Classicbarbecuedchickenbreasts Recipes

EASY BBQ CHICKEN

Steps:

• Combine the BBQ sauce ingredients in a small saucepan and set over medium-high heat. Bring to a simmer and cook for 5 minutes until the sugar has dissolved. Remove from the heat and allow to cool to room temperature.
• Combine the seasonings for the chicken then dust the chicken on both sides with the spice mixture, making sure the chicken is completely covered.
• Cook the chicken on a hot grill (or a griddle pan on the stove), basting with the BBQ sauce continuously until the chicken is sticky, glossy and cooked through. Approximately 5-6 minutes per side.
• Remove the chicken from the heat and allow to rest for at least 5 minutes before slicing and serving.

BBQ CHICKEN BREASTS IN THE OVEN

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.

WHOLE BARBECUE CHICKEN RECIPE

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
• Trim and discard excess fat from chickens. Squeeze lemon juice into small bowl; reserve lemon halves. Add barbecue sauce and seasoning to juice; mix well. Place 2 each lemon halves and garlic cloves inside each chicken cavity.
• Place chickens, breast-sides up, on grate over unlit area; cover. Grill 1-1/2 to 2 hours or until chicken is done (165°F), turning and brushing occasionally with sauce for the last 20 min. Remove and discard lemon halves and garlic from chickens before serving.

MARGARITA CHICKEN BREASTS

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 about 1 hour. Remove the breasts from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Grill the breasts, skin side down, over Direct Medium heat until the juices run clear and the meat is no longer pink in the center, 8 to 12 minutes, turning and basting with the marinade once halfway through 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.

BARBEQUE CHICKEN

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes.
• Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly.
• Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes.

CLASSIC BARBECUED CHICKEN BREASTS

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.

GRILLED CHICKEN BREASTS WITH BBQ SAUCE

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.