TANGY BARBECUED CHICKEN
A local restaurant serves chicken that tastes about the same, and it is the only barbecued chicken you will ever want to eat again! Just sit back and enjoy the tangy, crisp flavor.
Provided by VINCE JONES
Categories Meat and Poultry Recipes Chicken
Time 1h5m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for indirect medium heat and lightly oil grate.
- In a small saucepan over medium low heat, combine the vinegar, oil, poultry seasoning and salt. Stir often, until the sauce just starts to bubble.
- Place the chicken halves on the grill and brush with the sauce, turning them every 7 to 10 minutes.
- Continue this over indirect medium heat for about 45 minutes, or until internal temperature reaches 180 degrees F (80 degrees F).
Nutrition Facts : Calories 526.5 calories, Carbohydrate 0.9 g, Cholesterol 149.6 mg, Fat 35 g, Fiber 0.1 g, Protein 47.3 g, SaturatedFat 8.5 g, Sodium 1890.3 mg, Sugar 0.2 g
SWEET & TANGY BARBECUED CHICKEN
My family loves to grill in the summer, and this is our go-to recipe when hosting friends and family. Every bite is full of flavor and the chicken is always tender and juicy. -Joy Yurk, Grafton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- For marinade, in a large bowl, combine wine, onions, lemon juice and garlic. Pour 2 cups marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate 4 hours to overnight. Add bay leaves to remaining marinade; cover and refrigerate., Meanwhile, in a large saucepan, combine tomato puree, honey, molasses, salt, thyme, cayenne, pepper and remaining marinade. Bring to a boil. Reduce heat; simmer, uncovered, 35-40 minutes or until liquid is reduced by half. Remove from heat. Remove bay leaves; stir in vinegar. Reserve 1 cup sauce for serving; keep warm., Drain chicken, discarding marinade in bag. Grill chicken, covered, on an oiled rack over indirect medium heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, brushing occasionally with remaining sauce. Serve chicken with reserved sauce.
Nutrition Facts : Calories 334 calories, Fat 12g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 398mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 30g protein.
TANGY BARBECUE CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Simmer 1 cup ketchup, 1/2 cup cider vinegar, 3 tablespoons each molasses and brown sugar, 1 tablespoon each dried mustard and soy sauce, 2 teaspoons Worcestershire sauce, 1 cup water, and kosher salt and pepper to taste until thickened, about 30 minutes. Preheat a grill to medium-high on one side. Season 4 bone-in, skin-on chicken breast halves with salt and pepper. Grill over direct heat until golden and crisp on both sides, about 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165, 25 to 30 minutes.
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.
SPICY BARBECUE BAKED CHICKEN
When its too wet to barbecue outside, these chicken pieces marinated and baked in a spicy barbeque sauce bring the sunshine back.
Provided by swissseasider
Time 1h15m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 200c
- Wash and dry the chicken pieces. If not marinating place in one layer in a roasting tin and sprinkle liberally with chilli flakes and paprika.
- If marinating, place chicken pieces in a bowl and set aside.
- To make the sauce/marinade. Finely chop the onion, garlic and chilli and mix with the all the other ingredients except the water. Gradually add the water until the sauce has the consistency of a thick batter. Alternatively put all the ingredients except the water into a blender and blend to the appropriate consistency by adding the water gradually.
- If marinating, pour the sauce over the chicken pieces and set aside for two or three hours. When ready to cook, remove chicken from sauce and place in roasting tin as in Step 2. Retain the sauce.
- Put roasting tin on a high shelf in pre-heated oven for 15 minutes. Remove and turn chicken pieces over and return to oven for a further 10 minutes. Remove from oven and drain any excess fat/juices. Pour over sauce and return to oven for a further 30 minutes.
- Serve with white rice or pasta and salad
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