Wweasybarbecuedchicken Recipes

EASY BBQ CHICKEN

Steps:

• Combine the BBQ sauce ingredients in a small saucepan and set over medium-high heat. Bring to a simmer and cook for 5 minutes until the sugar has dissolved. Remove from the heat and allow to cool to room temperature.
• Combine the seasonings for the chicken then dust the chicken on both sides with the spice mixture, making sure the chicken is completely covered.
• Cook the chicken on a hot grill (or a griddle pan on the stove), basting with the BBQ sauce continuously until the chicken is sticky, glossy and cooked through. Approximately 5-6 minutes per side.
• Remove the chicken from the heat and allow to rest for at least 5 minutes before slicing and serving.

EASY BARBEQUE CHICKEN

Steps:

• In a large glass bowl mix lemon juice, vegetable oil, vinegar, oregano, and garlic powder. Place chicken pieces in the bowl, and season with salt and pepper. Cover, and marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• On the prepared grill, cook chicken until no longer pink and juices run clear. Periodically brush chicken with the remaining marinade mixture while cooking. Discard any leftover marinade.

3-INGREDIENT BAKED BBQ CHICKEN WINGS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Arrange wings in a baking pan.
• Mix barbeque sauce and syrup together in a bowl; pour evenly over wings.
• Bake in the preheated oven, flipping every 15 to 20 minutes, for 1 hour. Turn on oven's broiler and broil wings until golden brown, about 5 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

WW EASY BARBECUED CHICKEN

Steps:

• Combine first 7 ingredients in a small saucepan; bring to a boil.
• Reduce heat, and simmer, uncovered, 5 minutes.
• Set aside 1/2 cup sauce; keep warm.
• Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400 degrees).
• Place chicken, bone side up, on rack; grill, covered, 8 minutes on each side or until done, turning once and basting with remaining barbecue sauce.
• Serve with reserved 1/2 cup barbecue sauce.

EASY OVEN BARBEQUED (BARBECUED) CHICKEN

Steps:

• Pre-heat your oven to 350-degrees F.
• Dump the cut up chicken parts (you can use all of one kind, such as thighs or drumsticks if you wish -- just use about three pounds or a little more, of chicken) into a large mixing bowl. Melt the butter in the microwave and pour it all over the chicken (if the chicken is really cold the butter will re-solidify and that's okay.).
• Sprinkle the seasoning salt all over the chicken and blend the chicken parts around until they are evenly covered with the butter and seasoned salt. I don't bother to trim the chicken -- it really makes little difference whether you do or not. You can also add a little garlic powder and/or herbs if you like those flavors -- a little rosemary would be terrific.
• Prepare a roasting pan (or large casserole dish) by placing a rack in the bottom (or anything else, such as an ovenproof plate) which will keep the chicken off the bottom. Add the water to the bottom of the roasting pan. Lay out the chicken on the rack. Cover the roaster with a lid or aluminum foil and bake for one hour at 350-degrees F.
• At the end of the hour, uncover the chicken and brush on the barbeque sauce until the chicken parts are well-covered. Don't worry too much about the undersides. Re-set the oven to 250-degrees F. and bake the chicken for another full hour (add another 1/2 cup of water if the roasting pan is dry -- this steams the chicken and gets it really tender.) Serve with side dishes (I like steamed asparagus and microwave-baked potatoes.).
• I like to serve the chicken with additional barbeque sauce at the table. My three favorite commercial sauces (in order of preference) are Kroger's hickory sauce (store brand), Sweet Baby Ray's sauce, and Open Pit (regular.).

SLOW 'N' EASY BARBECUED CHICKEN

Steps:

• In a small saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. , Place the chicken in a 3-qt. slow cooker. Top with sauce. Cover and cook on low for 3-4 hours or until chicken juices run clear. , Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon some of the sauce over chicken and serve the remaining sauce on the side.