GRILLED MOUTH-WATERING BARBECUED CHICKEN
Turn any meal into a picnic with this quick-prep, lip-smackin' chicken.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Heat gas or charcoal grill. In 1-quart saucepan, heat sauce ingredients over medium heat until boiling, stirring occasionally.
- In small bowl, mix 1 teaspoon salt, 1 teaspoon paprika and 1/4 teaspoon pepper. Sprinkle both sides of chicken with salt mixture.
- Carefully brush grill rack with vegetable oil. Place chicken skin side up on grill over medium heat. Cover grill; cook 15 minutes.
- Turn chicken; brush with barbecue sauce. Cover grill; cook 20 to 25 minutes longer, turning and brushing with sauce, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
Nutrition Facts : Calories 295, Carbohydrate 15 g, Cholesterol 85 mg, Fiber 1 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1370 mg
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.
MELT-IN-YOUR-MOUTH BRAISED AND BARBECUED CHICKEN
Steps:
- Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.
- Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
- Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
- Prepare rice according to package directions. Keep warm.
- Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
- Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with green onions.
GRILLED MOUTH WATERING BARBECUED CHICKEN
Make and share this Grilled Mouth Watering Barbecued Chicken recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- BARBECUE SAUCE:.
- Heat all barbecue sauce ingredients to boiling in 1-quart saucepan, stirring occasionally.
- BARBECUED CHICKEN:.
- Brush grill rack with vegetable oil. Heat grill to medium heat.
- Mix salt, paprika and pepper. Sprinkle both sides of chicken with salt mixture.
- Place chicken skin side up on grill rack. Cover and grill 4 to 6 inches from heat 15 minutes; turn chicken. Brush with Barbecue Sauce. Cover and grill 20 to 25 minutes longer, turning and brushing with Barbecue Sauce, until juice of chicken is no longer pink when centers of thickest pieces are cut.
- TO BAKE: Heat oven to 425°F Mix salt, paprika and pepper; mix in 1/2 cup Gold Medal© all-purpose flour. Sprinkle both sides of chicken with flour mixture. Melt 1/4 cup butter or margarine in rectangular baking dish, 13x9x2 inches, in oven. Place chicken, skin sides down, in dish. Bake 45 minutes; drain and turn chicken. Reduce oven temperature to 375°F Spoon hot Barbecue Sauce over chicken. Bake 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 546.2, Fat 34.5, SaturatedFat 9.8, Cholesterol 170.2, Sodium 1409, Carbohydrate 15.1, Fiber 0.9, Sugar 11.3, Protein 43.3
GRILLED BARBECUE CHICKEN
Make and share this Grilled Barbecue Chicken recipe from Food.com.
Provided by mommyoftwosweetboys
Categories Chicken Thigh & Leg
Time 6h42m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Place chicken on a rimmed baking sheet.
- Make spice rub: Sprinkle spice mix and rub onto chicken.
- Cover with plastic wrap and chill for at least 6 hours.
- Make sauce: Combine all ingredients in a large pan. Bring to a boil, stirring continuously. Simmer, uncovered, for 15 minutes, stirring occasionally, until thickened. Remove from heat.
- Preheat grill to medium low; oil when hot.
- Cook chicken for 10 minutes, turnover and cook for 8 minutes longer.
- Brush sauce on one side of the chicken, turn over and cook for 3 minutes.
- Brush remaining side with sauce, turn over and cook for 3 minutes, or until cooked through.
Nutrition Facts : Calories 431, Fat 16.4, SaturatedFat 4.5, Cholesterol 103.6, Sodium 1621.9, Carbohydrate 41.4, Fiber 1.1, Sugar 33.3, Protein 24.7
GRILLED BARBECUED CHICKEN
It's fun for me to have my family together so I can prepare their favorite foods, like this saucy barbecued chicken. The moist and plump pieces always bring enthusiastic compliments from our four grown children and three grandkids. -Barbara Blickens Derfer, Edgewater, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first 11 ingredients. Cover and refrigerate 1/3 cup for basting. Place the chicken in a large resealable plastic bag; add remaining marinade. Refrigerate for at least 1 hour, turning occasionally., Drain and discard marinade from chicken. Grill chicken, covered, over indirect medium heat for 20 minutes. Turn; grill 15-25 minutes longer or until juices run clear, basting occasionally with reserved marinade.
Nutrition Facts : Calories 476 calories, Fat 26g fat (14g saturated fat), Cholesterol 190mg cholesterol, Sodium 1147mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 50g protein.
GRILLED BBQ CHICKEN
Nothing says summer like grilled BBQ chicken. Serve with grilled corn, you're pretty much tasting America.
Provided by Brian Genest
Categories BBQ & Grilled Chicken
Time 4h35m
Yield 4
Number Of Ingredients 4
Steps:
- Mix barbecue sauce and salad dressing together.
- Put chicken legs in a large zip-top bag and pour sauce all over them. Squeeze out the excess air and seal the bag. Massage marinade into the chicken a bit, then refrigerate for 4 hours.
- Remove chicken from the refrigerator; set bag on the counter and bring to room temperature, about 1 hour.
- Preheat an outdoor grill for medium-low heat and lightly oil the grate. Load a smoker box with wood chips and set on the grate.
- Remove chicken from the bag and transfer to the preheated grill. Cover and cook for 10 minutes, then flip, basting both sides with the remaining marinade.
- Continue to cook (with the lid closed and listening for flare-ups) until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove chicken to a platter and tent with foil. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 876.8 calories, Carbohydrate 74.1 g, Cholesterol 188.4 mg, Fat 44.7 g, Fiber 1.1 g, Protein 41.4 g, SaturatedFat 10.4 g, Sodium 3249.2 mg
BARBECUED CHICKEN MARINADE
When the family comes together, I pull out the chili powder, Worcestershire and garlic for a marinade that makes chicken a home run. -Barbara Blickens Derfer, Edgewater, Florida
Provided by Taste of Home
Time 10m
Yield about 1-1/3 cups.
Number Of Ingredients 11
Steps:
- In a small bowl, mix all ingredients. Use to marinate chicken.
Nutrition Facts :
BAKED MOUTH-WATERING BARBECUED CHICKEN
The name says it all. The sweet-and-tangy sauce coating these tender chicken pieces will make your mouth water!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 425°F. Mix flour, salt, paprika and pepper. Sprinkle both sides of chicken with flour mixture.
- Melt butter in 13x9-inch (3-quart) glass baking dish in oven. Place chicken, skin sides down, in dish. Bake 45 minutes.
- Meanwhile, in 1-quart saucepan, heat all barbecue sauce ingredients to boiling, stirring occasionally. Keep warm.
- Drain and turn chicken; reduce oven temperature to 375°F. Spoon hot barbecue sauce over chicken. Bake 15 minutes longer or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
Nutrition Facts : Calories 295, Carbohydrate 15 g, Cholesterol 85 mg, Fiber 1 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1370 mg
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