Skinny Tangy Barbecue Chicken Recipes

TANGY BARBECUE CHICKEN

Tangy Barbecue Chicken image

Provided by Food Network Kitchen

Time 1h15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Simmer 1 cup ketchup, 1/2 cup cider vinegar, 3 tablespoons each molasses and brown sugar, 1 tablespoon each dried mustard and soy sauce, 2 teaspoons Worcestershire sauce, 1 cup water, and kosher salt and pepper to taste until thickened, about 30 minutes. Preheat a grill to medium-high on one side. Season 4 bone-in, skin-on chicken breast halves with salt and pepper. Grill over direct heat until golden and crisp on both sides, about 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165, 25 to 30 minutes.

SKINNY TANGY BARBECUE CHICKEN

Skinny Tangy Barbecue Chicken image

86% less total fat • 43% less sodium than the original recipe. What's a cookout without chicken? The next time you grill, give this version a try. It's a little bit spicy, a little bit sweet and a lot of yummy.

Provided by Betty Crocker Kitchens

Categories Entree

Time 3h35m

Yield 6

Number Of Ingredients 15

Ingredients

3 to 4 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
1 1/2 cups dry sherry
1 cup finely chopped onion (1 large)
1/4 cup lemon juice
2 bay leaves
6 cloves garlic, minced
1 cup reduced sodium broth
1 can (6 oz) tomato paste
1/4 cup honey
3 tablespoons mild-flavor molasses
1/4 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon black pepper
2 tablespoons vinegar

Steps:

Place chicken in a resealable plastic bag set in a shallow dish. For marinade: In a medium bowl, stir together sherry, onion, lemon juice, bay leaves, and garlic. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken, reserving marinade. Cover and chill chicken until ready to grill.
For sauce: In a large saucepan, combine the reserved marinade, the broth, tomato paste, honey, molasses, salt, thyme, red pepper, and black pepper. Bring to boiling. Reduce heat and simmer, uncovered, about 30 minutes or until reduced to 2 cups. Remove from heat; remove bay leaves. Stir in vinegar.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken pieces, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170° F for breasts, 180° F for thighs and drumsticks), brushing with some of the sauce during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) To serve, reheat the remaining sauce and pass with the chicken.

Nutrition Facts : Calories 330, Carbohydrate 34 g, Cholesterol 75 mg, Fat 1/2, Fiber 2 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 24 g, TransFat 0 g

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