Chicken With Tropical Bbq Sauce Recipes

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HAWAIIAN BBQ SAUCE: HULI HULI SAUCE



Hawaiian BBQ Sauce: Huli Huli Sauce image

Hawaiian BBQ sauce is super easy to make and yields a sticky glaze with hints of teriyaki from the fresh flavors of pineapple, soy sauce ginger and garlic. Tropical flavors that work great on any grilled chicken, pork or wonderful on beef ribs for entertaining!

Provided by Michele Hall

Categories     BASICS

Time 15m

Number Of Ingredients 9

1/3 cup Ketchup
1/3 cup Brown Sugar
1/4 cup Soy Sauce
1/4 cup Pineapple Juice
2 Tablespoons Sesame Oil
4 Garlic Cloves, Grated on a microplane or minced fine
1" Fresh Ginger, grated on a microplane
1 Teaspoon Rice Vinegar
2 Tablespoons Chili Garlic Sauce

Steps:

  • Grate garlic on a microplane or chop to a very fine mince.
  • Peel 1" of a piece of fresh ginger, then grate on a microplane. See notes about storing fresh ginger.
  • Place all ingredients into a pan and stir to mix well.
  • Bring to a boil and stir constantly until thickened and reduced, about 5 minutes once boiling
  • Store in airtight container up to a week.
  • Can be used as a marinade or brushed on while grilling or baking.
  • Reserve some sauce to serve on the side for people to be able to apply at the table themselves.

Nutrition Facts : Calories 55 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 400 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

TROPICAL BBQ CHICKEN PACKETS



Tropical BBQ Chicken Packets image

If you're the type of person who loves food that's super juicy, likes to make sure everyone has an equal portion, and isn't a big fan of washing a ton of dishes, then our recipe for Tropical BBQ Chicken Packets is just for you. This foil packet dinner features the juiciest chicken ever with tropical barbecue flavors - you're gonna love it!

Provided by Ginsburg Enterprises

Categories     Chicken

Number Of Ingredients 7

1/2 cup barbecue sauce
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 (8-ounce) can sliced pineapple, drained
1 red bell pepper, cut into 1-inch chunks
2 scallions, sliced

Steps:

  • Preheat oven to 350 degrees F. Cut 4 (12-inch) squares of aluminum foil.
  • Place barbecue sauce in a shallow dish. Evenly sprinkle chicken breasts with salt and pepper, then dip in barbecue sauce, coating completely.
  • Place each breast in center of a piece of foil. Top evenly with pineapple slices, bell pepper, and scallions. Spoon any remaining barbecue sauce over vegetables. Wrap foil securely, leaving room for steam to circulate, and seal edges tightly. Place packets on a baking sheet.
  • Bake 20 minutes, or until chicken is no longer pink in center. Open packets carefully, as steam may be released.

CHICKEN WITH MANGO BARBEQUE SAUCE



Chicken With Mango Barbeque Sauce image

Provided by Ellie Krieger

Categories     main-dish

Time 1h42m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, diced (about 1 cup)
1 red pepper, diced (about 1 cup)
3 cloves garlic, coarsely chopped
1 teaspoon salt
Freshly ground black pepper
1/2 teaspoon ground allspice
1/3 cup red wine vinegar
3 tablespoons molasses
2 tablespoons Worcestershire sauce
2 tablespoons lime juice
1/4 cup low-sodium tomato sauce
1 mango, diced (about 1 1/2 cups)
2 to 3 jalapenos, minced
2 boneless, skinless chicken breasts (about 3/4 pound each)

Steps:

  • Heat the oil in a medium-sized skillet over medium-high. Add the onions and cook until translucent, about 2 minutes. Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. Transfer the mixture into a bender and add the mango and jalapeno. Blend until smooth.
  • Put 1 cup of the barbeque sauce into a resealable plastic bag with the chicken and marinate for 1 hour.
  • Preheat the broiler. Put the chicken on a broiler pan and discard the marinade. Broil the chicken on high for about 12 minutes, turning once. Let the meat rest for 10 minutes before slicing. Spoon about 1/2 cup of barbeque sauce over the meat slices and serve.

Nutrition Facts : Calories 292 calorie, Fat 8 grams, SaturatedFat 1.5 grams, Cholesterol 109 milligrams, Sodium 577 milligrams, Carbohydrate 16 grams, Fiber 1.5 grams, Protein 37 grams, Sugar 12 grams

TROPICAL BBQ CHICKEN



Tropical BBQ Chicken image

Here is my favorite slow-cooker recipe. The delicious, slightly spicy sauce will win you over, too! -Yvonne McKim, Vancouver, Washington

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 2 servings.

Number Of Ingredients 12

2 chicken leg quarters (8 ounces each), skin removed
3 tablespoons ketchup
2 tablespoons orange juice
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 teaspoon minced fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/8 teaspoon pepper
2 teaspoons cornstarch
1 tablespoon cold water

Steps:

  • With a sharp knife, cut leg quarters at the joints if desired; place in a 1-1/2-qt. slow cooker. In a small bowl, combine the ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken., Cover and cook on low until meat is tender, 3-4 hours., Remove chicken to a serving platter; keep warm. , Skim fat from cooking juices; transfer 1/2 cup 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 until thickened, about 2 minutes. Serve with chicken. If desired, top with additional fresh parsley.

Nutrition Facts : Calories 301 calories, Fat 14g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 601mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 0 fiber), Protein 25g protein.

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

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

BARBECUE PINEAPPLE CHICKEN



Barbecue Pineapple Chicken image

My pineapple chicken recipe combines sweet fruit and veggies with savory BBQ. This sticky, spicy dish comes together in just 40 minutes!

Provided by Kevin Is Cooking

Categories     Dinner     Main

Time 40m

Number Of Ingredients 8

2 lbs boneless (skinless chicken breasts chopped)
1 cup barbecue sauce of choice (divided)
1 onion (large, sliced)
2 bell peppers (red and or green, chopped)
12 oz pineapple chunks fresh or frozen (thawed)
1 jalapeño ( seeded and diced)
1/2 tsp salt
1/2 tsp black pepper

Steps:

  • Preheat oven to 400°F. Coat a baking dish with cooking spray, set aside.
  • Cut onion in half and slice thin. Cut bell peppers into bite size pieces. Seed and dice the jalapeño. Set aide.
  • In a bowl add chopped, bite-size chicken pieces and 2/3 cup of the barbecue sauce. Toss to coat, set aside to marinate for 15 minutes.
  • Arrange sliced onion in baking dish and top with marinated chicken pieces, bell peppers and pineapple. Brush remaining barbecue sauce on top, toss to coat and sprinkle on the diced jalapeño. Season with salt and pepper.
  • Bake uncovered for 30-35 minutes, or until internal temperature of chicken reads 165°F.
  • Serve and spoon sauce and juices over chicken.

Nutrition Facts : Calories 336 kcal, Carbohydrate 32 g, Protein 35 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 95 mg, Sodium 760 mg, Fiber 2 g, Sugar 26 g, ServingSize 1 serving

BRAZILIAN CHICKEN CUTLETS WITH RAW TROPICAL SAUCE



Brazilian Chicken Cutlets With Raw Tropical Sauce image

A little mango and citrus make this meal tropical any time of the year. I saw Rachael Ray prepare this meal on her television show this week.

Provided by CookingONTheSide

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

8 -10 garlic cloves, finely chopped
salt
fresh ground black pepper
1 lemon, juice and zest of, divided
1/2 cup fresh parsley, chopped
2 -3 dashes hot sauce
4 boneless skinless chicken breasts
1 large ripe mango, pitted and chopped
4 plum tomatoes, seeded and chopped
1/2 medium red onion, chopped
1/4 cup cilantro, chopped
1 lime, juice of
1 cup all-purpose flour
2 eggs
1/2 cup dried breadcrumbs
1/2 cup grated parmigiano-reggiano cheese
2 -3 dashes nutmeg
2 tablespoons extra virgin olive oil, plus more as needed

Steps:

  • Preheat oven to 250ºF.
  • Make a paste for the cutlets by placing the garlic into a bowl with a small pinch of salt.
  • Using a spoon, mash the salt and garlic together into a paste.
  • Add in the lemon juice, parsley, hot sauce and some freshly ground black pepper, and reserve.
  • Flatten the chicken breasts into cutlets by butterflying each piece.
  • Open each breast up and pound them out by placing them into a large zipper bag one at a time with a small amount of water.
  • Seal the bag, squeezing out as much air as you can.
  • Pound the chicken with a small, cast iron skillet until it's evenly thin.
  • As you finish each breast, place them into another large plastic zipper bag or mixing bowl.
  • Once all the breasts are pounded out, add the garlic paste to the zipper bag or bowl and toss the chicken around to coat it evenly.
  • Marinate for about 10 minutes.
  • While the chicken is marinating, prepare the raw sauce by combining the mango, plum tomatoes, red onion, cilantro, lime juice, some salt and freshly ground black pepper in a medium mixing bowl.
  • Toss everything to combine and set aside until you're ready to serve.
  • When the chicken is done marinating, set up three pans on the counter.
  • In one pan add the flour.
  • In the second pan, beat the eggs with a couple teaspoons of water.
  • In the third pan, combine the breadcrumbs, grated Parmigiano-Reggiano, nutmeg and lemon zest.
  • Bread the cutlets by first tossing them in the flour, then dipping them in the beaten egg, then coating them in the breadcrumb mixture, pressing on each breast lightly to make sure everything sticks.
  • Reserve the coated breasts on a plate.
  • Place a large skillet over medium high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
  • Once hot, cook the cutlets in batches until golden brown on each side and cooked through, 4-5 minutes per side, adding more oil to the pan as needed between batches.
  • As each cutlet finishes cooking, transfer them to a baking sheet and keep warm in the oven while the others finish.
  • Serve the cutlets with the raw sauce over top.

Nutrition Facts : Calories 509.6, Fat 14.9, SaturatedFat 4.2, Cholesterol 181.4, Sodium 392.4, Carbohydrate 52.8, Fiber 4, Sugar 13.1, Protein 40.9

BBQ CHICKEN POUCHES



BBQ Chicken Pouches image

This recipes is great for cookouts or get-togethers. The chicken, corn, and green peppers blend so well with the BBQ sauce. A must-try for summer! You can alternatively grill the pouches for 12 to 15 minutes with grill cover down.

Provided by Angie L

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 5

cooking spray
4 boneless, skinless chicken breasts
1 cup barbeque sauce
1 (10 ounce) package frozen corn
½ cup chopped green bell pepper

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Spray 4 sheets aluminum foil with cooking spray.
  • Center 1 chicken breast on each prepared aluminum foil sheet and top each chicken breast with 1/4 cup barbeque sauce. Layer corn and green bell pepper over barbeque sauce layer. Fold the sides of each aluminum foil piece over the top of each chicken breast mixture, double-folding the top and ends to form a seal on each 'pouch'. Leave enough space inside each pouch for circulation. Arrange pouches on a baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 18 to 29 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Open one end of pouch first to let the steam out before opening top.

Nutrition Facts : Calories 290.9 calories, Carbohydrate 38.3 g, Cholesterol 67.2 mg, Fat 3.6 g, Fiber 2.4 g, Protein 26.8 g, SaturatedFat 0.9 g, Sodium 760.5 mg, Sugar 19.1 g

MY MOTHER'S CHICKEN WITH BARBEQUE SAUCE



My Mother's Chicken with Barbeque Sauce image

My mother would combine everything into a pot and the sauce would just sit and simmer on the stove forever. I remember the smell would be somewhat acrid at first, like vinegar. Then the ginger, spices and lemon would take over and create this wonderful aroma. Doused on chicken and cooked in the oven, this sauce was amazing hot and cold leftover!

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 15

3 cups ketchup
2 cups cider vinegar
1/2 cup Worcestershire sauce
1/2 cup light soy sauce
1 cup light brown sugar
1 cup dark brown sugar
2 tablespoons dry mustard (preferably Colman's)
2 tablespoons Dijon mustard
1 cup chili powder
1 "knob" fresh ginger (about 4 inches), peeled and cut in 3 pieces
5 large cloves garlic, roughly chopped
2 lemons, cut into 1/2-inch thick slices
4 to 5 pounds chicken parts, a mixture of light and dark meat, all relatively the same size
4 to 5 pounds chicken parts, a mixture of light and dark meat, all relatively the same size
Kosher salt

Steps:

  • Prepare the barbeque sauce:
  • In a medium saucepan or a large high-sided saute pan, combine the ketchup, cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the ginger, garlic and lemon slices and stir to combine. Simmer until the vinegar mellows slightly and the flavors start to meld together, about 20 to 25 minutes. Remove from the heat and allow to cool. Discard the ginger pieces.
  • Preheat the oven to 350 degrees F. Position the rack in the lower third of the oven. Line a baking sheet (or, if needed, 2 baking sheets) with foil. Season the chicken parts on both sides with salt, to taste. Pour about 1 1/2 cups of the barbeque sauce into a large bowl. Reserve the remaining sauce on the side. Submerge the chicken pieces in the sauce and arrange them on the prepared baking sheet with some of the lemon slices. The chicken should all be in a single layer with a little space between them. If additional space is needed, use the second baking sheet. Brush with barbeque sauce.
  • Put the baking sheet(s) in the oven and bake, undisturbed, for 20 minutes. Remove the chicken from the oven and use a pair of metal tings to turn the pieces to the other side. Use a pastry brush to coat the second side of the chicken with the barbeque sauce from the bowl. Do not reuse that bowl or brush again. Return the sheet(s) to the oven and cook for an additional 15 to 20 minutes. Poke a thigh with the tip of a small knife and verify the chicken juices run "clear" and not pink. Turn the broiler on and broil for a minute until the chicken is charred on top.
  • Warm the reserved barbeque sauce in a small saucepan over low heat. Pour into a serving bowl.
  • Transfer the chicken to a serving platter and serve immediately with the warm sauce on the side.

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