Bombaybarbecuedchicken Recipes

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BOMBAY CHICKEN



Bombay Chicken image

This grilled dinner always turns out moist and tender. The marinade has a Middle Eastern flair, giving the dish a zesty flavor. It makes a beautiful presentation as well. -June Thomas of Chesterton, Indiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 cups plain yogurt
1/4 cup lemon juice
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons olive oil
1-1/2 teaspoons salt
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
4 to 5 pounds bone-in chicken thighs and legs, skin removed

Steps:

  • In a large shallow dish, combine the first 11 ingredients. Add the chicken; turn to coat. Refrigerate, covered, overnight., Drain chicken, discarding marinade. , On a lightly oiled grill rack, grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a thermometer reads 170°-175°.

Nutrition Facts : Calories 255 calories, Fat 13g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein.

BOMBAY BARBECUED CHICKEN



Bombay Barbecued Chicken image

A few simple spices turn chicken from ordinary to exotic. This recipe is from a 2001 issue of Chatelaine, a Canadian magazine. Enjoy!

Provided by Nif_H

Categories     Chicken Breast

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
1 tablespoon curry powder (hot or medium)
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 boneless skinless chicken breasts

Steps:

  • Grease grill and preheat barbecue to medium.
  • In a small bowl, stir oil with curry and garlic powders, ginger, salt and pepper. Using a brush or your fingers, spread spice mixture on both sides of chicken.
  • Barbecue chicken with lid down until chicken feels springy when pressed, from 6 to 8 minutes per side. Serve with rice and raita (see recipe ##482134).

Nutrition Facts : Calories 202.2, Fat 10.1, SaturatedFat 1.6, Cholesterol 75.5, Sodium 428.7, Carbohydrate 1.4, Fiber 0.6, Sugar 0.1, Protein 25.4

BOMBAY CHICKEN



Bombay Chicken image

Make and share this Bombay Chicken recipe from Food.com.

Provided by bmcnichol

Categories     Chicken Thigh & Leg

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups plain yogurt
1/4 cup lemon juice
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2-1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
4 -5 lbs skinless chicken thighs, and legs bone-in, skin removed

Steps:

  • In a resealable plastic bag, combine the first 11 ingredients.
  • Add the chicken and seal bag and turn to coat.
  • Refrigerate overnight.
  • Rub grill rack with oil or coat with cooking spray before starting the grill.
  • Drain and discard marinade.
  • Grill chicken, covered, over medium-hot heat for 15 minutes.
  • Turn and grill 10-15 minutes longer or until juices run clear.

Nutrition Facts : Calories 342.2, Fat 14.3, SaturatedFat 3.8, Cholesterol 194.4, Sodium 672.2, Carbohydrate 5.1, Fiber 1.4, Sugar 2.7, Protein 46.8

BAKED BBQ CHICKEN



Baked BBQ Chicken image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 9

1 tablespoon salt
2 teaspoons chile powder
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 chicken, cut into 10 pieces, backbone removed
1 tablespoon olive oil
Neutral oil, for oiling grill grates
2 cups BBQ sauce (your favorite store-bought or homemade)
1/4 cup low-sodium chicken broth

Steps:

  • Preheat the oven to 350 degrees F. Prepare a grill to medium-high heat.
  • In a small dish, combine the salt, chile powder, garlic powder and black pepper. Brush the chicken with the olive oil and sprinkle on all sides with the spice mixture.
  • Brush the grill with oil. Place the chicken skin-side down on the grill and cook for 5 minutes. Turn and cook an additional 5 minutes. Transfer the chicken to a baking dish in a single layer.
  • In a medium bowl, stir together the BBQ sauce and chicken broth. Pour the sauce over the chicken and cover the baking dish tightly with foil. Bake until the chicken is cooked through and fork-tender, an additional 40 minutes.

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

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.

BBQ CHICKEN BAKE RECIPE BY TASTY



BBQ Chicken Bake Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, BBQ sauce, onion

Provided by Robert Broadfoot

Categories     Dinner

Yield 4 servings

Number Of Ingredients 5

3 chicken breasts
salt, to taste
pepper, to taste
6 tablespoons BBQ sauce
½ onion, sliced

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
  • Spread BBQ sauce on each chicken breast.
  • Layer onions on top of the chicken.
  • Bake for 40 minutes.
  • Enjoy!

Nutrition Facts : Calories 244 calories, Carbohydrate 13 grams, Fat 4 grams, Fiber 0 grams, Protein 35 grams, Sugar 10 grams

BARBEQUE CHICKEN



Barbeque Chicken image

Chicken baked in a home made barbecue sauce. Very easy. Very good.

Provided by RENA R.

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h50m

Yield 12

Number Of Ingredients 10

4 tablespoons water
3 tablespoons ketchup
3 tablespoons brown sugar
2 tablespoons vinegar
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon chili powder
12 chicken thighs, skin removed

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes.
  • Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly.
  • Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 5.1 g, Cholesterol 42.9 mg, Fat 7.3 g, Fiber 0.1 g, Protein 11.7 g, SaturatedFat 2 g, Sodium 305.5 mg, Sugar 4.5 g

POT-ROAST BOMBAY CHICKEN



Pot-roast Bombay chicken image

Perfect for busy nights, this pot-roast chicken with masala seasoning is ideal for sticking in the oven to feed a crowd. Enjoy with poppadums and chutney

Provided by Esther Clark

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 12

1 small whole chicken
5 tbsp tikka masala paste
1 tbsp sunflower oil
1 large red onion, halved and sliced
2 large tomatoes, halved and chopped
1 tbsp fenugreek seeds
1 thumb-sized piece ginger, grated
2 x 400g cans full-fat coconut milk
500g new potatoes, halved
100g baby spinach
25g pack coriander, torn, to serve
poppadums and chutney, to serve (optional)

Steps:

  • Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.
  • Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.
  • Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs - the flesh shouldn't be pink.
  • Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.

Nutrition Facts : Calories 620 calories, Fat 42 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium

BARBECUED CHICKEN



Barbecued Chicken image

Barbecued chicken isn't, really: It's grilled rather than smoke-roasted at low temperature. But it requires a similar attention to technique. You'll want to move the pieces around on the grill to keep them from burning, and flip them often as well. Cooking barbecued chicken benefits from a basting technique used by the chef and outdoor cooking maven Adam Perry Lang, who thins out his sauce with water, then paints it onto the meat he's cooking coat after coat, allowing it to reduce and intensify rather than seize up and burn.

Provided by Sam Sifton

Categories     dinner, barbecues, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 3

1 cup barbecue sauce (see recipe)
6 to 8 chicken legs (drumsticks and thighs) skin-on, bone-in, about 3 1/2 to 4 pounds
Kosher salt and black pepper, to taste

Steps:

  • Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one of the burners down to low or off, lower cover and heat for 15 minutes.)
  • Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.
  • Sprinkle the chicken pieces generously with salt and pepper, then put them on the grill directly over the coals and cook for about 15 minutes, turning once every 5 minutes or so, and brushing with the thinned barbecue sauce. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, or until a peek inside shows that the meat no longer has any red at the center.
  • Move the chicken back onto the hot side of the grill and baste with sauce again, turning the meat a few times. Remove to a warmed platter and serve.

Nutrition Facts : @context http, Calories 534, UnsaturatedFat 22 grams, Carbohydrate 16 grams, Fat 35 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 10 grams, Sodium 785 milligrams, Sugar 12 grams, TransFat 0 grams

INDIAN BARBEQUE CHICKEN



Indian Barbeque Chicken image

Marinate the chicken overnight for a deliciously flavorful and tender chicken dish. This is an adaptation of Tandoori style chicken, minus the red coloring.

Provided by SHECOOKS2

Categories     World Cuisine Recipes     Asian     Indian

Time 9h

Yield 6

Number Of Ingredients 12

3 pounds bone-in chicken pieces
3 tablespoons fresh lemon juice
1 tablespoon meat tenderizer
2 cups plain yogurt, divided
3 tablespoons ground cumin
2 tablespoons ground coriander
⅓ cup chopped fresh cilantro
2 teaspoons paprika
½ teaspoon ground turmeric
2 teaspoons salt
1 teaspoon ground black pepper
6 cloves garlic, minced

Steps:

  • Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish.
  • Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
  • Preheat grill for medium heat.
  • Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

Nutrition Facts : Calories 368.3 calories, Carbohydrate 10.5 g, Cholesterol 101.9 mg, Fat 19.5 g, Fiber 1.6 g, Protein 36.1 g, SaturatedFat 5.7 g, Sodium 1164.9 mg, Sugar 6.1 g

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