Sweet N Smoky Oven Bbq Chicken Food

SWEET SMOKY CHICKEN LEGS

Steps:

• Place onions in greased 13x9-in. baking dish; arrange chicken in a single layer over onions. Combine the remaining ingredients and pour over all, completely coating chicken. , Bake, uncovered, at 350° for 1 hour or until a thermometer reads 170°, basting several times.

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.

SMOKED WHOLE CHICKEN WITH HONEY BBQ SAUCE

Steps:

• For the BBQ seasoning: Combine the brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, ground mustard and cayenne in a small bowl.
• Preheat your smoker or grill to 275 degrees F.
• If using a charcoal or gas grill, prepare for two-zone cooking with heat or coals on one side of the grill and none on the other. If using a gas grill, prepare your smoking pouches by tearing off 2 large pieces of heavy-duty aluminum foil and layering them flat on your work surface. Place two cups of dry wood chips on the center of your foil. Fold up each long side and crimp to secure. Then roll up the ends to make a sealed wood chip pouch. Poke holes in the top of your pouch to allow the heat from the fire to singe the wood chips inside the pouch and make some gorgeous smoke that will be released through the holes and add a delicious smoke flavor to your food. Repeat this process so you have a total of 3 pouches.
• Combine the softened butter and the BBQ seasoning in a small bowl. Use your fingers to loosen the skin of the chicken and spread the seasoned butter up under the skin. Spread any remaining butter on top of the chicken skin.
• Use butcher twine to tie the legs together and tuck the wing tips behind the shoulder joint. Place your chicken directly on the grill grates over indirect heat on your smoker or grill. Add the wood of your choice; I recommend apple, cherry, maple, or pecan. If using a grill, place the smoking pouch on the direct heat. Close the lid and smoke for 2 1/2 to 3 hours, replacing the smoking pouch as necessary. Breasts should be about 160 to 165 degrees F. The thighs should be about 170 to 175 degrees F. If needed, rotate the chicken once during smoking.
• While your chicken is smoking, prepare your BBQ sauce. Combine the ketchup, brown sugar, vinegar, honey, salt, smoked paprika, garlic powder, onion powder and black pepper in a medium saucepan over medium heat. Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes. Remove sauce from heat and allow to cool.
• Baste the chicken with the honey BBQ sauce during the last 30 minutes of cooking (this is optional). Once the chicken has reached the correct internal temperature, remove it from the grill, rest for 10 minutes, slice, and serve.

SWEET SMOKY CAJUN BOURBON BBQ CHICKEN

Steps:

• 1. Place olive oil in large skillet. Season chicken with salt and place in olive oil and sear to get the skin brown and crispy. Remove chicken and transfer to a baking pan with a rack or set aside to cook on grill.
• 2. In the same skillet you cooked the chicken deglaze with 1/4 cup Bourbon Whiskey scraping up bits. Add the shallots and garlic and cook until softened.
• 3. Mix together the remaining ingredients except butter with the other 1/4 cup Bourbon. Add to pan and cook until thickened a bit.
• 4. Slowly add the butter one pat at a time whisking constantly and let each pat melt before adding another. Keep whisking to incorporate all the butter.
• 5. Brush the chicken with the sauce and place in preheated 400 degree oven. Continue to baste with sauce turning the chicken until done about 20 minutes.
• 6. Tip: This recipe is best when the chicken is cooked on a rack or grill because of the richness of the sauce. It tends to be too oily if the chicken sets in its own juices while it bakes.

SWEET AND SPICY BBQ CHICKEN

Steps:

• Combine cayenne pepper, paprika, garlic powder, chili powder, salt and pepper together.
• Rub the chicken with honey and then sprinkle with the spice mixture, being sure that the chicken is well-coated.
• Place chicken into a covered container, and refrigerate for at least 30 minutes.
• Preheat oven to 350F degrees.
• Place chicken thighs on a baking tray.
• Bake for about 45-55 minutes, ensuring the chicken is completely cooked.

SUPER SIMPLE OVEN BARBEQUED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange chicken pieces in a lightly greased 9x13 inch baking dish, allowing room between pieces. Drizzle with Worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano and salt and pepper to taste.
• Cover dish with aluminum foil and bake for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

SWEET 'N SMOKY OVEN BBQ CHICKEN

Steps:

• Place chicken, skin side up, in baking pan.
• Pour water around chicken.
• Sprinkle with hickory smoked salt& pepper.
• Bake chicken, uncovered, for 30 minutes at 375 degrees.
• Mix ingredients for BBQ sauce.
• Pour BBQ sauce over chicken& bake 30 minutes longer, or until fork can be inserted easily into chicken.
• Makes 4 servings.

FIREBALL BBQ CHICKEN

Steps:

• Preheat oven to 475 degrees F.
• In a bowl, mix the mustard, brown sugar, worcestershire sauce and 4 teaspoons of Fireball Whisky.
• Partially remove skin and fully coat chicken with 1/3 of the mixture and sprinkle on your rub. Put skin back on and coat with the rest of the mustard mixture and more rub.
• Heat oil in a 12 inch heavy skillet over high heat until hot but not smoking.
• Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high and continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown (about 12 minutes).
• Transfer chicken to baking sheet. Place in oven and cook 13 minutes. Flip chicken and continue cooking until skin crisps and meat is cooked through (about 5 minutes longer).
• Transfer to a plate and let rest 5 minutes before serving.
• While chicken is baking, in a separate pan, mix BBQ sauce and 1/8 cup Fireball Whisky on low heat until sauce is well mixed and warm. Use this as a dipping sauce or coat chicken with sauce.

STICKY BARBECUE CHICKEN

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the chicken in a roasting tin, season well and cook for 40 mins or until cooked through. Either carry on with the recipe or cool and chill. This step can be done up to two days ahead.
• Put the sauce ingredients in a pan and bring to a simmer, then keep cooking until it thickens a little and looks shiny. Use straight away or cool and chill. The sauce will keep for a week in the fridge.
• Heat a barbecue until the coals are glowing white hot. Brush the chicken pieces all over with the sauce and barbecue them on each side until they are browned and sticky, then brush once more with the sauce. Don't worry about cooking them through, as they are already cooked. If you want to cook them indoors, coat them in the sauce and grill on a medium heat on all sides.

BARBECUE PULLED CHICKEN

Steps:

• Heat the oven to 375 degrees. Pat the chicken thighs and breasts dry and place them on a sheet pan. In a small bowl, combine 1 teaspoon paprika with the 1/2 teaspoon cumin, cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Whisk in the olive oil, then pour over the chicken and toss to coat.
• Roast the chicken for 35 to 45 minutes, depending on the size of the pieces, until an internal thermometer registers 165 degrees in both the thighs and breasts. Set aside until cool enough to handle, reserving the pan drippings.
• Meanwhile, heat the canola oil in a medium saucepan over medium. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the beer, vinegar, Worcestershire, tomato paste, brown sugar, honey, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, plus the remaining 1/2 teaspoon paprika and a pinch of cumin; whisk until smooth. Bring to a boil, then turn the heat to medium-low and cook for 20 to 25 minutes, stirring occasionally, until reduced and thickened.
• Remove the meat from the thighs and breasts, discarding the bones and skin. Tear the meat into bite-size pieces and place in a large bowl. Add a few tablespoons of the reserved drippings and toss to coat.
• If serving immediately, add the chicken to the sauce, toss and warm through over medium heat. If making in advance, add the sauce to the chicken, toss well, and refrigerate for up to 3 days. Reheat in a saucepan set over medium heat before serving, or partly covered in a 350-degree oven for 20 minutes.