Chicken B B Q Food

BARBEQUE CHICKEN

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes.
• Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly.
• Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes.

THE ULTIMATE BARBECUED CHICKEN

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.

WORLD CHAMPION BAR-B-Q CHICKEN

Steps:

• Apply rub liberally to both sides of the chicken, lightly wrap in plastic wrap and let marinate overnight in the refrigerator.
• Next day: Start an indirect fire in the grill - medium heat. An indirect fire is when the fire is made only under half of the grill.
• Place a drip pan filled with your favorite liquid under grill rack. Place the chicken on the grill, over the drip pan, skin side up. Cook for 50 to 90 minutes or until a thermometer reads 170 degrees F in the thigh.
• Turn and baste with BBQ sauce. Cook 10 minutes. Turn back skin side up and baste again with BBQ sauce. Cook until 180 degrees F in the thigh. Remove the chicken from the grill let rest 10 minutes. Cut into pieces and serve.

CHEDDAR BAR-B-Q CHICKEN BREASTS!!!

Steps:

• Cover Chicken breasts with bar-b-q sauce and bake until done, usually about 15-30 minutes in a 350 degree oven (I don't pay attention to the time too much) When chicken is done pour on more sauce, add bacon strips to cover the breasts and cover with cheddar cheese, return to oven until cheese melts.
• Add sliced green onions and serve.

NEXT LEVEL BBQ CHICKEN

Steps:

• To prepare the meat, tip all the ingredients, except for the chicken and ketchup, into a blender or mini processor. Add a pinch of salt and blitz to a rough paste. Tip two-thirds of the paste into a large bowl with the chicken, and massage the marinade into the meat. Cover and leave for at least 1 hr at room temperature, or up to 48 hrs in the fridge.
• Meanwhile, make the barbecue sauce. Tip the remaining paste into a small saucepan and bring to a simmer. Cook for 5 mins until it thickens and becomes darker, then add the ketchup and cook for 5 mins until sticky. Tip into a container and set aside.
• Light the barbecue, ensuring the coals are piled up at one end and leaving only a couple of coals on the other side. Lay the chicken on the emptier side. If you're making the smoke mix, carefully scatter all of the ingredients directly onto the piled-up coals. Cover the barbecue (with the vents open) and cook the chicken for 20 mins. Remove the lid and turn the chicken, then cover again and cook for a further 20 mins.
• Remove the lid and move the chicken across the grill so it's above the piled-up coals, then baste with some of the barbecue sauce, keeping enough aside, in a separate container, to serve later. Cook for 10 mins, adding a few more coals if you need to and turning often, until nicely charred and cooked through - a digital thermometer inserted through the thickest part of the meat should read at least 65C.
• Put the lime halves on the grill, over the coals, cut-side down for 3-4 mins until charred. Serve the chicken with the lime for squeezing over and reserved barbecue sauce for dipping.