Bbq Chicken Pouches Food

BARBECUE CHICKEN DRUMSTICKS

Steps:

• Make the chicken: Combine the brown sugar, chili powder, paprika and cumin in a small bowl. Season the chicken all over with 1 tablespoon salt and 1 teaspoon pepper, then rub all over with the spice mixture. Cover and refrigerate 1 to 2 hours.
• Meanwhile, make the barbecue sauce: Whisk the ketchup, vinegar, brown sugar, orange juice, garlic, molasses, hoisin sauce, mustard and chili powder in a small saucepan until smooth. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 10 to 15 minutes. (You should have 1 1/4 to 1 1/2 cups sauce.)
• Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to medium and oil the grates. Grill the chicken, covered and turning occasionally, until lightly charred and a thermometer inserted into a drumstick (without touching the bone) registers 170 degrees F, 35 to 45 minutes, brushing with some of the barbecue sauce during the last 10 minutes of cooking. Transfer to a platter and brush with more barbecue sauce. Serve with the remaining sauce.

BBQ CHICKEN POUCHES

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Spray 4 sheets aluminum foil with cooking spray.
• Center 1 chicken breast on each prepared aluminum foil sheet and top each chicken breast with 1/4 cup barbeque sauce. Layer corn and green bell pepper over barbeque sauce layer. Fold the sides of each aluminum foil piece over the top of each chicken breast mixture, double-folding the top and ends to form a seal on each 'pouch'. Leave enough space inside each pouch for circulation. Arrange pouches on a baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 18 to 29 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Open one end of pouch first to let the steam out before opening top.

BARBECUE CHICKEN FOIL PACKETS

Steps:

• Preheat grill to medium high heat.
• Prepare foil packets. Lay out 4 large pieces of heavy duty foil then top each with a large piece of parchment paper (or spray with non stick spray).
• Place equal amounts of sliced potatoes and onions in the middle of each packet. Drizzle with oil and sprinkle with seasoning salt and pepper.
• Place a chicken breast on top of potatoes. Brush each side of each chicken breast with barbecue sauce.
• Wrap up each foil packet by bringing two sides together and rolling it up. Then roll up each open end to seal the packet.
• Place on hot grill and cook (potatoes down) for about 25 minutes or until potatoes are tender and chicken is cooked through (chicken should be 165°F).
• Cut open packet, brush chicken with more barbecue sauce if desired and top with cheddar cheese and bacon bits. Place back on grill (do not reseal) to melt about 5 minutes.
• Garnish with sour cream and chives.

SMOKED WHOLE CHICKEN WITH HONEY BBQ SAUCE

Steps:

• For the BBQ seasoning: Combine the brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, ground mustard and cayenne in a small bowl.
• Preheat your smoker or grill to 275 degrees F.
• If using a charcoal or gas grill, prepare for two-zone cooking with heat or coals on one side of the grill and none on the other. If using a gas grill, prepare your smoking pouches by tearing off 2 large pieces of heavy-duty aluminum foil and layering them flat on your work surface. Place two cups of dry wood chips on the center of your foil. Fold up each long side and crimp to secure. Then roll up the ends to make a sealed wood chip pouch. Poke holes in the top of your pouch to allow the heat from the fire to singe the wood chips inside the pouch and make some gorgeous smoke that will be released through the holes and add a delicious smoke flavor to your food. Repeat this process so you have a total of 3 pouches.
• Combine the softened butter and the BBQ seasoning in a small bowl. Use your fingers to loosen the skin of the chicken and spread the seasoned butter up under the skin. Spread any remaining butter on top of the chicken skin.
• Use butcher twine to tie the legs together and tuck the wing tips behind the shoulder joint. Place your chicken directly on the grill grates over indirect heat on your smoker or grill. Add the wood of your choice; I recommend apple, cherry, maple, or pecan. If using a grill, place the smoking pouch on the direct heat. Close the lid and smoke for 2 1/2 to 3 hours, replacing the smoking pouch as necessary. Breasts should be about 160 to 165 degrees F. The thighs should be about 170 to 175 degrees F. If needed, rotate the chicken once during smoking.
• While your chicken is smoking, prepare your BBQ sauce. Combine the ketchup, brown sugar, vinegar, honey, salt, smoked paprika, garlic powder, onion powder and black pepper in a medium saucepan over medium heat. Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes. Remove sauce from heat and allow to cool.
• Baste the chicken with the honey BBQ sauce during the last 30 minutes of cooking (this is optional). Once the chicken has reached the correct internal temperature, remove it from the grill, rest for 10 minutes, slice, and serve.

GRILLED CHICKEN AND POTATO FOIL PACKS

Steps:

• Preheat an outdoor grill for medium-high heat.
• Stir together the vegetable oil, cider vinegar, garlic powder, black pepper, salt, basil, and thyme in a bowl; set aside.
• Lay out 4 12x12 inch squares of aluminum foil. Place 1 chicken breast in the center of each square, top with potatoes, onions, bell peppers, and mushrooms. Ladle 1/4 of the sauce on each and fold the foil around the ingredients to form four sealed packets.
• Grill the packets on the preheated grill for 30 to 40 minutes, until the internal temperature of the chicken breasts reaches 170 degrees F (75 degrees C).

FOIL POUCH CHICKEN

Steps:

• Cut 4 twelve inch squares of heavy nonstick foil.
• Place the chicken on the foil.
• Sprinkle with the salt, pepper and garlic powder.
• Divide the mushroom soup and spread over the chicken.
• Place vegetables evenly of the chicken.
• Fold and seal the foil pouches.
• Cook using indirect heat on the grill for about 35 - 40 minutes.
• Carefully open the pouches. Steam can burn!

SUPER EASY BARBECUE CHICKEN DRUMSTICKS & THIGHS

Steps:

• PART ONE.
• In 1 or 2 oblong storage containers (depending on size of yours - I need 2) pour 1/2 - 1 cup of BBQ sauce on bottom of each container and tilt container until BBQ sauce evenly coats bottom.
• PART TWO.
• Put chicken inside Dutch Oven or other large pot with lid.
• Fill with water until water is about 2 inches higher than chicken.
• Bring to boil and cook for 15 - 20 minutes - no longer or chicken will be tough.
• Pour chicken & water into colander to drain water.
• Leaving chicken in colander turn on cool water and while holding chicken leg or thigh under water pull off skin & any fat (usually on thigh pieces).
• Place each piece into the container (for thighs place the piece meat side down - the side the bone isn't sticking out of).
• Pour rest of the BBQ sauce evenly over the chicken making sure to cover all the meat.
• Cover container and put into fridge either for the rest of the day or overnight. Because the chicken is hot it absorbs more of the BBQ sauce flavoring.
• Tip - Because the sauce hasn't been cooked I save the extra sauce in a freezer bag in the fridge till the next time & use it first to line the container bottom. It doesn't go bad.
• PART THREE.
• Preheat oven to 400 degrees.
• Place coated pieces on greased oblong pan.
• Bake for 40 minutes (tastes even better if done on a grill).