Spicysouthernbarbecuedchicken Recipes
SPICY BARBECUED CHICKEN
This spicy, saucy chicken is great served with basil-buttered grilled corn on the cob and fresh coleslaw. -Rita Wintrode, Corryton, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from heat., In a small bowl, mix mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Lightly coat grill rack with cooking oil., Grill chicken, covered, over medium heat for 4 minutes. Turn; grill 4-6 minutes longer or until a thermometer reads 165°, brushing tops occasionally with chili sauce mixture.
Nutrition Facts : Calories 179 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 293mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
SPICY RUBBED BARBECUE CHICKEN WITH SECRET SAUCE
Adapted from Southern Living...tried, true and guaranteed delicious. For convience keep a supply of the seasoning mix on hand.
Provided by gailanng
Categories Chicken
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Mix together Spicy Seasoning Mix reserving 1 tablespoon for the Secret Barbecue Sauce.
- For the sauce combine all sauce ingredients in a small bowl; set aside.
- Wash and pat chicken pieces dry. Rub fryers with oil then sprinkle generously Spicy Seasoning Mix on all sides.
- Grill chicken, skin side down, uncovered, over medium coals for 20 minutes. Turn and grill 20 to 30 minutes more or until chicken is tender and no longer pink.
- During the last 10 minutes of grilling, brush chicken often with sauce.
Nutrition Facts : Calories 418.6, Fat 25.6, SaturatedFat 7, Cholesterol 115, Sodium 2014.7, Carbohydrate 17.3, Fiber 0.8, Sugar 14.2, Protein 29.7
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- In a large bowl, dissolve 1/4 cup of kosher salt in 2 quarts of cold water. Add the chicken and refrigerate for 2 hours.
- Meanwhile, melt the butter in a medium saucepan. Add the onion and garlic and cook over low heat until softened. Add the paprika, ancho powder and crushed red pepper; cook, stirring, for 1 minute. Add 1 cup of water, the brown sugar and vinegar and bring to a simmer. Stir in the tomato paste and molasses and simmer over low heat, stirring occasionally, until the sauce is thickened, about 10 minutes. Season with salt and let cool.
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- Set aside half of the barbecue sauce; brush the remaining sauce on the chicken. Continue grilling or roasting the chicken for 10 minutes, or until nicely glazed. Serve with the reserved sauce.
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