Barbecue Chicken Bundles Recipes

BARBECUED CHICKEN BUNDLES

Steps:

• 1. Make slit in each chicken to form a pocket.Place 1 chunk of cheese in each pocket.Roll each chicken into bundle and wrap crisscross with 2 slices bacon.Secure bacon with wooden pick.
• 2. Place bundles bottom side up on broiler pan.Bake 30 minutes;turn.Brush with barbecue sauce.Continue baking for 20 to 30 minutes or until chicken is fork tender.

THE ULTIMATE BARBECUED CHICKEN

Steps:

• For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
• Preheat oven 375 degrees F.
• Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

BBQ CHICKEN BURRITO BUNDLES WITH SOUR CREAM

Steps:

• Heat grill to medium heat.
• Grill chicken 6 min. on each side. Brush with barbecue sauce; grill 1 to 2 min. or until done (165ºF), turning and brushing occasionally with remaining barbecue sauce.
• Meanwhile, grill tortillas 15 to 30 sec. on each side or just until warmed.
• Slice chicken. Top tortillas with chicken, avocados and cheese. Fold in opposite sides of each tortilla, then roll up burrito style. Serve with sour cream.

BARBECUED CHICKEN BUNDLES

Steps:

• Heat oven to 400ºF.
• Make slit in each chicken breast half to form a pocket.
• Place 1 slice cheese in each pocket.
• Roll each chicken breast into a bundle; wrap crisscross with 2 slices bacon.(If crispy bacon is desired, precook bacon until half done). Secure bacon with toothpicks.
• Place bundles on broiler pan, bottom-side up.
• Bake for 30 minutes, turn.
• Brush with barbecue sauce, mixed with garlic and onion powder.
• Continue baking for 20-30 minutes or until chicken is no longer pink.

BARBECUE CHICKEN BUNDLES

Steps:

• Prepare grill: place coals to one side.
• Heat until coals are ash white.
• Prepare aluminum foil drip pan, place opposite coals.
• Make slit in each chicken breast half to form a pocket.
• Place 1 chunk of cheese in each pocket.
• Roll each chicken piece into a bundle, and wrap bacon criss cross (2 slices) around chicken.
• Secure bacon with wooden picks.
• Place bundles on grill over drip pan.
• Grill, turning every 15 minutes, for 30 to 45 minutes, or until chicken is fork tender.
• Baste with barbecue sauce during the last 10 minutes of grilling.
• If crisp bacon is desired, place bacon over direct heat, turning 2-3 times during the last 10 minutes.

CHICKEN BUNDLES FOR TWO

Steps:

• Divide chicken and vegetables between two pieces of double-layered heavy-duty foil (about 18 in. square). Sprinkle with the sage, salt and pepper; top with dill sprigs. Fold foil around the mixture and seal tightly. , Grill, covered, over medium heat for 30 minutes or until a thermometer reaches 170°.