SUNNY'S CLASSIC BBQ CHICKEN
Provided by Sunny Anderson
Categories main-dish
Time 11h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the brine and chicken: In a medium pot on high heat, add the tea, 1/4 cup salt and 1 cup water. Cook, stirring, until the salt dissolves. Remove from the heat and let cool to room temperature.
- Pour the cooled brine into a large resealable plastic bag. Add the chicken thighs and breasts and refrigerate overnight.
- About 2 hours before grilling, remove the chicken from the bag and pat dry. Let rest on a plate in the refrigerator for 1 1/2 hours, then at room temperature for 30 minutes.
- For the sauce. In a medium pot over medium-high heat, heat the oil. Add the onions and saute until tender, about 4 minutes. Season with salt and pepper, then add the ketchup, beer, brown sugar, paprika, chile flakes, garlic powder and garlic. Cook, stirring, until the sauce thickens and the sugar is completely dissolved, about 10 minutes. Set aside.
- Preheat a grill to high heat.
- Salt and pepper both sides of the chicken pieces. Over the direct heat, put the chicken on the grill on what would be the skin side. Grill until the chicken easily releases and there are grill marks, 6 to 8 minutes. Flip and move the chicken to the indirect heat area of the grill and brush with the sauce. Cover and grill until cooked through, brushing with the sauce again once or twice, another 6 to 8 minutes.
BARBECUED CHICKEN
Steps:
- Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
- Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
- Serve with extra barbecue sauce on the side.
- In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
- Yield: 1 1/2 quarts
SPATCHCOCK BBQ CHICKEN
Provided by Ree Drummond : Food Network
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots into 2 1/2-inch long segments. Cut the onions into wedges. Place on a sheet pan, drizzle with 1/4 cup of the oil and a pinch of salt and pepper.
- Next, spatchcock the chicken by placing on a board. Place the chicken breast-side down and locate the backbone. Cut down both sides of the bone with kitchen shears and remove the backbone. Discard this or use to make stock. Flip the chicken over and press firmly with the palm of your hand on the center of the breast. The breastbone should pop and the chicken should sit relatively flat.
- Season the chicken all over with the remaining oil, 2 tablespoons salt and 2 teaspoons pepper. Place on top of the vegetables on the sheet pan. Place in the oven and roast for 25 minutes.
- Remove the pan from the oven, sprinkle over the garlic and toss with the carrots and onions. Brush the chicken all over with the BBQ sauce, return the pan to the oven and roast for 10 minutes.
- Remove from the oven, brush with more BBQ sauce and return to the oven for another 10 minutes.
- Remove from the oven, brush on more sauce and return it to the oven for a final 10 minutes, cooking until the chicken registers 165 degrees F when a meat thermometer is inserted in the thigh.
- Remove from the oven and rest for 10 minutes, covered loosely in foil.
- Transfer the chicken to a cutting board and cut into 4 or 6 pieces. Put on a platter and surround it with the vegetables. Serve with additional BBQ sauce for dipping.
CHEF JOHN'S BARBECUE CHICKEN
When it comes to barbecued chicken, everyone wants that nice thick glaze of sauce attached to the skin, and the only way to do it, is brush it on as it cooks. Therein lies the problem. Because of the sugar content, it only takes a minute for a barbecue sauce to go from brick-red to solid black. I just 'mark' the chicken's vulnerable skin side, then cook it all the way through in a closed grill, brushing on the glaze as it cooks.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Cut 1/2-inch deep slashes in the skin-side of each chicken half; 2 cuts in each breast, 2 in the thigh, and 1 on the leg; remove wing tips.
- Whisk rice vinegar, barbeque sauce, and garlic together in large bowl. Place chicken in bowl and turn to coat chicken in the marinade. Arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from bowl, pat chicken dry with paper towels, and discard marinade. Place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper.
- Cook chicken, skin-side down, on the preheated grill for 3 to 4 minutes. Turn chicken over, close the lid of the grill, and cook, basting with remaining barbeque sauce ever 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 463.6 calories, Carbohydrate 10.6 g, Cholesterol 149.4 mg, Fat 24.2 g, Fiber 0.5 g, Protein 47.5 g, SaturatedFat 6.7 g, Sodium 1583.1 mg, Sugar 7 g
SOUTHERN BBQ CHICKEN
Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning.
Provided by rachelu
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 9h10m
Yield 5
Number Of Ingredients 10
Steps:
- Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.
- Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
- Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
- Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.
- Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 423.5 calories, Carbohydrate 18.2 g, Cholesterol 127.9 mg, Fat 21.3 g, Fiber 0.5 g, Protein 39 g, SaturatedFat 5.2 g, Sodium 1527.8 mg, Sugar 14.9 g
BARBECUED CHICKEN
Steps:
- Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
- Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
- Serve with extra barbecue sauce on the side.
- In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
- Yield: 1 1/2 quarts
SUSAN SPUNGEN'S ANGEL BISCUITS
These pillowy buttermilk biscuits are right at home next to grilled corn and barbecued chicken.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- In a small bowl, sprinkle the yeast over 1/2 cup warm water; let stand until foamy, about 5 minutes. Into a large bowl, sift together flour, sugar, salt, baking powder, and baking soda; set aside.
- Place 1 cup flour mixture in another large bowl. Add butter, yeast mixture, and 1 cup buttermilk; stir to combine. Add remaining flour mixture in three batches, alternating with remaining cup buttermilk and stirring between additions, until dough is sticky and just holds together. Cover bowl with plastic wrap; refrigerate at least 2 hours or overnight.
- Preheat oven to 450 degrees. Pinch off 24 pieces of dough, and roll into 2-inch balls; place them, just touching one another, on a baking sheet. Bake until the biscuits are golden brown, 20 to 25 minutes. Serve warm. Once formed, the dough balls can be refrigerated overnight, covered with plastic wrap.
SAUCY BARBECUED CHICKEN
My aunt was affectionately called "The Barbecue Queen". As the aroma of her grilled chicken filled the air, folks in town would stop by just to sample her scrumptious food.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the first 15 ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently., Set aside 1 cup for basting. Store remaining sauce in the refrigerator for another use. , Grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with marinade; grill 5-10 minutes longer or until juices run clear, turning and basting frequently with marinade.
Nutrition Facts : Calories 686 calories, Fat 33g fat (13g saturated fat), Cholesterol 161mg cholesterol, Sodium 2334mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 0 fiber), Protein 43g protein.
SUSAN SPUNGEN'S DEVILED EGGS
Use medium-size eggs to make these picnic and party favorites so they are small enough to serve as hors d'oeuvres.
Provided by Martha Stewart
Categories Deviled Egg Recipes
Number Of Ingredients 7
Steps:
- Place eggs in a saucepan; cover with cold water. Bring to a boil; cook 1 minute. Remove from heat, and cover; let stand 13 minutes. Drain, and place in cold water until cool. Peel eggs, and slice in half lengthwise; separate the yolks from the whites. Trim curve off whites so they won't wobble. Set aside.
- Place yolks in a sieve set over a medium bowl; press through with a spoon. Mix in mustard and mayonnaise; season with salt and pepper. Fill egg-white halves with yolk mixture. Cover with plastic wrap; refrigerate up to 4 hours. Before serving, garnish each with either parsley, paprika, or poppy seeds.
SUSAN SPUNGEN'S BBQ SAUCE AND GRILLED CHICKEN RECIPE (FROM LIBBY
Follow this for grilling the chicken http://www.marthastewart.com/1159673/susan-spungens-barbecued-chicken
Provided by tom.beitelgmail.com
Categories Low Protein
Time 2h
Yield 2 1/2 Quarts
Number Of Ingredients 24
Steps:
- Heat oil in a large heavy-bottom saucepan over medium heat.
- Add onions and garlic; cook until golden brown, about 15 minutes. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered, stirring occasionally, until sauce thickens, about 2 hours.
Nutrition Facts : Calories 3185.4, Fat 41.6, SaturatedFat 3.8, Sodium 9334, Carbohydrate 710, Fiber 39.8, Sugar 579.5, Protein 32.8
SUSAN SPUNGEN'S BARBECUE SAUCE
This recipe makes enough sauce for eight chickens. Refrigerate any leftover sauce for up to two weeks.
Provided by Martha Stewart
Categories Lunch Recipes
Yield Makes 2 1/2 quarts
Number Of Ingredients 12
Steps:
- Heat oil in a large heavy-bottom saucepan over medium heat. Add onions and garlic; cook until golden brown, about 15 minutes. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered, stirring occasionally, until sauce thickens, about 2 hours.
SUSAN SPUNGEN'S BARBECUED CHICKEN
Chickens are juicier when barbecued whole instead of cut up.
Provided by Martha Stewart
Categories Chicken Recipes
Number Of Ingredients 2
Steps:
- Rinse the chickens inside and out under cold water, and pat dry. Truss legs with kitchen twine, and set aside.
- Heat a charcoal or gas grill. If using a charcoal grill, arrange hot coals around inside edge of grill. Arrange chickens, breast sides up, in a row across the center. If using a gas grill, cook chickens over medium heat. Cook until brown on all sides, rotating every 5 to 7 minutes; cover grill as needed to maintain heat.
- Baste chickens with barbecue sauce. Continue cooking, basting frequently, until an instant-read thermometer registers 170 degrees in breast and 180 degrees in thickest part of the thigh (avoiding bone), about 1 hour. If chickens brown too quickly before they are cooked through, transfer to baking pans and finish in a 350 degree oven.
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