LIP-SMACKIN' BAR-B-Q CHICKEN BAKE (COOKING FOR 2)
Bisquick Heart Smart® recipe! Create a lip-smackin' chicken dish using barbecue sauce and cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. In small bowl, stir together Bisquick® mix, water and egg white; spread in bottom of pan.
- In small microwavable bowl, mix chicken and barbecue sauce. Microwave on High 1 minute; stir. Spoon over batter in pan to within 1/2 inch of edges; sprinkle with cheese.
- Bake 20 to 23 minutes or until golden brown; loosen from side of pan.
Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 80 mg, Fiber 0 g, Protein 22 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 12 g, TransFat 0 g
EPIC DRY-RUBBED PIG WINGS
This recipe for pig wings coated in homemade dry rub is epic and easy. Juicy and tender, these hog wings are game day food at its finest.
Provided by Matt Robinson
Categories BBQ
Number Of Ingredients 12
Steps:
- Preparation: Heat grill to 275 degrees F.
- To make dry rub: In a bowl, mix all ingredients. Cover pork wings with rub. Transfer to the grill and cook for about, 30 minutes. Checking half way through to rotate and flip as needed.
- In the meantime, make the BBQ sauce by mixing together the ingredients; set aside until ready.
- Remove wings from the grill after 30 minutes and brush on the BBQ sauce. Return wings back to the grill for another 10 minutes. Wings are ready when the thickest part of the meat reaches 140 degrees F.
LIP-SMACKIN' BBQ CHICKEN
The kids always say "prepare to lick your lips" when we have friends over for barbecue chicken. I'm proud of this dish, the first recipe I ever created. -Sue Thomas, Spartanburg, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first 11 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened, stirring occasionally. Remove half of the sauce; reserve for brushing chicken. Keep remaining sauce warm for serving., Grill chicken, covered, over medium heat 25-35 minutes or until juices run clear, turning occasionally and brushing with reserved sauce during the last 10 minutes. Serve with remaining sauce.
Nutrition Facts : Calories 402 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 871mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 34g protein.
LIP SMACKIN' RIBS
No matter what time of year you eat them, these ribs taste like summer. It's feel-good food! -Ron Bynaker, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat butter over medium heat. Brown ribs in batches; transfer to a 5-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 6-8 hours or until meat is tender.
Nutrition Facts : Calories 474 calories, Fat 20g fat (8g saturated fat), Cholesterol 109mg cholesterol, Sodium 1117mg sodium, Carbohydrate 43g carbohydrate (40g sugars, Fiber 1g fiber), Protein 31g protein.
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
LIP-SMACKIN' BBQ CHICKEN
The kids always say "prepare to lick your lips" when we have friends over for barbecue chicken. I'm proud of this dish, the first recipe I ever created. -Sue Thomas, Spartanburg, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first 11 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened, stirring occasionally. Remove half of the sauce; reserve for brushing chicken. Keep remaining sauce warm for serving., Grill chicken, covered, over medium heat 25-35 minutes or until juices run clear, turning occasionally and brushing with reserved sauce during the last 10 minutes. Serve with remaining sauce.
Nutrition Facts : Calories 402 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 871mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 34g protein.
CHICKEN WITH JESSE'S LIP SMACKING SAUCE
Steps:
- Place the garlic in cup of boiling water for 3 minutes. Remove and chop fine. Saute the onions in the olive oil over medium-high heat for 5 minutes, until just starting to brown. Remove from the heat and wait 1 minute for the pan to start to cool. Add the chopped garlic, stir, and place mixture in a bowl to cool - never let the garlic hit the hot oil over the fire - this way the garlic will infuse the remaining moisture and not burn and get bitter.
- In a large stock pot over medium-low heat add the catsup and bring to a slow simmer, always stirring. After 10 minutes add the onions, garlic, soy sauce, liquid smoke, Worcestershire sauce, yellow mustard, pickapeppa sauce, and wine vinegar, and let simmer for another 10 minutes, covered.
- Cut all the fruit into quarters and squeeze the juice into the pot. Then, add the fruit to the pot, with the brown sugar, horseradish, and Dr. Pepper. Continue to simmer for at least 40 minutes, covered.
- Add the dried chile peppers and cayenne, turn off heat and let the chiles go to work for about another 20 minutes.
- Chicken:
- Add all items to a very large pot of boiling water. Reduce heat, cover with a plate and simmer for 1 hour. Remove from the pot and let cool to room temperature, covered.
- Your grill should be very hot. We use a smoke box with wet wood chips in the gas grill to add a nice wood flavor (optional). Lightly spray the grill with nonstick spray. Add the chicken and get nice grill marks on both sides. The bbq sauce should be in a large pot that has just been removed from the heat.
- Very important: Just paint the chicken lightly with the sauce and let it stay on the grill for 1 minute on each side, just to burn the sauce. Remove from the grill and submerge in the hot bbq sauce for a just a second. Put on platter and serve with very sour dough bread and vinegar and oil based cole slaw, cold beer and look out.
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