BARBECUED CHICKEN
Steps:
- Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
- Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade, as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
- Serve with extra barbecue sauce on the side.
- In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
- Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved
- Yield: 1 1/2 quarts
THE ULTIMATE BARBECUED CHICKEN
For the Ultimate Barbecued Chicken, Tyler Florence first grills the bird, then bastes it in his homemade sauce from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 6 servings
Number Of Ingredients 19
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.
GRILLED GARLIC CHICKEN
Provided by Food Network
Categories main-dish
Time 1h57m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place the chicken pieces in 1 or 2 large re-sealable plastic bags and add the rest of the ingredients. Seal the bag and shake to mix. Refrigerate at least 1 hour or overnight.
- Heat grill to medium heat, or until the coals are lightly covered with ash. Oil the grill.
- Cook the chicken, skin side up, for 20 minutes. Turn the pieces and cook an additional 15 to 20 minutes, or until a meat thermometer inserted reaches 155 degrees and the chicken is fork-tender and the juices run clear when a thigh is pricked with a fork. (It should measure 180 degrees F on an instant read thermometer). Alternately, roast the chicken in a preheated 400 degree F oven for 35 to 40 minutes.
- Serve 1 bird hot and reserve the other for Days 2 and 3.
- Brush the vegetables with olive oil and sprinkle with salt and pepper.
- Place everything on the grill over medium heat and cook, turning frequently, for 10 to 15 minutes, or until fork tender. Serve hot, reserving 1/3 of the vegetables for Day 2 and two ears of corn for Day 3.
EASY BARBECUED LEMON GARLIC CHICKEN
This is a simple recipe that has become my standard chicken for Chicken Caesar Salad. It is from "The Lighthearted Cookbook" by Anne Lindsay.
Provided by Heather in Barrie
Categories Salad Dressings
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine lemon juice, oil, garlic, oregano and cayenne; mix wll. Pour over chicken and turn to coat both sides. Let stand at room temperature for 20 minutes or cover and refrigerate up to 6 hours.
- On greased grill, cook chicken over hot coals for 4 to 5 minutes on each or until meat is no longer pink inside.
Nutrition Facts : Calories 154.2, Fat 3.7, SaturatedFat 0.7, Cholesterol 68.4, Sodium 77, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 27.4
BARBECUED CHICKEN ON GARLIC TOAST
The southern charm of this super-indulgent sandwich -- our top pick for most convenient chicken dish -- is no farther than the local market; it includes rotisserie chicken and bottled barbecue sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 15m
Number Of Ingredients 6
Steps:
- Heat broiler, with rack set 4 inches from heat. In a medium saucepan, cook chicken and barbecue sauce over medium until heated through, 6 to 8 minutes.
- Meanwhile, in a small bowl, combine butter and garlic; season with salt and pepper. Spread one side of each slice of bread with garlic butter. Place on a baking sheet, buttered side up. Broil until golden brown, 1 to 3 minutes, then turn over, and broil until light brown, about 1 minute longer. To serve, sandwich chicken mixture between slices of bread.
BARBECUED CHICKEN ON GARLIC TOAST
Make and share this Barbecued Chicken on Garlic Toast recipe from Food.com.
Provided by scarley
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat broiler, with rack set 4 inches from heat. In a medium saucepan, cook chicken and barbecue sauce over medium until heated through, 6 to 8 minutes.
- Meanwhile, in a small bowl, combine butter and garlic; season with salt and pepper. Spread one side of each slice of bread with garlic butter. Place on a baking sheet, buttered side up. Broil until golden brown, 1 to 3 minutes, then turn over, and broil until light brown, about 1 minute longer. To serve, sandwich chicken mixture between slices of bread.
Nutrition Facts : Calories 775.3, Fat 46.6, SaturatedFat 16, Cholesterol 195.4, Sodium 1327, Carbohydrate 37.6, Fiber 2.3, Sugar 5.8, Protein 48.4
BARBECUED GARLIC CHICKEN
This is my variation on a Thai dish call Gai Yang. It is a versatile dish which can be eaten cold at a picnic. It is a crowd pleaser.
Provided by Chrissyo
Categories Chicken
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the chicken in half lengthways, and if you like, remove the bones with a small pointed knife, leaving only the wing bones.
- If using chicken pieces, proceed directly to step 2.
- Crush the garlic with the salt to a smooth paste.
- Coarsely crush the peppercorns in a motar and pestle or a blender.
- Combine in a flat dish with the coriander, and the lime juice.
- Rub the mixture into the cicken on all sides, cover and refrigerate overnight, or at least an hour.
- However, this recipe tastes better if refrigerated over night.
- Barbecue the chicken halves or chicken pieces, turning the chicken every 5 minutes or so, until the chicken is no longer pink and the skin is crisp.
- If the weather does not permit, you can cook under a grill, (broiler) or in the oven.
- To serve the boned chicken, diagonally slice the chicken skin side up and place on a serving platter.
- If using chicken pieces arrange the pieces on a serving platter.
- Garnish with halved cherry tomatoes and curls of spring (green) onions.
- Serve with a salad of sliced tomatoes, sliced cucumber and spring (green) onions which have been seasoned with lime juice and salt only.
- A side dish of steamed rice goes well with this dish.
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