BARBEQUE CHICKEN
Chicken baked in a home made barbecue sauce. Very easy. Very good.
Provided by RENA R.
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h50m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 5.1 g, Cholesterol 42.9 mg, Fat 7.3 g, Fiber 0.1 g, Protein 11.7 g, SaturatedFat 2 g, Sodium 305.5 mg, Sugar 4.5 g
BARBECUED CHICKEN
Steps:
- Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
- Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade, as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
- Serve with extra barbecue sauce on the side.
- In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
- Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved
- Yield: 1 1/2 quarts
BARBECUED CHICKEN
Steps:
- Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
- Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
- Serve with extra barbecue sauce on the side.
- In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
- Yield: 1 1/2 quarts
BARBECUE CHICKEN DRUMSTICKS
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the chicken: Combine the brown sugar, chili powder, paprika and cumin in a small bowl. Season the chicken all over with 1 tablespoon salt and 1 teaspoon pepper, then rub all over with the spice mixture. Cover and refrigerate 1 to 2 hours.
- Meanwhile, make the barbecue sauce: Whisk the ketchup, vinegar, brown sugar, orange juice, garlic, molasses, hoisin sauce, mustard and chili powder in a small saucepan until smooth. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 10 to 15 minutes. (You should have 1 1/4 to 1 1/2 cups sauce.)
- Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to medium and oil the grates. Grill the chicken, covered and turning occasionally, until lightly charred and a thermometer inserted into a drumstick (without touching the bone) registers 170 degrees F, 35 to 45 minutes, brushing with some of the barbecue sauce during the last 10 minutes of cooking. Transfer to a platter and brush with more barbecue sauce. Serve with the remaining sauce.
BAKED BAR-BE-QUE CHICKEN
This is a simple yet wonderful dish that's full of flavor. The meat is very moist and falls off the bone. We love to serve this dish in our home with rice and fresh corn on the cob.
Provided by Julie
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350 degrees F (175 degrees C).
- Remove baking dish from oven and drain any fat from dish. Pour the barbecue sauce evenly over the chicken and bake uncovered for 30 minutes at 350 degrees F (175 degrees C). Remove and serve.
Nutrition Facts : Calories 503.5 calories, Carbohydrate 23.3 g, Cholesterol 141.9 mg, Fat 28.7 g, Fiber 0.5 g, Protein 35.3 g, SaturatedFat 8.2 g, Sodium 832 mg, Sugar 16.5 g
MAPLE-GLAZED CHICKEN
This chicken recipe offers sweet and savory flavors and a pleasant maple sauce. Tender and loaded with appeal, this entree will please everyone at the table.-Taryn Kuebelbeck, Plymouth Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.
Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 220mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
MAPLE-GLAZED BARBECUE CHICKEN
Make and share this Maple-Glazed Barbecue Chicken recipe from Food.com.
Provided by AZPARZYCH
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat grill.
- In small bowl stir together glaze ingredients.
- Sprinkle chicken with salt and pepper.
- Brush chicken generously with glaze.
- Place chicken on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals; cover grill.
- Cook 8-12 minutes or until juices run clear, turning once and brushing occasionally with glaze.
Nutrition Facts : Calories 190.9, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 462, Carbohydrate 14.3, Fiber 0.2, Sugar 12.4, Protein 25.3
GRILLED BARBECUE BACON-CHEDDAR STUFFED CHICKEN BREASTS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
- Make the filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper.
- Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
- Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.
MY MOTHER'S CHICKEN WITH BARBEQUE SAUCE
My mother would combine everything into a pot and the sauce would just sit and simmer on the stove forever. I remember the smell would be somewhat acrid at first, like vinegar. Then the ginger, spices and lemon would take over and create this wonderful aroma. Doused on chicken and cooked in the oven, this sauce was amazing hot and cold leftover!
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare the barbeque sauce:
- In a medium saucepan or a large high-sided saute pan, combine the ketchup, cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the ginger, garlic and lemon slices and stir to combine. Simmer until the vinegar mellows slightly and the flavors start to meld together, about 20 to 25 minutes. Remove from the heat and allow to cool. Discard the ginger pieces.
- Preheat the oven to 350 degrees F. Position the rack in the lower third of the oven. Line a baking sheet (or, if needed, 2 baking sheets) with foil. Season the chicken parts on both sides with salt, to taste. Pour about 1 1/2 cups of the barbeque sauce into a large bowl. Reserve the remaining sauce on the side. Submerge the chicken pieces in the sauce and arrange them on the prepared baking sheet with some of the lemon slices. The chicken should all be in a single layer with a little space between them. If additional space is needed, use the second baking sheet. Brush with barbeque sauce.
- Put the baking sheet(s) in the oven and bake, undisturbed, for 20 minutes. Remove the chicken from the oven and use a pair of metal tings to turn the pieces to the other side. Use a pastry brush to coat the second side of the chicken with the barbeque sauce from the bowl. Do not reuse that bowl or brush again. Return the sheet(s) to the oven and cook for an additional 15 to 20 minutes. Poke a thigh with the tip of a small knife and verify the chicken juices run "clear" and not pink. Turn the broiler on and broil for a minute until the chicken is charred on top.
- Warm the reserved barbeque sauce in a small saucepan over low heat. Pour into a serving bowl.
- Transfer the chicken to a serving platter and serve immediately with the warm sauce on the side.
MAPLE-GLAZED BARBECUE CHICKEN
Maple syrup adds a sweet note to a super-quick barbecue sauce. I found this recipe in Cooking Club magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat grill. In small bowl, stir together all glaze ingredients.
- Sprinkle chicken with salt and pepper. Brush chicken generously with glaze. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6-inches from medium coals; cover grill.
- Cook 8-12 minutes or until juices run clear, turning once and brushing occasionally with glaze.
MAPLE BARBECUE GRILLED CHICKEN
Sweet, sticky, charred, and crispy: Barbecued chicken is one of the surest signs of summer. Store-bought sauce has nothing on this easy homemade version, which uses maple syrup for sweetness and Sriracha for heat. Use whatever bone-in chicken parts you like and save the leftover sauce for everything else you plan to grill this week.
Provided by Chris Morocco
Categories Bon Appétit Dinner Lunch Grill/Barbecue Sauce Grill Summer Chicken Maple Syrup Soy Sauce Garlic Vinegar Dairy Free Peanut Free Tree Nut Free Kid-Friendly
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Heat olive oil in a small saucepan over medium. Cook garlic, turning occasionally, until golden brown, about 4 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened, about 3 minutes. Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha. Bring to a boil, then reduce heat to medium-low and simmer until flavors have come together, about 1 minute. Remove from heat. Transfer about half of barbecue sauce to a heatproof bowl and set aside for serving.
- Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Season chicken generously with salt. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over indirect heat. Cover, positioning vent (if your grill has one) over chicken, and continue to grill, keeping grill covered as much as possible and turning every 5 minutes or so, until an instant-read thermometer inserted into thickest part registers 140°F-145°F, 18-25 minutes depending on the size of the pieces. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer inserted into thickest part registers 160°F for breast and 165°F for dark meat, about 10 minutes longer.
- Arrange chicken on a platter. Serve with reserved barbecue sauce alongside.
- Do Ahead: Barbecue sauce can be made 2 weeks ahead. Transfer to an airtight container; cover and chill.
BAKED BARBECUE CHICKEN
Make and share this Baked Barbecue Chicken recipe from Food.com.
Provided by RecipeNut
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Place chicken pieces in 13X9-inch baking dish coated with nonstick cooking spray.
- Arrange onion slices over top.
- In small saucepan, combine ketchup, brown sugar, Worcestershire sauce, lemon juice and liquid smoke.
- Heat over medium heat 2 to 3 minutes or until sugar dissolves.
- Pour over chicken.
- Bake chicken 1 hour or until juices run clear.
- Discard onion slices.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 630.6, Fat 34.4, SaturatedFat 9.8, Cholesterol 170.2, Sodium 945.2, Carbohydrate 36.7, Fiber 0.4, Sugar 33.2, Protein 43.4
BARBECUE GLAZED CHICKEN
Steps:
- Cook shallots in oil in a 4-quart heavy pot over moderately low heat, covered, stirring occasionally, until soft, 12 to 14 minutes (reduce heat to low if shallots begin to brown). Stir in vinegar, tomato purée, honey, steak sauce, Worcestershire, salt, and pepper and bring to a boil. Remove sauce from heat and reserve 1 1/2 cups for basting and 1 cup for serving. Cool sauce to room temperature before brushing on chicken (sauce will thicken as it cools).
- Remove excess fat from chicken and pat chicken dry. Brush all over with some barbecue sauce and season with salt and pepper.
- To cook chicken using a charcoal grill:
- Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
- When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches above top rack for 3 to 4 seconds, sear chicken on lightly oiled grill rack over coals, uncovered, turning, until well browned, about 3 minutes total.
- Move chicken to side of grill with no coals underneath, arranging skin sides up, then cook, covered with lid, brushing with sauce and turning every 10 minutes, until cooked through, 45 minutes to 1 hour.
- To cook chicken using a gas grill:
- Preheat all burners on high, then adjust heat to moderate. Sear chicken on lightly oiled grill rack, uncovered, turning, until well browned, about 10 minutes total. Adjust heat to low, then cook chicken, covered with lid, brushing with sauce and turning every 10 minutes, until cooked through, about 25 minutes.
- Serve chicken with reserved cup sauce.
MAPLE BARBECUED CHICKEN
"This tender glazed chicken is so delicious, it will disappear very quickly," writes Ruth Lowen from Hythe, Alberta. The sweet maple sauce is used to baste the chicken while grilling, with additional served alongside for dipping.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the first four ingredients; reserving 3/4 cup. , Grill chicken, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or a thermometer reads 170°, turning occasionally and basting with sauce. Serve with reserved sauce.
Nutrition Facts : Calories 228 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 436mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
EASY BBQ GLAZED CHICKEN
Effortlessly put together our Easy BBQ Glazed Chicken with only four ingredients. The sweet and zesty Easy BBQ Glazed Chicken is one they'll always request, and you can get it on the table in just half an hour.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 40m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat grill to medium heat.
- Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 10 min.
- Meanwhile, mix barbecue sauce, marmalade and remaining dressing.
- Remove chicken from dressing; discard dressing. Grill chicken 5 to 7 min. on each side or until done (165°F), brushing occasionally with barbecue sauce mixture for the last few minutes.
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 25 g
COUNTRY STYLE BARBECUED CHICKEN
Enjoy the great flavors of barbeque indoors with this delicious baked chicken recipe.
Provided by Margie Eagles
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Arrange chicken in the baking dish. Pour sauce over the chicken.
- Bake 25 minutes in the preheated oven, or until chicken juices run clear.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 20.7 g, Cholesterol 67.2 mg, Fat 3.5 g, Fiber 0.5 g, Protein 25.8 g, SaturatedFat 0.8 g, Sodium 798 mg, Sugar 18.6 g
EASY BARBEQUE CHICKEN
This recipe was passed down to me from my Italian grandmother.
Provided by ANNELIZABETH
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 584.1 calories, Carbohydrate 4.7 g, Cholesterol 170.3 mg, Fat 43.4 g, Fiber 0.6 g, Protein 42.6 g, SaturatedFat 11.2 g, Sodium 159.7 mg, Sugar 1.2 g
BARBECUED PICNIC CHICKEN
I like to serve this savory chicken at family picnics. Cooked on a covered grill, the poultry stays so tender and juicy. Everyone loves the zesty, slightly sweet homemade barbecue sauce-and it's so easy to make. -Priscilla Weaver, Hagerstown, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute garlic in butter until tender. Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat; set aside. , On a lightly greased grill rack, grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until a thermometer reaches 170°, basting and turning several times.
Nutrition Facts : Calories 296 calories, Fat 14g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 761mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 25g protein.
BARBECUE CHICKEN
Make and share this Barbecue Chicken recipe from Food.com.
Provided by Lavender Lynn
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all marinade ingredients.
- Marinate for at least 4 hours.
- Grill over hot coals or on gas barbecue until done.
Nutrition Facts : Calories 542.7, Fat 35.6, SaturatedFat 9, Cholesterol 157.9, Sodium 2659.8, Carbohydrate 18.1, Fiber 0.4, Sugar 14, Protein 36.6
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