SOUTHERN BBQ CHICKEN
Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning.
Provided by rachelu
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 9h10m
Yield 5
Number Of Ingredients 10
Steps:
- Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.
- Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
- Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
- Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.
- Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 423.5 calories, Carbohydrate 18.2 g, Cholesterol 127.9 mg, Fat 21.3 g, Fiber 0.5 g, Protein 39 g, SaturatedFat 5.2 g, Sodium 1527.8 mg, Sugar 14.9 g
BAKED BAR-BE-QUE CHICKEN
This is a simple yet wonderful dish that's full of flavor. The meat is very moist and falls off the bone. We love to serve this dish in our home with rice and fresh corn on the cob.
Provided by Julie
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350 degrees F (175 degrees C).
- Remove baking dish from oven and drain any fat from dish. Pour the barbecue sauce evenly over the chicken and bake uncovered for 30 minutes at 350 degrees F (175 degrees C). Remove and serve.
Nutrition Facts : Calories 503.5 calories, Carbohydrate 23.3 g, Cholesterol 141.9 mg, Fat 28.7 g, Fiber 0.5 g, Protein 35.3 g, SaturatedFat 8.2 g, Sodium 832 mg, Sugar 16.5 g
OVEN-STYLE BARBEQUED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 4 main course servings
Number Of Ingredients 20
Steps:
- In a large bowl, mix together the oil, chili powder, paprika, sage, mustard, ginger, and cayenne until a paste is formed.
- Add the chicken pieces and rub the spice paste all over, including under the skin. Cover with plastic wrap and refrigerate for 2 hours.
- Preheat the broiler. Place a rack about 9 inches from the broiler element. Place the chicken on a foil-lined baking sheet or broiler pan. Season the chicken all over with salt and pepper and arrange skin-side down. Broil for 10 minutes, turning the pan occasionally so the meat cooks evenly. Remove the pan from the oven and baste the meat all over with the sauce, turn the chicken pieces skin side-up and broil, basting and turning the pan occasionally, until cooked through and crispy and the sauce has browned lightly, about 10 minutes more. Transfer to a serving platter and serve immediately.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
- Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.
TWICE COOKED BARBECUED CHICKEN
This way of barbecuing chicken helps to avoid the last minute hassles of long cooking times when entertaining. the chicken is first marinated, then cooked or almost steamed in an aromatic barbecue sauce, and finally, right before serving it is barbecued until the skin becomes crisp and dark brown. This way of cooking helps to keep the bird moist on the inside and golden brown on the outside!
Provided by MarieRynr
Categories Whole Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the marinade by combining all ingredients for marinade and whisking to combine. Taste for seasoning. Arrange the chicken pieces in a large shallow, non-aluminum pan and pour the marinade evenly over, turning to coat. Cover and refrigerate for 2 to 4 hours, turning occasionally. Make sure the marinade covers all the chicken.
- Preheat the oven to 375°F/160°C Remove the chicken from the marinade and pour all the marinade into a small saucepan. Place the chicken in a roasting pan large enough to hold it all in a single layer. Cover the pan tightly with foil wrap and bake about 35 minutes, until the juices run clear when a thigh is pierced.
- Remove from the oven and add the juices to the marinade. Place marinade over medium high heat and bring to a boil, boiling for 7 to 10 minutes, or until reduced to a glaze.
- Prepare charcoal grill or gas grill for medium high heat grilling about 3 inches from fire.
- Place the chicken on the grill rack and grill, basting with the glaze, turning once, for 10 to 15 minutes, or until the skin is very crisp and brown.
- You can prepare this recipe right up to the grilling time, up to 6 hours ahead. Refrigerate. Take out of fridge about half an hour before you want to grill it and then proceed as in recipe. The sauce may be refrigerated and then re-heated just before grilling.
Nutrition Facts : Calories 1184.8, Fat 79.9, SaturatedFat 22.8, Cholesterol 396.9, Sodium 1402.8, Carbohydrate 8.1, Fiber 0.3, Sugar 4.9, Protein 100.2
BAKED BARBECUE CHICKEN
Make and share this Baked Barbecue Chicken recipe from Food.com.
Provided by RecipeNut
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Place chicken pieces in 13X9-inch baking dish coated with nonstick cooking spray.
- Arrange onion slices over top.
- In small saucepan, combine ketchup, brown sugar, Worcestershire sauce, lemon juice and liquid smoke.
- Heat over medium heat 2 to 3 minutes or until sugar dissolves.
- Pour over chicken.
- Bake chicken 1 hour or until juices run clear.
- Discard onion slices.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 630.6, Fat 34.4, SaturatedFat 9.8, Cholesterol 170.2, Sodium 945.2, Carbohydrate 36.7, Fiber 0.4, Sugar 33.2, Protein 43.4
TWICE-FRIED CHICKEN
Chef Michael Solomonov fries his famous chicken Korean-style! That means it's thinly battered, then fried twice for an extra-crunchy crust with very juicy meat. (Note: The double-frying method also means the the first fry can happen up to a day in advance before serving.)
Provided by Michael Solomonov
Categories main-dish
Time 5h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cure chicken: In a large bowl, add salt and mustard and onion powders, and combine until well blended. Add the chicken pieces and get in there with your hands to coat each piece well. Put the coated pieces of chicken on a baking sheet lined with parchment paper, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
- Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, plus it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
- Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the chicken pieces-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches 300 degrees F. (It's fine if the oil temperature goes up to 350 degrees F, because it will drop once the chicken goes in.) Coat chicken: When the oil is hot, add all the chicken into the batter and fully coat each piece.
- First fry: Starting with the dark meat, use tongs to pick up each piece and allow the excess batter to drip off. Gently swirl the tip of the chicken in the oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the piece into the oil. Repeat with all the chicken pieces. Fry for 10 minutes.Use a slotted spoon or spider strainer to make sure the chicken pieces don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
- After 10 minutes, use the slotted spoon to transfer the chicken pieces to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to 350 degrees F. (Note: The chicken can be made to this point up to 1 day ahead and refrigerated; bring it back to room temperature before the second fry.) Second fry: When the oil is hot, fry the chicken pieces again, this time for 4 minutes or until golden brown and crispy.
- Use the slotted spoon to transfer the chicken pieces to a clean wire rack set over a paper towel-lined baking sheet. Let cool for 5-10 minutes, then serve. (Note: Frying oil can be reused several times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)
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