Broiled Bbq Chicken Recipes

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CHEF JOHN'S BROILED CHICKEN



Chef John's Broiled Chicken image

The next time rain ruins your dream of a grilled chicken dinner, I hope you fire up your broiler and give this easy, alternative method a try. Not only are you getting the same intense, direct heat, but you also have more control, since you can adjust how far the chicken is from the flame. I prefer the meat about 7 to 8 inches under the heating element, but feel free to adjust as needed. Garnish with freshly squeezed lemon juice and fresh oregano.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 40m

Yield 6

Number Of Ingredients 3

1 small onion, sliced
1 (3 pound) whole chicken, cut in half, backbone removed
salt as needed

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.
  • Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 583.5 calories, Carbohydrate 1.1 g, Cholesterol 105.8 mg, Fat 51.9 g, Fiber 0.2 g, Protein 26.1 g, SaturatedFat 14.6 g, Sodium 83.3 mg, Sugar 0.5 g

THE ULTIMATE BARBECUED CHICKEN



The Ultimate Barbecued Chicken image

For the Ultimate Barbecued Chicken, Tyler Florence first grills the bird, then bastes it in his homemade sauce from Food Network.

Provided by Tyler Florence

Categories     main-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 19

2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper

Steps:

  • For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
  • Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
  • Preheat oven 375 degrees F.
  • Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

BARBECUE CHICKEN



Barbecue Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 9h50m

Yield 6 to 8 servings

Number Of Ingredients 27

2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise
1 1/2 cups Neely's Italian Dressing, recipe follows
1/4 cup Neely's Barbecue Seasoning, recipe follows
1 cup Neely's Barbecue Sauce, recipe follows
2 tablespoons ground mustard
2 garlic cloves, smashed
1 tablespoon crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon sugar
2 tablespoons Neely's Barbecue Seasoning
1/3 cup red wine vinegar
1 cup canola oil
Salt and pepper
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

  • Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's Barbecue Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
  • If cooking inside: Take the chicken out of the refrigerator and brush chicken with Neely's Barbecue Sauce.
  • Place into a preheated 350 degree F oven for 45 minutes.
  • If grilling outside: Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
  • Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neely's Barbecue Sauce during the last 5 minutes of cooking.
  • Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
  • Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
  • In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

GRILLED BARBECUED CHICKEN



Grilled Barbecued Chicken image

It's fun for me to have my family together so I can prepare their favorite foods, like this saucy barbecued chicken. The moist and plump pieces always bring enthusiastic compliments from our four grown children and three grandkids. -Barbara Blickens Derfer, Edgewater, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

1 large onion, chopped
2/3 cup butter, melted
6 tablespoons cider vinegar
4 teaspoons sugar
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons Worcestershire sauce
1-1/2 teaspoons pepper
1-1/2 teaspoons ground mustard
1/2 teaspoon hot pepper sauce
2 garlic cloves, minced
6 bone-in chicken breast halves (4 to 5 pounds), skin removed

Steps:

  • In a bowl, combine the first 11 ingredients. Cover and refrigerate 1/3 cup for basting. Place the chicken in a large resealable plastic bag; add remaining marinade. Refrigerate for at least 1 hour, turning occasionally., Drain and discard marinade from chicken. Grill chicken, covered, over indirect medium heat for 20 minutes. Turn; grill 15-25 minutes longer or until juices run clear, basting occasionally with reserved marinade.

Nutrition Facts : Calories 476 calories, Fat 26g fat (14g saturated fat), Cholesterol 190mg cholesterol, Sodium 1147mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 50g protein.

BROILED (OR BARBECUED) CHICKEN WITH LEMON



Broiled (Or Barbecued) Chicken With Lemon image

This recipe is adapted from Perfect Greek a collection of essential recipes. You can broil the chicken or grill on the back yard barbecue. Note: The times indicated do not include marinating time of at least 2 hours.

Provided by PanNan

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken quarters
2 lemons, juice and zest of
4 tablespoons olive oil
2 garlic cloves, crushed
2 sprigs fresh thyme
salt
pepper

Steps:

  • Prick the skin of the chicken quarters all over with a fork. Place the chicken in a zip bag and add the lemon juice, oil, garlic, thyme, salt and pepper. Reserve the zest for garnishing later.
  • Close the bag and shake and squish contents to mix well and coat the chicken. Let rest in the refrigerator at least 2 hours.
  • Preheat the broiler or barbecue. Baste chicken with marinade periodically and broil or grill at least 30 - 40 minutes, or until done (the juices will run clear when pierced with a skewer).
  • Serve hot, with lemon zest sprinkled over the chicken.

SWEET BARBECUE BROILED OR GRILLED CHICKEN



Sweet Barbecue Broiled or Grilled Chicken image

This chicken is absolutely delicious, it can also be made on the grill or in the oven broiler, just remember to keep basting with sauce while cooking. For the sauce, you can saute 1 onion and 2 tablespoons fresh minced garlic in a couple tablespoon butter for about 3-4 minutes before adding in the other ingredients if desired.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup packed brown sugar
1 cup bottled barbecue sauce
2 teaspoons dried thyme
1 teaspoon chili powder
1/2 teaspoon ground red pepper (or to taste, this is very HOT!)
1 (6 ounce) can frozen apple juice concentrate, thawed and undiluted
5 lbs chicken pieces (preferably with skin off)
salt and pepper

Steps:

  • Combine first 6 ingredients in a saucepan; cook over medium heat for about 20 minutes, stirring occasionally.
  • Prepare the grill or oven broiler.
  • Sprinkle chicken with salt and pepper.
  • Place on grill or a broiler pan coated with cooking spray.
  • Cook 15 minutes on each side (or until cooked).
  • Brush chicken with sauce, and cook an additional 15 minutes, or until chicken is done, turning and basting occasionally.

BROILED BBQ CHICKEN WITH BROWN RICE PILAF



Broiled BBQ Chicken with Brown Rice Pilaf image

Savor the flavor of this Broiled BBQ Chicken with Brown Rice Pilaf. This Broiled BBQ Chicken with Brown Rice Pilaf includes BBQ chicken, brown rice, mushrooms and peas.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 small boneless skinless chicken breasts (1 lb.)
1/2 cup KRAFT Original Barbecue Sauce
1 can (10-1/2 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
2 cups instant brown rice, uncooked
1 cup sliced fresh mushrooms
1 cup frozen peas
1 onion, chopped

Steps:

  • Heat broiler.
  • Broil chicken, 6 inches from heat, 5 to 6 min. on each side or until done (165ºF) brushing frequently with barbecue sauce.
  • Meanwhile, bring broth and water to boil in large skillet on medium-high heat. Stir in rice and vegetables; cook on low heat 5 min. or until vegetables are tender. Cover. Remove from heat. Let stand 5 min.
  • Serve chicken with rice.

Nutrition Facts : Calories 420, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g

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