Eddies Bbq Grilled Chicken Recipes
BBQ CHICKEN ON THE GRILL
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
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
EDDIE'S BBQ GRILLED CHICKEN
This is from my SIL Merril's father, Eddie. I've had this and it is easy and very good. It combines several prepared sauces from your pantry. The recipe calls for par-boiling the chicken to speed things up. There is a short marination time. Kids love it! (Note-I guessed the ounces for the bottles since the recipe was given to me in terms of "bottles" without ounces mentioned.
Provided by Oolala
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Boil chicken for 10-20 minutes; remove and set aside in refrigerator.
- Blend rest of the ingredients in a pot and stir over medium heat until onions are tender.
- Remove from heat and let cool.
- Marinate chicken in this sauce for at least 1 hour.
- Put on the grill and cook until done.
Nutrition Facts : Calories 805.9, Fat 50.1, SaturatedFat 12.3, Cholesterol 172.5, Sodium 1000.1, Carbohydrate 43.2, Fiber 1.8, Sugar 12.8, Protein 44.3
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GRILLED BBQ CHICKEN - ONCE UPON A CHEF
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- If using boneless skinless chicken breasts, place the chicken breasts one at a time in a 1-gallon zip-lock bag; using a meat mallet, pound the breasts to an even ½-inch thickness. (Skip this step if using tenderloins.)
- In a large bowl, whisk together the oil, garlic, salt, brown sugar, smoked paprika, cumin, chili powder, and cayenne. Place the chicken in the bowl and, using tongs, toss until the chicken is evenly coated with the marinade. Cover the bowl and place in the refrigerator to marinate for at least 6 hours or up to 24 hours.
- Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes. Flip the chicken, and then brush with some of the barbecue sauce. Cook for 2 to 3 minutes more. (Note that tenderloins will cook faster than breasts.)
- Transfer the chicken to a serving platter and serve with the remaining barbecue sauce alongside.
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