All American Barbecue Chicken Food
ALL-AMERICAN BARBECUE CHICKEN
This flavorful chicken entree can travel with you to your tailgate, picnic, or potluck. For one of the most delicious chicken recipes you'll ever bite into, marinate drumsticks in a citrus vinaigrette overnight and stir together a homemade sauce, then pack in an insulated cooler and grill up succulent barbecue chicken once you reach your site.
Provided by BHG Test Kitchen
Time 2h30m
Number Of Ingredients 17
Steps:
- If desired, skin chicken. Divide chicken between two resealable plastic bags set in shallow dishes. For marinade, in a small bowl combine 1/2 cup lemon juice, oil, garlic, salt, and 1 teaspoon black pepper. Pour marinade over chicken. Seal bags; turn to coat chicken. Marinate in the refrigerator overnight, turning bags occasionally.
- Meanwhile, for barbecue sauce, in a large saucepan combine the water, onion, butter, brown sugar, mustard, vinegar, and 1/8 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Stir in ketchup, Worcestershire sauce, 2 tablespoons lemon juice, and, if desired, cayenne pepper. Return to boiling; reduce heat. Simmer, uncovered, for 50 to 60 minutes or until desired consistency. Transfer to a storage container; cover and chill overnight. Tailgate day:
- Drain chicken, discarding marinade. Tote chicken and barbecue sauce in an insulated cooler with ice packs.
- At the tailgating site, prepare grill (with a cover). For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink (180°F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
- Meanwhile, transfer barbecue sauce to a medium disposable foil pan. After chicken has been grilling about 20 minutes, add barbecue sauce to grill to reheat. Brush chicken frequently with barbecue sauce during the last 10 minutes of grilling. Serve chicken with the remaining barbecue sauce. Provide moist towelettes when serving.
Nutrition Facts : Calories 182 kcal, Carbohydrate 8 g, Cholesterol 68 mg, Protein 15 g, SaturatedFat 3 g, Sodium 370 mg, Sugar 6 g, Fat 10 g, UnsaturatedFat 6 g
ALL-AMERICAN BBQ RUBBED CHICKEN
Dinner's ready in just 35 minutes! Serve your family with this spicy grilled chicken - a great summertime gift.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Using hands, gently loosen skin on chicken, forming pocket between meat and skin. In small bowl, mix remaining ingredients. Spread half of rub under skin on chicken. Spread remaining rub on top, bottom and sides of chicken.
- Carefully brush oil on grill rack. Place chicken, skin sides up, on grill over medium heat. Cover grill; cook 25 minutes, turning once, until juice of chicken is clear when thickest part is cut to bone (165°F).
Nutrition Facts : Calories 470, Carbohydrate 6 g, Cholesterol 175 mg, Fat 3, Fiber 1 g, Protein 64 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 4 g, TransFat 0 g
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- To prepare barbecue sauce: Combine ketchup, beer, molasses, orange juice, vinegar, Worcestershire, mustard and onion powder in a medium heavy saucepan; bring to a simmer over medium-high heat, stirring. Reduce heat to maintain a simmer and cook, stirring frequently, until reduced to about 1 1/2 cups, 20 to 25 minutes. Stir in hot sauce.
- To prepare chicken: Preheat a gas grill to medium or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degrees F).
- Oil the grill rack (see Tip). Grill the chicken, with the lid closed, until lightly browned on the bottom, 10 to 12 minutes. Turn the chicken over, close the lid and grill for 10 to 12 minutes more. Brush the top of the chicken with about 1/2 cup of the barbecue sauce and grill for about 2 minutes. Turn over, brush the second side with another 1/2 cup of the sauce and continue grilling until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F, 2 to 4 minutes more. Serve the chicken with more barbecue sauce on the side, if desired.
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