Apple Glazed Barbecued Chicken Food

APPLE BARBECUE CHICKEN

Steps:

• Sprinkle drumsticks with pepper. In a Dutch oven, heat oil over medium heat. Brown drumsticks in batches; drain. Remove from pan., Add remaining ingredients to pan, stirring to combine. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken is tender.

APPLESAUCE BARBECUE CHICKEN

Steps:

• Sprinkle chicken with pepper. In a large skillet, brown chicken in oil on both sides. In a small bowl, combine the remaining ingredients; pour over chicken. Cover and cook until a thermometer reads 165°, 7-10 minutes. Freeze option: Cool chicken; transfer to a freezer container and freeze for up to 3 months. Thaw in the refrigerator overnight. Cover and microwave on high until heated through, 8-10 minutes, stirring once.

GRILLED APPLE- AND GINGER-GLAZED CHICKEN BREASTS

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, mix teriyaki glaze, apple jelly and gingerroot. Heat to boiling, stirring constantly, until jelly is melted. Spoon half of the mixture into small bowl or custard cup; stir in cilantro. Set aside to serve with chicken.
• Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with apple-ginger mixture during last 10 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (170°F). Serve with reserved apple-ginger mixture.

APPLE-GLAZED BARBECUED CHICKEN

Steps:

• In a small saucepan, combine the apple juice concentrate, ketchup, brown sugar, vinegar, thyme and hot-pepper sauce.
• Cook, stirring, over medium heat until the sugar completely dissolves.
• Remove from the heat and cool to room temperature.
• Place the chicken in a single layer in a 13 by 9-inch baking pan.
• Pour about half of the cooled ketchup mixture over the chicken, turning once to coat both sides.
• Cover and refrigerate both the chicken and the remaining ketchup mixture for 4 to 24 hours.
• Coat a grill rack with nonstick spray.
• Then light the grill according the manufacturer's directions.
• Check the temperature for grilling; the temperature should be medium-hot.
• Place the rack on the grill.
• Remove the chicken from the ketchup mixture; discard whatever ketchup mixture remains in the baking pan.
• Coat the chicken pieces with nonstick spray and brush them with some of the remaining ketchup mixture.
• Place the chicken on the rack and grill, uncovered, for 8 minutes.
• Turn the chicken over and brush with the remaining ketchup mixture.
• Grill for 7 to 10 minutes, or until the chicken is tender and cooked through.
• Discard any remaining ketchup mixture.
• To broil the chicken instead of grilling it, coat the rack of a broiling pan with nonstick spray.
• Remove the chicken from the ketchup mixture; discard whatever ketchup mixture remains in the baking pan.
• Coat the chicken pieces with nonstick spray and brush them with some of the remaining ketchup mixture.
• Place the chicken on the rack.
• Broil 4 inches from the heat for 5 minutes.
• Turn the chicken over and brush again with the remaining ketchup mixture.
• Broil for 4 to 6 minutes, or until the chicken is tender and cooked through.
• Discard any remaining ketchup mixture.

APPLE-GLAZED BARBECUED CHICKEN

Steps:

• Combine first 6 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves.
• Prepare barbecue (medium-high heat). Brush chicken with oil. Season generously with salt and pepper. Grill until chicken is almost cooked through, turning occasionally, about 20 minutes. Brush with glaze and continue grilling until chicken is tender and cooked through, brushing chicken frequently with glaze and turning occasionally, about 10 minutes longer.

BBQ GLAZED ROAST CHICKEN

Steps:

• For the sauce: In a bowl whisk together the ketchup, BBQ sauce, sugar, vinegar, Worcestershire sauce, mustard and BBQ rub seasoning. Then pour the sauce in a thick-bottomed saucepan over low heat. Cook to blend the flavors, 10 to 15 minutes. Once warmed, remove from the heat and hold in a warm spot.
• For the chicken: Preheat the oven to 300 degrees F. Drizzle both sides of each chicken with the oil. Next, mix the salt, pepper and cumin in a bowl, and then sprinkle over both sides of each chicken. Place the chicken, breast-side up, on a flat cookie sheet and cook until the internal temperature reaches 165 degrees F, 30 to 35 minutes.
• When fully cooked, remove the chickens and lightly glaze the skin with the BBQ sauce. Return the chickens to the oven, allowing the BBQ sauce to glaze the birds, 10 to 12 minutes.
• Serve with a choice of sides.

JUICY GRILLED GLAZED AUTUMN CHICKEN WITH APPLE PUMPKIN SAUCE

Steps:

• Marinade:.
• Mix all the marinade ingredients together.
• Pour half of the marinade over the chicken. Place the chicken in the refrigerator overnight turning often to ensure all sides get coated and penetrates the meat.
• Heat the other half of the marinade and reduce to 1 cup. If more heat is desired add 1 tablespoon sriracha sauce. To be used to glaze the chicken. Can be prepped the day.
• Remove from marinade and let drip away removing excess marinade.
• Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, cinnamon, cardamom and optional pepper flakes in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 30-60 minutes. Depending if you use fresh or canned pumpkin. Add liquor off the fire stir, cover and set aside. Can be prepared the day before good chilled or warm.
• Heat grill and oil grates.
• Grill chicken legs until well browned on all sides, turning once, 30 to 40 minutes. Glaze the chicken the last 5 minutes with the reduced marinade.
• Test:.meat near thigh bones should no longer be pink when tested with the tip of a knife.
• Boneless chicken breasts will cook quicker so turn after 5-7 minutes glazes the flip after 5-7 minutes and glaze.
• Wings over medium flame. You don't want too high of a temperature. You will also need to turn the wings frequently to avoid burning. It will mean standing by the grill, but you can cook a lot of chicken wings in about 15 to 20 minutes. Just before removing brush glaze over wings.
• Serve with warmed Autumn Pumpkin Sauce for dipping.
• FYI.
• All grills are different temperatures.
• Take advantage of indirect heat!
• If the chicken browns quickly finish over Brown over direct then move to indirect heat.indirect heat.
• All grills have hot spots so watch and be sure to move the chicken to spots on the grill so not to burn and completely cook the chicken.
• As the time of the year makes grilling quicker or slower. So take care and watch and enjoy you food as it grills.
• Be sure to Visit the grilling forum http://www.food.com/bb/viewforum.zsp?f=42 for any help!

APPLE-GLAZED CHICKEN THIGHS

Steps:

• Sprinkle chicken with seasoned salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Add juice and thyme to skillet. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half. Return chicken to pan; cook, covered, over medium heat 3-4 minutes longer or until a thermometer inserted in chicken reads 170°.

EASY BBQ GLAZED CHICKEN

Steps:

• Heat grill to medium heat.
• Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 10 min.
• Meanwhile, mix barbecue sauce, marmalade and remaining dressing.
• Remove chicken from dressing; discard dressing. Grill chicken 5 to 7 min. on each side or until done (165°F), brushing occasionally with barbecue sauce mixture for the last few minutes.

APPLE BUTTER BARBECUED CHICKEN

Steps:

• Place chicken in a greased 8-in. square baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 375° for 25 minutes or until meat juices run clear.

BEER MARINATED BARBECUED CHICKEN

Steps:

• Marinate chicken in beer, chilli and plum sauces, pepper, salt, spring onion, garlic and corriander for at least 30 min.
• (Not more than 4 hours or else it will turn sour) Remove chicken from marinade and barbecue over a hot grill, basting with remaining marinade once in a while.
• Remove and set aside when chicken is cooked.
• Season potato and spinach with salt and pepper to taste and set aside.
• In a heated saucepan, reduce the remaining marinade until desired sauce consistency.
• To serve, top spinach with chicken and potatoes on the side and drizzle the sauce around and over.

APPLE HONEY GLAZED CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix apple jelly, honey, mustard, cinnamon, and salt together in a bowl. Brush chicken breasts with glaze.
• Place glazed chicken breasts on the preheated grill; cook, occasionally brushing chicken with more glaze, until chicken is no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

APPLE-BUTTER BARBECUED ROASTED CHICKEN

Steps:

• Combine the salt, garlic powder, pepper and cayenne; sprinkle over chicken., Prepare grill for indirect heat, using a drip pan. Pour half of the apple juice into another container and save for another use. With a can opener, poke additional holes in the top of the can. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity. Place chicken on grill rack over drip pan. , Grill, covered, over indirect medium heat for 1-1/2-2 hours or until a thermometer reads 180°. Combine apple butter and barbecue sauce; baste chicken occasionally during the last 30 minutes. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can before carving.

BOMBAY BARBECUED CHICKEN

Steps:

• Grease grill and preheat barbecue to medium.
• In a small bowl, stir oil with curry and garlic powders, ginger, salt and pepper. Using a brush or your fingers, spread spice mixture on both sides of chicken.
• Barbecue chicken with lid down until chicken feels springy when pressed, from 6 to 8 minutes per side. Serve with rice and raita (see recipe ##482134).