BBQ-JELLY GLAZED CHICKEN
A quick 30-minute marinade in BBQ sauce and grape jelly gives this broiler-fryer chicken its sweet and tangy glaze.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Mix barbecue sauce and jelly until blended. Reserve 1/4 cup sauce mixture; pour remaining over chicken in shallow dish. Turn to evenly coat both sides of each piece. Refrigerate 30 min. to marinate.
- Heat oven to 400°F. Remove chicken from marinade; discard marinade. Place chicken, skin sides up, on rack in foil-lined pan.
- Bake 40 to 50 min. or until chicken is done (165ºF). Brush with reserved sauce before cutting into pieces to serve.
Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 29 g
GLAZED BBQ CHICKEN RECIPE
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
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
BBQ GLAZED SMOKED CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 4h25m
Yield 4 servings
Number Of Ingredients 12
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.
PEPPER JELLY GLAZED CHICKEN
This a great and easy way to use pepper jelly. Chicken breasts are glazed with a honey, mustard and pepper jelly sauce, then roasted in the oven.
Provided by CARTUIN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees F).
- Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
- Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.
Nutrition Facts : Calories 470.2 calories, Carbohydrate 44.9 g, Cholesterol 126.6 mg, Fat 11.7 g, Fiber 0.3 g, Protein 45 g, SaturatedFat 3.3 g, Sodium 615.7 mg, Sugar 36 g
BBQ-JELLY GLAZED CHICKEN RECIPE - (4.3/5)
Provided by Bettybug
Number Of Ingredients 3
Steps:
- MIX barbecue sauce and jelly until blended. Reserve 1/4 cup sauce mixture; pour remaining over chicken in shallow dish. Turn to evenly coat both sides of each piece. Refrigerate 30 min. to marinate. HEAT oven to 400°F. Remove chicken from marinade; discard marinade. Place chicken, skin sides up, on rack in foil-lined pan. BAKE 40 to 50 min. or until chicken is done (165ºF). Brush with reserved sauce before cutting into pieces to serve. SERVING SUGGESTION Serve with a mixed green salad and your favorite fresh fruit to round out the meal. SUBSTITUTE Prepare using strawberry jelly SUBSTITUTE Prepare using KRAFT THICK 'N SPICY Original Barbecue Sauce.
EASY BBQ GLAZED CHICKEN
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
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
TEQUILA-GLAZED CHICKEN WITH JALAPEñO
Provided by Molly Stevens
Categories Tequila Chicken Fruit Pepper Backyard BBQ Pineapple Summer Grill/Barbecue Coriander Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight.
- Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving.
- Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over.
BBQ GLAZED ROAST CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the sauce: In a bowl whisk together the ketchup, BBQ sauce, sugar, vinegar, Worcestershire sauce, mustard and BBQ rub seasoning. Then pour the sauce in a thick-bottomed saucepan over low heat. Cook to blend the flavors, 10 to 15 minutes. Once warmed, remove from the heat and hold in a warm spot.
- For the chicken: Preheat the oven to 300 degrees F. Drizzle both sides of each chicken with the oil. Next, mix the salt, pepper and cumin in a bowl, and then sprinkle over both sides of each chicken. Place the chicken, breast-side up, on a flat cookie sheet and cook until the internal temperature reaches 165 degrees F, 30 to 35 minutes.
- When fully cooked, remove the chickens and lightly glaze the skin with the BBQ sauce. Return the chickens to the oven, allowing the BBQ sauce to glaze the birds, 10 to 12 minutes.
- Serve with a choice of sides.
BARBECUE GLAZED CHICKEN
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.
SO EASY BBQ-GLAZED CHICKEN
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
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
SUN-GLAZED CHICKEN
Make and share this Sun-Glazed Chicken recipe from Food.com.
Provided by Chef 313014
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken breasts, remove excess fat. Pat dry. Place in a baking dish.
- Combine the glaze ingredients. Brush both sides of chicken breasts generously with glaze. Place skin-side up.
- Bake at 375 for 10 minutes. Brush again on both sides with glaze. Turn skin-side down.
- Bake 10 minutes, turn again and brush with glaze.
- Bake 5 minutes or until chicken is no longer pink. (Make a small incision in thickest part of breast).
- Serve hot from oven or at room temperature. Brush with additional glaze, if desired.
- Tips: The skin can be removed from the chicken breasts if you are trying to lower calories.
- Before turning chicken skin-side down, pour off any juices that collect in dish. This will allow a better glaze to form.
Nutrition Facts : Calories 263.7, Fat 18.4, SaturatedFat 9.2, Cholesterol 76.9, Sodium 418.9, Carbohydrate 9.6, Fiber 0.3, Sugar 8.8, Protein 15.5
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