Southwestern Bbq Chicken Food

BUTTERMILK SOUTHWESTERN GRILLED CHICKEN

Steps:

• Whisk together the buttermilk, lime zest and juice, garlic, chili powder, coriander, cumin, turmeric, hot sauce, cilantro, and salt and pepper, to taste, in a large bowl. Pour the marinade into a large resealable plastic bag, add the chicken, seal the bag and refrigerate. Marinate bone-in chicken up to 12 hours, boneless up to 4 hours, chicken legs or breasts, up to 24 hours. If using fish, marinate white fish such as snapper, halibut or bass up to 30 minutes.
• Preheat the grill pan over medium-low heat for boneless breasts and fish, and medium heat for bone-in breasts, thighs and legs. Remove the meat/fish from the marinade and pat dry with paper towels. Brush with oil and season with salt and pepper, to taste, on both sides. Grill until golden brown and charred on both sides and just cooked through.
• Cook's Note:
• This recipe also includes the method for fish.
• Boneless chicken breasts: about 9 minutes total
• Chicken thighs/legs: about 20 minutes total
• Bone-in chicken breasts: about 15 minutes total
• White Fish: about 8 minutes total

SOUTHWESTERN CHICKEN

Steps:

• In a small bowl, combine the garlic powder, chili powder, salt and paprika. Rub over both sides of chicken. In a large skillet coated with cooking spray, brown chicken on both sides; drizzle with lime juice. Cover and cook for 5-7 minutes or until chicken juices run clear.

SOUTHWESTERN CHICKEN

Steps:

• Flatten chicken breasts by placing them between plastic wrap and pounding with mallet or bottle. Rub garlic and juice of lime over flattened breasts. Place on grill or in cast iron pan and cook for 3 minutes on each side, or until cooked through. Top with cheese and cover to melt. Serve topped with salsa and sour cream.

SOUTHWESTERN BBQ CHICKEN PIZZA

Steps:

• Put the pizza crust on a large baking sheet or pizza stone.
• Spread 1/4 cup barbecue sauce over crust.
• In a bowl, combine the remaining barbecue sauce and chicken; tossing to coat well.
• Spoon chicken mixture over crust.
• Top with cheese and cilantro.
• Bake in a 450° oven for 10 minutes or until cheese melts.

SOUTHWESTERN BBQ CHICKEN BREAST

Steps:

• Combine Smokey Rotisserie seasoning, chopped garlic, barbeque sauce, olive oil, and salt and pepper in a bowl large enough to accommodate chicken and mix well. Coat chicken breasts with sauce and marinate covered and refrigerated for at least 30 minutes. Cook completely through on a hot grill.

SOUTHWESTERN BBQ CHICKEN

Steps:

• Mix together the dry rub ingredients in a small bowl. Pat the chicken dry with a paper towel. Apply the entire rub to the chicken, rubbing it in the best you can. Let sit for up to 4 hours.
• Heat the grill up. Place the coals on one side of the grill before lighting. Place the chicken on the other side of the grill. Close lid and shut down the bottom grate to 3 and the top to 2. Check in 15 minutes, grill should be between 275 and 300 when you start. Then I regulate the temperature to 250 for the remaining cooking time. Mine was done in about 1 hour 15 minutes. Make sure the chicken is thoroughly cooked.

SOUTHWEST GRILLED CHICKEN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear.

SOUTHWEST CHICKEN

Steps:

• In a 3-qt. slow cooker, layer three-fourths each of the corn and beans and half the salsa. Arrange chicken over salsa; top with remaining corn, beans and salsa. Cover and cook on low for 4-5 hours or until chicken is tender. , Shred chicken with 2 forks and return to the slow cooker; heat through. Top with the peppers, sour cream, cheese and onions if desired.

SOUTHWEST BBQ CHICKEN SALAD

Steps:

• Blend together sloppy joe seasoning mix, 1 Tbsp barbecue sauce and melted butter; brush over chicken breasts.
• Grill chicken over medium heat about 5-7 minutes per side or until fully cooked.
• Meanwhile, blend together ranch dressing, remaining 1/4 cup barbecue sauce, taco seasoning; set aside.
• Toss together salad, black beans, green onions and tomatoes in a large salad bowl.
• Cut grilled chicken into thin slices and arrange over salad.
• Top with cheese and chips.
• Serve with dressing.
• Any left over dressing may be refrigerated and served on favorite salads, tossed with pasta or used as a sandwich spread.

SOUTHERN BBQ CHICKEN

Steps:

• Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.
• Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
• Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.
• Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

EASY SOUTHWESTERN GRILLED CHICKEN RUB AND MARINADE

Steps:

• Blend all ingredients.
• Rub this blend on to individual chicken pieces and allow to marinate in the refrigerator for one hour prior to grilling.
• NOTE: This blend can also be converted to a paste by whisking in 3 tablespoons of olive oil per every tablespoon of rub blend. Use the paste on steaks or roasts.