The Ultimate Barbecued Chicken Recipes

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CHEF JOHN'S BARBECUE CHICKEN



Chef John's Barbecue Chicken image

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

1 whole chicken, into halves
¼ cup rice vinegar
2 tablespoons barbeque sauce
2 cloves garlic, crushed
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon cayenne pepper
½ cup barbeque sauce, or as needed

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

BEST EVER BBQ CHICKEN



Best Ever BBQ Chicken image

The BBQ sauce on this juicy grilled chicken is out-of-this world! We "wow" people with this recipe every summer during outdoor entertaining. I always double the sauce recipe to have extra on the side for dipping. The original recipe calls for 2 small boiler chickens quartered but we prefer using bone-in, skin on chicken breasts. Slow cooking on the grill gives it the best flavor. I hope you enjoy this as much as we do - it's a favorite at this house.

Provided by DDW7976

Categories     Chicken Breast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

3 garlic cloves, minced
2 teaspoons butter
1 cup Heinz ketchup (a must for us)
1/4 cup packed brown sugar
1/4 cup chili sauce (Heinz is a good one)
2 tablespoons Worcestershire sauce
1/2-3/4 tablespoon celery seed
1 tablespoon prepared yellow mustard
1/2 teaspoon salt
2 dashes hot pepper sauce
8 large chicken breast halves, bone-in with skin (a large family pack will usually have about 7-8 breasts.)

Steps:

  • In a saucepan, saute the garlic in butter until tender.
  • Add the next 8 ingredients.
  • Bring to a boil, stirring constantly.
  • Remove from the heat and set aside.
  • Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
  • Baste with sauce.
  • Grill 15 minutes longer or until juices run clear.
  • Continue basting and turning during the last 15 minutes of cooking.
  • Serve with any extra sauce you set aside for dipping.
  • (The sauce is just that delicious!).

ULTIMATE BARBECUE-RUBBED CHICKEN



Ultimate Barbecue-Rubbed Chicken image

Enjoy this savory grilled chicken flavored with smoked Spanish paprika and served with barbecue sauce - perfect for dinner that's ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1 tablespoon packed brown sugar
2 teaspoons smoked Spanish paprika
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon ancho chili powder
4 boneless skinless chicken breasts
1/2 cup barbecue sauce, warmed

Steps:

  • Heat gas or charcoal grill. In small bowl, mix brown sugar, paprika, cumin, garlic salt and chili powder. Rub both sides of chicken with seasoning mixture.
  • Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
  • Serve chicken with barbecue sauce.

Nutrition Facts : Calories 210, Carbohydrate 17 g, Cholesterol 75 mg, Fiber 0 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 14 g, TransFat 0 g

TYLER FLORENCE'S ULTIMATE BARBECUED CHICKEN



Tyler Florence's Ultimate Barbecued Chicken image

From the ABC News Morning show on 29 May 2006. Prep time does not include the 15 minutes to 2 hours necessary to brine the chicken.

Provided by LaJuneBug

Categories     Chicken

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 (3 1/2-4 lb) roasting chickens, quartered
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with side of large knife
4 sprigs fresh thyme
1 slice bacon
1 bunch fresh thyme
2 tablespoons extra virgin olive oil
1/2 onion
2 garlic cloves
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red wine vinegar or 2 tablespoons white wine vinegar
1 tablespoon dry mustard
1 teaspoon cumin
1 teaspoon smoked paprika
fresh ground black pepper

Steps:

  • Brine the chicken as follows: Combine water, salt, sugar, garlic, and thyme in a 2-gallon sized resealable plastic bag.
  • Add the chicken, close the bag and refrigerate 2 hours (if you've got only 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
  • Meanwhile, make the sauce as follows: Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle.
  • Heat the oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a smoky taste.
  • Add the onion and garlic. Cook slowly without coloring for 5 minutes.
  • Add the remaining ingredients, give the sauce a stir, and turn the heat down to low.
  • Cook slowly for 20 minutes to meld the flavors.
  • Cook the chicken as follows: Preheat an outdoor gast or charcoal barbecue to medium heat.
  • Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a non-stick surface.
  • Remove the chicken from the brine, pat the chicken dry on the paper towels.
  • Arrange the chicken pieces on the preheated grill and cook,turn once mid way, and cook for a total of 15 minutes.
  • Serve with extra sauce.

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