Honey Barbecue Brined Chicken Food

HONEY GLAZED GRILLED CHICKEN BREAST

Steps:

• Start with skinless boneless chicken breasts-trim nicely. If you have time, brine in 2 cups water and 1 tablespoon salt for an hour or two. Be sure to rinse well after brining.
• Mix the glaze of 2 tablespoons each of honey, soy sauce, lemon juice, and olive oil. Add 1/2 teaspoon garlic powder. Mix well. Reserve 3/4 of the mixture for later.
• Give each breast a little salt (if not brined) and pepper to taste, then brush the glaze on both sides of the chicken. Don't forget to reserve 3/4 of the glaze for brushing during grilling.
• Allow the chicken to rest at room temperature for 15 minutes (maximum) while cleaning, oiling, and preheating the grill to a surface temperature of about 450°-500°-medium-high on most grills.
• Place over direct heat. Be sure the grates are well oiled.
• After about 5-6 minutes, flip the chicken and brush with glaze. Continue to flip every 5-6 minutes and brush until an internal temperature of 165°-about 25 minutes. But your time may vary-cook to the final internal temperature of 165° in the thickest area.
• Allow to rest for 5 minutes before serving.

HONEY BBQ CHICKEN

Steps:

• In a medium saucepan over medium-high heat, warm the vegetable oil. Add the garlic and cook for 1 minute.
• Add the remaining sauce ingredients and bring to a boil.
• Reduce heat and simmer about 15 minutes. Set aside. Pour 1/2 of the sauce in a small bowl for basting the chicken.
• I like to pound the chicken a little before I grill it so it cooks evenly. Grill the chicken on medium high heat, you want to cook it 7 to 10 minutes on each side. It tastes best if you only turn it once.
• Baste generously with the small bowl of sauce every 3 or 4 minutes. Serve with the remaining sauce on the side for dipping.

SMOKED WHOLE CHICKEN WITH HONEY BBQ SAUCE

Steps:

• For the BBQ seasoning: Combine the brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, ground mustard and cayenne in a small bowl.
• Preheat your smoker or grill to 275 degrees F.
• If using a charcoal or gas grill, prepare for two-zone cooking with heat or coals on one side of the grill and none on the other. If using a gas grill, prepare your smoking pouches by tearing off 2 large pieces of heavy-duty aluminum foil and layering them flat on your work surface. Place two cups of dry wood chips on the center of your foil. Fold up each long side and crimp to secure. Then roll up the ends to make a sealed wood chip pouch. Poke holes in the top of your pouch to allow the heat from the fire to singe the wood chips inside the pouch and make some gorgeous smoke that will be released through the holes and add a delicious smoke flavor to your food. Repeat this process so you have a total of 3 pouches.
• Combine the softened butter and the BBQ seasoning in a small bowl. Use your fingers to loosen the skin of the chicken and spread the seasoned butter up under the skin. Spread any remaining butter on top of the chicken skin.
• Use butcher twine to tie the legs together and tuck the wing tips behind the shoulder joint. Place your chicken directly on the grill grates over indirect heat on your smoker or grill. Add the wood of your choice; I recommend apple, cherry, maple, or pecan. If using a grill, place the smoking pouch on the direct heat. Close the lid and smoke for 2 1/2 to 3 hours, replacing the smoking pouch as necessary. Breasts should be about 160 to 165 degrees F. The thighs should be about 170 to 175 degrees F. If needed, rotate the chicken once during smoking.
• While your chicken is smoking, prepare your BBQ sauce. Combine the ketchup, brown sugar, vinegar, honey, salt, smoked paprika, garlic powder, onion powder and black pepper in a medium saucepan over medium heat. Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes. Remove sauce from heat and allow to cool.
• Baste the chicken with the honey BBQ sauce during the last 30 minutes of cooking (this is optional). Once the chicken has reached the correct internal temperature, remove it from the grill, rest for 10 minutes, slice, and serve.

HONEY BBQ CHICKEN

Steps:

• Pat chicken dry. Combine rub ingredients. Rub over chicken pieces; refrigerate, covered, in a shallow dish 2 hours., Meanwhile, in a small saucepan over medium heat, combine sauce ingredients, adding cayenne if desired. Bring to a boil, stirring constantly; reduce heat and simmer, uncovered, to allow flavors to blend, 8-10 minutes., On an oiled grill rack, grill chicken, covered, over indirect medium heat, turning frequently, until a thermometer reads 165°, 35-45 minutes., Reduce heat to medium-low. Brush chicken with sauce, reserving 1/2 cup. Cook, covered, until chicken pieces register 170°-175°, 4-6 minutes. Serve with reserved sauce.

HONEY BARBECUE CHICKEN

Steps:

• In a large bowl, add drumsticks and buttermilk. Stir to coat, cover and refrigerate for 2 hours or can leave in the fridge overnight.
• Take chicken out of buttermilk, shake off excess liquid and add to a large bowl.
• Add seasonings and stir to coat.
• Line a baking sheet with foil and spray with a non-stick cooking spray.
• Place chicken on a prepared baking sheet.
• Place in a 400 degree preheated oven and bake for 40 minutes, flip over after 20 minutes.
• In a small bowl, mix barbecue and honey together until combined.
• Remove chicken drumsticks from oven and brush with honey barbecue sauce on both sides
• Return to the oven and bake for 10-15 additional minutes.
• Serve hot with your favorite dipping sauce and enjoy.

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.

HONEY BRINED CHICKEN WITH LEMON AND SAGE

Steps:

• Mix honey, salt, water, bay leaves, and garlic together. Pull skin away from chicken just enough to place sage leaves and lemon slices under skin. Truss the chicken and tie the other end of the butcher's twine to the pot handle for a quick retrieval of the brined chicken. Place chicken in liquid and let sit in cooler for 12 hours.
• Preheat oven to 375 degrees F.
• Place chicken on roasting rack in oven and brush with olive oil. Bake for about 45 to 50 minutes or until juices run clear.

GRILLED HONEY-TERIYAKI CHICKEN

Steps:

• Begin by making the brine. Combine the water, brown sugar, garlic, ginger, salt and thyme in a large resealable bag and swirl to dissolve the sugar. Add chicken pieces and allow to brine for 1 to 2 hours in the refrigerator.
• Preheat grill to low-medium heat.
• Make teriyaki glaze: In a small saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until rich and slightly reduced.
• Remove chicken from brine and pat dry. Discard the brine. Add the chicken to a large mixing bowl, drizzle with the 1/4 cup toasted sesame oil and season with freshly ground black pepper. Toss to coat and cook on a low-medium grill for 17 to 20 minutes per side until cooked through. Baste with teriyaki glaze for the last 5 to 7 minutes of cooking. Serve garnish with scallion threads (finely sliced scallions cut on the bias soaked in ice cold water), and toasted sesame seeds.

HONEY-BARBECUE BRINED CHICKEN

Steps:

• Bring dressing just to boil in small saucepan. Add sugar and salt; cook 5 min. or until dissolved. Pour water into 2-gal. stockpot or large bowl. Stir in dressing mixture and pepper. Add chicken. Refrigerate 4 hours.
• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF. Remove chicken from brine; discard brine. Rinse chicken thoroughly. Place chicken, top side down, on cutting board. Use kitchen shears to cut along one side of the backbone, then cut along the other side to remove bone. Open chicken; place, top side down, on board. Pound to even thickness.
• Mix remaining ingredients until blended.
• Place chicken on grate over unlit area; cover. Grill 40 to 50 min. or until done (165ºF), monitoring for consistent temperature and turning chicken after 20 min. and brushing with the barbecue sauce mixture for the last 15 min.

BEER-BRINED BARBECUE CHICKEN

Steps:

• Brine the chicken: Combine 1 can of beer, the salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve. Add the remaining 2 cans of beer, 4 cups water and the chicken. Cover and refrigerate overnight.
• Make the barbecue sauce: Combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Let cool slightly, then puree in a blender until smooth. (The sauce can be made up to 1 day ahead; cover and refrigerate.)
• Preheat a grill to medium low and brush the grates with vegetable oil. Remove the chicken from the brine and pat dry with paper towels. Lightly season the chicken with salt, then arrange on the grill, skin-side up. Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the barbecue sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes. Transfer to a platter and let rest 5 minutes before serving.

EASY BBQ BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, combine the barbecue sauce, honey, ketchup and onion and mix well. Place chicken in a 9x13 inch baking dish. Pour sauce over the chicken and cover dish with foil.
• Bake at 400 degrees F (200 degrees C) for 45 minutes to 1 hour, or until chicken juices run clear.

HONEY BARBECUE BAKED CHICKEN

Steps:

• Preheat oven to 350°F.
• Spray baking dish with cooking spray.
• Add chicken pieces and season with garlic powder and onion powder.
• Cover with foil and bake for 45 minutes.
• In a bowl, mix barbecue sauce, honey, ginger, and Worcestershire sauce.
• Pour evenly over chicken and bake uncovered for 20-25 additional minutes or until sauce thickens and internal temperature is 180°F.

HONEY-BRINED FRIED CHICKEN BREASTS

Steps:

• Mix cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Add chicken breasts, and weigh them down with a plate to keep them completely submerged. Cover entire bowl with plastic wrap and refrigerate for 1 hour.
• Remove bowl from refrigerator; drain and dry chicken. Pour buttermilk over chicken in a large bowl. Set aside at room temperature for 15 minutes.
• Combine flour, black pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.
• Coat each chicken breast in flour mixture until well covered on all sides; place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.
• Heat vegetable oil in a large skillet to 350 degrees F (175 degrees C). Cook chicken breasts until browned and no longer pink in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken to a cooling rack; allow to cool for 5 minutes.