Karins Bbq Ish Chicken Food

OVEN BBQ CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a medium saucepan over medium heat. Add the garlic, onion, paprika, chili powder and smoked paprika and cook, stirring occasionally, until the onions soften, about 8 minutes. Add the ketchup, vinegar, butter, Worcestershire and 1 cup water. Bring to a simmer and cook, stirring occasionally, until slightly thickened and the flavors have blended, about 10 minutes.
• Pat the chicken dry and season all over with salt and pepper. Arrange the chicken skin-side down on a rimmed baking sheet. Pour the barbecue sauce over the chicken and cover with foil. Bake about 25 minutes. Remove the foil and continue to bake until the chicken is beginning to brown in spots, about 15 minutes. Turn the chicken skin-side up and bake until golden and browned in spots, about 15 minutes more. Toss to coat with the sauce on the baking sheet and serve.

BARBARA BUSH'S BARBECUED CHICKEN

Steps:

• Place chicken in a plastic bag set in a shallow dish.
• For marinade, stir together 3 tablespoons lemon juice, cooking oil, salt, 1/2 teaspoon black pepper, and garlic.
• Pour over chicken.
• Close bag.
• Marinate in the refrigerator for up to 24 hours, turning often.
• In a saucepan, combine water, onion, sugar, butter, mustard, vinegar, and 1/2 teaspoon pepper.
• Bring to boiling, reduce heat.
• simmer, uncovered for 20 minutes.
• Stir in catsup, Worcestershire, 6 to 8 tablespoons lemon juice, and red pepper.
• Return to boiling, reduce heat.
• Simmer, uncovered for 50 to 60 minutes or until reduced to about 4 cups.
• Meanwhile, drain, chicken, disacrding marinade.
• In a grill with a cover, arrange preheated coals around a drip pan.
• Test for medium heat above the pan.
• Place chicken, bone side down, on grill rack over drip pan.
• cover and grill for 50 to 60 minutes or until chicken is done (170 degrees for breast meat and 180 degrees for thighs and legs), brushing often with barbecue sauce the last 10 minutes of grilling.
• To serve, pass additional barbecue sauce with chicken.

CHICKEN BBQ LIKE THE PROS

Steps:

• whisk all ingredients but chicken.
• put chicken in container, pour mixture over chicken to cover.
• marinate overnight (the longer the better!).
• Cook on the grill over fairly high heat. This helps seal in the moisture. It takes about 30 minutes but will vary as situations differ.

ULTIMATE BBQ CHICKEN

Steps:

• For the spice rub- mix all ingredients in a bowl.
• Store in an airtight container.
• For the sauce- put all ingredients in a saucepan, bring to a boil, stirring to dissolve the sugar (keep a screen handy- it spits).
• Reduce the heat and simmer for about 25 minutes, stirring occasionally.
• Let cool, store in the refrigerator in a tight-lidded jar for months.
• BBQ Chicken- Rinse the chicken and pat it dry.
• Sprinkle on the rub generously.
• Get your BBQ (gas or charcoal) very hot.
• If you have some hickory chips or apple chips, feel free to add them.
• When the grill is ready, put the chicken, skin side up, on the grill: if you have a charcoal grill push all your coals to one side and put the chicken on the other side.
• If you have a gas grill turn off one side and put the chicken on that side.
• You don't want the chicken over direct heat.
• Put the lid on the grill and cook the chicken for about 30 minutes, maintaining an internal temperature of 230- 250 degrees by adjusting the vents (opening the vents lets in oxygen and raises the temperature).
• If your grill doesn't have a thermometer, use an oven thermometer to monitor the heat.
• After 30 minutes, baste the chicken with apple juice.
• Continue to cook and baste until the chicken is done, about 3 hours.
• At first, the chicken will appear that it isn't cooking at all, and you will be tempted to crank up the heat.
• DON'T!
• Trust me- just keep going.
• You will think nothing is happening and wonder if this recipe is wrong, wrong, wrong.
• Just let it go- it will cook.
• Baste every half hour or so with more apple juice.
• Check for doneness at 2 1/2 hours.
• When it is done, baste each piece with the sauce and let it cook a few more minutes to let the sauce adhere to the chicken.
• Serve with more of the sauce, lots of napkins, some beer, and prepare for applause.
• Note: I was once hungry for this chicken in January (brrrr!) and with 2 feet of snow, didn't feel like trudging out to the grill.
• I made it in the oven and it turned out great.
• Just keep the oven temperature on 250 degrees, put the chicken on a cookie rack set over top of a sheet pan covered in aluminum foil.