Grilled Butterflied Bbq Chicken With Macaroni Salad Recipes

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BBQ CHICKEN MACARONI SALAD



BBQ Chicken Macaroni Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

  • Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Whisk 1/3 cup each mayonnaise, sour cream and barbecue sauce, 2 tablespoons relish, 1 tablespoon yellow mustard and 1 teaspoon sugar in a large bowl. Add the macaroni, 2 cups cubed barbecue-flavored rotisserie chicken, 1 diced red bell pepper, 3 chopped celery stalks, 1/2 diced red onion and 1/4 cup chopped parsley. Season with salt and pepper and toss. Refrigerate at least 1 hour.

SMOKY GRILLED BUTTERFLIED CHICKEN



Smoky Grilled Butterflied Chicken image

A spicy smoked-paprika marinade gives skin-on butterflied chicken a robust flavor. To give the chicken even more flavor, loosen the skin with your hand and spread some of the mixture underneath before grilling.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 6

1/4 cup sherry vinegar
1/4 cup olive oil
4 garlic cloves, minced
2 tablespoons smoked paprika
1 tablespoon coarse salt
1 whole chicken (3 to 4 pounds), rinsed

Steps:

  • Combine vinegar, oil, garlic, paprika, and salt in a nonreactive baking dish or large resealable plastic bag.
  • Remove backbone from chicken using kitchen shears. Place chicken, breast side up, on cutting board, with legs extended on both sides. Press firmly on breastbone to break it and flatten chicken. Add to marinade. Cover dish or seal bag, and refrigerate at least 4 hours (or overnight), turning occasionally.
  • Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds.) Remove chicken from marinade; discard marinade. Place chicken, skin side down, on grill. Close cover, and grill 15 minutes. Flip chicken, and close cover. Grill until an instant-read thermometer inserted into thickest part of the breast registers 165 degrees, about 20 minutes more.

GRILLED BBQ CHICKEN



Grilled BBQ Chicken image

Nothing says summer like grilled BBQ chicken. Serve with grilled corn, you're pretty much tasting America.

Provided by Brian Genest

Categories     BBQ & Grilled Chicken

Time 4h35m

Yield 4

Number Of Ingredients 4

3 cups sweet barbeque sauce
1 cup Italian salad dressing
4 (8 ounce) bone-in chicken legs with skin
hickory wood chips as needed

Steps:

  • Mix barbecue sauce and salad dressing together.
  • Put chicken legs in a large zip-top bag and pour sauce all over them. Squeeze out the excess air and seal the bag. Massage marinade into the chicken a bit, then refrigerate for 4 hours.
  • Remove chicken from the refrigerator; set bag on the counter and bring to room temperature, about 1 hour.
  • Preheat an outdoor grill for medium-low heat and lightly oil the grate. Load a smoker box with wood chips and set on the grate.
  • Remove chicken from the bag and transfer to the preheated grill. Cover and cook for 10 minutes, then flip, basting both sides with the remaining marinade.
  • Continue to cook (with the lid closed and listening for flare-ups) until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Remove chicken to a platter and tent with foil. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 876.8 calories, Carbohydrate 74.1 g, Cholesterol 188.4 mg, Fat 44.7 g, Fiber 1.1 g, Protein 41.4 g, SaturatedFat 10.4 g, Sodium 3249.2 mg

SOUTHERN GRILLED CHICKEN WITH MACARONI SALAD



Southern Grilled Chicken with Macaroni Salad image

Head for Dixieland with two jazzy standbys: spicy-sweet chicken and creamy macaroni salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 6

1 tablespoon olive oil, plus more for grates
1 package cut-up whole chicken (about 3 pounds), 8 pieces
Coarse salt and ground pepper
Memphis-Style Barbecue Sauce
4 plum tomatoes, sliced
Macaroni Salad

Steps:

  • Heat grill to medium-low; lightly oil grates. Season chicken with salt and pepper; grill, turning as necessary, until lightly charred and almost cooked through, 15 to 20 minutes. Divide sauce between 2 bowls; one for basting and one for serving. Continue cooking chicken, brushing occasionally with sauce, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, 5 to 10 minutes. Discard basting sauce.
  • Drizzle tomatoes with oil; season with salt and pepper. Serve chicken with reserved sauce, macaroni salad, and tomatoes.

GRILLED BBQ CHICKEN PASTA SALAD FOR A CROWD



Grilled Bbq Chicken Pasta Salad for a Crowd image

I originally created this recipe with leftover BBQ chicken and stuff from my fridge and it's become my most requested recipe! I make this for just about any occasion and my relatives all request that I bring it to family birthday parties and get togethers. The cooking time reflects typical marinating and pasta cooking time. The prep time is the grilling and cutting time (it usually doesn't take that long). The salad isn't hard but it takes a little bit of prep time to get the best results. It's well worth it! This recipe is also very easy to prepare ahead of time. You can grill the chicken and cut the veggies one day and assemble it the next.

Provided by Jenny Rowan

Categories     Chicken

Time 2h

Yield 12-16 serving(s)

Number Of Ingredients 14

1 pint Miracle Whip (not mayo)
1/4 cup sugar
1/4 cup pickle juice or 1/4 cup vinegar
1/4 cup milk
2 tablespoons mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup barbecue sauce, of your choice
3 lbs boneless skinless chicken breasts
1 cup barbecue sauce
1 lb campanelle pasta (or other shape of your choice)
1/2 yellow bell pepper, cut into 1 strips 1/2 orange bell peppers, cut into 1 strips
1/2 red bell pepper, cut into 1 strips 1 green bell pepper, diced 2 small tomatoes, seeded, cut into 1 strips
1/2 large red onion, diced

Steps:

  • Marinate the chicken breasts in the 1 cup BBQ sauce (or more) for up to 1 hour.
  • Meanwhile, combine all dressing ingredients except for the BBQ sauce.
  • Refrigerate until ready to dress the salad.
  • This is an excellent all-purpose dressing that can be used for any potato or pasta salad.
  • It will keep in the refrigerator for several weeks.
  • Grill chicken on a gas grill set to med-high for about 8 minutes a side until juices run clear, basting with more BBQ sauce as they cook.
  • You can also use leftover cut up chicken or bake it in the oven.
  • Set chicken aside to cool.
  • Cook pasta in rapidly boiling salted water for 10 minutes or according to package directions.
  • Drain and rinse with cold water.
  • While the pasta cooks, cut up the vegetables for the salad and place in a large bowl.
  • When the chicken is cool enough to handle, cut it into strips or cubes and place in the large bowl with the veggies.
  • Add the cooked pasta to the bowl and mix well.
  • Add enough dressing and additional BBQ sauce (around 1/2 cup or more to your liking) until the salad is dressed to your preferred consistency.
  • Cover and chill for several hours or overnight.
  • When time to serve, add more dressing or BBQ sauce as needed if the salad has dried out a little.

Nutrition Facts : Calories 316.5, Fat 2.9, SaturatedFat 0.7, Cholesterol 66.5, Sodium 458.2, Carbohydrate 38.5, Fiber 1.9, Sugar 6.6, Protein 32.2

BBQ CHICKEN SALAD



BBQ Chicken Salad image

This is a great way to use up grilled chicken leftovers. Serve on a bed of greens.

Provided by Deborah Noe

Categories     Salad

Time 50m

Yield 4

Number Of Ingredients 7

2 skinless, boneless chicken breast halves
4 stalks celery, chopped
1 large red bell pepper, diced
½ red onion, diced
1 (8.75 ounce) can sweet corn, drained
¼ cup barbeque sauce
2 tablespoons fat-free mayonnaise

Steps:

  • Preheat grill for high heat.
  • Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
  • In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
  • In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 23.6 g, Cholesterol 33.6 mg, Fat 2.2 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 0.5 g, Sodium 473.3 mg, Sugar 9.8 g

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