Spicy Crab Boil Bbq Chicken With Cajun Barbeque Sauce Recipes

SPICY CRAB BOIL

Steps:

• In a very large pot combine beer and lemon with 3 cups water. In a coffee grinder or spice mill, grind spices to a coarse powder; add to pot. Bring to a boil over medium-high heat, reduce heat to medium and simmer vigorously, 10 minutes. Add crabs and cover pot tightly. Bring to a boil and simmer 8 minutes. Serve on lots of newspapers with a small hammer, picks and lemon.;

HOT CAJUN-STYLE CRAB BOIL

Steps:

• Place 2 gallons of water and the crab-boil seasoning in a large stockpot, cover and bring to a boil. (Note: This can be done a few hours ahead, set aside and brought back to a boil at serving time to intensify the stock flavor.) Add salt to taste.
• Add the onions and potatoes to the boiling stock, cover and bring the stock back to a boil. Boil gently for 10 minutes.
• Meanwhile, rinse the crabs well in a sink filled with cold water. Using metal tongs, lift the crabs from the sink, and after discarding any dead or smelly crabs, add them to the stockpot with the sausage and garlic. Bring the mixture back to a boil, and boil gently for 5 minutes.
• Add the corn, and bring the mixture back to a boil. Then, turn off the heat, and let the pot sit (up to 1 hour) until serving time.
• At serving time, drain off the stock, and arrange crab boil ingredients separately on a large platter. Serve with the hot mayonnaise (see following recipe), if desired.

GRILLED CAJUN SEAFOOD BOIL

Steps:

• Heat a grill to about 375 degrees F.
• Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process. Drain.
• Arrange 4 (12x18-inch) sheets of Reynolds Wrap® Heavy Duty Aluminum Foil on a clean work surface.
• Divide the shrimp, slightly cooked potatoes, kielbasa and corn atop the 4 pieces of foil, piling in the center. Add 1 tablespoon butter to each pile. Drizzle each with 1 tablespoon olive oil, sprinkle with Worcestershire sauce and sprinkle generously with Creole seasoning. Squeeze a lemon wedge over each pile and add the rind to the mixture. Sprinkle with black pepper.
• Wrap each piece of foil into a tightly sealed pouch. Place on the grill. Cover. Allow to cook and steam for 15 to 18 minutes until the shrimp and potatoes are cooked through.
• Serve by carefully unwrapping the foil and serving with slices of bread and hot sauce.

SPICY BBQ CHICKEN

Steps:

• Heat the oil in a skillet over medium heat and cook the onion and garlic until tender. Mix in ketchup, vinegar, Worcestershire sauce, brown sugar, dry mustard, salt, pepper and hot sauce. Bring to a boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and set aside.
• Preheat grill for high heat.
• Lightly oil grill grate. Place chicken on grill. Brush constantly with the sauce and cook 8 to 15 minutes on each side, depending on size of piece, until juices run clear. Discard any remaining sauce.

SPICY BARBECUED CHICKEN

Steps:

• In a small saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from heat., In a small bowl, mix mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Lightly coat grill rack with cooking oil., Grill chicken, covered, over medium heat for 4 minutes. Turn; grill 4-6 minutes longer or until a thermometer reads 165°, brushing tops occasionally with chili sauce mixture.

SPICY GRILLED BARBECUE CHICKEN

Steps:

• In a large saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Grill chicken, covered, over medium heat for 40 minutes, turning several times. Set half of the barbecue sauce aside. Baste chicken with remaining sauce; grill 5-10 minutes longer or until juices run clear. Serve with reserved sauce.

CAJUN SPICED BBQ CHICKEN

Steps:

• Combine all the ingredients in a bowl (except the chicken) and whisk until well blended. Reserve 1/4 cup of the marinade in a cup for basting.
• Add the chicken to the marinade. Cover and refrigerate for at least 2 1/2 hours (shaking and flipping every 30 minutes).
• Preheat the grill for medium/high heat.
• Grill on a lightly oiled rack for 25 to 30 minutes, flipping and basting every 10 minutes.