MEMPHIS-STYLE SWEET AND SPICY BBQ CHICKEN
Prepare the family for great flavors with this video for Memphis-Style Sweet and Spicy BBQ Chicken. Memphis-style chicken is barbecue done right.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 40m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat grill to medium heat.
- Trim and discard excess fat from chicken.
- Grill 10 min. on each side. Meanwhile, mix remaining ingredients until blended.
- Brush chicken with half the barbecue sauce mixture; grill 10 min. or until chicken is done (165ºF), turning and brushing occasionally with remaining barbecue sauce mixture.
Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 95 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 29 g
SWEET AND SPICY APRICOT BBQ CHICKEN THIGHS
Provided by Valerie Bertinelli
Time 1h35m
Yield 8 servings, 2 cups sauce
Number Of Ingredients 16
Steps:
- For the apricot BBQ sauce: Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the onions and cook until soft, 3 to 4 minutes. Add the chile and garlic; cook an additional 2 minutes. Stir in the apricot jam; cook until the jam melts, 3 to 4 minutes more. Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey, Dijon and Worcestershire. Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes. Remove from the heat and let cool for 5 minutes.
- Transfer the sauce to a blender and puree until smooth. Add salt to taste. Remove 1 cup for basting the chicken; reserve the rest for serving.
- For the chicken thighs: Preheat the oven to 375 degrees F. In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
- Place the chicken thighs on two foil-lined baking sheets. Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
- Bake until the chicken is cooked through, 35 minutes. Turn the oven to broil. Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160 degrees F, about 2 minutes. Remove to a platter, let rest for 5 minutes
- Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.
SWEET & SPICY BARBECUE CHICKEN
I found this recipe on the website for the George Foreman grill. We have a George Foreman, so I'm especially interested in trying this to see how it goes.
Provided by ilovechocolate
Categories Sauces
Time 36m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the tomato sauce, garlic, oil, onion, Worcestershire sauce, chili powder and vinegar in a small saucepan.
- Heat and stir for 5 minutes.
- Remove ½ cup of the sauce and keep the remainder at a warm temperature, but do not boil.
- Set the Temperature to 375°F/185°C to allow the George Foreman grill to preheat.
- Place the chicken in the grill and spoon ½ of the sauce over each breast. Close the grill and set the Timer to 5 minutes.
- When the Timer beeps, check the chicken with the tip of a knife. If the chicken is not cooked completely through, continue grilling for 1 to 2 minutes.
- Pass the remaining sauce with the grilled chicken.
Nutrition Facts : Calories 197.1, Fat 3, SaturatedFat 0.6, Cholesterol 68.4, Sodium 729.5, Carbohydrate 13.2, Fiber 2.2, Sugar 6.7, Protein 29.1
SWEET AND SPICY BBQ CHICKEN
The honey balances out the spicy smokey flavor that gives makes this chicken taste like it was cooked on the grill and not in the oven.
Provided by David04
Categories Chicken Thigh & Leg
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
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.
SWEET AND SPICY BBQ CHICKEN WITH CORN SALAD
This BBQ sauce packs a powerful punch of vitamins and antioxidants from the mango, raisins and sundried tomatoes. Try it with grilled pork chops too.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the smoothies, combine 2 cups of the yogurt, 2 cups ice, 1 cup of the mango and all of the honey in a blender, and blend until very smooth. Divide among four glasses and refrigerate until ready to serve. Rinse out the blender.
- Preheat the grill to medium-high heat. Combine the remaining 1 cup mango, 1/4 cup water, 1/4 cup of the vinegar, the raisins, olive oil, cayenne, tomatoes and garlic in a microwave-safe bowl. Cover with a piece of plastic wrap and microwave until the tomatoes are soft, about 3 minutes. Let cool slightly and puree in a blender. Transfer to a small bowl. Set aside 2 tablespoons for the dressing, the rest will be used for tossing with the chicken.
- Place the corn on the grill, cover and cook, turning as needed, until nicely charred, about 10 minutes. Remove and keep warm.
- Turn the grill down to medium and brush the grates with some of the oil. Toss the chicken thighs with half of the remaining sauce and 1/2 teaspoon salt. Arrange on the grill and cook until nicely marked and the internal temperature registers 170 degrees F on an instant-read thermometer, 8 to10 minutes per side. Baste a few times with the remaining sauce while grilling.
- While the chicken cooks, whisk together the remaining 2 tablespoons yogurt, the reserved 2 tablespoons sauce, the remaining 1 tablespoon vinegar, 1 tablespoon water and 1/4 teaspoon salt in a large bowl. Toss the mixed greens and carrots together. Divide the chicken, corn and salad among four dinner plates. Drizzle the greens with the reserved dressing. Serve each plate with a mango smoothie.
Nutrition Facts : Calories 600 calorie, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 150 milligrams, Sodium 670 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 45 grams, Sugar 47 grams
SWEET AND SPICY BBQ CHICKEN WINGS
Frozen chicken wings are cooked to perfection in the Panasonic CIO while you quickly make a simple sauce to toss them in. Now you're ready to tailgate in record time.
Provided by RainbowJewels
Categories Trusted Brands: Recipes and Tips Panasonic
Time 33m
Yield 4
Number Of Ingredients 8
Steps:
- Arrange chicken wings on a grill pan. Cook in the Panasonic Countertop Induction Oven on "Auto Cook" setting 1 until browned, about 18 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Make barbeque sauce by whisking ketchup, vinegar, brown sugar, paprika, salt, pepper, and red pepper flakes together in a small sauce pan until well combined. Simmer for 5 minutes, stirring occasionally.
- Place cooked wings in a large bowl; pour desired amount of sauce over top and toss to coat well.
Nutrition Facts : Calories 269.4 calories, Carbohydrate 26.7 g, Cholesterol 47.7 mg, Fat 11.4 g, Fiber 0.7 g, Protein 16.2 g, SaturatedFat 3.1 g, Sodium 787.3 mg, Sugar 22.6 g
SPICY SWEET-AND-SOUR GRILLED CHICKEN
Provided by Alexis Touchet
Categories Chicken Onion Backyard BBQ Dinner Vinegar Hot Pepper Grill Grill/Barbecue Chile Pepper Gourmet Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Stir together water and tomato paste in a 2 1/2- to 3-quart heavy saucepan until smooth, then stir in remaining sauce ingredients. Bring mixture to a boil, stirring, then reduce heat and briskly simmer, stirring occasionally, until sauce is reduced to 2 1/4 cups, 50 to 60 minutes. Stir frequently toward end of cooking to prevent sticking. Reserve 1 cup sauce for serving.
- Prepare grill for indirect-heat grilling over medium-hot charcoal (medium-high heat for gas grills; see Grilling Procedure ).
- Pat chicken dry (do not season with salt and pepper). Lightly oil grill rack and place chicken, skin side down, on area with no coals underneath (over turned-off burner if using gas). Grill, covered, turning once, until chicken registers 165°F, 22 to 25 minutes. (Chicken may appear pale; no cause for worry.)
- Brush generously all over with some of sauce, then move chicken directly over coals (turned-on burners if using gas). Grill chicken, covered, turning and moving to area with no coals or heat underneath if flare-ups occur, until browned, 3 to 5 minutes more. (Add more charcoal during grilling if necessary to maintain heat.)
- Serve chicken with reserved sauce.
SPICY BARBECUED CHICKEN
This spicy, saucy chicken is great served with basil-buttered grilled corn on the cob and fresh coleslaw. -Rita Wintrode, Corryton, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from heat., In a small bowl, mix mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Lightly coat grill rack with cooking oil., Grill chicken, covered, over medium heat for 4 minutes. Turn; grill 4-6 minutes longer or until a thermometer reads 165°, brushing tops occasionally with chili sauce mixture.
Nutrition Facts : Calories 179 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 293mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
SWEET AND SPICY BBQ CHICKEN
Combine honey, pepper sauce and bottled barbecue sauce for Sweet and Spicy BBQ Chicken. This Sweet and Spicy BBQ Chicken is a great weeknight recipe.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 5 servings
Number Of Ingredients 5
Steps:
- Heat greased grill to medium heat.
- Mix all ingredients except chicken.
- Grill chicken 35 to 40 min. or until done (165ºF), turning occasionally and brushing with barbecue sauce mixture for the last 10 min.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 95 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 29 g
CAJUN CHICKEN ONE-POT
Make a crowd-pleasing pasta dish for dinner. We've taken inspiration from creamy alfredo sauce with Cajun-style seasoning to add a bit of punch.
Provided by Barney Desmazery
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
- Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
- Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.
Nutrition Facts : Calories 555 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium
SWEET AND SPICY GRILLED CHICKEN BREASTS
Brown sugar gives these grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and cayenne add an earthy kick. If you don't want to bother making a mustard sauce for dipping, just serve these with dollops of good, strong Dijon mustard on the side. A crisp salad and some grilled corn completes the meal. And if you prefer dark meat, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs for maximum crowd appeal.
Provided by Melissa Clark
Categories barbecues, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
- In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
- Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
- Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tablespoons oil. Serve chicken with mustard for dipping.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 2 grams, Sodium 458 milligrams, Sugar 5 grams, TransFat 0 grams
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