Campbells Southern Style Barbecued Chicken Food

SOUTHERN BBQ CHICKEN

Southern BBQ Chicken image

Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning.

Provided by rachelu

Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes

Time 9h10m

Yield 5

Number Of Ingredients 10

Ingredients

2 tablespoons brown sugar
2 large cloves cloves garlic, chopped
2 teaspoons salt
1 teaspoon black pepper
10 chicken drumsticks
2 tablespoons vegetable oil
½ cup finely chopped onion
¾ cup ketchup
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce

Steps:

Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.
Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.
Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 423.5 calories, Carbohydrate 18.2 g, Cholesterol 127.9 mg, Fat 21.3 g, Fiber 0.5 g, Protein 39 g, SaturatedFat 5.2 g, Sodium 1527.8 mg, Sugar 14.9 g

SOUTHERN BARBECUED CHICKEN

Southern Barbecued Chicken image

Nothing says Texas like outdoor grilling. And summer is a prime time for patio picnics featuring my barbecued chicken. Guests are surprised to find the basis for my "mystery marinade" is simply vinegar and oil. -Revonda Stroud, Fort Worth, Texas

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 cups cider vinegar
1 cup canola oil
1 large egg, lightly beaten
2 tablespoons hot pepper sauce
1 tablespoon garlic powder
1 tablespoon poultry seasoning
2 teaspoons salt
1 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds), cut up

Steps:

In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes, stirring often. Cool., Pour 1-2/3 cups marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade for basting., Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from chicken. Place skin side down over pan. Grill, covered, over indirect medium heat for 20-25 minutes on each side or until juices run clear, basting occasionally with reserved marinade.

Nutrition Facts : Calories 912 calories, Fat 79g fat (10g saturated fat), Cholesterol 184mg cholesterol, Sodium 1355mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 44g protein.