Ranch Hands Bbq Chicken Food

BBQ CHICKEN

Steps:

• Put the chicken in a non-reactive bowl. Combine 2 cups barbecue sauce, the seasoning rub, and vinegar and pour it over the chicken. Cover and marinate the chicken in the refrigerator at least 4 hours, preferably overnight.
• Preheat the oven or smoker to 225 degrees F.
• Remove the chicken and shake off the excess marinade. If cooking in an oven, place on a rack over a pan to catch drippings. If cooking in a smoker, place directly on a rack. Use your favorite wood, I use New Jersey hickory. Cook until the internal temperature, using an instant-read thermometer, registers 165 degrees F, about 1 1/2 to 2 hours.
• Remove the chicken from the rack and place it in a foil pan. Brush with the reserved 1/2 cup barbecue sauce, cover with foil, and place back in the oven or smoker for 1/2 hour. Remove the chicken from the pan and finish off on a grill. Using medium to hot flame, grill until the outer skin is crisp and marked (a few minutes should do it). Serve immediately. You may also place chicken in a clean foil pan and cover with foil to keep warm until serving.

RANCH HANDS' BBQ CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Place chicken in a roasting pan or on a sheet pan. Sprinkle chicken with seasoning salt. Bake for 35 to 40 minutes, or until almost cooked through. Remove from oven and refrigerate until ready to finish, or transfer immediately to a very hot grill. Baste generously with BBQ sauce and continue cooking until the sauce begins to caramelize and until an instant-read thermometer registers 180 degrees F when inserted deep into the thigh, away from the bone, and registers 160 degrees F when inserted in the breast, away from the bone. Remove from heat and serve.

BBQ CHICKEN RANCH DIP

Steps:

• . Mix Cream Chees and ranch dressing mix and spread into an 8X8 pan sprayed with non stick spray.
• Crumble chicken over mixture.
• . Spread BBQ sauce over Chicken.
• Bake at 350 degrees about 20 minutes
• Serve with tortilla chips.

BBQ CHICKEN AND RANCH SALAD

Steps:

• HEAT grill to medium-high heat. GRILL chicken 6 to 8 min. on each side or until done (165°F), brushing with barbecue sauce for the last 2 min. COMBINE salad greens, vegetables and cheese in large bowl; top with chicken. TOSS with dressing just before serving.
• Prepare using grilled corn on the cob, which can be grilled in a variety of ways - in the husks, shucked, or shucked and wrapped in foil. For all methods, heat the grill to medium-high heat. Grilling corn in the husks: Pull back husks of corn, leaving husks attached at bottom of each ear; discard silk. Return husks to original position; then soak in water 10 min. Grill 15 min. or until corn is tender, turning occasionally. Grilling shucked corn: Discard corn husks and silk. Brush corn with your favorite KRAFT Dressing, such as KRAFT Sun Dried Tomato Vinaigrette Dressing. Grill 8 to 10 min. or until corn is tender, turning and brushing occasionally with additional dressing. Grilling foil-wrapped shucked corn: Discard corn husks and silk. Rinse ears with cold water. Gently shake off excess water, then wrap corn ears individually in foil. Grill 15 to 20 min. or until corn is tender, turning occasionally. You will need to grill 2 medium ears of corn to get the 1 cup kernels needed to prepare this recipe. To remove the kernels from the grilled corn, cool grilled ears slightly. Then, hold each cob firmly at an angle and carefully cut down the ear (away from the body) with sharp knife, several rows at a time.

BBQ CHICKEN & RICE BURRITO (COWBOY CRUNCH BURRITO)

Steps:

• Prepare rice as directed on bag, or in rice cooker.
• Coat diced chicken with cajun seasoning.
• Cook chicken over medium heat in a skillet. You may saute in butter/margarine or in a light cooking oil or spray, your choice.
• Once chicken is cooked, switch to low heat and add barbecue sauce and ranch dressing. Mix until chicken is coated in sauces.
• Once rice has finished cooking, add to skillet with chicken mixture.
• Crush tortilla chips and add on top of chicken and rice.
• Mix all ingredients.
• Serve on warm tortilla with lettuce, tomato, and cheese, if desired.
• * You can also add refried beans if you'd like. Really, you can customize this to your liking. So easy and so good!

DADDY'S BBQ CHICKEN

Steps:

• Whisk together the lemon juice, Worcestershire and steak sauce in a small bowl. Place the chickens in a large baking dish and rub with the butter then pour the lemon mixture over. Cover and place in the refrigerator for at least 2 hours and up to 4 hours.
• Preheat the grill to medium.
• Season the chickens liberally with salt and pepper and place on the grill, skin side down. Grill until golden brown and slightly charred, 10 to 12 minutes. Turn over, close the cover and continue grilling until an instant-read thermometer inserted into the thigh registers 165 degrees F. Remove, tent with foil and let rest 10 minutes before carving.