Easy Bbq Recipe Sides Recipes Recipe For Chicken
EASY BBQ CHICKEN
Juicy BBQ chicken breasts basted with a sweet, sticky homemade BBQ sauce is a delicious and easy chicken recipe perfect for dinner.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 220 kcal, Carbohydrate 22 g, Protein 25 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 1873 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
GRILLED BBQ CHICKEN (BARBECUE CHICKEN RECIPE)
Say hello to your newest go-to summer staple, the best Grilled BBQ Chicken recipe! This easy recipe utilizes a quick BBQ chicken marinade, a flavorful BBQ chicken dry rub, & indirect grilling, yielding perfectly tender, juicy, & flavorful BBQ chicken every time. The only grilled barbecue chicken recipe you'll need from now on!
Provided by Jess Larson | Plays Well With Butter
Categories Main Dishes
Time 12h
Number Of Ingredients 15
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!
Nutrition Facts : Calories 240 calories, Sugar 31.1 g, Sodium 1054.9 mg, Fat 4.7 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 40.3 g, Fiber 1.5 g, Protein 5.4 g, Cholesterol 23.6 mg
QUICK BBQ CHICKEN
This Quick BBQ Chicken is an easy and tasty main dish that cooks up in under 30 minutes and can be paired with any number of sides. Perfect for weeknights!
Provided by Beth - Budget Bytes
Categories Dinner Lunch Main Course
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 0.25 lb. chicken, Calories 195.8 kcal, Carbohydrate 6.95 g, Protein 25.68 g, Fat 6.63 g, Sodium 419.55 mg, Fiber 0.4 g
CRISPY CHICKEN SCHNITZEL RECIPE
When you want a crispy, flavorful meat to serve with side dishes, try this Chicken Schnitzel. The thinly-sliced chicken tastes great with its seasoned panko breading crust.
Provided by Becky Hardin
Categories Main Course
Time 19m
Number Of Ingredients 11
Steps:
- Pour 1 ½ inches of oil into a large heavy pot or high-sided skillet. Heat the oil over medium-high heat to 360 degrees F.
- Whisk the flour, paprika, salt, garlic powder, and pepper together in one shallow bowl. In another shallow bowl, whisk the eggs and water. Place breadcrumbs in a third bowl.
- Place each piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or meat mallet to pound the chicken to ½- to ¼-inch thickness.
- Coat the chicken first in the flour, then dredge in the egg wash, and finally in the breadcrumbs.
- Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain, season both sides with salt and pepper to taste. Repeat with remaining chicken.
- Hold in a warm oven if not serving immediately. Serve garnished with parsley, with lemon wedges on the side.
Nutrition Facts : Calories 460 kcal, Carbohydrate 57 g, Protein 34 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 189 mg, Sodium 753 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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