Bbq Chicken With Grilled Sweet Potatoes Recipes

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GRILLED SWEET POTATOES



Grilled Sweet Potatoes image

I don't really like the traditional sweet potato casserole, but my son loves sweet potatoes, so I try to come up with different ways to cook them. This spring I tried grilling them. These are now a favorite of mine and my sons.

Provided by teetee830

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 30m

Yield 4

Number Of Ingredients 6

2 large sweet potatoes, cut into 1-inch cubes
2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon ground cumin
¼ teaspoon cayenne pepper, or more to taste
salt and pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.
  • Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 52.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 6.9 g, Protein 3.7 g, SaturatedFat 3.7 g, Sodium 168.6 mg, Sugar 16.1 g

5-INGREDIENT BBQ CHICKEN-STUFFED SWEET POTATOES RECIPE BY TASTY



5-Ingredient BBQ Chicken-Stuffed Sweet Potatoes Recipe by Tasty image

Here's what you need: large sweet potato, olive oil, salt, rotisserie chicken breast, red cabbage, barbecue sauce, green onions

Provided by Joey Firoben

Categories     Dinner

Yield 2 servings

Number Of Ingredients 7

1 large sweet potato
1 tablespoon olive oil
1 pinch salt
1 rotisserie chicken breast
1 cup red cabbage, shredded
⅓ cup barbecue sauce, plus more for serving
2 tablespoons green onions, thinly sliced

Steps:

  • Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper.
  • Using a sharp knife, carve out one of the breasts from the rotisserie chicken. If the chicken is particularly small, use both breasts. Chop the chicken breast into very small pieces and set aside.
  • Use a fork to poke holes all over the sweet potato. Transfer the sweet potato to the prepared baking sheet.
  • Bake for 40-50 minutes, until the sweet potato is tender when pierced with a paring knife or skewer.
  • Add the cabbage to a medium skillet over medium heat. Add the barbecue sauce and sauté until the cabbage starts to soften, about 3 minutes.
  • Add the chopped chicken and stir just to incorporate. Remove the pan from the heat.
  • Once the sweet potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh with a spoon until a ¼-inch (6 mm) layer remains.
  • Fill the sweet potato skins with the chicken and cabbage filling, drizzle with barbecue sauce, and top with the sliced green onions.
  • Enjoy!

Nutrition Facts : Calories 559 calories, Carbohydrate 53 grams, Fat 19 grams, Fiber 6 grams, Protein 44 grams, Sugar 27 grams

GRILLED BBQ CHICKEN (BARBECUE CHICKEN RECIPE)



Grilled BBQ Chicken (Barbecue Chicken Recipe) image

Say hello to your newest go-to summer staple, the best Grilled BBQ Chicken recipe! This easy recipe utilizes a quick BBQ chicken marinade, a flavorful BBQ chicken dry rub, & indirect grilling, yielding perfectly tender, juicy, & flavorful BBQ chicken every time. The only grilled barbecue chicken recipe you'll need from now on!

Provided by Jess Larson | Plays Well With Butter

Categories     Main Dishes

Time 12h

Number Of Ingredients 15

1 4-5-pound package bone-in chicken thighs from ALDI (see Recipe Notes)
kosher salt, to season
2 cups Burman's BBQ sauce of choice (found at ALDI)
for serving, as desired: extra Burman's BBQ sauce of choice, freshly snipped chives, grilled corn, potato salad, macaroni salad, coleslaw, cornbread, etc.
1 16-ounce beer of choice (see Recipe Notes)
1 tablespoon kosher salt
3 tablespoons firmly packed brown sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 1/2 teaspoons mustard powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons smoked paprika
1/2 teaspoon ground black pepper
optional: 1/8-1/4 teaspoon cayenne pepper

Steps:

  • If you'd like to make BBQ chicken without the skin, tear the skin off of each chicken thigh. If you'd like to make skin-on BBQ chicken, simply trim off any excess skin or fat.
  • Add all listed ingredients to a small bowl or jar. Stir to combine. Set aside, or store on your spice rack in an airtight container for up to 2 months.
  • Add the beer (or buttermilk) to a large bowl or ziptop bag. Add in the kosher salt and stir to combine. Add the chicken, submerging all the parts in the beer mixture. Set aside to brine for at least 20 minutes or up to 2 days. If brining longer than 1 hour, be sure to store the chicken in the brine in an airtight container or ziptop bag in the refrigerator. If I have the time, I usually try to brine for at least 12 hours.
  • Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)
  • Once the grill is hot, remove the chicken from the brine, patting off any excess moisture with a paper towel. Season generously with salt & the BBQ chicken dry rub. If using skin-on chicken, work your fingers under the skin to season both sides of the skin.
  • Place the seasoned chicken on the indirect side of the grill (skin side up, if using skin-on chicken), as close to the fire as possible without being over the direct heat. Cook the chicken, rotating the pieces 180 degrees every 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 150 degrees F. Depending on the size of your chicken & the temperature of your grill, this could take as little as 15 minutes or up to 40 minutes.
  • Move the chicken over direct heat. If using skin-on pieces, flip the chicken so the skin-side is down. Use a pastry brush to baste the BBQ chicken with BBQ sauce & cook for 2 minutes. Flip the chicken & cook for 2 minutes more. If using skinless chicken, baste the second side with BBQ sauce; if using skin-on chicken, I suggest not applying BBQ sauce to the skin to keep it nice & crispy. Repeat 2-3 times, until your chicken is as charred & saucy as desired and an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 160 degrees F. Remove from the grill and set aside to rest for 5-10 minutes. Carryover heat will cause the internal temperature to continue to rise as it rests. The chicken will be ready to serve once an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 165 degrees F.
  • with extra BBQ sauce and your favorite summer side dishes. Enjoy!

Nutrition Facts : Calories 240 calories, Sugar 31.1 g, Sodium 1054.9 mg, Fat 4.7 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 40.3 g, Fiber 1.5 g, Protein 5.4 g, Cholesterol 23.6 mg

GRILLED SWEET POTATOES



Grilled Sweet Potatoes image

It doesn't take a lot to make delicious sweet potatoes. These grilled sweet potato get a quick blanch in hot water and then hit the grill to cook up fast.

Provided by Derrick Riches

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 6

4 medium sweet potatoes
1/2 cup unsalted butter, melted
3 tablespoons​ brown sugar
1 teaspoon ground cinnamon
1 teaspoon salt
vegetable oil

Steps:

  • Gather the ingredients.
  • Cut sweet potatoes into 3/4-inch slices.
  • Bring 3 quarts of water to a boil. Add salt and potatoes. Boil until potatoes are just starting to soften, about 8 to 10 minutes.
  • Combine butter, brown sugar and cinnamon in a small bowl, set aside.
  • Brush potatoes on both sides with vegetable oil and also oil the grill grates well. This creates a nice nonstick surface so the potatoes don't get stuck and fall apart.​
  • Place sweet potato slices on preheated grill over a medium-low heat and cook for about 10 to 15 minutes, turning a few times during cooking process. During the last 5 minutes, begin basting with butter-sugar mixture. Keep an eye on the potatoes as this both butter and sugar can cause flare-ups on the grill. So keep the lid open for this part of the cooking.
  • When the sweet potatoes as soft through the middle and browned on the surface they are ready. Remove, brush once more with remaining butter mixture and serve.

Nutrition Facts : Calories 246 kcal, Carbohydrate 22 g, Cholesterol 41 mg, Fiber 3 g, Protein 2 g, SaturatedFat 10 g, Sodium 384 mg, Sugar 10 g, Fat 18 g, ServingSize 4-6 Portions (4-6 Servings), UnsaturatedFat 0 g

BBQ CHICKEN WITH GRILLED SWEET POTATOES



BBQ Chicken With Grilled Sweet Potatoes image

Weight Watchers Recipe states its 5 points per serving. I have not done the calculations please double check. I have not tried this one yet, will up date once I do.

Provided by TrehtonsMom

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons paprika
1 tablespoon chili powder
1/2 tablespoon ground cumin
1/2 tablespoon ground cinnamon
1/2 tablespoon garlic powder
1/2 tablespoon dry mustard
1 tablespoon sugar
2 skinless chicken breasts (halved)
2 large sweet potatoes (es)
1 cooking spray
1/8 teaspoon table salt (to taste)

Steps:

  • Mix paprika through to sugar.
  • A few hours before you plan to grill, rub chicken breasts with seasoning mixture. Cover and refrigerate until 15 minutes before you grill.
  • Peel sweet potatoes and slice into 1/3-inch discs.
  • Place in a pot with enough cold, salted water to cover, and bring to a boil over medium heat.
  • Boil for 3 to 4 minutes, then drain and cool.
  • When it's time to grill, preheat grill, then spray potatoes with cooking spray or olive oil spray and salt them.
  • Salt chicken breasts. Place potatoes and chicken on grill and cook until done.
  • The seasoning mixture makes the chicken very reddish in color, so be careful not to cook the chicken too long.

Nutrition Facts : Calories 228.8, Fat 2.9, SaturatedFat 0.6, Cholesterol 68.4, Sodium 207.1, Carbohydrate 21.4, Fiber 4.7, Sugar 6.7, Protein 29.7

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