SWEET TEA BARBECUED CHICKEN
Marinades sometimes use coffee or espresso, and that inspired me to add tea to perk up a barbecue sauce.-Kelly Williams, Forked River, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Pour apple juice and water into a large shallow roasting pan. Mix seafood seasoning, paprika, garlic powder and pepper; rub over chicken. Place in roasting pan., Bake, covered, until juices run clear and a thermometer reads 170° to 175°, 50-60 minutes. Transfer chicken to a foil-lined 15x10x1-in. baking pan. Whisk barbecue sauce and sweet tea; brush some of mixture over chicken., Place chicken on greased grill rack; grill over medium heat 3-4 minutes per side, brushing occasionally with remaining sauce.
Nutrition Facts : Calories 374 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 608mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 33g protein.
SWEET-TEA FRIED CHICKEN
John Fleer is a thinking man's chef, a onetime doctoral candidate in religion who chucked it all for a career in the kitchen. One of his best ideas to spring from his mind is this brined chicken, which manages to pay tribute to the traditional South of days past and the multicultural South still on the horizon.
Provided by Food Network
Categories main-dish
Time P2DT5h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Combine tea, lemon, sugar and kosher salt, and simmer for 5 minutes or salt and sugar are complete dissolved. Pour in ice water and cool brine completely. Submerge thighs and drumsticks in brine for 48 hours.
- Remove to a wire rack and allow chicken to drain. Combine 2 cups of the flour and the corn flour, crab boil, chili powder, salt, and pepper in a large bowl. Place remaining 1 cup flour in a medium bowl, and in a third bowl beat eggs with buttermilk. Line up bowls of flour, egg-buttermilk mixture and then the flour-corn flour mixture, in that order. Coat the chicken in the flour, then the egg-buttermilk mixture, and then the flour-corn flour mixture, applying pressure to ensure even adherence. Let the chicken sit in the refrigerator for 1/2 hour before frying.
- Pour oil in a heavy pot at a depth of at least 3 inches. Heat oil to 300 degrees F. Fry chicken, submerged in oil, for 15 minutes, or until an instant-read thermometer registers 170 degrees F for dark meat, 160 degrees F for white meat. Drain on a rack. Cool to room temperature, and then place in refrigerator for at least 4 and no more than 24 hours. Serve cool from a picnic basket or cold, straight from the refrigerator.
SWEET TEA BRINED FRIED CHICKEN
Provided by Food Network
Categories main-dish
Time P2DT35m
Yield 8 servings
Number Of Ingredients 13
Steps:
- To make the brine: Zest, then quarter the lemon. Put the lemon zest and quarters in a saucepan. Add the tea, sugar, and salt. Simmer the mixture over medium-high heat until the salt and sugar dissolve. Add 1 quart of ice water and the chicken. Brine the chicken in the refrigerator for 48 hours. Drain the chicken and blot dry.
- Combine 2 cups flour, the masa harina, crab boil seasoning, chili powder, salt, and pepper in a large bowl. In another bowl, beat the 8 eggs with the buttermilk. Put the remaining 2 cups of flour in a third bowl.
- Prepare a breading station by lining up the bowl of flour, then the bowl containing the egg and buttermilk mixture, and finally the bowl of seasoned crust mixture. Roll the chicken in the flour, then the egg mixture, and then the crust then put the legs and thighs in a single layer on a plate or baking sheet. Set aside at room temperature for 30 minutes.
- Fill a large deep pan with enough oil to completely submerge the chicken. Heat the oil over medium heat until it reaches 300 degrees F. Add the chicken and cook until it is golden and the juices run clear, 15 to 25 minutes. Drain the chicken on a rack then serve.
EASY SWEET-N-SPICY BBQ CHICKEN
Sweet from applesauce, spicy from bottled BBQ sauce, and easy from only 4 ingredients, this dish is perfect for a busy weeknight family meal. Serve alone or over rice, potatoes, or pasta.
Provided by Paula T
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Spray a large nonstick skillet with cooking spray and place over medium-high heat. Cook and stir chicken and onion in the hot skillet until chicken is no longer pink in the center and the onions are tender, about 10 minutes.
- Pour BBQ sauce and applesauce over chicken and onions; stir to coat. Reduce heat to medium and cook until heated through, about 5 minutes.
Nutrition Facts : Calories 228 calories, Carbohydrate 27.5 g, Cholesterol 58.5 mg, Fat 2.6 g, Fiber 1.8 g, Protein 22.7 g, SaturatedFat 0.7 g, Sodium 575.6 mg, Sugar 19.2 g
BAKED CHICKEN IN A SWEET BBQ SAUCE
What I had to do to squeeze this recipe from my neighbor...but it's worth it. This is a scrumptious version of sticky chicken.
Provided by Allyson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined.
- Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides.
- Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm.
- Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 31.7 g, Cholesterol 60.8 mg, Fat 3.8 g, Fiber 1.4 g, Protein 25.3 g, SaturatedFat 0.8 g, Sodium 1327.5 mg, Sugar 21.1 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.
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