Bbq Jelly Glazed Chicken Recipe 435

GLAZED BBQ CHICKEN RECIPE

Steps:

• Trim meat of excess fat, and pat dry. Apply dry rub all over the chicken pieces and place in a refrigerator overnight or at least 4 hours uncovered to dry brine.
• Preheat smoker to 275 degrees Fahrenheit (F) using fruit wood like apple or cherry. Oak and Hickory also work well.
• Place chicken pieces in the smoker until the internal temperature of the chicken reaches 150 degrees F in the breast and 160 degrees in the thighs.
• Dip the chicken pieces into the bowl of glaze and place back onto the smoker. Continue smoking until the internal temperature of the chicken reaches 160 degrees F using a good instant read thermometer for the breast and 170 degrees for the thighs.
• Remove from the smoker and then dip again into your glaze, let it rest for 10 minutes allowing glaze to set.
• Serve and enjoy.

BBQ-JELLY GLAZED CHICKEN

Steps:

• Mix barbecue sauce and jelly until blended. Reserve 1/4 cup sauce mixture; pour remaining over chicken in shallow dish. Turn to evenly coat both sides of each piece. Refrigerate 30 min. to marinate.
• Heat oven to 400°F. Remove chicken from marinade; discard marinade. Place chicken, skin sides up, on rack in foil-lined pan.
• Bake 40 to 50 min. or until chicken is done (165ºF). Brush with reserved sauce before cutting into pieces to serve.

EASY BBQ GLAZED CHICKEN

Steps:

• Heat grill to medium heat.
• Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 10 min.
• Meanwhile, mix barbecue sauce, marmalade and remaining dressing.
• Remove chicken from dressing; discard dressing. Grill chicken 5 to 7 min. on each side or until done (165°F), brushing occasionally with barbecue sauce mixture for the last few minutes.

BBQ-JELLY GLAZED CHICKEN RECIPE - (4.3/5)

Steps:

• MIX barbecue sauce and jelly until blended. Reserve 1/4 cup sauce mixture; pour remaining over chicken in shallow dish. Turn to evenly coat both sides of each piece. Refrigerate 30 min. to marinate. HEAT oven to 400°F. Remove chicken from marinade; discard marinade. Place chicken, skin sides up, on rack in foil-lined pan. BAKE 40 to 50 min. or until chicken is done (165ºF). Brush with reserved sauce before cutting into pieces to serve. SERVING SUGGESTION Serve with a mixed green salad and your favorite fresh fruit to round out the meal. SUBSTITUTE Prepare using strawberry jelly SUBSTITUTE Prepare using KRAFT THICK 'N SPICY Original Barbecue Sauce.

DELECTABLE CHICKEN THIGHS WITH GRAPE JELLY SAUCE

Steps:

• Preheat oven to 350 degrees F.
• In a small saucepan, stir together grape jelly, ketchup, onions, vinegar, and dry mustard.
• Heat over medium-high heat until mixture comes to a boil and jelly is melted.
• Remove from heat.
• Arrange chicken pieces in a 13 x 9-inch baking dish.
• Pour sauce evenly over chicken and turn pieces to coat both sides.
• Bake uncovered for 1 hour, until chicken is very tender.

SLOW COOKER GRAPE JELLY CHICKEN WINGS RECIPE

Steps:

• In a medium bowl, add all your ingredients, except the chicken wings. Whisk together. Set aside 1/2 cup.
• Add chicken wings. Coat thoroughly.
• Cook in slow cooker on low for 6-8 hours or high for 3-4 hours.
• When slow cooker has about 15 minutes left of cook time, preheat oven to broil.
• Add wings to a large cookie sheet, lined with a silicone baking mat. Brush with the sauce you had set aside. Broil for 2-3 minutes. Turn wings over, brush with more sauce and cook for 203 additional minutes.

BARBECUE GLAZED CHICKEN

Steps:

• Cook shallots in oil in a 4-quart heavy pot over moderately low heat, covered, stirring occasionally, until soft, 12 to 14 minutes (reduce heat to low if shallots begin to brown). Stir in vinegar, tomato purée, honey, steak sauce, Worcestershire, salt, and pepper and bring to a boil. Remove sauce from heat and reserve 1 1/2 cups for basting and 1 cup for serving. Cool sauce to room temperature before brushing on chicken (sauce will thicken as it cools).
• Remove excess fat from chicken and pat chicken dry. Brush all over with some barbecue sauce and season with salt and pepper.
• To cook chicken using a charcoal grill:
• Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
• When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches above top rack for 3 to 4 seconds, sear chicken on lightly oiled grill rack over coals, uncovered, turning, until well browned, about 3 minutes total.
• Move chicken to side of grill with no coals underneath, arranging skin sides up, then cook, covered with lid, brushing with sauce and turning every 10 minutes, until cooked through, 45 minutes to 1 hour.
• To cook chicken using a gas grill:
• Preheat all burners on high, then adjust heat to moderate. Sear chicken on lightly oiled grill rack, uncovered, turning, until well browned, about 10 minutes total. Adjust heat to low, then cook chicken, covered with lid, brushing with sauce and turning every 10 minutes, until cooked through, about 25 minutes.
• Serve chicken with reserved cup sauce.