My Mothers Chicken With Barbeque Sauce Recipes
ALEX GUARNASCHELLI'S MOTHER CHICKEN WITH BBQ
From Food Network's Alex's day off. I made this and the sauce is so good. Easy to prepare. Sauce can be made ahead of time and stored until ready to use. Sometimes, when all I use is chicken thighs or legs, then I half the sauce because it make alot.
Provided by Chef Sarita in Aust
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
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's 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.
Nutrition Facts : Calories 1763.3, Fat 62.5, SaturatedFat 16.3, Cholesterol 352.4, Sodium 5172.3, Carbohydrate 188.9, Fiber 15.2, Sugar 154.2, Protein 122.8
MAMA'S BAR-B-QUE (BARBECUE) CHICKEN
This was a favorite dish my mother always cooked for my family. She shared this dish at church suppers and reunions...now this generation enjoys it. A good mix of flavors!
Provided by Seasoned Cook
Categories Poultry
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown chicken pieces slowly in salad oil and remove from skillet.
- In same skillet cook onion and celery just until tender, but not browned.
- Add remaining ingredients and simmer for 5 minutes.
- Place chicken in baking pan and pour sauce over all pieces.
- Bake uncovered in 325 degree oven for approximately 1 hour. Baste with sauce after 30 minutes and just before serving.
Nutrition Facts : Calories 317.3, Fat 20.6, SaturatedFat 4.5, Cholesterol 56.7, Sodium 952.2, Carbohydrate 19, Fiber 0.7, Sugar 15.6, Protein 15.1
MY FAVORITE GRILLED CHICKEN EVER
Kelli Bhattacharjee gave me this recipe, which was a winner one year at Versailles Poultry Days. I made a few changes to it and this is hands down my favorite grilled chicken ever! I have literally been making it at least once a week since I've had the recipe. Try it. You won't be disappointed! This is absolutely delicious and makes a very moist and flavorful finished product.
Provided by stylingmom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h15m
Yield 12
Number Of Ingredients 10
Steps:
- Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes.
- Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade.
- Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 318.3 calories, Carbohydrate 3.6 g, Cholesterol 108.5 mg, Fat 24.2 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 2040.4 mg, Sugar 1.6 g
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