Chicken B B Q Recipes

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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 BREASTS



BBQ Chicken Breasts image

The most tender, juicy chicken grilled to PERFECTION, smothered in a thick, homemade BBQ sauce. You can also make this ahead of time!

Provided by Chungah Rhee

Categories     entree

Yield 4 servings

Number Of Ingredients 11

1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup brown sugar, packed
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
4 boneless, skinless chicken breasts
2 tablespoons chopped fresh parsley leaves

Steps:

  • WHISK together ketchup, vinegar, brown sugar, molasses, Worcestershire, mustard, garlic powder, onion powder, pepper and 1/4 cup water. Reserve 1/3 cup and set aside. COMBINE ketchup mixture and chicken in a gallon size slider bag or large bowl; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade. PREHEAT grill to medium high heat. MAKE drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. PLACE chicken on foil and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10-12 minutes on each side. SERVE immediately, garnished with parsley, if desired.

BEST EVER BBQ CHICKEN



Best Ever BBQ Chicken image

The BBQ sauce on this juicy grilled chicken is out-of-this world! We "wow" people with this recipe every summer during outdoor entertaining. I always double the sauce recipe to have extra on the side for dipping. The original recipe calls for 2 small boiler chickens quartered but we prefer using bone-in, skin on chicken breasts. Slow cooking on the grill gives it the best flavor. I hope you enjoy this as much as we do - it's a favorite at this house.

Provided by DDW7976

Categories     Chicken Breast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

3 garlic cloves, minced
2 teaspoons butter
1 cup Heinz ketchup (a must for us)
1/4 cup packed brown sugar
1/4 cup chili sauce (Heinz is a good one)
2 tablespoons Worcestershire sauce
1/2-3/4 tablespoon celery seed
1 tablespoon prepared yellow mustard
1/2 teaspoon salt
2 dashes hot pepper sauce
8 large chicken breast halves, bone-in with skin (a large family pack will usually have about 7-8 breasts.)

Steps:

  • In a saucepan, saute the garlic in butter until tender.
  • Add the next 8 ingredients.
  • Bring to a boil, stirring constantly.
  • Remove from the heat and set aside.
  • Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
  • Baste with sauce.
  • Grill 15 minutes longer or until juices run clear.
  • Continue basting and turning during the last 15 minutes of cooking.
  • Serve with any extra sauce you set aside for dipping.
  • (The sauce is just that delicious!).

BBQ CHICKEN ON THE GRILL



BBQ Chicken on the Grill image

Does it get any better than BBQ chicken cooked slowly on the grill and slathered with your favorite barbecue sauce? Here's the best recipe for grilling perfect BBQ chicken for summer gatherings and cookouts.

Provided by Elise Bauer

Categories     Dinner     BBQ     Grill     Barbecue     Chicken     Grill     Grilled Chicken

Time 1h50m

Yield 6

Number Of Ingredients 4

4 pounds bone-in, skin-on chicken parts (legs, thighs, wings, breasts)
Salt
Extra virgin olive oil or vegetable oil
1 cup barbecue sauce, store-bought or homemade

Steps:

  • Prepare the grill: Prepare one side of your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are few to no coals.
  • Sear a final time, then remove from heat: If you want, you can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.

Nutrition Facts : Calories 766 kcal, Carbohydrate 19 g, Cholesterol 284 mg, Fiber 0 g, Protein 73 g, SaturatedFat 11 g, Sodium 795 mg, Sugar 16 g, Fat 42 g, ServingSize Serves 4-6, UnsaturatedFat 0 g

GRILLED CHICKEN WITH CAJUN CREAM SAUCE AND LINGUINE



Grilled Chicken With Cajun Cream Sauce and Linguine image

These easy chicken breasts are served with a simple Cajun cream sauce. They are grilled on an indoor or outdoor grill, a broiler, or in a grill pan.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 40m

Yield 4

Number Of Ingredients 13

4 boneless chicken breast halves (without skin)
1 teaspoon blackened seasoning mixture (or Cajun seasoning )
2 cups heavy whipping cream
1 tablespoon flour
1 tablespoon butter
1 1/2 to 2 teaspoons Cajun seasoning (Emeril's Louisiana Spice, Chachere's, etc.)
Dash Frank's Red Hot Sauce (or Texas Pete's, or Tabasco, or to taste)
1/2 teaspoon Worcestershire sauce
Dash freshly ground black pepper
Dash salt (or to taste)
16 ounces linguine
1 large tomato (seeded, diced)
4 green onions (thinly sliced)

Steps:

  • Blend flour with butter and whisk into the cream.
  • Serve and enjoy!

Nutrition Facts : Calories 2155 kcal, Carbohydrate 106 g, Cholesterol 561 mg, Fiber 6 g, Protein 152 g, SaturatedFat 50 g, Sodium 844 mg, Fat 121 g, ServingSize 4 servings, UnsaturatedFat 60 g

CHICKEN B-B-Q



Chicken B-B-Q image

Make and share this Chicken B-B-Q recipe from Food.com.

Provided by njfavors

Categories     Beginner Cook

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 cups chicken
2 tablespoons butter
1 large onion
3 tablespoons sugar
1 1/2 cups ketchup
2 tablespoons of vinegar apples
3 tablespoons Worcestershire sauce

Steps:

  • Cook onion in butter until clear
  • mix sugar, Ketup , vinger and worshire sauce
  • add to butter and onions
  • add chicken.
  • cook for 1hr.

Nutrition Facts : Calories 134, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 779.7, Carbohydrate 25.9, Fiber 0.6, Sugar 22.1, Protein 1.3

BARBECUE CHICKEN



Barbecue Chicken image

The juiciest chicken on the grill starts with bone-in, skin-on pieces. Ask your butcher to cut up a whole chicken or watch our helpful video here. Then dry-brine the chicken with a simple salt-and-pepper rub and let stand; prepare your sauce and get your grill going while you wait.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 2h

Number Of Ingredients 8

Kosher salt and freshly ground pepper
1 chicken (4 pounds), cut into 10 pieces (breasts halved crosswise)
1/2 cup ketchup
1/3 cup apple-cider vinegar
1/2 cup light-brown sugar
1 tablespoon Worcestershire sauce
3 finely minced garlic cloves
Extra-virgin olive oil

Steps:

  • Combine 1 tablespoon salt and 1/2 teaspoon pepper. Sprinkle mixture evenly on chicken, then set chicken on a rimmed baking sheet. Let stand uncovered 1 hour.
  • Meanwhile, bring ketchup, vinegar, sugar, Worcestershire sauce, and garlic to a simmer in a small saucepan. Cook, stirring occasionally, until slightly thickened and reduced to 1 cup, about 4 minutes. Season with salt and pepper, and transfer sauce to a bowl.
  • Heat a charcoal grill, creating a two-zone fire with vents partially open. Position coals on one side of the grill for direct high heat, and leave the other side empty for indirect lower heat. (On a gas grill, turn one side on high, and leave the other burners off.) Lightly coat chicken with olive oil and place over indirect heat. Cover and cook, turning occasionally, until pieces are cooked through and a thermometer inserted into thickest parts (not touching bones) registers 165 degrees, about 30 minutes.
  • Uncover grill; transfer chicken to direct heat. Brush with sauce and cook, turning frequently, until caramelized and lightly charred, about 3 to 4 minutes. Brush on more sauce as pieces come off the grill, or serve it on the side.

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