Carambola Glazed Barbequed Chicken Recipes

BBQ GLAZED ROAST CHICKEN

Steps:

• For the sauce: In a bowl whisk together the ketchup, BBQ sauce, sugar, vinegar, Worcestershire sauce, mustard and BBQ rub seasoning. Then pour the sauce in a thick-bottomed saucepan over low heat. Cook to blend the flavors, 10 to 15 minutes. Once warmed, remove from the heat and hold in a warm spot.
• For the chicken: Preheat the oven to 300 degrees F. Drizzle both sides of each chicken with the oil. Next, mix the salt, pepper and cumin in a bowl, and then sprinkle over both sides of each chicken. Place the chicken, breast-side up, on a flat cookie sheet and cook until the internal temperature reaches 165 degrees F, 30 to 35 minutes.
• When fully cooked, remove the chickens and lightly glaze the skin with the BBQ sauce. Return the chickens to the oven, allowing the BBQ sauce to glaze the birds, 10 to 12 minutes.
• Serve with a choice of sides.

APPLE-GLAZED BARBECUED CHICKEN

Steps:

• Combine first 6 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves.
• Prepare barbecue (medium-high heat). Brush chicken with oil. Season generously with salt and pepper. Grill until chicken is almost cooked through, turning occasionally, about 20 minutes. Brush with glaze and continue grilling until chicken is tender and cooked through, brushing chicken frequently with glaze and turning occasionally, about 10 minutes longer.

BARBECUED CHICKEN BREASTS WITH SPICY PEACH GLAZE

Steps:

• Preheat grill to medium hot. In a medium mixing bowl, combine preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt, and black pepper, and mix well to combine.
• Sprinkle chicken breasts with additional salt and pepper, and place, skin side down, on the grill. Cook the chicken about 10 minutes on each side before brushing the upturned side with glaze. Continue cooking chicken for another 10 to 12 minutes, turning it every 3 to 5 minutes and brushing each upturned side with glaze every time, until the chicken is cooked through. Move chicken to the oven or a cooler part of grill if it gets too dark before it is cooked through.
• Place peach halves on the grill, cut side down, and grill 2 minutes. Turn, and brush the tops with glaze. Grill 3 to 4 minutes more, until the peaches are soft and the cavities fill with juices. Transfer the cooked chicken and peaches to a serving platter.

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.

MAPLE-GLAZED BARBECUE CHICKEN

Steps:

• Heat grill.
• In small bowl stir together glaze ingredients.
• Sprinkle chicken with salt and pepper.
• Brush chicken generously with glaze.
• Place chicken on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals; cover grill.
• Cook 8-12 minutes or until juices run clear, turning once and brushing occasionally with glaze.

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.

GRILLED CHICKEN AND STAR FRUIT (CARAMBOLA)

Steps:

• Combine orange peel, orange marmalade, oil, thyme, coriander, red pepper and salt in a small bowl and set aside.
• Peel and quarter grapefruit and kiwi.
• Pit and quarter nectarines. Cut star fruit into 1/2 inch thick slices.
• Thread fruits on 4 metal skewers.
• Grill chicken directly over medium heat for 12 to 15 minutes until chicken is no longer pink, turning once.
• During the last 8 minutes of grilling place fruit skewers directly over medium heat. Brush fruit and chicken with the marmalade mixture often. Turn fruit once.
• While the chicken and fruit are grilling prepare some rice for a great side dish. Or to add even more of the islands to your meal you could use couscous as a great side dish choice.

CARAMBOLA-GLAZED BARBEQUED CHICKEN

Steps:

• Place chicken quarters in shallow dish.
• In a bowl, stir together oil, vinegar, sherry, garlic, and poultry seasoning, and 1 teaspoons of Caribbean seasoning.
• Pour off 1 cup of this mixture, and set it aside.
• Pour the rest of the mixture over the chicken.
• Cover and refrigerate for 2-3 hours.
• Prepare grill.
• Put the carambolas into a blender or food processor.
• Add lime juice,honey,vinegar,soy sauce, garlic, hot pepper sauce, and remaining 1 teaspoons Caribbean seasoning.
• Whirl until the mixture is smooth, stopping to scrape down sides.
• lend in the reserved marinade.
• Grill over medium coals for 30 minutes,turning occasionally and basting with the carambola mixture after every turn.
• The chicken is done when it reaches 170* on a meat thermometer.
• Allow to stand 10 minutes before serving.