Easy Bbq Chicken Recipes

EASY BAKED BBQ CHICKEN

Steps:

• Preheat oven to 425.
• Mix BBQ Sauce and A1 together.
• Brush chicken with sauce mixture.
• Bake for 40 Minutes, Repeatedly Basting with Sauce until its gone.

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.

EASY TO DO OVEN BBQ CHICKEN

Steps:

• In a medium, nonreactive bowl, combine the ketchup, honey, vinegar and garlic. Mix well, cover and refrigerate for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the olive oil in a large skillet over medium high heat. Add the chicken parts and saute for 2 to 3 minutes per side, just to sear the meat. Transfer chicken to a 9x13 baking dish and cover each piece well with the reserved sauce.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, basting with the sauce every 15 minutes.

EASY BARBEQUE CHICKEN

Steps:

• In a large glass bowl mix lemon juice, vegetable oil, vinegar, oregano, and garlic powder. Place chicken pieces in the bowl, and season with salt and pepper. Cover, and marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• On the prepared grill, cook chicken until no longer pink and juices run clear. Periodically brush chicken with the remaining marinade mixture while cooking. Discard any leftover marinade.

KOREAN BBQ CHICKEN RECIPE

Steps:

• In a small bowl, combine chicken broth and cornstarch until smooth. Set aside.
• Heat the sesame oil in a large skillet, over medium heat.
• Add in the chicken to brown meat, about 4 minutes.
• Mix in soy sauce, ketchup, paprika, cumin, and garlic powder.
• Simmer, stirring occasionally for 3 minutes to blend flavors.
• Pour the chicken stock mixture over the chicken. Stir to combine.
• Continue to cook for another 5-7 minutes, until the chicken is cooked through and the sauce has thickened. (Note 3)
• Serve over rice, cauliflower rice, or spaghetti squash. Sprinkle with sesame seeds, optional.

EASY BBQ CHICKEN MARINADE

Steps:

• Mix all ingredients together in a small bowl.
• Put chicken pieces into a large zipper-seal bag.
• Pour marinade into bag.
• Seal bag, making sure to remove most of the air so that the chicken has lots of contact with the marinade.
• Refrigerate for 1 hour or more before grilling.

GRILLED BBQ CHICKEN (BARBECUE CHICKEN RECIPE)

Steps:

• If you'd like to make BBQ chicken without the skin, tear the skin off of each chicken thigh. If you'd like to make skin-on BBQ chicken, simply trim off any excess skin or fat.
• Add all listed ingredients to a small bowl or jar. Stir to combine. Set aside, or store on your spice rack in an airtight container for up to 2 months.
• Add the beer (or buttermilk) to a large bowl or ziptop bag. Add in the kosher salt and stir to combine. Add the chicken, submerging all the parts in the beer mixture. Set aside to brine for at least 20 minutes or up to 2 days. If brining longer than 1 hour, be sure to store the chicken in the brine in an airtight container or ziptop bag in the refrigerator. If I have the time, I usually try to brine for at least 12 hours.
• Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)
• Once the grill is hot, remove the chicken from the brine, patting off any excess moisture with a paper towel. Season generously with salt & the BBQ chicken dry rub. If using skin-on chicken, work your fingers under the skin to season both sides of the skin.
• Place the seasoned chicken on the indirect side of the grill (skin side up, if using skin-on chicken), as close to the fire as possible without being over the direct heat. Cook the chicken, rotating the pieces 180 degrees every 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 150 degrees F. Depending on the size of your chicken & the temperature of your grill, this could take as little as 15 minutes or up to 40 minutes.
• Move the chicken over direct heat. If using skin-on pieces, flip the chicken so the skin-side is down. Use a pastry brush to baste the BBQ chicken with BBQ sauce & cook for 2 minutes. Flip the chicken & cook for 2 minutes more. If using skinless chicken, baste the second side with BBQ sauce; if using skin-on chicken, I suggest not applying BBQ sauce to the skin to keep it nice & crispy. Repeat 2-3 times, until your chicken is as charred & saucy as desired and an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 160 degrees F. Remove from the grill and set aside to rest for 5-10 minutes. Carryover heat will cause the internal temperature to continue to rise as it rests. The chicken will be ready to serve once an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 165 degrees F.
• with extra BBQ sauce and your favorite summer side dishes. Enjoy!

QUICK BBQ CHICKEN

Steps:

• If using chicken breasts, pound them to an even thickness to ensure quick and even cooking. To pound the breast, place them on a cutting board and cover with a piece of plastic wrap. Use a mallet or rolling pin to pound the thicker areas to an even ½ to ¾-inch thickness. There is no need to pound chicken thighs.
• Combine the smoked paprika, garlic powder, salt, and pepper in a small bowl. Season both sides of the chicken pieces with the spice blend.
• Heat a large skillet over medium heat. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the seasoned chicken and cook on each side until well browned and cooked through (an internal temperature of 165ºF), about 5-7 minutes on each side.
• Turn the heat off and brush both sides of the chicken with BBQ sauce. Let the chicken rest five minutes before slicing and/or serving.

EASY GRILLED PEANUT CHICKEN

Steps:

• In a medium bowl whisk together the peanut butter, lime juice, soy sauce, garlic, curry powder, and chili paste.
• Brush half of the mixture onto one side of the chicken breasts.
• Preheat the grill to medium heat. Coat the grill grates with nonstick spray or brush with olive oil. Place the chicken onto the grill and brush with the remaining peanut mixture. Cook for 4 minutes on each side, or until the chicken reaches 165°F.
• Garnish with cilantro and chopped peanuts if desired and serve immediately.