Grilled Chicken With Spicy Barbecue Sauce Recipes

GRILLED BABY BACK RIBS WITH SPICY BARBECUE SAUCE

Steps:

• Heat oven to 325°F. Cut ribs into serving pieces; sprinkle with salt and pepper. Place ribs in 15x10x1-inch pan. Cover with foil; bake about 2 hours 30 minutes or until tender.
• Meanwhile, in 2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring frequently. Reduce heat to low; simmer uncovered 15 minutes, stirring occasionally.
• Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
• Place pork on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 15 to 20 minutes, brushing with sauce every 5 minutes, until pork is no longer pink and meat begins to pull away from bones. Discard any remaining sauce.

SPICY GRILLED CHICKEN

Steps:

• In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

SPICY GRILLED BARBECUE CHICKEN

Steps:

• In a large saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Grill chicken, covered, over medium heat for 40 minutes, turning several times. Set half of the barbecue sauce aside. Baste chicken with remaining sauce; grill 5-10 minutes longer or until juices run clear. Serve with reserved sauce.

GRILLED CHICKEN WITH SPICY BARBECUE SAUCE

Steps:

• Toast the dried peppers in a skillet on medium-high heat; using tongs, turn so they brown evenly. Remove when just browned; peppers can burn quickly so watch closely. Transfer to medium bowl. Cover with hot water, and soak until softened, about 30 minutes. When the peppers are cool enough to handle, pat dry, break apart, and remove the stems and seeds. Chop peppers. Reserve strained liquid for another use.
• Place the tomatoes and peppers in medium saucepan, and simmer with 2 to 3 tablespoons water over low heat until mixture is very liquid, 20 to 30 minutes. Pass through a food mill fitted with the medium disk to remove seeds and skins.
• Return the tomato liquid to saucepan. Add the salt, pepper, ginger, allspice, sugar, vinegar, and molasses. Bring to a boil over high heat, reduce to a simmer, and cook, uncovered, stirring occasionally, until reduced by half, 50 to 60 minutes. Transfer to a bowl to cool to room temperature. Sauce will keep in the refrigerator, tightly sealed, for up to 1 month.
• Place the chicken in a large nonreactive pan. Rub about 4 tablespoons barbecue sauce over each breast; refrigerate remaining sauce for another grilling. Rub the grill well with oil, and heat to medium high. (Chicken can also be cooked on a well-oiled grill pan or under the broiler on a rimmed baking sheet.) Cook over even heat, turning as needed to keep from scorching, 6 to 8 minutes per side. (If the chicken breasts are thick, finish cooking all the way through by moving them to the coolest part of the grill and covering them, or by putting them in a 350 degrees oven 15 to 20 minutes, until juices run clear.) Serve with Confetti Corn Bread and any of the fresh salsas and condiments.

GRILLED CHICKEN WITH CAJUN CREAM SAUCE AND LINGUINE

Steps:

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

GRILLED CHICKEN WITH BBQ SAUCE

Steps:

• Melt butter in 3-quart saucepan over medium heat until sizzling; add onion. Cook, stirring occasionally, 3-5 minutes or until softened.
• Stir in all remaining sauce ingredients; continue cooking 5-6 minutes or until mixture is slightly thickened. Cool to room temperature.
• Pour into mini-food processor bowl fitted with metal blade or blender container; process until smooth.
• Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
• Place chicken onto grill over drip pan. Grill, turning occasionally, 25 minutes. Continue grilling, brushing with sauce and turning occasionally, 20-30 minutes or until internal temperature of chicken reaches at least 165°F and juices run clear when pierced with fork.

BBQ GRILLED CHICKEN

Steps:

• Melt butter in a saucepan and add garlic. Cook for 1 minute.
• Add remaining ingredients, EXCEPT chicken. Bring to a boil and simmer for 2 to 3 minutes. Remove from heat. Note: Can be made a day in advance and refrigerated.
• Heat grill to medium and lightly grease the grates.Place chicken on grill and cook for 30 to 40 minutes, turning occasionally.
• Baste chicken with sauce. Continue to grill and baste with sauce every 5 minutes for 15 more minutes. Serve with any leftover sauce.

GRILLED CHICKEN DRUMMETTES WITH ANCHO-CHERRY BARBECUE SAUCE

Steps:

• Combine all ingredients except chicken in heavy medium saucepan. Bring to boil. Reduce heat to medium-low. Cover; simmer until chilies and cherries are tender, about 20 minutes. Working in batches, purée mixture in blender. Return sauce to pan. If necessary, simmer uncovered until sauce is reduced to 3 cups and thickens. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill.)
• Prepare barbecue (medium heat). Sprinkle chicken with salt and pepper. Grill until just cooked through, turning occasionally, about 10 minutes. Brush sauce over; continue grilling until glazed, turning chicken and basting often with more sauce, about 5 minutes longer. Serve with remaining sauce.