GRILLED CHICKEN WITH BBQ SAUCE
Grilled chicken tastes great with one of these flavorful barbecue sauces.
Provided by Land O'Lakes
Categories Chicken Main Course Meat, poultry, and seafood
Yield 6 servings
Number Of Ingredients 12
Steps:
- Melt butter in 3-quart saucepan over medium heat until sizzling; add onion. Cook, stirring occasionally, 3-5 minutes or until softened.
- Stir in all remaining sauce ingredients; continue cooking 5-6 minutes or until mixture is slightly thickened. Cool to room temperature.
- Pour into mini-food processor bowl fitted with metal blade or blender container; process until smooth.
- Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
- Place chicken onto grill over drip pan. Grill, turning occasionally, 25 minutes. Continue grilling, brushing with sauce and turning occasionally, 20-30 minutes or until internal temperature of chicken reaches at least 165°F and juices run clear when pierced with fork.
Nutrition Facts : Calories 830 calories, Fat 51 grams, SaturatedFat grams, Transfat grams, Cholesterol 270 milligrams, Sodium 1070 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Sugar grams, Protein 73 grams
GRILLED CHICKEN WITH DIY BARBECUE SAUCE
Mix up your weekend barbecue with these American, Asian and Mexican-inspired barbecue sauces.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 25
Steps:
- In medium bowl, stir ingredients for desired barbecue sauce(s) until well blended.
- Heat gas or charcoal grill. In small bowl, spoon 1/2 cup desired flavor barbecue sauce for brushing chicken. Reserve remaining barbecue sauce for serving with chicken breasts.
- Brush oil on both sides of chicken breasts. Place chicken on grill over medium heat. Cover grill; cook 5 minutes. Turn chicken, cook 5 to 7 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Brush both sides of chicken breast with barbecue sauce during last few minutes of grilling. Serve with reserved barbecue sauce.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
BARBECUE GRILLED CHICKEN
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, and cook, stirring, until golden, about 30 seconds. Add 1/2 cup water and the ketchup, molasses, vinegar, Worcestershire, allspice, clove, chipotles and 1/2 teaspoon salt and bring to a boil. Reduce the heat, and simmer, stirring occasionally, until thickened, about 10 minutes. Puree in a blender or food processor until smooth. Store the sauce in the refrigerator until ready to grill the chicken. (Sauce can be made up to 1 week in advance.)
- Prepare a grill for high heat and then adjust the heat to medium. Separate 3/4 cup of the barbecue sauce and reserve for serving.
- Lightly season the chicken with salt and pepper. Lightly oil the grill grate. Sear the chicken, skin-side down, until well-marked, about 5 minutes. Reduce the heat to low. Cook the chicken, covered, turning and basting with the barbecue sauce every 5 minutes, until the chicken is just cooked through, about 25 minutes more. Do not baste during the last 5 minutes to prevent cross-contamination.
- Serve the chicken with the reserved sauce.
GRILLED CHICKEN IN KENTUCKY BOURBON BARBECUE SAUCE
Make and share this Grilled Chicken in Kentucky Bourbon Barbecue Sauce recipe from Food.com.
Provided by littleturtle
Categories Chicken Breast
Time 4h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor or blender, combine all of the ingredients except for the chicken and ketchup and puree until smooth.
- Pour the marinade over the chicken, rub it in well, and refrigerate for 3-4 hours, turning the chicken over a couple of times while it's marinating.
- Grill the chicken over hot coals for about 10 minutes on each side; baste with marinade while grilling.
- Or broil chicken with marinade in a casserole dish at 350F for about 40 minutes, turning chicken and basting with pan juices a couple of times while it cooks.
- When the chicken is done remove it from the pan.
- Add ketchup to the remaining marinade and boil down until it is a thick dark sauce to coat the chicken with (about 5 minutes).
EASY GRILLED CHICKEN THIGHS IN SWEET BBQ SAUCE
An easy & simple recipe to tantalise the palate! My mum taught me this one. It's very similar to the one's we've hear before, but it's got some twists. The good thing about this recipe is that it is so versatile: it can be chicken thighs or drumsticks or even pork chops or chicken wings!
Provided by Caterina L.
Categories Lunch/Snacks
Time 27m
Yield 2 chicken thighs, 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all the ingredients in a bowl and let the chicken marinate for at least 20min.
- Pre-heat the grill for 2 minutes.
- Grill the chicken thighs for 12 minutes on each side. Do not turn more than once but make sure you rotate the grill once, so that the chicken browns evenly.
GRILLED CHICKEN WITH SWEET CAROLINA BARBECUE SAUCE
This makes the best barbecue chicken on the planet. The extra effort of making the marinade is a definite payoff. The sweet mustard glaze gives the grilled chicken a wonderful crisp coating. The chicken does need to marinate overnight so plan ahead. This mustard sauce is also fantastic on pork chops. MAKE AHEAD: The sauce can be safely stored in a lidded jar in the refrigerator for a month. WINE: The sweet barbecue sauce mate well with a full-bodied, fruity grenache such as Domaine Lafond Roc-Epine Lirac Blanc 2004 or an off dry fruity Reisling such as the very easy to drink 2002 Reisling - Domaine Fernand Engel.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a medium saucepan, combine all of the sauce ingredients and bring to a simmer. Stir well and remove from heat. Let cool to room temperature, then pour into a glass jar with lid and refrigerate.
- In a large bowl or extra large ziplock, add the first 9 ingredients and mix well. Let sit at room temperature for 30 minutes. Then, add the chicken pieces and turn to coat. Refrigerate overnight.
- Light your grill or preheat broiler.
- Remove the chicken from the marinade and arrange the pieces on a baking sheet/s.
- Brush the chicken pieces with the Barbecue Sauce and grill over a medium-hot fire or broil 12 inches from the heat, turning often and rotating, until cooked through and nicely glazed, 8 to 10 minutes per side.
- Serve hot or at room temperature.
GRILLED CHICKEN WITH MUSTARD BARBECUE SAUCE AND TOMATO SALAD
For this cookout-ready dinner, grilled chicken gets glazed with a sweet and tangy South Carolina-ish barbecue sauce. The simple salad of grilled onions, raw tomatoes, and pickled green beans provides a bright counterpart to the chicken's smoky char.
Provided by Kat Boytsova
Categories Grill Vinegar Honey Grill/Barbecue Paprika Mustard Chicken Onion Green Bean Tomato Summer Labor Day Fall Backyard BBQ Entertaining Wheat/Gluten-Free Dairy Free Dinner
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to medium-high heat and the remaining burners to medium-low heat). Clean and lightly oil grate.
- Mix vinegar, brown sugar, honey, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup mustard in a medium bowl; set aside.
- Season chicken on all sides with 2 Tbsp. plus 2 tsp. salt. Grill chicken skin side down over direct heat, turning halfway through or whenever there is a flare, until lightly charred, 5-8 minutes. Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times and keeping covered, until an instant-read thermometer inserted into the thickest part of the breast registers 140°F, 15-20 minutes. The smaller pieces will go more quickly ,and you can transfer them to a rimmed baking sheet until all pieces are ready.
- Uncover grill and return any pieces from baking sheet back to grill. Using a brush, generously baste chicken with reserved sauce. Continue to grill, turning every 1-2 minutes and basting the other side, until the internal temperature of thickest part of breast registers 155°F and sauce is shiny and lacquered, about 6 minutes. Transfer chicken to a cutting board as pieces are done (again, the smaller pieces will go more quickly). Let rest 10 minutes before separating drumsticks from thighs and slicing chicken breast in half on a bias.
- While chicken rests, gently toss onions, 2 Tbsp. oil, and 1 tsp. salt in a medium bowl, being careful not to break up onion rounds into rings. Grill over medium-low heat, turning once, until charred on both sides and tender, 10-15 minutes.
- Whisk 2 Tbsp. bean pickling liquid and remaining 2 Tbsp. mustard in a large bowl. Drain beans and add to bowl. Add tomatoes and grilled onions. Toss to combine; season with salt.
- Arrange chicken on a large platter and serve with salad alongside.
- Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
GRILLED CHICKEN WITH WHITE BARBECUE SAUCE
This recipe from Cooking Light was surprisingly easy to prepare and very flavorful. I had never had a "white" barbecue sauce and was pleasantly surprised at the taste. Since grilled chicken is a summertime staple for me I will be making this sauce in a bigger batch and refrigerating in bottles. The spicy "vinegary" taste goes very well with the grilled chicken. Feel free to adjust the spices in the sauce.
Provided by Tastings by CeCe
Categories Poultry
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To prepare chicken:.
- Loosen skin from breast by inserting fingers, gently pushing between skin and meat.
- Combine salt and next 4 ingredients (salt through chipotle chili powder). Rub mixture under loosened skin.
- Grill chicken on each side over direct heat for 5 minutes or until browned.
- Move chicken to indirect heat and cover, cooking an additional 35 minutes or until done.
- Discard skin.
- To prepare sauce:.
- Combine mayonnaise and remaining ingredients, using a whisk. Serve sauce with chicken. Sauce can be made up to 1 day in advance, flavors will intensify.
Nutrition Facts : Calories 242.7, Fat 16.9, SaturatedFat 3.5, Cholesterol 56.9, Sodium 918.7, Carbohydrate 5.8, Fiber 1.1, Sugar 1.6, Protein 15.9
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GRILLED BBQ CHICKEN WITH HOMEMADE BBQ SAUCE
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Reviews 42Total Time 35 mins
- Whisk together all of the Spice Mix Ingredients. Remove 1 1/2 teaspoons to a saucepan to use later in your Barbecue Sauce.
- Drizzle chicken with 1 tablespoon olive oil and rub it all over the chicken. Sprinkle the chicken with half of the Spice Mix and rub into chicken. Flip chicken over and sprinkle with remaining spice mix (it will seem like a lot but use it all). Rub spice mix into chicken. Let chicken sit 30 minutes at room temperature OR you can cover and refrigerate up to overnight and cook later. (If you refrigerate chicken and grill later, let chicken sit at room temperature for 30 minutes prior to grilling for more even cooking.)
- Meanwhile, add all of the Barbecue Sauce ingredients to the saucepan with the reserved 1 1/2 teaspoons spice mix. Whisk together and simmer for 5-10 minutes for the flavors to meld.
- Grease grill and preheat grill to high heat. Once hot, add chicken and sear, uncovered, for 5 minutes, flip chicken over and sear an additional 5 minutes.
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- Place all the BBQ Sauce ingredients in a medium saucepan. Whisk and bring up to a simmer. Cook for 10 min. Then let cool. Can be made ahead of time and refrigerated for one week.
- Heat up the grill to medium-high heat. Place chicken on the grill and cook about 8 min. per side. Brush chicken with the BBQ sauce and cook 2 min. per side. reserving some sauce. Serve with remaining BBQ sauce.
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