GRILLED CHICKEN WITH ALABAMA WHITE BARBECUE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 9h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: In a pot large enough to hold the chicken, combine the sugar, 1/4 cup salt and 2 cups cold water. Stir until the salt and sugar dissolve. Pour in the beer and add the garlic, bay leaves and peppercorns. Submerge the chicken in the brine. Cover and refrigerate at least 8 hours and up to overnight.
- For the Alabama white barbecue sauce: Meanwhile, whisk together the mayonnaise, vinegar, horseradish, sugar and Worcestershire in a medium bowl until smooth. Season with 1 teaspoon salt, hot sauce to taste and a liberal grinding of black pepper. Cover and refrigerate until you're ready to cook the chicken. (Can be made a day ahead, along with the chicken brine.)
- Prepare a grill for medium indirect grilling. Drain and rinse the chicken and pat very dry. Season the chicken lightly with salt and more liberally with black pepper. Brush lightly with vegetable oil.
- Brush the grill grates with vegetable oil and lay the chicken, bone-side down, on the indirect heat side of the grill. Cover and cook until the skin is golden and the chicken is about three-quarters cooked (130 to 135 degrees F on an instant read thermometer), 20 to 25 minutes. Flip the chicken pieces so they are skin-side down and continue indirect grilling until the chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 15 minutes more.
- Brush the chicken all over with some of the Alabama white barbecue sauce and move the chicken, skin-side down, to the direct heat side of the grill. Grill just until the skin crisps, about 3 minutes, moving as necessary to keep it from burning. Let rest for 5 minutes before serving.
- Serve the remaining Alabama white sauce on the side for dipping.
CHIPOTLE-LIME GRILLED CHICKEN
Provided by Alexis Touchet
Categories Chicken Marinate Quick & Easy Lime Hot Pepper Summer Grill/Barbecue Gourmet
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
- While coals are lighting, stir together lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3 cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.
- Grill chicken (discarding marinade in bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.
- Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.
GRILLED TABASCO CHICKEN
Provided by Jacques Pepin
Categories dinner, easy, weekday, main course
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Trim off the tips of the drumsticks and cut halfway through the joint that connects the thigh and the drumstick of each leg.
- Mix the soy sauce, ketchup, vinegar and Tabasco together in a tray and roll the chicken legs in the marinade.
- Place the legs skin-side down on the rack of a hot grill about 10 inches from the heat, and cook for about 10 minutes. Turn the legs over, and cook for about 10 minutes on the other side. Turn them again, and cook them skin-side down for 10 minutes more.
- Take the legs off the heat to rest for 5 minutes before serving.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 19 grams, Carbohydrate 1 gram, Fat 31 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 349 milligrams, Sugar 1 gram, TransFat 0 grams
TABASCO CHICKEN
Make and share this Tabasco Chicken recipe from Food.com.
Provided by jonesies
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Rub each piece of chicken with a little Tabasco sauce.
- Heat the oil in a frying pan and brown the chicken on all sides.
- Remove chicken from the pan.
- Saute the onion, celery, parsley, chives, garlic, green pepper, salt and pepper for five minutes.
- Add the mushrooms and cook for another five minutes.
- Stir in the tomato paste, water and 1/2 teaspoon Tabasco sauce.
- Mix well.
- Return the chicken to the pan, cover and cook for about 40 minutes or until the chicken is tender and juices run clear.
Nutrition Facts : Calories 226, Fat 8.6, SaturatedFat 1.5, Cholesterol 68.4, Sodium 698, Carbohydrate 7.8, Fiber 2, Sugar 4.3, Protein 29.5
GRILLED CHIPOTLE CHICKEN
YOU HAVE GOT TO TRY this recipe the next time you barbque! Easy & Delicious. This recipe came straight from the folks at Tabasco.
Provided by BecauseofHim
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the mayonnaise, tabasco sauce and minced garlic well.
- Brush mixture on Chicken.
- Grill until done.
Nutrition Facts : Calories 246.8, Fat 11.4, SaturatedFat 1.8, Cholesterol 76.1, Sodium 352.6, Carbohydrate 7.3, Fiber 0.1, Sugar 1.9, Protein 27.7
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