Wicked Chicken Bbq New England Style Recipes

WICKED CHICKEN RECIPE - (4.2/5)

Wicked Chicken Recipe - (4.2/5) image

Provided by á-46991

Number Of Ingredients 7

Ingredients

4 skinless boneless chicken breasts
1/2 box any shaped pasta
1 jar Classico Pablaneo Alfredo sauce (or regular Alfredo sauce and 1 4oz can of green chiles)
Salt, to taste
pepper, to taste
garlic powder, to taste
red pepper flakes, to taste

Steps:

Cook and drain the pasta Salt and pepper and garlic powder the chicken breasts to your liking brown in a skillet for 3 min on each side till brown Sprinkle the chicken with red pepper flakes In a casserole dish layer the pasta and the chicken Pour over the Alfredo sauce and mix to combine Bake at 350°F for 30 minutes Serve with a green veggie and garlic bread sticks

WICKED CHICKEN (BBQ NEW ENGLAND STYLE)

Wicked Chicken (Bbq New England Style) image

New England twist on a saucy southern favorite; a hint of maple makes this BBQ wicked fingah lickin' good!

Provided by kclime

Categories Chicken Thigh & Leg

Time 1h

Yield 2 chicken quarters, 2 serving(s)

Number Of Ingredients 7

Ingredients

2 chicken leg quarters
1 cup catsup
1/2 cup maple syrup
1 tablespoon horseradish sauce
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon garlic powder

Steps:

Preheat oven to 350°, spray 9x13 baking pan with cooking spray.
Combine catsup, male syrup, horseradish sauce, Worcestershire sauce, chili powder, and garlic powder in a small bowl.
Spoon some sauce into bottom of pan, lay chicken leg quarters in sauce.
Smother with remaining sauce.
Cover with foil and bake for 45-50 minutes, or until internal temperature reaches 160°.

Nutrition Facts : Calories 656.7, Fat 20.9, SaturatedFat 5.8, Cholesterol 138.6, Sodium 1690.9, Carbohydrate 88.4, Fiber 1.1, Sugar 77.3, Protein 32.8

WICKED CHICKEN

Wicked Chicken image

New England style BBQ chicken with a hint of maple that's wicked fingah lickin' good!

Categories Poultry Dinner Poultry Dinner

Yield 2

Number Of Ingredients 7

Ingredients

2 chicken leg quarters, bone and skin on
1 cup catsup
.5 cup maple syrup
1 tbsp horseradish sauce
2 tbsp Worcestershire sauce
1 tsp chili powder
.5 tsp garlic powder

Steps:

preheat oven to 350°, spray 9x13 baking dish with cooking spray
combine all ingredients except quarters in a small bowl
spoon some sauce into the baking dish
lay chicken quarters in sauce
smother chicken quarters with remaining sauce
cover with foil
bake at 350° for 50 minutes or until internal temp is 160°

Nutrition Facts : Nutritional Info Servings Per Recipe 2 Amount Per Serving Calories

THE ULTIMATE BARBECUED CHICKEN

The Ultimate Barbecued Chicken image

For the Ultimate Barbecued Chicken, Tyler Florence first grills the bird, then bastes it in his homemade sauce from Food Network.

Provided by Tyler Florence

Categories main-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 19

Ingredients

2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper

Steps:

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of 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 nice smoky taste. Add the onion and garlic and 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. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
Preheat oven 375 degrees F.
Preheat a grill pan or an outdoor gas or charcoal barbecue to a 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 nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

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