ASIAN BARBECUED CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
- Mix 2 teaspoons vegetable oil, the brown sugar, 1 teaspoon five-spice powder, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Rub on the chicken. Grill skin-side down over direct heat until marked, about 5 minutes. Flip and move to the cooler side of the grill; cover and cook until a thermometer registers 165 degrees F in the thigh, 30 to 40 minutes.
- Meanwhile, heat the remaining 2 teaspoons vegetable oil in a saucepan over medium heat. Add 3 teaspoons ginger, the garlic and the remaining 1/2 teaspoon five-spice powder and cook 2 minutes. Add the hoisin sauce, 1 tablespoon vinegar and 3 teaspoons honey; cook 1 minute. Remove from the heat and add 1 teaspoon sesame oil.
- Toss the cucumbers with the remaining 1 tablespoon vinegar, 1/2 teaspoon honey, 1/4 teaspoon each sesame oil and ginger, and salt to taste. Top the chicken with the sauce. Serve with the cucumbers.
Nutrition Facts : Calories 531, Fat 29 grams, SaturatedFat 7 grams, Cholesterol 142 milligrams, Sodium 1159 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Protein 46 grams
BARBECUED ISLAND CHICKEN
Moist, easy and full of summer flavors! A great recipe that will remind you a breezy night on a tropical island. This recipe is loved by all ages as it is savory yet sweet from the pineapple juice and has an almost caramel flavor from the brown sugar. Preparation time includes allowing chicken to marinate. Stevia can replace brown sugar but I do not have the correct amount needed for this. Also please note that the fat and calorie count is incorrect as you discard most of the marinade. Enjoy!
Provided by sassafrasnanc
Categories Chicken Breast
Time 55m
Yield 6 breasts, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine all ingredients except chicken.
- In a large, shallow non-aluminum baking dish or plastic bag, pour 1 cup marinade over chicken (Reserve the remaining 3/4 cup marinade in fridge for later); turn to coat.
- Cover or close bag and marinate in the refrigerator, turning occasionally, for at least 30 minutes and up to 3 hours.
- Remove chicken from marinade, discarding marinade.
- Grill or broil chicken, brushing with refrigerated marinade, until chicken is no longer pink.
- Serve, if desired, with grilled pineapple wedges.
Nutrition Facts : Calories 352.7, Fat 10.6, SaturatedFat 1.9, Cholesterol 102.7, Sodium 608.1, Carbohydrate 21.3, Fiber 0.3, Sugar 18.8, Protein 41.3
BARBECUED CHICKEN
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 2
Steps:
- Arrange the grill grate approximately 25 to 27 inches from the charcoal. If it is too close, the chicken will cook too fast, burn and dry out.
- Pile the charcoal in a pyramid. Ignite the charcoal with lighter fluid. Once the top portion of the charcoal has turned white, spread the charcoal out evenly using a fireproof tool such as a metal rake or shovel.
- Place the chicken on the cooking surface. Approximately every 5 minutes, turn the chicken with tongs (being careful not to tear the skin) and baste with the sauce each time (for best results, used a clean shaker or squeeze bottle).
- Grill for approximately 1 hour to 1 hour and 15 minutes. Add charcoal, if necessary, to finish off (maybe 1/2 to 2/3 way through the cooking process) and be sure not to use lighter fluid, just sprinkle the new charcoal over the existing. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F.
ISLAND CHICKEN
Steps:
- Preheat grill or cast iron grill pan to medium-high heat.
- Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.
- Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.
- In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.
- Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
- Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.
- Serve chicken breasts with pineapple slices and warm sauce.
- NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.
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.
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.
BARBECUED GARLIC CHICKEN
This is my variation on a Thai dish call Gai Yang. It is a versatile dish which can be eaten cold at a picnic. It is a crowd pleaser.
Provided by Chrissyo
Categories Chicken
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 8
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.
TROPICAL ISLAND CHICKEN
Make and share this Tropical Island Chicken recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Thigh & Leg
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400*. Spray a 9x13 inch baking dish with cooking spray. Arrange chicken pieces on prepared baking dish.
- In a small bowl, mix together ginger, paprika, onion powder and garlic salt. Add the Worcestershire sauce and mix well. Divide this mixture and brush half over the chicken pieces. Bake for 15 minutes. Turn chicken pieces and baste with remaining half of Worcestershire sauce mixture; bake for an additional 15 minutes.
- In a medium bowl, combine ketchup, soy sauce, pineapple and brown sugar. Carefully spoon the pineapple mixture over baked chicken. Bake an additional 30 minutes. Serve hot.
BBQ SPICE- ISLAND CHICKEN
This is a great way to BBQ a chicken to ensure it will be cooked through and juicy. It only takes 3/4 hr to finish before serving. Use whatever juice you like - cranberry, orange whatever. It looks divine and tase good too
Provided by Bergy
Categories Lunch/Snacks
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Do ahead: Clean& truss chicken (Tie legs together and secure wings) and place in a large pot, cover with water.
- Add salt, ginger, anisseed,onion& soy sauce.
- Bring to a boil, reduce heat ans simmer for 1 hour.
- Drain water from the chicken and leave it to cool completely.
- Mix honey and pineapple juice in a cup.
- BBQ Cooking: Thread the chicken onto a spit from the tail end coming out through the wishbone (Make sure it is balanced).
- Place over moderate heat with the spit rotating.
- Baste with the honey juice.
- Cook until golden about 3/4 hour.
CARIBBEAN BBQ CHICKEN
Lime juice and cinnamon added to a sweet BBQ sauce make our Caribbean BBQ Chicken an island favorite.
Provided by My Food and Family
Categories Spices
Time 40m
Yield Makes 5 servings.
Number Of Ingredients 7
Steps:
- Heat grill to medium heat. Trim and discard excess fat from chicken.
- Mix seasonings in small bowl until well blended; stir in lime juice to form paste. Rub onto chicken.
- Place chicken, skin-side up, on grill; cover with lid. Grill 25 min., turning and brushing with 1/4 cup barbecue sauce after 15 min. Turn chicken over; brush with remaining barbecue sauce. Grill 5 min. or until chicken is done (165°F).
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 95 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
BARBECUED CHICKEN
Make barbecued chicken like you've never seen it before! With garlic, seasoning and lemon juice, our Barbecued Chicken ups the flavor on classic chicken.
Provided by My Food and Family
Categories Home
Time 40m
Yield 5 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Trim and discard excess fat from chicken. Mix barbecue sauce with remaining ingredients.
- Grill chicken 10 min. on each side. Brush with half the barbecue sauce; grill 10 min. or until chicken is done (165ºF), turning and brushing occasionally with remaining sauce.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 95 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 29 g
EASY BBQ GLAZED CHICKEN
Effortlessly put together our Easy BBQ Glazed Chicken with only four ingredients. The sweet and zesty Easy BBQ Glazed Chicken is one they'll always request, and you can get it on the table in just half an hour.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 40m
Yield 4 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 25 g
ISLAND CHICKEN
This recipe was given to chef Keith Famie by one of the locals from Bora-Bora. It really showcases the flavor of Polynesia. This is a nice change of pace from your regular roasted chicken. The chicken gets crispy on the outside, but is nice and tender on the inside. Note: Use low-sodium soy sauce so the chicken doesn't get too salty.
Provided by LifeIsGood
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees F.
- Glaze:.
- In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
- Chicken:.
- Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
- Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
- Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
- Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!
Nutrition Facts : Calories 637.9, Fat 39.4, SaturatedFat 13.9, Cholesterol 160.4, Sodium 422, Carbohydrate 31.8, Fiber 1.5, Sugar 27.6, Protein 38.9
TROPICAL ISLAND CHICKEN
The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son's pirate-themed birthday party. It smelled so good on the grill that guests could hardly wait to try a piece! -Sharon Hanson, Franklin, Tennessee
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.
Nutrition Facts : Calories 296 calories, Fat 21g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1199mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.
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