat and glaze the chicken, preheat the grill. Evenly coat the skins of the chicken halves with the butter and salt. Grill until crisp, about 3 minutes. Flip and finish reheating for 4 minutes. During this period, glaze the skins with 2 tablespoons of the sauce.

GLAZED ROAST CHICKEN



Glazed Roast Chicken image

I like to make this for weeknight dinners. You can make this roast chicken with apricot glaze or quince jelly. -Victoria Miller, San Ramon, California

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 6

1 cup white wine or chicken broth
1 cup apricot preserves or quince jelly
1 tablespoon stone-ground mustard
1 broiler/fryer chicken (3 to 4 pounds)
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.

Nutrition Facts : Calories 437 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 458mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 0 fiber), Protein 34g protein.

MAPLE-GLAZED BARBECUE CHICKEN



Maple-Glazed Barbecue Chicken image

Make and share this Maple-Glazed Barbecue Chicken recipe from Food.com.

Provided by AZPARZYCH

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup maple syrup
1 tablespoon tomato paste
2 teaspoons red wine vinegar
1/4 teaspoon salt
1 garlic clove, minced
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

  • Heat grill.
  • In small bowl stir together glaze ingredients.
  • Sprinkle chicken with salt and pepper.
  • Brush chicken generously with glaze.
  • Place chicken on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals; cover grill.
  • Cook 8-12 minutes or until juices run clear, turning once and brushing occasionally with glaze.

Nutrition Facts : Calories 190.9, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 462, Carbohydrate 14.3, Fiber 0.2, Sugar 12.4, Protein 25.3

EASY BBQ GLAZED CHICKEN



Easy BBQ Glazed Chicken image

Effortlessly put together our Easy BBQ Glazed Chicken with only four ingredients. The sweet and zesty Easy BBQ Glazed Chicken is one they'll always request, and you can get it on the table in just half an hour.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 40m

Yield 4 servings

Number Of Ingredients 4

1/2 cup KRAFT Zesty Italian Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Original Barbecue Sauce
2 Tbsp. orange marmalade

Steps:

  • Heat grill to medium heat.
  • Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 10 min.
  • Meanwhile, mix barbecue sauce, marmalade and remaining dressing.
  • Remove chicken from dressing; discard dressing. Grill chicken 5 to 7 min. on each side or until done (165°F), brushing occasionally with barbecue sauce mixture for the last few minutes.

Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 25 g

BARBECUE GLAZED CHICKEN



Barbecue Glazed Chicken image

Categories     Chicken     Poultry     Tomato     Picnic     Super Bowl     Vinegar     Summer     Grill/Barbecue     Honey     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 lb shallots, finely chopped (2 3/4 cups)
1/4 cup olive oil
1 cup distilled white vinegar
1 cup canned tomato purée
1/2 cup mild honey
1/4 cup steak sauce such as A.1.
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon black pepper
1 (3- to 3 1/2-lb) chicken, split in half
Accompaniments: 8 (7-inch) flour tortillas or a baguette; green salad

Steps:

  • Cook shallots in oil in a 4-quart heavy pot over moderately low heat, covered, stirring occasionally, until soft, 12 to 14 minutes (reduce heat to low if shallots begin to brown). Stir in vinegar, tomato purée, honey, steak sauce, Worcestershire, salt, and pepper and bring to a boil. Remove sauce from heat and reserve 1 1/2 cups for basting and 1 cup for serving. Cool sauce to room temperature before brushing on chicken (sauce will thicken as it cools).
  • Remove excess fat from chicken and pat chicken dry. Brush all over with some barbecue sauce and season with salt and pepper.
  • To cook chicken using a charcoal grill:
  • Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
  • When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches above top rack for 3 to 4 seconds, sear chicken on lightly oiled grill rack over coals, uncovered, turning, until well browned, about 3 minutes total.
  • Move chicken to side of grill with no coals underneath, arranging skin sides up, then cook, covered with lid, brushing with sauce and turning every 10 minutes, until cooked through, 45 minutes to 1 hour.
  • To cook chicken using a gas grill:
  • Preheat all burners on high, then adjust heat to moderate. Sear chicken on lightly oiled grill rack, uncovered, turning, until well browned, about 10 minutes total. Adjust heat to low, then cook chicken, covered with lid, brushing with sauce and turning every 10 minutes, until cooked through, about 25 minutes.
  • Serve chicken with reserved cup sauce.

HONEY GLAZED CHICKEN



Honey Glazed Chicken image

An easy and delicious twist to classic roast chicken

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 35m

Number Of Ingredients 4

2 chicken breasts
half a lemon
1 tbsp honey
1 tbsp dark soy sauce

Steps:

  • Put 2 chicken breasts, skin side up in a small baking dish and season.
  • Squeeze the lemon into a bowl and stir in the honey and soy sauce. Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavour to the chicken).
  • Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). Cook until done and richly glazed, basting with the juices at least twice. To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
  • Serve with salad and potatoes roasted with herbs and garlic.

EASY BBQ GLAZE



Easy BBQ Glaze image

Baste any grilling fish or meat with this smoky-sweet sauce and you'll turn the smallest get-togethers in to a raging barbecue.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 6

1/2 cup ketchup
3 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a small bowl, combine glaze ingredients. Liberally brush on meat and vegetables throughout grilling.

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