BARBECUED CHICKEN BREASTS
A handful of ingredients are all you need for this marinade that kicks up flavor without much fat. "There's a real zip to this chicken," promises Margaret Wilson of Hemet, California. "I like to make large batches of the marinade and freeze it so it's on hand when we're in the mood to grill chicken."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the chili sauce, vinegar, horseradish and garlic. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., Prepare grill for indirect heat, using a drip pan. Lightly oil the grill rack. , Place chicken skin side down over drip pan and grill, covered, over indirect medium heat for 20-25 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 290 calories, Fat 5g fat (1g saturated fat), Cholesterol 114mg cholesterol, Sodium 1031mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 42g protein. Diabetic Exchanges
BBQ CHICKEN BREASTS IN THE OVEN
Make this quick and easy BBQ chicken breast in the oven for those times when you want a good meal but don't feel like fussing. Nuke a few potatoes for baked, steam some fresh broccoli or saute some green beans, and you got dinner in about an hour.
Provided by Grumpygrandpa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with heavy-duty foil to make cleanup easier.
- Prepare chicken breasts by cutting off the rib meat if you wish and rinse and pat dry. Leave the skin on. Season chicken with salt and pepper and put in the pan.
- Bake in the preheated oven until juices start to appear, about 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Remove the pan and generously pour 1/2 of the barbecue sauce over chicken. Continue to bake for 20 minutes. Repeat with remaining barbecue sauce and cook until no longer pink in the centers and skin is crispy, 15 to 20 minutes more.
Nutrition Facts : Calories 476.4 calories, Carbohydrate 22.7 g, Cholesterol 163.2 mg, Fat 15.3 g, Fiber 0.4 g, Protein 57.9 g, SaturatedFat 4.3 g, Sodium 937.3 mg, Sugar 16.3 g
BBQ CHICKEN BREASTS
The most tender, juicy chicken grilled to PERFECTION, smothered in a thick, homemade BBQ sauce. You can also make this ahead of time!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 11
Steps:
- WHISK together ketchup, vinegar, brown sugar, molasses, Worcestershire, mustard, garlic powder, onion powder, pepper and 1/4 cup water. Reserve 1/3 cup and set aside. COMBINE ketchup mixture and chicken in a gallon size slider bag or large bowl; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade. PREHEAT grill to medium high heat. MAKE drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. PLACE chicken on foil and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10-12 minutes on each side. SERVE immediately, garnished with parsley, if desired.
CLASSIC BARBECUED CHICKEN
From "Cook's Country From America's Test Kitchen," episode 109, "Barbecued Chicken." If using chicken breasts, cut them in half so they cook faster. The test kitchen likes Bull's Eye barbecue sauce.
Provided by DrGaellon
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to high. If you have a high-output grill, heat just one side. If using charcoal, prepare a hot two-level fire.
- Pat chicken pieces dry with paper towels.
- Combine salt, pepper and cayenne. Sprinkle chicken with spice rub on all sides and rub in well.
- Dip a wad of paper towel in oil and rub it over the grill grate. Place chicken pieces on the grill (if using a two-level grill, place chicken on cooler side). Cook about 30 minutes until golden-brown.
- In a medium saucepan, bring sauce ingredients to a boil over medium-high heat, then reduce to a simmer and cook 20 minutes.
- Move chicken pieces over to the hotter part of the grill, turning the meatier side up, and placing thicker portions of the meat facing the heat source. Brush chicken with barbecue sauce. Cook 20 minutes, flipping and basting with sauce every 5 minutes. Place over low coals, or turn gas burner down to medium-low and cook 5 more minutes. Breast meat should be 165°F and thigh meat 175°F.
Nutrition Facts : Calories 510.6, Fat 22.2, SaturatedFat 6, Cholesterol 132.2, Sodium 1353.7, Carbohydrate 32.5, Fiber 1.3, Sugar 19.1, Protein 43.1
SUNNY'S CLASSIC BBQ CHICKEN
Provided by Sunny Anderson
Categories main-dish
Time 11h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the brine and chicken: In a medium pot on high heat, add the tea, 1/4 cup salt and 1 cup water. Cook, stirring, until the salt dissolves. Remove from the heat and let cool to room temperature.
- Pour the cooled brine into a large resealable plastic bag. Add the chicken thighs and breasts and refrigerate overnight.
- About 2 hours before grilling, remove the chicken from the bag and pat dry. Let rest on a plate in the refrigerator for 1 1/2 hours, then at room temperature for 30 minutes.
- For the sauce. In a medium pot over medium-high heat, heat the oil. Add the onions and saute until tender, about 4 minutes. Season with salt and pepper, then add the ketchup, beer, brown sugar, paprika, chile flakes, garlic powder and garlic. Cook, stirring, until the sauce thickens and the sugar is completely dissolved, about 10 minutes. Set aside.
- Preheat a grill to high heat.
- Salt and pepper both sides of the chicken pieces. Over the direct heat, put the chicken on the grill on what would be the skin side. Grill until the chicken easily releases and there are grill marks, 6 to 8 minutes. Flip and move the chicken to the indirect heat area of the grill and brush with the sauce. Cover and grill until cooked through, brushing with the sauce again once or twice, another 6 to 8 minutes.
BARBECUE CHICKEN BREAST
Make and share this Barbecue Chicken Breast recipe from Food.com.
Provided by Chef CFA
Categories Chicken Breast
Time 40m
Yield 3 3 oz servings, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Mix chicken with marinade ingredients, place in plastic bag, coat completely, and let sit 1 hr - overnight.
- Heat grill to 350-400 degrees.
- Place chicken on grill and cook until a thermometer reaches 160 degrees.
Nutrition Facts : Calories 274.2, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 1098.6, Carbohydrate 3.8, Fiber 0.3, Sugar 0.4, Protein 32.7
GRILLED CHICKEN BREASTS WITH BBQ SAUCE
For this all-American classic that's great for lunch or dinner, use a great homemade sauce and pick your method: Slow-cook a whole bird for the juiciest results or grill smaller pieces for a fast meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 3
Steps:
- Heat grill to medium-high. Season chicken breasts with salt and pepper. Clean and lightly oil hot grates. Place chicken on grill (if using skin-on chicken, place skin side down on grill).
- Grill chicken, without turning, 6 to 10 minutes for boneless chicken and 10 to 14 minutes for bone-in. Flip and grill until cooked through, or a thermometer inserted in the thickest part of meat (avoiding bone) registers 160 degrees, 8 to 10 minutes more.
- About 1 minute before chicken is done, brush with barbecue sauce.
CLASSIC BARBECUED CHICKEN BREASTS
Number Of Ingredients 15
Steps:
- TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Rinse the chicken breasts under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally. Remove the breasts from the bag and discard the marinade. Grill, bone side down, over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes. For crispier skin, grill the breasts, skin side down, over Direct Medium heat during the last 5 minutes of grilling time. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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