BEST OVEN-BARBECUED CHICKEN
This BBQ chicken recipe will be the star of your next cookout. Of course, instead of firing up the grill, this tasty barbecue chicken recipe falls into the category of oven baked chicken recipes.
Provided by BHG Test Kitchen
Time 1h10m
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F. Line a 15x10x1-inch baking pan with parchment paper or foil; set aside. Skin chicken. In an extra-large skillet heat oil over medium heat. Add chicken; cook until browned on all sides, turning to brown evenly. If necessary, brown chicken in batches, adding more oil if needed. Drain chicken well.
- Arrange chicken pieces, bone sides up, in the prepared baking pan. Bake for 35 minutes.
- Meanwhile, for sauce, in a large saucepan melt butter over medium-low heat. Add onion, salt, and garlic; cook for 10 to 15 minutes or until onion is tender, stirring occasionally. Add paprika, chili powder, crushed red pepper, and black pepper; cook and stir for 1 minute more. Add the water, cider vinegar, brown sugar, and Worcestershire sauce; bring to boiling. Whisk in tomato paste and molasses until smooth. Boil gently, uncovered, for 15 to 20 minutes or until sauce is thickened and reduced to about 4 cups, stirring occasionally.
- Turn chicken pieces bone sides down. Transfer 1 cup of the sauce to a small bowl; brush this sauce over the chicken. Bake for 10 to 20 minutes more or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks). Reheat some of the remaining sauce; pass with the chicken. Store any remaining sauce in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts : Calories 396 kcal, Carbohydrate 27 g, Cholesterol 158 mg, Protein 40 g, SaturatedFat 4 g, Sodium 1240 mg, Sugar 23 g, Fat 14 g, UnsaturatedFat 8 g
BBQ CHICKEN BREASTS IN THE OVEN
Make this quick and easy BBQ chicken breast in the oven for those times when you want a good meal but don't feel like fussing. Nuke a few potatoes for baked, steam some fresh broccoli or saute some green beans, and you got dinner in about an hour.
Provided by Grumpygrandpa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with heavy-duty foil to make cleanup easier.
- Prepare chicken breasts by cutting off the rib meat if you wish and rinse and pat dry. Leave the skin on. Season chicken with salt and pepper and put in the pan.
- Bake in the preheated oven until juices start to appear, about 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Remove the pan and generously pour 1/2 of the barbecue sauce over chicken. Continue to bake for 20 minutes. Repeat with remaining barbecue sauce and cook until no longer pink in the centers and skin is crispy, 15 to 20 minutes more.
Nutrition Facts : Calories 476.4 calories, Carbohydrate 22.7 g, Cholesterol 163.2 mg, Fat 15.3 g, Fiber 0.4 g, Protein 57.9 g, SaturatedFat 4.3 g, Sodium 937.3 mg, Sugar 16.3 g
OVEN BBQ CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Heat the oil in a medium saucepan over medium heat. Add the garlic, onion, paprika, chili powder and smoked paprika and cook, stirring occasionally, until the onions soften, about 8 minutes. Add the ketchup, vinegar, butter, Worcestershire and 1 cup water. Bring to a simmer and cook, stirring occasionally, until slightly thickened and the flavors have blended, about 10 minutes.
- Pat the chicken dry and season all over with salt and pepper. Arrange the chicken skin-side down on a rimmed baking sheet. Pour the barbecue sauce over the chicken and cover with foil. Bake about 25 minutes. Remove the foil and continue to bake until the chicken is beginning to brown in spots, about 15 minutes. Turn the chicken skin-side up and bake until golden and browned in spots, about 15 minutes more. Toss to coat with the sauce on the baking sheet and serve.
OVEN-COOKED BARBECUE CHICKEN PIECES
Use chicken legs, thighs or breasts. Add breasts 5 minutes after legs as they cook more quickly. Serve with rice and stir-fried greens, or baked potatoes and salad.
Provided by English_Rose
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400F and line a roasting tray with foil.
- Put 2 tbsp oil in a small pan over a medium-low heat. Add the onion, garlic and celery and fry until soft.
- Meanwhile, mix together the tomato paste, honey, sugar, soy sauce, vinegar and lemon juice.
- Once the vegetables are soft, add the ginger, fry for 2 minutes then stir in the tomato paste mix.
- Bring to the boil, reduce the heat and simmer gently for 15-20 minutes. Add the mustard powder and Tabasco.
- Rub the chicken in 2 tbsp oil. Season with pepper. Arrange in a single layer in the foil-lined dish.
- Roast legs and thighs for 15 minutes and breasts for 10.
- Remove from the oven, pour over the sauce. Mix well to coat the chicken, then return to the oven and cook for 25 minutes, turning once.
Nutrition Facts : Calories 532.8, Fat 24.4, SaturatedFat 4.5, Cholesterol 208, Sodium 1100, Carbohydrate 22.4, Fiber 1.6, Sugar 18.2, Protein 55.4
OVEN-STYLE BARBEQUED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 4 main course servings
Number Of Ingredients 20
Steps:
- In a large bowl, mix together the oil, chili powder, paprika, sage, mustard, ginger, and cayenne until a paste is formed.
- Add the chicken pieces and rub the spice paste all over, including under the skin. Cover with plastic wrap and refrigerate for 2 hours.
- Preheat the broiler. Place a rack about 9 inches from the broiler element. Place the chicken on a foil-lined baking sheet or broiler pan. Season the chicken all over with salt and pepper and arrange skin-side down. Broil for 10 minutes, turning the pan occasionally so the meat cooks evenly. Remove the pan from the oven and baste the meat all over with the sauce, turn the chicken pieces skin side-up and broil, basting and turning the pan occasionally, until cooked through and crispy and the sauce has browned lightly, about 10 minutes more. Transfer to a serving platter and serve immediately.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
- Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.
OVEN-BARBECUED CHICKEN
This delicious dish is adapted from Cooking in a Casserole by Robert Ackart (1973). The whiskey gives the BBQ sauce a special zip. This recipe calls for chicken breasts, but you may use any part of the chicken that you like.
Provided by Cooking Beast
Categories Chicken Breast
Time 2h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Flour mixture: combine all ingredients in a paper or plastic bag. Coat chicken pieces one at a time in bag.
- Lightly oil a cookie sheet with olive oil. Spread flour-coated chicken pieces evenly on sheet.
- Combine the sauce ingredients. Using a brush, coat the chicken pieces with sauce.
- Preheat oven to 350°F Bake small pieces like legs for 60 minutes. Larger pieces like breasts may take up to 90 minutes. Every 30 minutes, turn the pieces over and coat with BBQ sauce. Give a final coat just before serving.
Nutrition Facts : Calories 249.3, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 1463.8, Carbohydrate 22.2, Fiber 1, Sugar 5, Protein 17.8
DELICIOUS OVEN BARBECUED CHICKEN
A friend made this saucy chicken for us when we had our first child. I pared down the recipe to make it lower in fat and calories. Now it's a family favorite, and even the kids ask for this baked bbq chicken breast. -Marge Wagner, Roselle, Illinois
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a nonstick skillet coated lightly with oil, brown chicken over medium heat. Transfer to a 13x9-in. baking dish coated with cooking spray., Recoat skillet with oil. Add onion; cook and stir over medium heat until tender. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Pour over chicken. , Bake, uncovered, until a thermometer inserted in chicken reads 170°, 35-45 minutes.
Nutrition Facts : Calories 324 calories, Fat 10g fat (3g saturated fat), Cholesterol 111mg cholesterol, Sodium 602mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 39g protein. Diabetic Exchanges
OVEN BARBECUED CHICKEN
Chicken and Sunday dinner belong together. During my married life on a dairy farm, I'd make this baked bbq chicken before church. - Esther Shank, Harrisonburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Remove to paper towels to drain., Meanwhile, in a small saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Place chicken in an ungreased 13x9-in. baking dish. Pour sauce over chicken. Bake, uncovered, 45-60 minutes or until chicken juices run clear, basting occasionally.
Nutrition Facts : Calories 302 calories, Fat 18g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 483mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 21g protein.
OVEN-FRIED BARBECUE CHICKEN
This foolproof recipe is the easiest way to make fall-off-the-bone tender oven barbecue chicken. A dip in a simple buttermilk-flour coating will help the chicken crisp up and turn golden brown. Just before serving, brush the fried chicken with a sweet-and-tangy honey-barbecue sauce, and it'll be ready for its debut as the star of your backyard barbecue. Take a bite and we think you'll agree there's no better way to make barbecue fried chicken!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Pour buttermilk into large shallow dish. In large plastic food-storage bag, mix flour, salt and pepper. Dip each chicken piece in buttermilk, then place in bag with flour. Hold bag closed and shake until chicken is coated. Place skin side down in ungreased 15x10x1-inch pan. Spray chicken generously with cooking spray. Turn chicken; spray other sides generously with cooking spray.
- Bake uncovered 45 to 50 minutes or until chicken is crisp and juice is no longer pink when centers of thickest pieces are cut.
- Meanwhile, in small bowl, mix barbecue sauce and honey . Just before serving, brush chicken with sauce mixture.
Nutrition Facts : Calories 380, Carbohydrate 31 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 13 g, TransFat 0 g
BARBECUE CHICKEN
The juiciest chicken on the grill starts with bone-in, skin-on pieces. Ask your butcher to cut up a whole chicken or watch our helpful video here. Then dry-brine the chicken with a simple salt-and-pepper rub and let stand; prepare your sauce and get your grill going while you wait.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 2h
Number Of Ingredients 8
Steps:
- Combine 1 tablespoon salt and 1/2 teaspoon pepper. Sprinkle mixture evenly on chicken, then set chicken on a rimmed baking sheet. Let stand uncovered 1 hour.
- Meanwhile, bring ketchup, vinegar, sugar, Worcestershire sauce, and garlic to a simmer in a small saucepan. Cook, stirring occasionally, until slightly thickened and reduced to 1 cup, about 4 minutes. Season with salt and pepper, and transfer sauce to a bowl.
- Heat a charcoal grill, creating a two-zone fire with vents partially open. Position coals on one side of the grill for direct high heat, and leave the other side empty for indirect lower heat. (On a gas grill, turn one side on high, and leave the other burners off.) Lightly coat chicken with olive oil and place over indirect heat. Cover and cook, turning occasionally, until pieces are cooked through and a thermometer inserted into thickest parts (not touching bones) registers 165 degrees, about 30 minutes.
- Uncover grill; transfer chicken to direct heat. Brush with sauce and cook, turning frequently, until caramelized and lightly charred, about 3 to 4 minutes. Brush on more sauce as pieces come off the grill, or serve it on the side.
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