Stove Top Chicken Bbq Food

STOVE-TOP CHICKEN BBQ

Steps:

• Season chicken with salt and pepper.
• Brown chicken in oil and drain fat.
• Combine remaining ingredients; pour over chicken.
• Cover; and simmer 45 minutes or until chicken is tender, basting several times.

EASY BBQ CHICKEN WITH STUFFING DINNER

Steps:

• Preheat broiler. Place chicken on rack of broiler pan.
• Broil, 4 to 6 inches from heat, 3 minutes on each side. Brush with barbecue sauce. Continue broiling 4 to 6 minutes or until chicken is cooked through, turning and brushing occasionally with the remaining barbecue sauce. Meanwhile, cook the corn and prepare the stuffing mix as directed on package.
• Serve chicken with corn and the prepared stuffing.

STOVETOP SMOKED CHICKEN RECIPE BY TASTY

Steps:

• Soak the applewood chips in cold water for at least 30 minutes. Drain before using.
• In a small bowl, whisk together the salt, pepper, garlic powder, smoked paprika, red pepper flakes, oregano, ground mustard, and brown sugar.
• Add the chicken drumsticks to a large bowl and pat dry with a paper towel. Season the chicken with the dry rub and toss to coat evenly. Set aside while you build the stovetop smoker.
• Line a Dutch oven or large, heavy-bottomed pot with a lid with 2-3 sheets of heavy-duty aluminum foil. Spread the drained applewood chips in an even layer in the bottom of the pot and place the steamer basket on top.
• Place the pot over high heat. Once the wood chips start to lightly smoke, add the chicken drumsticks to the steamer basket, place another sheet of foil on top, and cover with the lid. Smoke the chicken over high heat for 8-10 minutes, then reduce the heat to medium-low and continue cooking for another 20 minutes. Turn off the heat and allow the chicken to sit in the smoker, covered, for an additional 10 minutes. The internal temperature of the chicken should register between 165-170°F (74-78°C).
• Arrange a rack in the upper third of the oven. Turn the broiler on high. Remove the chicken from the smoker, place on a rimmed baking sheet, and broil for 5-7 minutes, until the chicken has crisped and charred in spots. Serve immediately.
• Enjoy!

DUTCH STOVE TOP CHICKEN

Steps:

• Pat chicken dry (make sure you removed the giblet bag before rinsing).
• Spray lightly all over with Pam in order for the seasonings to adhere.
• In heavy large pan (with lid), brown butter.
• Sprinkle even quantities of above spices all over the whole chicken.
• Take spiced chicken and brown on all sides, approximately 5 minutes on med. high heat for each side, until dark golden brown.
• When all sides are browned, make sure chicken is sitting right side up (legs on bottom of pan)and add water.
• Bring juices to a light boil and put lid on pan. Simmer for 1 hour and serve.

STOVE TOP SMOKER BONELESS CHICKEN BREASTS (WITH OR WITHOUT SKIN)

Steps:

• Trim any fat from the breasts before seasoning them. If you're leaving the skin on in preparation for serving the crispy-skinned version, trim any overhanging skin and smooth the skin into an even layer over the chicken. If not, remove the skin before smoking the chicken.
• Boneless chicken breasts absorb a lot of flavor and watch well with a wide variety of wood. Use less of the more assertive wood like hickory or mesquite, or more of the milder wood chips like alder or cherry. Use 1 1/2 Tblsp hickory or mesquite OR 2 to 2 1/2 Tblsp alder or cherry wood chips.
• Season the chicken breasts with 1/2 teaspoon kosher salt and a scant 1/8 teaspoon freshly ground pepper each, adjusting that amount to your taste. Or rub a generous amount of your
• favorite rub into both sides of the chicken.
• Close the smoker lid and smoke the chicken breasts until an instant read thermometer registers 170ºF, 18-22 minutes for 6-oz/3/4-inch thick breasts, 22-25 minutes for 7-oz/1-inch thick breasts; 25-30 minutes for 8-oz, 1 1/4-inch thick breasts. Check for doneness with the instant read thermometer about 4 minutes before the end of the time.
• outlined above.
• For crispy-skinned chicken breasts, choose a nonstick pan large enough to hold the number of breasts you are serving. Heat it over medium-high heat a few minutes before the chicken breasts are done smoking. Lift the chicken with tongs from the smoker and lay them skin.
• side down in the pan. Cook until the skin is crispy and deep golden brown, about 3 minutes.
• Serve immediately.
• Note: Four 7-oz chicken breasts will yield about 3 cups shredded chicken meat.