Deep In The Heart Of Texas Backyard Barbeque Chicken Recipes

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TEXAS BBQ CHICKEN...BAKED!



Texas BBQ Chicken...baked! image

Super easy recipe. If only candles came with the scent this gives off while cooking! If you're a cayenne wimp like myself, you might consider cutting down on the already small but powerful quantity or omitting it altogether. But maybe you authentic Texans want it even spicier! For deeper flavor, marinate for a minimum of 4 hours before cooking. From Allrecipes.com.

Provided by Sandi From CA

Categories     Chicken Breast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

8 boneless skinless chicken breast halves
3 tablespoons brown sugar
1 tablespoon ground paprika
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 cup distilled white vinegar
1/8 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
1 1/2 cups tomato cocktail juice
1/2 cup ketchup
1/4 cup water
2 garlic cloves, minced

Steps:

  • Preheat the oven to 350° F (175°C).
  • Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
  • Bake uncovered, for 35 minutes in the preheated oven.
  • Remove chicken breasts, shred with a fork (or not), and return to the sauce.
  • Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor.
  • Serve on a bed of rice with freshly ground black pepper.

Nutrition Facts : Calories 181.9, Fat 1.8, SaturatedFat 0.4, Cholesterol 68.4, Sodium 703.1, Carbohydrate 12.5, Fiber 0.7, Sugar 10.6, Protein 28.1

BACKYARD BARBECUE CHICKEN



Backyard Barbecue Chicken image

Wrap up leftovers in aluminum foil to enjoy this delicious meal again tomorrow.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 32m

Yield 2

Number Of Ingredients 5

2 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
4 (4 ounce) boneless, skinless chicken breast halves
1 cup barbecue sauce
1 (10 ounce) package frozen whole kernel corn
½ cup chopped green bell pepper

Steps:

  • Preheat grill to medium-high or oven to 450 degrees F.
  • Center two chicken breast halves on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon 1/4 the barbecue sauce over each piece of chicken. Top each piece of chicken with 1/4 of the vegetables.
  • Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
  • Grill 12 to 15 minutes in covered grill.
  • OR bake 18 to 22 minutes on a baking sheet in oven until chicken reaches 170 degrees F on meat thermometer.
  • Open packets carefully, allowing steam to escape, by cutting along top fold with sharp knife.

Nutrition Facts : Calories 570.7 calories, Carbohydrate 76.6 g, Cholesterol 129.2 mg, Fat 6.9 g, Fiber 4.8 g, Protein 51.8 g, SaturatedFat 1.7 g, Sodium 1516.6 mg, Sugar 38.2 g

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