BARBECUE CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 9h50m
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's Barbecue Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
- If cooking inside: Take the chicken out of the refrigerator and brush chicken with Neely's Barbecue Sauce.
- Place into a preheated 350 degree F oven for 45 minutes.
- If grilling outside: Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
- Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neely's Barbecue Sauce during the last 5 minutes of cooking.
- Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
GRANDDADDY'S CAROLINA BBQ CHICKEN
Posting this for my daughters, who always loved my father's Carolina barbecue chicken. I will give instructions for both oven preparation and grill preparation. Just remember - slow coals, lots of dipping and turning!
Provided by Susan Feliciano @frenchtutor
Categories Chicken
Number Of Ingredients 5
Steps:
- Melt the margarine in the quart of vinegar over medium heat in a medium saucepan. Stir in the red pepper flakes.
- OVEN METHOD: Dip chicken pieces in the vinegar sauce and place skin-side up in a greased metal 9x13" pan or 2 pans if necessary. Bake in a 400° oven, spooning a little of the vinegar mixture over the chicken pieces every 15 minutes or so, for 1 hour, or until chicken is well done. Switch to broiler for 5-10 minutes to crisp and brown the skin on the chicken pieces. Place chicken pieces on serving platter, and combine pan drippings with remaining vinegar sauce on the stove and bring to a boil. Serve with the chicken and Texas toast.
- GRILL METHOD: Make a nice bed of charcoal and position grill rack high over it, so the heat is not too intense. Dip chicken pieces in the vinegar sauce and place on grill, turning frequently. Continue to dip in the sauce each time you turn the pieces. Grill slowly until chicken is cooked through and skin is brown and crispy. Heat sauce to boiling and serve with chicken and Texas toast.
- This dish is traditionally served with biscuits or thick bread for dipping in the sauce, called "sopchkin." Accompaniments include https://www.justapinch.com/recipes/side/vegetable/susans-southern-succotash.html?p=1, Cole slaw, and sometimes https://www.justapinch.com/recipes/side/vegetable/my-first-baked-beans.html?p=1.
CAROLINA BBQ CHICKEN & ROASTED VEGETABLES
Lean on your baking sheet for Carolina BBQ Chicken & Roasted Vegetables. This Carolina BBQ chicken is made with tangy Heinz Carolina Vinegar BBQ Sauce.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place potatoes in microwaveable bowl; cover with waxed paper. Microwave on HIGH 5 min.; drain. Cool completely.
- Heat oven to 425°F. Cover rimmed baking sheet with foil.
- Add 1/4 cup barbecue sauce to potatoes; mix lightly. Spoon onto center of prepared baking sheet.
- Toss chicken with 1/2 cup of the remaining barbecue sauce; place next to potatoes on one side of baking sheet.
- Cut each ear of corn into 4 pieces; place in large bowl. Add remaining ingredients; mix lightly. Spoon onto other side of potatoes.
- Bake 25 to 30 min. or until chicken is done (165°F).
- Brush chicken with remaining barbecue sauce. Serve with vegetables.
Nutrition Facts : Calories 360, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 720 mg, Carbohydrate 42 g, Fiber 6 g, Sugar 17 g, Protein 18 g
CAROLINA-STYLE BARBECUE CHICKEN
I got this in an email from French's mustard. Its very simple and sounds very good! (Time doesn't include the marinating time)
Provided by jovigirl
Categories Chicken Breast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken into resealable plastic storage bag. Combine 1/2 cup brown sugar, mustard, vinegar, hot sauce, oil and Worcestershire in 4-cup measure; mix well. Pour 1 cup mixture over chicken. Seal bag; marinate in refrigerator 1 hour or overnight.
- Pour remaining mustard mixture into small saucepan. Stir in remaining 1/4 cup sugar. Bring to a boil. Reduce heat; simmer 5 minutes or until sugar is dissolved and mixture thickens slightly, stirring often. Reserve for serving sauce.
- Grill chicken on greased rack over medium-high heat 10 to 15 minutes or until chicken is no longer pink in center, turning once. Discard marinade. Serve chicken with reserved sauce.
Nutrition Facts : Calories 244.4, Fat 5.1, SaturatedFat 0.8, Cholesterol 65.8, Sodium 395.7, Carbohydrate 21.8, Fiber 0.3, Sugar 20.6, Protein 26.5
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