Bbq Glazed Roast Chicken Recipes

GLAZED ROAST CHICKEN

Steps:

• Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.

BBQ-GLAZED CHICKEN NUGGETS

Steps:

• Prepare the barbeque glaze. Pour apple cider vinegar into a small saucepan and whisk in garlic powder, onion powder and chili powder. Bring to a boil and add Worcestershire sauce, ketchup, molasses, dark brown sugar and honey. Lower heat to medium or medium low and allow to bubble and thicken.
• Preheat oven to 425 degrees F. In a plastic bag, shake together flour, salt and pepper and add chicken pieces in batches to coat. Place on a baking sheet (lined with heavy duty foil for easy cleanup) and drizzle olive oil over. Bake for about 15 minutes, and then coat each piece with some of the glaze and bake for 5 to 10 more minutes. You can do a second coat of glaze for the last 5 minutes, or serve any additional glaze on the side.

BBQ GLAZED SMOKED CHICKEN

Steps:

• For the chicken and rub: In a smoker with hickory or other hardwood, bring the wood to smoke and maintain a temperature of 175 to 180 degrees F.
• In a bowl, blend the paprika, salt, cayenne, cumin and garlic powder well. Next, season the chicken halves with the rub, both on the skins and in the interiors. Place in the smoker for 2 hours. The smoker temperature should be maintained between 165 and 170 degrees F for the cooking period. Remove the chicken from the racks and allow to rest until cooled, for a minimum of 2 hours.
• For the sauce: In a bowl with a whisk, mix together the ketchup, vinegar, mustard and horseradish.
• To reheat and glaze the chicken, preheat the grill. Evenly coat the skins of the chicken halves with the butter and salt. Grill until crisp, about 3 minutes. Flip and finish reheating for 4 minutes. During this period, glaze the skins with 2 tablespoons of the sauce.

OVEN ROASTED WHOLE CHICKEN

Steps:

• In a sauce pan, combine all ingredients and warm gently over medium heat, stirring occasionally.
• Do not bring the mixture to boil. Only warm enough for all ingredients dissolve completely.
• Once everything is incorporated, remove the pan from the heat. Let the sauce cool down to room temperature.
• Transfer the sauce to an air-tight container. It can be kept up to a month in refrigerator.
• Pat dry the chicken with paper towel.
• Sprinkle dry-rub mixture all over the chicken, include its cavity and the back.
• Transfer the chicken to a clean pan, tuck the wing tips behind the shoulders, tie the legs using cooking twine if necessary.
• Cover loosely with plastic wrap and let the chicken tenderize and absorb the dry-rub for at least 1 day (maximum 2 days) in the fridge.
• Pre-heat the oven to 450F
• Take the chicken out of the fridge and let it cool down at room temperature for 15 minutes before roasting.
• Line a baking pan with heavy duty aluminum foil, place the chicken in the pan, breast side up.
• Place the chicken on the center rack of the oven and roast for 30 minutes.
• Turn the oven temperature to 460F.
• Take the chicken out and carefully flip it over using plastic or wooden spatulas.
• Return the upside down chicken to the oven and continue to roast for 10 minutes.
• After that, take the chicken out and brush an even layer of BBQ sauce all over the back of the chicken.
• Flip the chicken back to breast side up.
• Continue to cook for 5 minutes, then brush another layer of BBQ sauce on the breast side.
• Cook for another 5 minutes. The chicken should be done cooking at this time.
• Take the chicken out of oven, let it rest for 5 to 10 minutes, then serve.

EASY BBQ GLAZED CHICKEN

Steps:

• Heat grill to medium heat.
• Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 10 min.
• Meanwhile, mix barbecue sauce, marmalade and remaining dressing.
• Remove chicken from dressing; discard dressing. Grill chicken 5 to 7 min. on each side or until done (165°F), brushing occasionally with barbecue sauce mixture for the last few minutes.

BARBECUE GLAZED CHICKEN

Steps:

• Cook shallots in oil in a 4-quart heavy pot over moderately low heat, covered, stirring occasionally, until soft, 12 to 14 minutes (reduce heat to low if shallots begin to brown). Stir in vinegar, tomato purée, honey, steak sauce, Worcestershire, salt, and pepper and bring to a boil. Remove sauce from heat and reserve 1 1/2 cups for basting and 1 cup for serving. Cool sauce to room temperature before brushing on chicken (sauce will thicken as it cools).
• Remove excess fat from chicken and pat chicken dry. Brush all over with some barbecue sauce and season with salt and pepper.
• To cook chicken using a charcoal grill:
• Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
• When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches above top rack for 3 to 4 seconds, sear chicken on lightly oiled grill rack over coals, uncovered, turning, until well browned, about 3 minutes total.
• Move chicken to side of grill with no coals underneath, arranging skin sides up, then cook, covered with lid, brushing with sauce and turning every 10 minutes, until cooked through, 45 minutes to 1 hour.
• To cook chicken using a gas grill:
• Preheat all burners on high, then adjust heat to moderate. Sear chicken on lightly oiled grill rack, uncovered, turning, until well browned, about 10 minutes total. Adjust heat to low, then cook chicken, covered with lid, brushing with sauce and turning every 10 minutes, until cooked through, about 25 minutes.
• Serve chicken with reserved cup sauce.