BRINED CHICKEN WITH WHITE SAUCE
The cooking method here is direct heat. Suggested wood: hickory, pecan, oak.
Provided by Annemarie Conte
Categories dinner, lunch, barbecues, main course
Time 1h12m
Yield Serves 8
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the brine ingredients and mix well. Add the chicken breasts, making sure they are completely covered. Cover the bowl and refrigerate for 1 hour. Remove the chicken breasts from the brine and wipe off the excess salt.
- Preheat an outdoor grill to 400 degrees. Place the chicken breasts on the grate directly over the heat and grill for 5 to 6 minutes on each side, or until golden brown and firm to the touch. The internal temperature of the chicken breasts should be 160 degrees.
- Submerge each chicken breast into a bowl of Big Bob Gibson Bar-B-Q White Sauce. Remove from the sauce and serve.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 0 grams, Protein 61 grams, SaturatedFat 2 grams, Sodium 786 milligrams, Sugar 6 grams, TransFat 0 grams
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.
GRILLED CHICKEN WITH ALABAMA WHITE BARBECUE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 9h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: In a pot large enough to hold the chicken, combine the sugar, 1/4 cup salt and 2 cups cold water. Stir until the salt and sugar dissolve. Pour in the beer and add the garlic, bay leaves and peppercorns. Submerge the chicken in the brine. Cover and refrigerate at least 8 hours and up to overnight.
- For the Alabama white barbecue sauce: Meanwhile, whisk together the mayonnaise, vinegar, horseradish, sugar and Worcestershire in a medium bowl until smooth. Season with 1 teaspoon salt, hot sauce to taste and a liberal grinding of black pepper. Cover and refrigerate until you're ready to cook the chicken. (Can be made a day ahead, along with the chicken brine.)
- Prepare a grill for medium indirect grilling. Drain and rinse the chicken and pat very dry. Season the chicken lightly with salt and more liberally with black pepper. Brush lightly with vegetable oil.
- Brush the grill grates with vegetable oil and lay the chicken, bone-side down, on the indirect heat side of the grill. Cover and cook until the skin is golden and the chicken is about three-quarters cooked (130 to 135 degrees F on an instant read thermometer), 20 to 25 minutes. Flip the chicken pieces so they are skin-side down and continue indirect grilling until the chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 15 minutes more.
- Brush the chicken all over with some of the Alabama white barbecue sauce and move the chicken, skin-side down, to the direct heat side of the grill. Grill just until the skin crisps, about 3 minutes, moving as necessary to keep it from burning. Let rest for 5 minutes before serving.
- Serve the remaining Alabama white sauce on the side for dipping.
GRILLED CHICKEN WITH ALABAMA WHITE BBQ SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Mix the sugar, salt and 3 quarts (12 cups) water together in a large plastic or stainless steel vessel. Add the chicken quarters to the mixture and let brine, refrigerated, for at least 2 hours.
- Set a wire rack on a baking sheet. Remove the chicken from the brine, pat dry with paper towels and then set on the wire rack for at least 1 hour at room temperature, though it is ideal to do this step overnight in the refrigerator. (If you decide to refrigerate it overnight, be sure to bring the chicken to room temperature for about an hour before grilling.)
- Heat a grill to medium heat (about 350 degrees F). In a large bowl, toss the chicken with the cornstarch and vegetable oil.
- Grill the chicken skin-side down for 15 minutes, keeping an eye on it to make sure the skin doesn't burn. Flip the chicken and cook until it reaches an internal temperature of 165 degrees F, about 20 minutes. Remove and let rest for at least 10 minutes. Serve with Alabama White BBQ Sauce.
- Stir together the mayonnaise, vinegar, horseradish, mustard and pepper in a medium bowl. Season with salt. Serve with grilled chicken.
BRINED CHICKEN WITH BIG BOB'S WHITE BBQ SAUCE
From a New York times article- i found this recipe intriquing and since it derives from a southern state I am always up for that- for we southerners are know for eating WELL! In the article it was suggested that it is good on vegetables as well as poultry
Provided by Shawn C
Categories Chicken Breast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- SAuce: In a large bowl, combine all the ingredients and blend well.
- Store refrigerated in an airtight container for up to 2 weeks.
- Chicken: In a medium bowl, combine the brine ingredients and mix well. Add the chicken breasts, making sure they are completely covered.
- Cover the bowl and refrigerate for 1 hour.
- Remove the chicken breasts from the brine and wipe off the excess salt.
- Preheat an outdoor grill to 400 degrees.
- Place the chicken breasts on the grate directly over the heat and grill for 5 to 6 minutes on each side, or until golden brown and firm to the touch.
- The internal temperature of the chicken breasts should be 160 degrees.
- Submerge each chicken breast into a bowl of Big Bob Gibson Bar-B-Q White Sauce. Remove from the sauce and serve.
Nutrition Facts : Calories 485.1, Fat 27.2, SaturatedFat 4.9, Cholesterol 87.7, Sodium 1928, Carbohydrate 28.7, Fiber 0.4, Sugar 14.6, Protein 30.2
BIG BOB GIBSON'S ALABAMA WHITE BBQ SAUCE
Steps:
- Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth. Pour sauce into a large bowl.
- Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.
BRINED CHICKEN WITH WHITE SAUCE
Make and share this Brined Chicken With White Sauce recipe from Food.com.
Provided by Brookelynne26
Categories Chicken Breast
Time 16m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Make the Sauce: In a large bowl, combine all the ingredients and blend well. Store in an airtight container in the refrigerator for up to 2 weeks.
- Brine the Chicken: In a medium bowl, combine the brine ingredients and mix well. Add the chicken breasts, making sure they are completely covered. Cover the bowl and refrigerate for 1 hour. Remove the chicken breasts from the brine and wipe off the excess salt.
- Preheat an outdoor grill to 400 degrees. Place the chicken breasts on the grate directly over the heat and grill for 5 to 6 minutes on each side, or until golden brown and firm to the touch. The internal temperature of the chicken breasts should be 160 degrees.
- Submerge each chicken breast into a bowl of Big Bob Gibson Bar-B-Q White Sauce. Remove from the sauce and serve.
Nutrition Facts : Calories 407.1, Fat 22.8, SaturatedFat 3.6, Cholesterol 90.8, Sodium 1789, Carbohydrate 23.6, Fiber 0.4, Sugar 11.5, Protein 25.9
PERFECT CHICKEN BRINE
Brining chicken adds tons of flavor and keeps the meat moist. Several years of experimenting with ingredients and method and I finally found the right combination for my perfect chicken brine.
Provided by Kate Leifker
Categories Side Dish Sauces and Condiments Recipes
Time 2h30m
Yield 20
Number Of Ingredients 8
Steps:
- Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
- Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.
Nutrition Facts : Calories 37.8 calories, Carbohydrate 9.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 3422.9 mg, Sugar 6.7 g
BIG BOB GIBSON'S ALABAMA WHITE BBQ SAUCE
Another BBQ sauce,but this one isn't your usual sauce!!!! From an episode of BBQ with Bobby Flay,this is an interesting twist on sauces-looks like it is a chicken baster and ulitmately a sauce/dip maybe too? Not sure if I can get anyone else in my house to eat this one with me....but I bet it is Terrific!
Provided by Mommy Diva
Categories Sauces
Time 10m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.).
- Blend for 1 minute, or until thoroughly combined and mixture is smooth.
- Pour sauce into a large bowl.
- Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling.
- This sauce is also great for dipping; set some sauce aside for passing at the table.
- Enjoy!
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BIG BOB GIBSON'S CHICKEN WITH WHITE BARBECUE SAUCE
From foodandwine.com
3/5 (401)Total Time 50 minsAuthor Chris Lilly
- Light a gas grill. Wrap the hickory wood chips in heavy-duty foil and pierce the packet all over with a skewer. Add the foil packet to the grill. Cover and let the wood chips begin to smoke, about 5 minutes.
- Brush the chicken with oil and season generously with salt and pepper. Grill the chicken, covered, over moderately high heat, turning and shifting the pieces occasionally, until lightly charred and cooked through, 35 to 40 minutes. Transfer to a platter.
- In a medium bowl, whisk the mayonnaise with the vinegar, apple juice, horseradish, lemon juice and cayenne and season with 1 teaspoon of black pepper and 1/2 teaspoon of salt. Transfer the barbecue sauce to a pitcher and serve with the chicken.
SMOKED CHICKEN WITH ALABAMA WHITE BARBECUE SAUCE
From meatwave.com
Servings 4Total Time 2 hrs 45 mins
- To make the sauce: Place mayonnaise, vinegar, apple juice, horseradish, black pepper, lemon juice, salt, mustard powder, and cayenne pepper in a medium bowl and whisk to combine. Transfer to a jar and store in refrigerator until ready to use.
- To make the brine: Whisk together apple juice, water, salt, brown sugar, and molasses until solids have dissolved. Submerge chicken in brine, breast side down, and place in refrigerator for 1 1/2 hours.
- Remove chicken from brine and pat dry with paper towels. Season both sides of chicken liberally with barbecue rub.
- Light a chimney 3/4 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Place wood chunk directly on top of coals. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place chicken, skin side up, on cool side of grill and cover. Cook, maintaining a temperature around 350 degrees, until breast meat registers 155 degrees and thigh meat registers 160 degrees on an instant read thermometer inserted in thickest part of meat, 30 to 45 minutes.
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- Soak the hickory chips in cold water for 1 hour. In a small bowl, combine salt and pepper with the brown sugar, paprika, garlic powder and onion powder.
- Light a grill; if using gas, light the front and rear or outside burners. If using charcoal, rake the lit coals into two piles on opposite sides of the grill. Lightly brush the grate with oil. Place a foil drip pan in the center of the grill.
- Drain the hickory chips and scatter them on the hot coals. If using gas, place the chips in a 12-inch square of aluminum foil; fold the foil into a 6-inch square package and poke 12 holes in the top. Place the package near the gas flame. Let the chips heat until smoking.
- Sprinkle 2 teaspoons of the spice mixture into the cavity of each chicken. Sprinkle the rest on the skin, and rub it in thoroughly. Set the chickens on the grill, breast up, away from the heat. Cover and grill over moderate heat for 1 1/4 to 1 1/2 hours, or until the skin is golden and crisp and the juices run clear when a thigh is pierced. (If using charcoal, replenish the coals after about 1 hour.) Transfer the chickens to a platter and let rest for 10 minutes before carving. Serve hot or at room temperature, with White BBQ Sauce on the side.
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