SPICY BARBECUED CHICKEN
This spicy, saucy chicken is great served with basil-buttered grilled corn on the cob and fresh coleslaw. -Rita Wintrode, Corryton, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 179 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 293mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
SPICY BBQ CHICKEN
The traditional BBQ sauce for grilled chicken (or ribs!) that everyone has had at some point -- very tasty with a little extra personality. You will not regret cooking!
Provided by chefmommyof4
Categories Meat and Poultry Recipes Chicken
Time 50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 10.6 g, Cholesterol 99.6 mg, Fat 20.9 g, Fiber 0.3 g, Protein 32.4 g, SaturatedFat 5.2 g, Sodium 679.1 mg, Sugar 8.9 g
TEXAS BBQ CHICKEN
This is a SUPER easy recipe that taste GREAT and will make your home smell simply WONDERFUL while baking!! I usually serve the chicken on top a bed of rice.
Provided by Michele
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
- Bake uncovered, for 35 minutes in the preheated oven. Remove chicken breasts, shred with a fork, and return to the sauce. Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.
Nutrition Facts : Calories 182 calories, Carbohydrate 12.6 g, Cholesterol 68.4 mg, Fat 1.8 g, Fiber 0.7 g, Protein 28.1 g, SaturatedFat 0.4 g, Sodium 702.2 mg, Sugar 10.4 g
DEEP IN THE HEART OF TEXAS BACKYARD BARBEQUE CHICKEN
Steps:
- Make sure the whole chicken is rinsed under running water. Cut chicken into quarters, brush with vegetable oil and season with salt, pepper, thyme, and pepper flakes on both sides. Set aside.
- A clean grill is a happy grill. Make sure old ashes are discarded and grates are brushed clean. Add wood charcoal and ignite. When charcoal has burned to white ash, add chicken quarters skin side down. The process now is to render as much grease from the skin without burning the skin or causing the grease to flare-up on the fire and burn the skin. Take your time and be attentive to what is on the grill.
- At this point, add water soaked hickory chips (a small handful at a time) to the edge of the fire. This will start the smoking process. Seal in the smoke with a lid or the top of the grill. Remember to keep an eye on the chicken and turn when skin is rendered about 8 to 10 minutes. If the smoke dies down, add another handful of hickory chips.
- Grill and smoke chicken for about 15 additional minutes making sure the meat is cooking evenly on both sides. Then begin basting each piece of chicken with barbeque sauce. Don't be afraid to swipe on the barbeque sauce heavy and keep turning each piece to prevent burning in 1 area of the grill.
- Remove barbequed chicken from grill to a platter and serve family style with bowls of Country Greens-Cornbread Pan Stuffing and Peach-Jalapeno Chutney. You may find 1 whole chicken is just not enough to satisfy "A Big Texas Appetite."
- To prepare the collard greens, pick through the greens, discarding any large stems and brown or yellow leaves. Wash thoroughly to remove all grit. With a knife, cut the greens into bite-sized pieces.
- Place the ham hock, onion, chiles and pepper in a large pot over medium-high heat and add enough stock to cover by 1-inch. Bring to a boil. Then reduce the heat to medium-low, cover and simmer for 45 minutes.
- Add the greens in 4 batches, stirring each batch down until wilted and submerged in the liquid. If needed, add more stock to keep the greens covered by 1-inch. Increase the heat, to medium and simmer, 40 to 60 minutes. The length of cooking time depends on the age of the greens; the older the greens, the longer it takes to tenderize them. The liquid (potlikker) should be reduced by 3/4. Remove the ham hock, pull the meat from bones and cut into medium dice. Add back to greens. Remove onion, chop fine and add back to greens. Season with pepper vinegar. Combine with the cornbread and keep warm!
- Cornbread:
- Preheat oven to 425 degrees F.
- Grease a 10-inch cast iron skillet and place in oven.
- Combine cornmeal, flour, sugar, baking powder, and salt. Add milk, eggs and butter. Stir with a few rapid strokes until dry ingredients are just moistened.
- Pour batter into hot pan. Place in the oven and bake for 20 to 25 minutes or until edges are light brown and bread is firm. Remove from oven and let cool. With a knife cut cornbread into 1-inch dice.;
- Peel and pit all peaches. Medium dice 3 peaches, place in a bowl and set aside.
- Puree the remaining peaches in a blender. Pour mixture into a medium saucepan with ginger, sugar, cinnamon, and lemon juice. Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes. Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside.
TEXAS PETEANDREG; SULTRY GRILLED CHICKEN
Provided by Food Network
Number Of Ingredients 13
Steps:
- 1.Combine Texas Pete® Original Hot Sauce, 2 tbsp. chopped garlic, ¼ cup olive oil, 1 tsp kosher salt and 1 tsp pepper for marinade. 2.Place chicken in large, sealable container or bag. Add marinade and allow to coat. 3.Refrigerate 48 hours. 4.Drain chicken before cooking. Discard marinade. 5.Grill chicken until internal temperature reaches 165°F. Alternatively, bake chicken at 400°F for 40 to 50 minutes or until internal temperature reaches 165°F. 6.To make sauce, saute garlic in olive oil until fragrant. Add 2 tbsp olive oil, 2 tbsp chopped garlic, marinara sauce, ¾ cup Texas Pete® Original Hot Sauce, 2 cups olives, 3 tbsp red wine vinegar and 1 tsp pepper. Simmer for 15 minutes to allow flavors to blend. Top cooked chicken with sauce. Garnish with chopped parsley.
TEXAS-STYLE BARBECUED CHICKEN
Steps:
- In a medium-sized saucepan over moderate heat, heat oil 1 minute. Add onion and celery and sauté, stirring occasionally, until soft-about 5 minutes. Add garlic and sauté 2 minutes more. Add ketchup, bourbon, stock, molasses, vinegar, mustard, lemon zest and juice, and hot red pepper sauce and bring to a boil over high heat.
- Reduce the heat to low and simmer, uncovered, for 20 minutes; set aside or cool, store in a container with a tight-fitting lid and refrigerate for up to 3 days. Gently pull the skin back from the chicken to expose the flesh but do not tear or remove it.
- Place in a large self-sealing plastic bag, add half of the sauce, seal and refrigerate for at least 4 hours or overnight, turning occasionally. Refrigerate remaining sauce until ready to use. Preheat the grill.
- Remove chicken from bag, reserving sauce. Smooth chicken skin back into place and arrange chicken, skin side down, 12.5 cm (5 inches) above a drip pan over glowing coals. Cover the grill, leaving the vents halfway open (or adjusting for the wind and outdoor temperature).
- Cook chicken, turning once, until both sides are browned-15 to 20 minutes. Brush chicken generously with sauce and continue grilling and basting, turning once, until the meat near the thigh bone is no longer pink when cut-25 to 30 minutes more.
TEXAS BBQ CHICKEN...BAKED!
Super easy recipe. If only candles came with the scent this gives off while cooking! If you're a cayenne wimp like myself, you might consider cutting down on the already small but powerful quantity or omitting it altogether. But maybe you authentic Texans want it even spicier! For deeper flavor, marinate for a minimum of 4 hours before cooking. From Allrecipes.com.
Provided by Sandi From CA
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350° F (175°C).
- Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
- Bake uncovered, for 35 minutes in the preheated oven.
- Remove chicken breasts, shred with a fork (or not), and return to the sauce.
- Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor.
- Serve on a bed of rice with freshly ground black pepper.
Nutrition Facts : Calories 181.9, Fat 1.8, SaturatedFat 0.4, Cholesterol 68.4, Sodium 703.1, Carbohydrate 12.5, Fiber 0.7, Sugar 10.6, Protein 28.1
SPICY BBQ CHICKEN RECIPE BY TASTY
Here's what you need: ginger, lemon, skinless chicken legs, salt, garam masala, water, all purpose flour, chili powder, garam masala, smoked paprika, garlic powder, salt and pepper, milk, lemon, chili powder, BBQ sauce, Marinade, sugar, chili powder, lemon
Provided by Anmol Merban
Yield 4 servings
Number Of Ingredients 20
Steps:
- Add sliced ginger to a pot with lemon, chicken legs, garam masala, salt and water. Cook on high heat for 30 minutes
- Remove chicken when fully cooked and place into marinade for 5 minutes.
- Mix the breading ingredients together in a paper or plastic bag. Add the chicken legs one at a time and shake
- Remove the chicken, place back into the marinade (briefly), and place back into bag and shake.
- Heat 2 inches of sunflower oil on medium heat.
- Fry chicken in batches at 5-7 minutes per side, flipping until brown on each side.
- Transfer chicken onto a baking tray. The temperature of the chicken should be
- Heat the BBQ glaze ingredients together, stirring, in a pan on high heat until it forms a sticky glaze.
- Coat chicken legs with the glaze and broil for 5 minutes.
- Garnish with toasted sesame seeds and shallots and serve.
- Enjoy!
Nutrition Facts : Calories 814 calories, Carbohydrate 128 grams, Fat 15 grams, Fiber 9 grams, Protein 39 grams, Sugar 28 grams
SPICY TEXAS DRUMSTICKS
Yield 2 Servings; CAN BE DOUBLED
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium-high heat).
- Sprinkle drumsticks with salt and generous amount of pepper. Grill drumsticks 12 minutes, turning occasionally.
- Meanwhile, stir chili powder and cumin in heavy small saucepan over medium heat until toasted and fragrant, about 1 minute. Mix in chili sauce, molasses, cider vinegar, orange juice, orange peel. Reduce heat to medium-low and simmer until sauce thickens slightly, about 6 minutes.
- Reserve half of sauce in small bowl. Brush remaining sauce on chicken; continue to grill until cooked through, crisp and brown, turning occasionally, about 15 minutes longer. Serve chicken with reserved sauce.
SPICY TEXAS BBQ CHICKEN
Make and share this Spicy Texas BBQ Chicken recipe from Food.com.
Provided by Timothy H.
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- On grill, cook 45 minutes, brushing frequently during last 30 minutes.
- Oven Method: Bake skin side down at 375 for 30 minutes. Brush with sauce and bake 30 more minutes, brushing every 10 minutes.
Nutrition Facts : Calories 831.1, Fat 51.6, SaturatedFat 14.7, Cholesterol 255.2, Sodium 786.4, Carbohydrate 23.8, Fiber 0.9, Sugar 16.4, Protein 63.6
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