SKINNY TANGY BARBECUE CHICKEN
86% less total fat • 43% less sodium than the original recipe. What's a cookout without chicken? The next time you grill, give this version a try. It's a little bit spicy, a little bit sweet and a lot of yummy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h35m
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken in a resealable plastic bag set in a shallow dish. For marinade: In a medium bowl, stir together sherry, onion, lemon juice, bay leaves, and garlic. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken, reserving marinade. Cover and chill chicken until ready to grill.
- For sauce: In a large saucepan, combine the reserved marinade, the broth, tomato paste, honey, molasses, salt, thyme, red pepper, and black pepper. Bring to boiling. Reduce heat and simmer, uncovered, about 30 minutes or until reduced to 2 cups. Remove from heat; remove bay leaves. Stir in vinegar.
- For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken pieces, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170° F for breasts, 180° F for thighs and drumsticks), brushing with some of the sauce during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) To serve, reheat the remaining sauce and pass with the chicken.
Nutrition Facts : Calories 330, Carbohydrate 34 g, Cholesterol 75 mg, Fat 1/2, Fiber 2 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 24 g, TransFat 0 g
TANGY BARBECUE CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Simmer 1 cup ketchup, 1/2 cup cider vinegar, 3 tablespoons each molasses and brown sugar, 1 tablespoon each dried mustard and soy sauce, 2 teaspoons Worcestershire sauce, 1 cup water, and kosher salt and pepper to taste until thickened, about 30 minutes. Preheat a grill to medium-high on one side. Season 4 bone-in, skin-on chicken breast halves with salt and pepper. Grill over direct heat until golden and crisp on both sides, about 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165, 25 to 30 minutes.
"SKINNY" CHICKEN TACOS
Zesty, easy, and quick way to make chicken tacos that are delicious and diet-friendly. Other options for toppings would be low-fat sour cream, 2% reduced-fat Mexican cheese blend, and salsa.
Provided by Danielle B.
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Combine chicken, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a bowl; allow to marinate for 10 minutes.
- Saute red bell peppers, onion, jalapeno peppers, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a large non-stick skillet over medium-high heat until vegetables are tender yet crisp, about 5 minutes.
- Transfer chicken mixture to a separate non-stick skillet over medium-high heat; saute until chicken is no longer pink in the center, 5 to 10 minutes.
- Layer tortillas between paper towels on a microwave-safe plate; heat in microwave until warmed, 10 to 20 seconds.
- Spoon vegetables and chicken onto tortillas; top with cilantro and lime juice.
Nutrition Facts : Calories 272 calories, Carbohydrate 37.2 g, Cholesterol 64.6 mg, Fat 3.9 g, Fiber 5.1 g, Protein 29.3 g, SaturatedFat 0.9 g, Sodium 293.9 mg, Sugar 4.8 g
SWEET & TANGY BARBECUED CHICKEN
My family loves to grill in the summer, and this is our go-to recipe when hosting friends and family. Every bite is full of flavor and the chicken is always tender and juicy. -Joy Yurk, Grafton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- For marinade, in a large bowl, combine wine, onions, lemon juice and garlic. Pour 2 cups marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate 4 hours to overnight. Add bay leaves to remaining marinade; cover and refrigerate., Meanwhile, in a large saucepan, combine tomato puree, honey, molasses, salt, thyme, cayenne, pepper and remaining marinade. Bring to a boil. Reduce heat; simmer, uncovered, 35-40 minutes or until liquid is reduced by half. Remove from heat. Remove bay leaves; stir in vinegar. Reserve 1 cup sauce for serving; keep warm., Drain chicken, discarding marinade in bag. Grill chicken, covered, on an oiled rack over indirect medium heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, brushing occasionally with remaining sauce. Serve chicken with reserved sauce.
Nutrition Facts : Calories 334 calories, Fat 12g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 398mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 30g protein.
BAKED CHICKEN WITH TANGY BARBECUE SAUCE
Provided by Idelle Levey
Categories Chicken Bake Kid-Friendly Condiment Bon Appétit Small Plates
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Mix first 4 ingredients in large bowl. Season chicken with salt and pepper. Drop chicken 2 pieces at a time into flour mixture; toss to coat.
- Heat oil in heavy large Dutch oven over medium heat. Working in batches, add chicken to pot; fry until brown, about 5 minutes per side. Arrange chicken on baking sheet. Bake 20 minutes.
- Meanwhile, pour off all but 1 tablespoon oil from pot. Add onion and garlic; sauté over medium heat 5 minutes. Add ketchup. Fill ketchup bottle with water; pour water into pot. Mix in sugar, Worcestershire sauce and mustard. Boil sauce until slightly thickened, stirring occasionally, about 10 minutes.
- Remove chicken from oven. Spoon some sauce over chicken. Return chicken to oven. Bake until chicken is cooked through and glazed, about 20 minutes. Serve chicken with remaining sauce.
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