Baked Barbecue Sauce Chicken Food

BAKED BAR-BE-QUE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350 degrees F (175 degrees C).
• Remove baking dish from oven and drain any fat from dish. Pour the barbecue sauce evenly over the chicken and bake uncovered for 30 minutes at 350 degrees F (175 degrees C). Remove and serve.

BAKED CHICKEN IN A SWEET BBQ SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined.
• Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides.
• Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm.
• Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve.

BAKED BARBECUE SAUCE CHICKEN

Steps:

• Preheat oven to 350°F.
• Melt margarine, fry onion until softened (about 5 minutes), add remaining ingredients (except chicken)to onion and boil for 3 minutes.
• Place skinned chicken pieces in a casserole dish, and pour sauce over.
• Bake uncovered for 1 hour.

BAKED BARBECUE CHICKEN

Steps:

• Preheat oven to 375°F.
• Place chicken pieces in 13X9-inch baking dish coated with nonstick cooking spray.
• Arrange onion slices over top.
• In small saucepan, combine ketchup, brown sugar, Worcestershire sauce, lemon juice and liquid smoke.
• Heat over medium heat 2 to 3 minutes or until sugar dissolves.
• Pour over chicken.
• Bake chicken 1 hour or until juices run clear.
• Discard onion slices.
• Let stand 10 minutes before serving.

OVEN BBQ CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a medium saucepan over medium heat. Add the garlic, onion, paprika, chili powder and smoked paprika and cook, stirring occasionally, until the onions soften, about 8 minutes. Add the ketchup, vinegar, butter, Worcestershire and 1 cup water. Bring to a simmer and cook, stirring occasionally, until slightly thickened and the flavors have blended, about 10 minutes.
• Pat the chicken dry and season all over with salt and pepper. Arrange the chicken skin-side down on a rimmed baking sheet. Pour the barbecue sauce over the chicken and cover with foil. Bake about 25 minutes. Remove the foil and continue to bake until the chicken is beginning to brown in spots, about 15 minutes. Turn the chicken skin-side up and bake until golden and browned in spots, about 15 minutes more. Toss to coat with the sauce on the baking sheet and serve.

BAKED BBQ CHICKEN

Steps:

• Preheat the oven to 350 degrees F. Prepare a grill to medium-high heat.
• In a small dish, combine the salt, chile powder, garlic powder and black pepper. Brush the chicken with the olive oil and sprinkle on all sides with the spice mixture.
• Brush the grill with oil. Place the chicken skin-side down on the grill and cook for 5 minutes. Turn and cook an additional 5 minutes. Transfer the chicken to a baking dish in a single layer.
• In a medium bowl, stir together the BBQ sauce and chicken broth. Pour the sauce over the chicken and cover the baking dish tightly with foil. Bake until the chicken is cooked through and fork-tender, an additional 40 minutes.

THE ULTIMATE BARBECUED CHICKEN

Steps:

• For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
• Preheat oven 375 degrees F.
• Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

OVEN-STYLE BARBEQUED CHICKEN

Steps:

• In a large bowl, mix together the oil, chili powder, paprika, sage, mustard, ginger, and cayenne until a paste is formed.
• Add the chicken pieces and rub the spice paste all over, including under the skin. Cover with plastic wrap and refrigerate for 2 hours.
• Preheat the broiler. Place a rack about 9 inches from the broiler element. Place the chicken on a foil-lined baking sheet or broiler pan. Season the chicken all over with salt and pepper and arrange skin-side down. Broil for 10 minutes, turning the pan occasionally so the meat cooks evenly. Remove the pan from the oven and baste the meat all over with the sauce, turn the chicken pieces skin side-up and broil, basting and turning the pan occasionally, until cooked through and crispy and the sauce has browned lightly, about 10 minutes more. Transfer to a serving platter and serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
• Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.

OVEN BBQ CHICKEN BREASTS

Steps:

• Heat oven to 375°F.
• Pour barbecue sauce over chicken in 13x9-inch baking dish sprayed with cooking spray.
• Bake 25 min. or until chicken is done (165ºF).

BAKED BBQ FRIED CHICKEN

Steps:

• In a large bowl, whisk together the eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper with a fork until smooth. In another large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning.
• Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C). Use a fork to pick up one chicken strip at a time, and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again. Place coated strips into the hot oil to fry. Do not over crowd, just cook in batches. Once chicken is browned on one side, flip over, and brown on the other side.
• Preheat the oven to 300 degrees F (150 degrees C). Butter one 12x20 inch glass baking dish, or two 9x13 inch baking dishes. Pour enough barbeque sauce into the dish to coat the bottom. Arrange fried chicken strips in rows in the prepared dish. Pour remaining sauce over the top.
• Bake for 10 to 15 minutes in the preheated oven, until the sauce is caramelized onto the chicken.

BAKED CHICKEN IN HONEY BARBECUE SAUCE

Steps:

• Preheat oven at 350.
• Mix barbecue sauce, pineapple pieces, pineapple juice, ground ginger, honey and cornstarch in a bowl.
• Place chicken in a baking pan.
• Pour sauce over chicken
• Cook uncovered for 1 hour.
• Check chicken a few times during cooking so it won't dry out and baste chicken pieces as needed.

OVEN-BARBECUED CHICKEN WINGS

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Bend the wings and tuck the tips under the large joint to form a triangle.
• Season the chicken wings on both sides with salt and pepper.
• Set wings in a single layer in a large roasting or baking pan. Use two pans if you have to.
• Bake the chicken wings, turning once, until browned, about 45 minutes.
• Remove the wings from the oven.
• Pour off all the fat from the pan. If necessary, blot the wings with paper towels.
• Return the wings to the pan.
• Pour the barbecue sauce over the chicken wings and return to the oven.
• Bake for 10 minutes.
• Turn the wings over and bake 10 minutes longer.
• Serve hot, at room temperature, or cold.

BBQ CHICKEN BREASTS IN THE OVEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with heavy-duty foil to make cleanup easier.
• Prepare chicken breasts by cutting off the rib meat if you wish and rinse and pat dry. Leave the skin on. Season chicken with salt and pepper and put in the pan.
• Bake in the preheated oven until juices start to appear, about 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Remove the pan and generously pour 1/2 of the barbecue sauce over chicken. Continue to bake for 20 minutes. Repeat with remaining barbecue sauce and cook until no longer pink in the centers and skin is crispy, 15 to 20 minutes more.

BAKED CHICKEN WITH BBQ SAUCE

Steps:

• Heat oven to 375°F.
• Bring all ingredients except chicken to boil in saucepan on medium heat, stirring frequently. Simmer on low heat 10 min., stirring occasionally. Reserve 1/4 cup sauce mixture for later use.
• Place chicken on rimmed baking sheet sprayed with cooking spray; brush with some of the remaining barbecue sauce mixture.
• Bake 50 min. to 1 hour or until chicken is done (165ºF), brushing occasionally with remaining sauce mixture. Drizzle with reserved barbecue sauce mixture.

EASY BAKED BBQ CHICKEN

Steps:

• Preheat oven to 425.
• Mix BBQ Sauce and A1 together.
• Brush chicken with sauce mixture.
• Bake for 40 Minutes, Repeatedly Basting with Sauce until its gone.

BAKED CHICKEN WITH BARBECUE SAUCE

Steps:

• Preheat oven to 350°F. Remove skin from chicken thighs and discard. Place thighs close together in 13x9x2-inch glass baking dish. Whisk next 7 ingredients in saucepan over medium heat until mixture boils. Remove from heat. Whisk in mustard. Pour sauce evenly over chicken.
• Bake chicken uncovered until cooked through, brown and glazed, turning and basting with sauce every 30 minutes, about 1 hour 30 minutes total. Cool 5 minutes and serve.