Susan Spungens Bbq Sauce And Grilled Chicken Recipe From Libby

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GRILLED CHICKEN THIGHS WITH BLACKBERRY BBQ SAUCE



Grilled Chicken Thighs with Blackberry BBQ Sauce image

Provided by Michael Symon : Food Network

Time 3h

Yield 4 servings

Number Of Ingredients 18

1 tablespoon ground coriander
1 tablespoon smoked paprika
1 tablespoon kosher salt
8 skin-on, bone-in chicken thighs
Olive oil
1/2 recipe Blackberry BBQ Sauce
3 pints fresh blackberries
12 ounces dark beer
1 cup balsamic vinegar
1 cup red wine vinegar
1/2 cup packed light brown sugar
1 onion, sliced
1 clove garlic, minced
1 habanero pepper, slit
1 tablespoon ground chipotle chile powder
1 tablespoon finely ground coffee
1 tablespoon ground coriander
1 tablespoon ground cumin

Steps:

  • In a small bowl, combine the coriander, paprika and salt. Pat the chicken thighs dry with paper towels, season on both sides with the spice mixture and place in a gallon-size zip-top bag. Refrigerate for several hours but preferably overnight.
  • Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
  • Brush the chicken thighs with olive oil and place them skin-side down on the hot side of the grill. Cover and cook for 2 minutes. Uncover and move the chicken to the low side of the grill, skin-side up. Cover and cook until the thighs reach an internal temperature of 160 degrees F, 15 to 20 minutes. Pour half the Blackberry BBQ Sauce into a medium bowl and use it to baste the chicken occasionally during the final 10 minutes of cooking.
  • Remove the chicken from the grill. Serve with the remaining sauce on the side.
  • In a large saucepan, combine the blackberries, beer, vinegars, sugar, onion, garlic, habanero, chipotle powder, coffee, coriander and cumin. Cook over medium-low heat, stirring occasionally, for 2 hours. Carefully puree the sauce in a blender or food processor, then strain.

SUSAN SPUNGEN'S BARBECUE SAUCE



Susan Spungen's Barbecue Sauce image

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

3 tablespoons canola oil
2 large onions, finely chopped
6 garlic cloves, minced
2 cans (28 ounces each) crushed tomatoes
2 1/2 cups cider vinegar
2 cups firmly packed dark-brown sugar
1 cup honey
3 tablespoons chili powder
2 tablespoons soy sauce
2 tablespoons hot dry mustard
2 tablespoons paprika
1 tablespoon coarse salt

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.

GRILLED CHICKEN WITH REDEYE BBQ SAUCE



Grilled Chicken With Redeye BBQ Sauce image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 5

One 3-pound whole chicken, split in half
Kosher salt and freshly cracked black pepper
1 tablespoon extra-virgin olive oil
1 cup your favorite barbecue sauce
4 ounces brewed coffee or cold brew or 2 tablespoons instant espresso powder

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Sprinkle the chicken on both sides with salt and pepper and drizzle with the oil. Place the chicken skin-side up over direct heat and close the grill. Cook for 2 minutes. Flip the chicken and continue to cook with the lid down for 1 additional minute.
  • Meanwhile, whisk together the barbecue sauce and coffee in a small saucepan.
  • Flip the chicken again so it's skin-side up, move over to indirect heat and brush with some of the redeye barbecue sauce. Close the grill and cook, brushing with the redeye barbecue sauce every 10 minutes, until instant-read thermometer registers 160 degrees F, about 25 minutes. Remove the chicken from the grill and rest at least 5 minutes before serving. Bring the leftover redeye barbecue sauce to a simmer over direct heat for several minutes. Serve the chicken with the redeye barbecue sauce on the side or poured over.
  • (Alternatively, you can bake the chicken skin-side up on a wire rack-lined rimmed baking sheet in a 450 degrees F oven for 25 minutes. You do not need to flip the chicken.)Who's Dining:

GRILLED BBQ CHICKEN



Grilled BBQ Chicken image

Nothing says summer like grilled BBQ chicken. Serve with grilled corn, you're pretty much tasting America.

Provided by Brian Genest

Categories     BBQ & Grilled Chicken

Time 4h35m

Yield 4

Number Of Ingredients 4

3 cups sweet barbeque sauce
1 cup Italian salad dressing
4 (8 ounce) bone-in chicken legs with skin
hickory wood chips as needed

Steps:

  • Mix barbecue sauce and salad dressing together.
  • Put chicken legs in a large zip-top bag and pour sauce all over them. Squeeze out the excess air and seal the bag. Massage marinade into the chicken a bit, then refrigerate for 4 hours.
  • Remove chicken from the refrigerator; set bag on the counter and bring to room temperature, about 1 hour.
  • Preheat an outdoor grill for medium-low heat and lightly oil the grate. Load a smoker box with wood chips and set on the grate.
  • Remove chicken from the bag and transfer to the preheated grill. Cover and cook for 10 minutes, then flip, basting both sides with the remaining marinade.
  • Continue to cook (with the lid closed and listening for flare-ups) until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Remove chicken to a platter and tent with foil. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 876.8 calories, Carbohydrate 74.1 g, Cholesterol 188.4 mg, Fat 44.7 g, Fiber 1.1 g, Protein 41.4 g, SaturatedFat 10.4 g, Sodium 3249.2 mg

SUSAN SPUNGEN'S BARBECUED CHICKEN



Susan Spungen's Barbecued Chicken image

Chickens are juicier when barbecued whole instead of cut up.

Provided by Martha Stewart

Categories     Chicken Recipes

Number Of Ingredients 2

4 whole chickens (about 3 pounds each)
1 1/4 quarts Susan Spungen's Barbecue Sauce

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.

SAUCY BARBECUED CHICKEN



Saucy Barbecued Chicken image

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

2 cups ketchup
1/2 cup water
1/2 cup tomato sauce
1/2 cup corn syrup
1/2 cup cola
1/4 cup cider vinegar
1/4 cup butter, cubed
1/4 cup steak sauce
2 tablespoons soy sauce
1-1/2 teaspoons sugar
1 teaspoon seasoned salt
1 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Liquid Smoke, optional
1 broiler/fryer chicken (3 to 3-1/2 pounds) cut up

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 BBQ SAUCE AND GRILLED CHICKEN RECIPE (FROM LIBBY



Susan Spungen's BBQ Sauce and Grilled Chicken Recipe (From Libby image

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

3 tablespoons canola oil
2 large onions, finely chopped
6 garlic cloves, minced
2 (28 ounce) cans crushed tomatoes
2 1/2 cups cider vinegar
2 cups firmly packed dark brown sugar
1 cup honey
3 tablespoons chili powder
2 tablespoons soy sauce
2 tablespoons hot dry mustard
2 tablespoons paprika
1 tablespoon coarse salt
3 tablespoons canola oil
2 large onions, finely chopped
6 garlic cloves, minced
2 (28 ounce) cans crushed tomatoes
2 1/2 cups cider vinegar
2 cups firmly packed dark brown sugar
1 cup honey
3 tablespoons chili powder
2 tablespoons soy sauce
2 tablespoons hot dry mustard
2 tablespoons paprika
1 tablespoon coarse salt

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

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