TROPICAL BBQ CHICKEN
Here is my favorite slow-cooker recipe. The delicious, slightly spicy sauce will win you over, too! -Yvonne McKim, Vancouver, Washington
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- With a sharp knife, cut leg quarters at the joints if desired; place in a 1-1/2-qt. slow cooker. In a small bowl, combine the ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken., Cover and cook on low until meat is tender, 3-4 hours., Remove chicken to a serving platter; keep warm. , Skim fat from cooking juices; transfer 1/2 cup to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken. If desired, top with additional fresh parsley.
Nutrition Facts : Calories 301 calories, Fat 14g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 601mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 0 fiber), Protein 25g protein.
SMOKED WHOLE CHICKEN WITH HONEY BBQ SAUCE
Steps:
- For the BBQ seasoning: Combine the brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, ground mustard and cayenne in a small bowl.
- Preheat your smoker or grill to 275 degrees F.
- If using a charcoal or gas grill, prepare for two-zone cooking with heat or coals on one side of the grill and none on the other. If using a gas grill, prepare your smoking pouches by tearing off 2 large pieces of heavy-duty aluminum foil and layering them flat on your work surface. Place two cups of dry wood chips on the center of your foil. Fold up each long side and crimp to secure. Then roll up the ends to make a sealed wood chip pouch. Poke holes in the top of your pouch to allow the heat from the fire to singe the wood chips inside the pouch and make some gorgeous smoke that will be released through the holes and add a delicious smoke flavor to your food. Repeat this process so you have a total of 3 pouches.
- Combine the softened butter and the BBQ seasoning in a small bowl. Use your fingers to loosen the skin of the chicken and spread the seasoned butter up under the skin. Spread any remaining butter on top of the chicken skin.
- Use butcher twine to tie the legs together and tuck the wing tips behind the shoulder joint. Place your chicken directly on the grill grates over indirect heat on your smoker or grill. Add the wood of your choice; I recommend apple, cherry, maple, or pecan. If using a grill, place the smoking pouch on the direct heat. Close the lid and smoke for 2 1/2 to 3 hours, replacing the smoking pouch as necessary. Breasts should be about 160 to 165 degrees F. The thighs should be about 170 to 175 degrees F. If needed, rotate the chicken once during smoking.
- While your chicken is smoking, prepare your BBQ sauce. Combine the ketchup, brown sugar, vinegar, honey, salt, smoked paprika, garlic powder, onion powder and black pepper in a medium saucepan over medium heat. Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes. Remove sauce from heat and allow to cool.
- Baste the chicken with the honey BBQ sauce during the last 30 minutes of cooking (this is optional). Once the chicken has reached the correct internal temperature, remove it from the grill, rest for 10 minutes, slice, and serve.
TROPICAL BBQ CHICKEN PACKETS
If you're the type of person who loves food that's super juicy, likes to make sure everyone has an equal portion, and isn't a big fan of washing a ton of dishes, then our recipe for Tropical BBQ Chicken Packets is just for you. This foil packet dinner features the juiciest chicken ever with tropical barbecue flavors - you're gonna love it!
Provided by Ginsburg Enterprises
Categories Chicken
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Cut 4 (12-inch) squares of aluminum foil.
- Place barbecue sauce in a shallow dish. Evenly sprinkle chicken breasts with salt and pepper, then dip in barbecue sauce, coating completely.
- Place each breast in center of a piece of foil. Top evenly with pineapple slices, bell pepper, and scallions. Spoon any remaining barbecue sauce over vegetables. Wrap foil securely, leaving room for steam to circulate, and seal edges tightly. Place packets on a baking sheet.
- Bake 20 minutes, or until chicken is no longer pink in center. Open packets carefully, as steam may be released.
TROPICAL BBQ CHICKEN
I couldn't find any recipes for a tropical bbq chicken that had all the ingredients I wanted to use so I made one myself. If you want a thicker sauce I would reduced the pineapple juice by 1/2 a cup or increase the flour by a tablespoon.
Provided by Harmoni
Categories Chicken
Time 1h25m
Yield 6 chicken breasts, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in butter for 5-10 minutes over medium heat.
- Add flour and mix until a paste is formed.
- Slowly stir in pineapple juice waiting for all juice to be absorbed before adding more.
- Add soy sauce, mustard and bbq sauce and stir until dissolved.
- Add brown sugar and chili and stir until dissolved.
- Pour in chicken broth, stir and then add chicken. Cook on stove until slightly thickened.
- Preheat over to 325 and cook with lid on for 1- 3 hours depending on how long you want the chicken to soak for.
Nutrition Facts : Calories 939.1, Fat 36, SaturatedFat 13.1, Cholesterol 152.3, Sodium 1704.6, Carbohydrate 117.7, Fiber 1.8, Sugar 101.2, Protein 37.6
TANGY BARBECUE CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Simmer 1 cup ketchup, 1/2 cup cider vinegar, 3 tablespoons each molasses and brown sugar, 1 tablespoon each dried mustard and soy sauce, 2 teaspoons Worcestershire sauce, 1 cup water, and kosher salt and pepper to taste until thickened, about 30 minutes. Preheat a grill to medium-high on one side. Season 4 bone-in, skin-on chicken breast halves with salt and pepper. Grill over direct heat until golden and crisp on both sides, about 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165, 25 to 30 minutes.
TROPICAL CHICKEN II
It's tangy and delicious. It can be for as many people as you want, cut up into strips.
Provided by CUTY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat outdoor grill for medium high heat and lightly oil grate; OR preheat oven to Grill/Broil.
- Place chicken on grill/grate. In a medium bowl mix together the lime juice, lemon juice, orange juice, pineapple juice and cherry juice. Pour mixture over chicken a little bit at a time; turn after 5 to 7 minutes and repeat. Cook until chicken is cooked through (juices run clear), about 15 minutes.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 22.7 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.6 g, Protein 28.1 g, SaturatedFat 0.4 g, Sodium 83.2 mg, Sugar 13.7 g
TROPICAL ISLANDS BARBECUE SAUCE
I can see the grass skirts blowing in the wind! LOL! This is such a great sauce for so many things. I have used it on chicken, beef pork,(it's awesome on spare ribs) and fish! Haven't gotten to the veggies yet, but I'm working on it. This doubles easily and keeps well in the fridge.
Provided by FLUFFSTER
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425°F
- Line a shallow baking pan with nonstick foil.
- Place sweet onions in butter in a small saucepan and sauté until soft and translucent.
- Add brown sugar, dry mustard, cider vinegar, pineapple, ketchup, lime juice, pomegranate juice, soy sauce and Worcestershire sauce.
- Stir until combined and cook over medium heat and thickened, 20 to 30 minutes.
Nutrition Facts : Calories 202, Fat 1.2, SaturatedFat 0.5, Cholesterol 1.7, Sodium 715.5, Carbohydrate 47.2, Fiber 0.9, Sugar 43.4, Protein 1.9
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