Barbecue Sauce For Chicken On The Grill Food

ASIAN GRILLED CHICKEN

Steps:

• Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
• Preheat an outdoor grill for medium-low heat; lightly oil the grate.
• Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
• Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.

GRILLED CHICKEN WITH REDEYE BBQ SAUCE

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Sprinkle the chicken on both sides with salt and pepper and drizzle with the oil. Place the chicken skin-side up over direct heat and close the grill. Cook for 2 minutes. Flip the chicken and continue to cook with the lid down for 1 additional minute.
• Meanwhile, whisk together the barbecue sauce and coffee in a small saucepan.
• Flip the chicken again so it's skin-side up, move over to indirect heat and brush with some of the redeye barbecue sauce. Close the grill and cook, brushing with the redeye barbecue sauce every 10 minutes, until instant-read thermometer registers 160 degrees F, about 25 minutes. Remove the chicken from the grill and rest at least 5 minutes before serving. Bring the leftover redeye barbecue sauce to a simmer over direct heat for several minutes. Serve the chicken with the redeye barbecue sauce on the side or poured over.
• (Alternatively, you can bake the chicken skin-side up on a wire rack-lined rimmed baking sheet in a 450 degrees F oven for 25 minutes. You do not need to flip the chicken.)Who's Dining:

BARBECUE GRILLED CHICKEN

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, and cook, stirring, until golden, about 30 seconds. Add 1/2 cup water and the ketchup, molasses, vinegar, Worcestershire, allspice, clove, chipotles and 1/2 teaspoon salt and bring to a boil. Reduce the heat, and simmer, stirring occasionally, until thickened, about 10 minutes. Puree in a blender or food processor until smooth. Store the sauce in the refrigerator until ready to grill the chicken. (Sauce can be made up to 1 week in advance.)
• Prepare a grill for high heat and then adjust the heat to medium. Separate 3/4 cup of the barbecue sauce and reserve for serving.
• Lightly season the chicken with salt and pepper. Lightly oil the grill grate. Sear the chicken, skin-side down, until well-marked, about 5 minutes. Reduce the heat to low. Cook the chicken, covered, turning and basting with the barbecue sauce every 5 minutes, until the chicken is just cooked through, about 25 minutes more. Do not baste during the last 5 minutes to prevent cross-contamination.
• Serve the chicken with the reserved sauce.

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.

GRILLED WHOLE CHICKEN WITH BARBECUE SAUCE

Steps:

• Set up grill for indirect grilling. Rinse chicken inside and out and dry thoroughly. Generously season inside and out with coarse salt and ground pepper. Clean and lightly oil hot grates.
• Place chicken, breast side up, on opposite side of grill from heat. Cover and grill until cooked through, or a thermometer inserted in the thickest part of a thigh (avoiding bone) registers 160 degrees, about 1 1/2 hours, rotating halfway through cooking (if using a charcoal grill, add a couple of handfuls of charcoal every half hour to maintain heat).
• About 15 minutes before chicken is done, brush with 1/2 cup barbecue sauce. Let chicken rest 20 minutes before carving.

EASY GRILLED BBQ CHICKEN

Steps:

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

SOUTHERN BBQ CHICKEN

Steps:

• Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.
• Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
• Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.
• Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

GRILLED CHICKEN BREASTS WITH BBQ SAUCE

Steps:

• Heat grill to medium-high. Season chicken breasts with salt and pepper. Clean and lightly oil hot grates. Place chicken on grill (if using skin-on chicken, place skin side down on grill).
• Grill chicken, without turning, 6 to 10 minutes for boneless chicken and 10 to 14 minutes for bone-in. Flip and grill until cooked through, or a thermometer inserted in the thickest part of meat (avoiding bone) registers 160 degrees, 8 to 10 minutes more.
• About 1 minute before chicken is done, brush with barbecue sauce.

GRILLED CHICKEN WITH CAJUN CREAM SAUCE AND LINGUINE

Steps:

• Blend flour with butter and whisk into the cream.
• Serve and enjoy!

GRILLED BBQ CHICKEN THIGHS

Steps:

• Place the chicken thighs into a large bowl. Sprinkle the garlic powder, onion powder, paprika, salt, and pepper over the thighs. Toss to coat the chicken in the spices.
• Cover with plastic wrap and place in the fridge to marinate for 2 hours. (If you're short on time, you can grill right away but marinating is recommended.)
• Preheat the grill to medium heat (about 350F degrees) and carefully oil the grates. Once the grill is hot, place the chicken thighs, skin side down.
• Do not touch the thighs for 7 minutes. You can move them at a 45-degree angle to form diamond grill marks halfway through if you like that look.
• Monitor grill temperature so that it doesn't get too hot.
• Flip the thighs over and let cook for 3 minutes. Then, brush the chicken on the side facing up lightly with bbq sauce. Cook for an additional 3 minutes.
• Flip the chicken again, and brush lightly with more bbq sauce on this side. Cook for 2 more minutes. Flip one last time, and brush again with bbq sauce, the skin side should be up at this point.
• Continue to cook until an internal temperature reaches 165°F. About 20 total minutes on the grill. Serve immediately.

GRILLED BBQ CHICKEN

Steps:

• Preheat grill over medium heat.
• In a small bowl, combine garlic powder, onion powder, chili powder, pepper, allspice, and salt. Season all sides of the chicken pieces with the spice rub.
• Grill 8 minutes, flip, and cook 6-8 minutes more until lightly charred but not yet cooked through.
• Using a basting brush, coat each piece of chicken in barbecue sauce. Continue grilling, turning and basting with barbecue sauce often, until chicken is cooked through, about 10 more minutes.
• When cooked through, the thickest part of the thigh will register 165°.

GRILLED BBQ CHICKEN

Steps:

• Preheat your grill by turning it on as high as it will go for a few minutes.
• After it's heated, turn one side off and one side on medium low or low.
• Clean the grates and lightly dip a paper towel in oil and brush the grate, holding the paper towel with tongs.
• Using a pastry brush, brush one side of the chicken with a light layer of BBQ sauce and place that side down over the heated part of the grill.
• Brush the top side with BBQ sauce.
• Cook with the lid down until grill marks are just starting to appear, if your grill is the correct temperature this should take about 5 minutes.
• Brush top with another light layer of BBQ sauce, flip and brush again.
• Continue this process of brushing with BBQ sauce and flipping the chicken about every 5 minutes until the internal temperature reaches 160 degrees F. This will take about 20 minutes.
• When the internal temperature is 160 degrees, brush with a final layer of BBQ sauce and turn the grill off.
• Let rest for 5 minutes with the lid down on the side of the grill where the heat was off originally. After 5 minutes, the internal temperature should register 165 degrees F.

HOW TO GRILL A WHOLE CHICKEN ON THE BARBECUE

Steps:

• Clean the chicken: Remove all the giblets, trim, and pat the chicken dry.
• Stuff the chicken with the onion and garlic cloves. Tie chicken legs together with kitchen thread.
• In a small bowl, mix the seasonings and melted butter. Rub this mixture all over the entire chicken. You can use a basting brush to make this a cleaner process.
• To Cook the Chicken: Heat your grill to high heat on one side. You want the temperature inside your grill to be about 375 degrees. To barbecue the chicken, we will be using indirect heat. Place chicken on the barbecue with the legs facing the back of the barbecue on the opposite side of the heat. Close the lid and let cook for 45 minutes and do not open. Rotate the chicken so the wings are facing the back of the barbecue and close the lid. Let cook for another 40 minutes. Internal temperature of the chicken should be 165 degrees.
• Once your chicken reaches an internal temperature of 165 degrees, it is ready to come off the grill. Let the chicken rest for about five minutes. Carve your chicken and serve!

GRILLED BBQ CHICKEN

Steps:

• If using boneless skinless chicken breasts, place the chicken breasts one at a time in a 1-gallon zip-lock bag; using a meat mallet, pound the breasts to an even ½-inch thickness. (Skip this step if using tenderloins.)
• In a large bowl, whisk together the oil, garlic, salt, brown sugar, smoked paprika, cumin, chili powder, and cayenne. Place the chicken in the bowl and, using tongs, toss until the chicken is evenly coated with the marinade. Cover the bowl and place in the refrigerator to marinate for at least 6 hours or up to 24 hours.
• Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes. Flip the chicken, and then brush with some of the barbecue sauce. Cook for 2 to 3 minutes more. (Note that tenderloins will cook faster than breasts.)
• Transfer the chicken to a serving platter and serve with the remaining barbecue sauce alongside.

GRANDMA HOLLAR'S NO BBQ SAUCE BBQ CHICKEN

Steps:

• In a large pan mix all ingredients. If making more than 3 pieces of chicken you'll want to make enough sauce to cover the chicken. We've tripled and even quadrupled the recipe before.
• Place cleaned chicken pieces in the pan.
• Cook for 20 mins at medium temperature.
• Leaving chicken in the sauce place in refrigerator until ready to grill. We have grilled immediately but it's always better if allowed to sit in the sauce. The longer the better. We often leave it over night before grilling.
• It's usually a good idea to place foil on the grill rather than cooking directly. The chicken is so tender it sometimes tends to fall apart. Don't want to lose any down in the grill.
• Grill until no pink left on the chicken.

GRILLED BBQ CHICKEN (BARBECUE CHICKEN RECIPE)

Steps:

• If you'd like to make BBQ chicken without the skin, tear the skin off of each chicken thigh. If you'd like to make skin-on BBQ chicken, simply trim off any excess skin or fat.
• Add all listed ingredients to a small bowl or jar. Stir to combine. Set aside, or store on your spice rack in an airtight container for up to 2 months.
• Add the beer (or buttermilk) to a large bowl or ziptop bag. Add in the kosher salt and stir to combine. Add the chicken, submerging all the parts in the beer mixture. Set aside to brine for at least 20 minutes or up to 2 days. If brining longer than 1 hour, be sure to store the chicken in the brine in an airtight container or ziptop bag in the refrigerator. If I have the time, I usually try to brine for at least 12 hours.
• Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)
• Once the grill is hot, remove the chicken from the brine, patting off any excess moisture with a paper towel. Season generously with salt & the BBQ chicken dry rub. If using skin-on chicken, work your fingers under the skin to season both sides of the skin.
• Place the seasoned chicken on the indirect side of the grill (skin side up, if using skin-on chicken), as close to the fire as possible without being over the direct heat. Cook the chicken, rotating the pieces 180 degrees every 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 150 degrees F. Depending on the size of your chicken & the temperature of your grill, this could take as little as 15 minutes or up to 40 minutes.
• Move the chicken over direct heat. If using skin-on pieces, flip the chicken so the skin-side is down. Use a pastry brush to baste the BBQ chicken with BBQ sauce & cook for 2 minutes. Flip the chicken & cook for 2 minutes more. If using skinless chicken, baste the second side with BBQ sauce; if using skin-on chicken, I suggest not applying BBQ sauce to the skin to keep it nice & crispy. Repeat 2-3 times, until your chicken is as charred & saucy as desired and an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 160 degrees F. Remove from the grill and set aside to rest for 5-10 minutes. Carryover heat will cause the internal temperature to continue to rise as it rests. The chicken will be ready to serve once an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 165 degrees F.
• with extra BBQ sauce and your favorite summer side dishes. Enjoy!

BARBECUED CHICKEN

Steps:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one of the burners down to low or off, lower cover and heat for 15 minutes.)
• Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.
• Sprinkle the chicken pieces generously with salt and pepper, then put them on the grill directly over the coals and cook for about 15 minutes, turning once every 5 minutes or so, and brushing with the thinned barbecue sauce. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, or until a peek inside shows that the meat no longer has any red at the center.
• Move the chicken back onto the hot side of the grill and baste with sauce again, turning the meat a few times. Remove to a warmed platter and serve.

BBQ CHICKEN THIGHS

Steps:

• Preheat grill to medium-high heat.
• Whisk together ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard, garlic powder, onion powder, pepper and water. Reserve 1/3 cup and set aside.
• Combine ketchup mixture and chicken in a gallon-size slider bag or large bowl; refrigerate and marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade; discard marinade.
• Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. Immediately place chicken on foil.
• Add chicken to grill and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10 to 12 minutes on each side.
• Serve immediately, garnished with parsley, if desired.