Bbq Chicken Bake Recipe By Tasty Food

BBQ CHICKEN BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
• Spread BBQ sauce on each chicken breast.
• Layer onions on top of the chicken.
• Bake for 40 minutes.
• Enjoy!

BBQ CHICKEN PASTA BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, combine chicken, tomatoes, corn, onion, ranch, and BBQ sauce.
• Add the pasta, and mix until evenly coated.
• Pour mixture into a 9x13 (22 x 33 cm) baking dish. Sprinkle with pepper to taste.
• Top with mozzarella, and bake uncovered for 30 minutes.
• Top with fresh parsley.
• Enjoy!

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.

BBQ CHICKEN ZOODLE CASSEROLE

Steps:

• Preheat your oven to 200 degrees and line two baking sheets with paper towel.
• Using the 3mm blade (or blade c), spiralize your zucchinis. Divide the zucchini noodles between the two paper towel-lined baking sheets in a flat layer. Sprinkle evenly with salt. (don't worry the paper towel won't burn at such a low temp!)
• Bake the zucchini noodles in the oven for 40 minutes to dry them out. Once cooked, cover with paper towel and press out any excess moisture. Repeat once more with an additional paper towel. Set aside.
• Bring your oven up to 375 degrees and place the Greek yogurt, BBQ sauce and 1 cup of cheese in a large saucepan over medium-low heat. Cook until the cheese just begins to break down and look melty and "stringy," about 8-10 minutes, whisking regularly. *
• While the cheese melts, toss together the shredded chicken breast, cilantro and dried zucchini noodles into a large bowl. Lightly cut up the mixture up with a fork and knife to make it easier to evenly mix, as well as cut, once cooked.
• Once the cheese has begun to melt, pour the sauce over the zucchini noodle mixture and season with a pinch of pepper. Mix well until the sauce evenly coats all the noodles.
• Spread the casserole into a casserole dish and bake for 20 minutes. Sprinkle with the remaining cheese and bake until golden brown and bubble, about 20-25 more minutes.
• Once cooked, let the casserole cool for 20 minutes (don't skip this!) to let it set and absorb some of the water.**
• Cut and drizzle with extra BBQ sauce and cilantro, if desired. DEVOUR.

BAKED BBQ CHICKEN

Steps:

• Preheat your oven to 425 degrees. For easy cleanup, line a baking sheet with parchment paper or foil.

BBQ RANCH CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Cook the pasta to al dente, drain and transfer to a large mixing bowl.
• Add in the cooked chicken, chopped bacon or bacon bits, cheese, corn, Rotel, diced green chiles, ranch dressing, bbq sauce, and minced onions. Toss to combine.
• Transfer the mixture to a casserole dish and top with additional cheese if desired.
• Bake for 15-20 minutes or until hot and cheese is melted.

BAKED BBQ CHICKEN

Steps:

• HEAT oven to 375°F.
• POUR sauce over chicken in 13x9-inch baking dish.
• BAKE 25 minute or until chicken is done (165ºF).

BBQ CHICKEN TATER TOT SKILLET

Steps:

• Preheat oven to 425 degrees.
• Prepare the chicken breasts: Place the chicken breasts on a cutting board and cover with plastic wrap. Pound the chicken with a meat mallet until each piece is of even thickness, about 1 - 1 1/2 inch thick. Season both sides of the chicken with salt and pepper (a few pinches of each).
• Cook the bacon over medium heat until crispy. Remove the bacon, reserving the fat, and transfer to a plate lined with paper towels. Drain off some of the fat, leaving about 1 tablespoon in the pan. Add the chicken breasts to the pan and cook through, about 8-10 minutes. Remove the chicken from the pan and set aside.
• Add the onion, garlic, and peppers to the pan. Cook them until the soften, about five minutes. While the veggies are cooking, shred the chicken.
• Add the chicken stock to the pan with the veggies and bring it to a boil. Scrape all the browned bits off the bottom of the pan. Add the oregano and salt and stir. Sprinkle the flour over the top of the veggies and stir until the mixture thickens. Add the shredded chicken to the pan and stir it all to combine.
• Add the BBQ sauce to the pan and stir to combine. Turn the heat off and top the BBQ chicken with the shredded cheese. Top the cheese with the frozen tater tots. Sprinkle the crispy bacon over the top.
• Transfer the skillet to the oven and bake for 20-25 minutes, or until the dish is bubbling and the tater tots are hot and baked through. Garnish with chopped parsley before serving.

OVEN BAKED BBQ CHICKEN - WITH QUICK HOMEMADE BARBECUE SAUCE

Steps:

• Preheat oven to 200°C/390°F.
• Sauce: Mix all Sauce ingredients in a ceramic/glass baking dish (Note 3), then mix in water.
• Add chicken and turn to coat. Place chicken skin side down.
• Bake for 20 minutes. Remove from oven, turn chicken, spoon over Sauce.
• Bake for a further 30 minutes, then remove and spoon over Sauce.
• Skim off fat (optional): Tilt pan and spoon or drain off excess fat.
• Broil/grill - Change to broiler/grill on high. Spoon sauce over chicken generously, then place under grill / broiler for 2 to 3 minutes to caramelise the chicken and the sauce to thicken more. Do not walk away - this can happen quickly!
• Serve chicken, garnished with parsley or green onions, if using. Pictured in post with Mashed Potato and Green Bean Salad (minus feta).

BBQ CHICKEN STUFFED SWEET POTATOES RECIPE

Steps:

• Gather the ingredients.
• In a medium bowl, combine the shredded chicken, barbecue sauce, and diced onions until well mixed.
• Place the baked potatoes on a foil-lined baking sheet. Slice the baked potatoes down the center and use a fork to mash them slightly.
• Add 1/2 tablespoon butter to each potato.
• Top with the barbecue chicken mixture.
• Top with shredded mozzarella cheese.
• Broil on high until the cheese is melted and bubbling, about 2 to 3 minutes.
• Garnish with cilantro and serve hot.

OVEN-ROASTED CAROLINA BBQ CHICKEN WINGS

Steps:

• Preheat the oven to 425 degrees F. Line two rimmed baking sheets with aluminum foil and place a wire rack on top of each. Coat the racks with nonstick cooking spray.
• Make the Carolina BBQ sauce: Whisk together the mustard, brown sugar, granulated sugar, vinegar, Worcestershire sauce and hot sauce in a medium saucepan over medium heat. Simmer, stirring frequently, until the sauce thickens and the sugars dissolve, about 10 minutes. Set aside half of the sauce for the final basting and for serving.
• Make the oven-roasted chicken wings: Pat the chicken wings dry with paper towels. Stir together the flour, House Seasoning and baking powder in a bowl. Dredge the chicken wings in the flour mixture and arrange on the wire racks in a single layer. Bake for 30 minutes. Turn, then baste with the Carolina BBQ sauce and bake until the chicken wings are browned and crispy and a thermometer registers 165 degrees F, 15 to 20 minutes longer.
• Brush the roasted chicken wings with the reserved sauce before serving.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.