Barbecued Garlic Chicken Food

BARBECUED CHICKEN ON GARLIC TOAST

Steps:

• Heat broiler, with rack set 4 inches from heat. In a medium saucepan, cook chicken and barbecue sauce over medium until heated through, 6 to 8 minutes.
• Meanwhile, in a small bowl, combine butter and garlic; season with salt and pepper. Spread one side of each slice of bread with garlic butter. Place on a baking sheet, buttered side up. Broil until golden brown, 1 to 3 minutes, then turn over, and broil until light brown, about 1 minute longer. To serve, sandwich chicken mixture between slices of bread.

BARBECUED CHICKEN

Steps:

• Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
• Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
• Serve with extra barbecue sauce on the side.
• In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
• Yield: 1 1/2 quarts

BARBECUE CHICKEN

Steps:

• Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's Barbecue Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
• If cooking inside: Take the chicken out of the refrigerator and brush chicken with Neely's Barbecue Sauce.
• Place into a preheated 350 degree F oven for 45 minutes.
• If grilling outside: Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
• Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neely's Barbecue Sauce during the last 5 minutes of cooking.
• Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

BARBECUED CHICKEN

Steps:

• Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
• Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade, as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
• Serve with extra barbecue sauce on the side.
• In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
• Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved
• Yield: 1 1/2 quarts

STICKY BARBECUE CHICKEN

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the chicken in a roasting tin, season well and cook for 40 mins or until cooked through. Either carry on with the recipe or cool and chill. This step can be done up to two days ahead.
• Put the sauce ingredients in a pan and bring to a simmer, then keep cooking until it thickens a little and looks shiny. Use straight away or cool and chill. The sauce will keep for a week in the fridge.
• Heat a barbecue until the coals are glowing white hot. Brush the chicken pieces all over with the sauce and barbecue them on each side until they are browned and sticky, then brush once more with the sauce. Don't worry about cooking them through, as they are already cooked. If you want to cook them indoors, coat them in the sauce and grill on a medium heat on all sides.

BEST EVER BBQ CHICKEN

Steps:

• In a saucepan, saute the garlic in butter until tender.
• Add the next 8 ingredients.
• Bring to a boil, stirring constantly.
• Remove from the heat and set aside.
• Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
• Baste with sauce.
• Grill 15 minutes longer or until juices run clear.
• Continue basting and turning during the last 15 minutes of cooking.
• Serve with any extra sauce you set aside for dipping.
• (The sauce is just that delicious!).

WHOLE BARBECUE CHICKEN RECIPE

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
• Trim and discard excess fat from chickens. Squeeze lemon juice into small bowl; reserve lemon halves. Add barbecue sauce and seasoning to juice; mix well. Place 2 each lemon halves and garlic cloves inside each chicken cavity.
• Place chickens, breast-sides up, on grate over unlit area; cover. Grill 1-1/2 to 2 hours or until chicken is done (165°F), turning and brushing occasionally with sauce for the last 20 min. Remove and discard lemon halves and garlic from chickens before serving.

BBQ CHICKEN FAJITAS

Steps:

• Marinate the chicken tenders in a medium bowl by sprinkling the BBQ rub seasoning over the chicken to coat. Cover and refrigerate for 1 hour.
• In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onions, peppers and salt. Toss to coat in the oil. Cook, stirring occasionally, until the peppers and onions are softened and starting to char, 8 to 10 minutes.
• While the onions and peppers are cooking, make the crema: Whisk together the crema, chipotle, adobo sauce and garlic salt. Set aside.
• Prepare the sizzle sauce: In a small bowl, whisk together the BBQ sauce, lime juice, vinegar and Worcestershire sauce. Set aside.
• Remove the peppers and onions to a bowl and set aside. Return the skillet to medium-high heat. Add the remaining tablespoon olive oil and the chicken. Sear until golden brown, 2 to 3 minutes per side.
• Add the peppers and onions back to the skillet with the chicken. Toss to combine and cook until the vegetables are sizzling, about another minute. Add the sizzle sauce to the hot skillet, over the chicken and vegetables. Using tongs, toss to completely coat. Cook until the sauce starts to caramelize and the chicken is cooked through, another 1 to 2 minutes.
• To serve: Heat the tortillas on a griddle pan lightly greased with avocado oil until warm. Stack in a tortilla warmer or wrap in foil or a clean kitchen towel as they are done.
• Build the fajitas by placing the chicken topped with peppers and onions in the center of each tortilla. Squeeze some lime juice over the filling and season with salt. Top with the avocado, crema and cilantro. Serve.

BARBECUED GARLIC CHICKEN

Steps:

• Cut the chicken in half lengthways, and if you like, remove the bones with a small pointed knife, leaving only the wing bones.
• If using chicken pieces, proceed directly to step 2.
• Crush the garlic with the salt to a smooth paste.
• Coarsely crush the peppercorns in a motar and pestle or a blender.
• Combine in a flat dish with the coriander, and the lime juice.
• Rub the mixture into the cicken on all sides, cover and refrigerate overnight, or at least an hour.
• However, this recipe tastes better if refrigerated over night.
• Barbecue the chicken halves or chicken pieces, turning the chicken every 5 minutes or so, until the chicken is no longer pink and the skin is crisp.
• If the weather does not permit, you can cook under a grill, (broiler) or in the oven.
• To serve the boned chicken, diagonally slice the chicken skin side up and place on a serving platter.
• If using chicken pieces arrange the pieces on a serving platter.
• Garnish with halved cherry tomatoes and curls of spring (green) onions.
• Serve with a salad of sliced tomatoes, sliced cucumber and spring (green) onions which have been seasoned with lime juice and salt only.
• A side dish of steamed rice goes well with this dish.

FILIPINO-STYLE BARBECUE CHICKEN

Steps:

• Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.
• Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.
• Transfer ½ cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.
• Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
• When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.
• Preheat a charcoal grill until coals are very hot.
• Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.
• Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.

EASY BARBECUED LEMON GARLIC CHICKEN

Steps:

• Combine lemon juice, oil, garlic, oregano and cayenne; mix wll. Pour over chicken and turn to coat both sides. Let stand at room temperature for 20 minutes or cover and refrigerate up to 6 hours.
• On greased grill, cook chicken over hot coals for 4 to 5 minutes on each or until meat is no longer pink inside.

BARBECUED FRIED CHICKEN

Steps:

• For barbecue sauce, combine catsup, water, onion, garlic, one teaspoon salt and pepper in medium saucepan. Bring to boil. Reduce heat. Simmer 20 minutes. Remove from heat. Stir in lemon juice.
• Combine flour and one teaspoon salt in paper or plastic bag. Add a few pieces of chicken at a time. Shake to coat.
• Heat Crisco to 365ºF in electric skillet or on medium-high heat in large heavy skillet. Fry chicken until tender. Turn chicken frequently.
• Pour sauce over chicken. Cover. Simmer 35 to 40 minutes or until tender. Turn chicken frequently.