BARBECUE CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 9h50m
Yield 6 to 8 servings
Number Of Ingredients 27
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.
QUICK AND EASY BBQ HALF CHICKEN RECIPE
With a short prep and an hour cook time, this sumptuous barbecue main is fast and delicious. Try this quick and easy BBQ half chicken recipe tonight!
Provided by Angela Latimer,Mashed Staff
Categories dinner
Time 1h3m
Number Of Ingredients 7
Steps:
- If you're using a charcoal grill, set it up for indirect grilling and preheat it over high heat (500 F) for 5 to 10 minutes.
- If you're using a gas grill, preheat the entire grill.
- Reduce the temperature to medium heat.
- Meanwhile, rinse and pat the half chicken dry using paper towels.
- Combine the spices, then massage the seasonings over every surface of the chicken.
- For a charcoal grill, place the chicken between the piles of charcoal skin side up.
- For a gas grill, turn the center burners off and place the chicken in the center of the grill, skin side up.
- Close the grill and cook for 25 minutes, then flip the chicken and continue cooking with the lid closed for an additional 25 minutes.
- Baste the top of the chicken with half the barbecue sauce and flip it again so the basted side is closer to the flames to cook for 5 minutes.
- Then baste the skin side of the chicken with the remaining barbecue sauce and flip it again to cook for an additional 5 minutes.
- Check the temperature of the chicken; it should be 165 F when done.
- Remove the chicken from the grill, loosely tent it with foil, and allow it to rest for 10 minutes before slicing it and serving.
Nutrition Facts : Calories 1361 calories, Carbohydrate 17 g carbohydrates, Cholesterol 450 mg cholesterol, Fat 91 g fat, Fiber 1 g fiber, Protein 112 g protein, SaturatedFat 26 g saturated fat, ServingSize 0 g, Sodium 1486 mg, Sugar 12 g, TransFat 1 g
THE ULTIMATE BARBECUED CHICKEN
For the Ultimate Barbecued Chicken, Tyler Florence first grills the bird, then bastes it in his homemade sauce from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 6 servings
Number Of Ingredients 19
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.
BARBECUED HALF CHICKENS
Made this for dinner last night and it is the way to go to barbecue chickens on the grill. The chicken is first seasoned and roasted in the oven, then finished on the barbecue grill. Makes it very tender and moist with just the right amount of browning and barbecue sauce. Can roast chicken ahead and refrigerate until serving time, then grill. Recipe found on the internet.
Provided by Marie
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients for barbecue sauce and refrigerate.
- Salt and pepper the chickens to taste and roast in a 350° oven for 45 minutes.
- Drain juices from pan and let cool for easier handling or refrigerate until serving time.
- Place on barbecue grill and brown for about 10 minutes starting with skin side down.
- Brush with barbecue sauce and continue to cook until nicely browned, turning occasionally for approximately 10 more minutes or until done.
- Watch carefully after applying sauce; it will burn easily.
Nutrition Facts : Calories 571.6, Fat 34.7, SaturatedFat 9.9, Cholesterol 172.5, Sodium 695.7, Carbohydrate 20.2, Fiber 0.2, Sugar 18.3, Protein 43.2
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
KITTENCAL'S EASY OVEN-BAKED BARBECUED CHICKEN
Really this is such an easy recipe I wasn't going to even bother posting it, I have been making this for years and when you can't barbecue outside this is the next best thing! --- Sweet Baby Ray's BBQ sauce works really well or use your own favorite, I most always use my recipe#232433 and prepare the sauce a day ahead --- I did not list the amounts for the seasoned salt and garlic powder as I never measure but probably use about 2 teaspoons each for all the chicken pieces, I usually use about 2 cups sauce but a little more or less is fine -- boneless, skinless chicken breasts work well also but cooking time will need to be reduced, you will *love* this!
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Set oven to 350 degrees F (set oven rack to bottom position).
- Grease a jelly-roll pan (it is best to cook the chicken on a rack that fits in the jelly-roll pan, if you do not have a rack then just sit the chicken in the pan).
- Pat chicken dry using paper towels, then place skin-side down on the jelly-roll pan.
- Season the chicken with seasoned salt, garlic powder and black pepper.
- Turn skin-side up and season again.
- Cover the pan with foil and bake for 45 minutes.
- Remove from oven and carefully drain all fat from the pan.
- Pour the barbecue sauce over the chicken turning the pieces over to coat with the sauce (place skin-side up again in pan).
- Return to oven UNCOVERED and bake for about 30 minutes more or until if cooked through.
Nutrition Facts : Calories 662.2, Fat 35.2, SaturatedFat 9.9, Cholesterol 160.4, Sodium 1208.2, Carbohydrate 45.3, Fiber 0.8, Sugar 32.6, Protein 37.7
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