Chicken Simmered In Bbq Sauce Recipes

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MY MOTHER'S CHICKEN WITH BARBEQUE SAUCE



My Mother's Chicken with Barbeque Sauce image

My mother would combine everything into a pot and the sauce would just sit and simmer on the stove forever. I remember the smell would be somewhat acrid at first, like vinegar. Then the ginger, spices and lemon would take over and create this wonderful aroma. Doused on chicken and cooked in the oven, this sauce was amazing hot and cold leftover!

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 15

3 cups ketchup
2 cups cider vinegar
1/2 cup Worcestershire sauce
1/2 cup light soy sauce
1 cup light brown sugar
1 cup dark brown sugar
2 tablespoons dry mustard (preferably Colman's)
2 tablespoons Dijon mustard
1 cup chili powder
1 "knob" fresh ginger (about 4 inches), peeled and cut in 3 pieces
5 large cloves garlic, roughly chopped
2 lemons, cut into 1/2-inch thick slices
4 to 5 pounds chicken parts, a mixture of light and dark meat, all relatively the same size
4 to 5 pounds chicken parts, a mixture of light and dark meat, all relatively the same size
Kosher salt

Steps:

  • Prepare the barbeque sauce:
  • In a medium saucepan or a large high-sided saute pan, combine the ketchup, cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the ginger, garlic and lemon slices and stir to combine. Simmer until the vinegar mellows slightly and the flavors start to meld together, about 20 to 25 minutes. Remove from the heat and allow to cool. Discard the ginger pieces.
  • Preheat the oven to 350 degrees F. Position the rack in the lower third of the oven. Line a baking sheet (or, if needed, 2 baking sheets) with foil. Season the chicken parts on both sides with salt, to taste. Pour about 1 1/2 cups of the barbeque sauce into a large bowl. Reserve the remaining sauce on the side. Submerge the chicken pieces in the sauce and arrange them on the prepared baking sheet with some of the lemon slices. The chicken should all be in a single layer with a little space between them. If additional space is needed, use the second baking sheet. Brush with barbeque sauce.
  • Put the baking sheet(s) in the oven and bake, undisturbed, for 20 minutes. Remove the chicken from the oven and use a pair of metal tings to turn the pieces to the other side. Use a pastry brush to coat the second side of the chicken with the barbeque sauce from the bowl. Do not reuse that bowl or brush again. Return the sheet(s) to the oven and cook for an additional 15 to 20 minutes. Poke a thigh with the tip of a small knife and verify the chicken juices run "clear" and not pink. Turn the broiler on and broil for a minute until the chicken is charred on top.
  • Warm the reserved barbeque sauce in a small saucepan over low heat. Pour into a serving bowl.
  • Transfer the chicken to a serving platter and serve immediately with the warm sauce on the side.

SMOKED WHOLE CHICKEN WITH HONEY BBQ SAUCE



Smoked Whole Chicken with Honey BBQ Sauce image

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 4 servings

Number Of Ingredients 19

1/4 cup dark brown sugar
1 tablespoon coarse sea salt
2 teaspoons cracked black pepper
2 teaspoons smoked paprika (hot or mild, whichever you prefer)
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
4 tablespoons softened butter
One 2- to 3-pound whole chicken
1 cup ketchup
1/2 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons honey
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper

Steps:

  • For the BBQ seasoning: Combine the brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, ground mustard and cayenne in a small bowl.
  • Preheat your smoker or grill to 275 degrees F.
  • If using a charcoal or gas grill, prepare for two-zone cooking with heat or coals on one side of the grill and none on the other. If using a gas grill, prepare your smoking pouches by tearing off 2 large pieces of heavy-duty aluminum foil and layering them flat on your work surface. Place two cups of dry wood chips on the center of your foil. Fold up each long side and crimp to secure. Then roll up the ends to make a sealed wood chip pouch. Poke holes in the top of your pouch to allow the heat from the fire to singe the wood chips inside the pouch and make some gorgeous smoke that will be released through the holes and add a delicious smoke flavor to your food. Repeat this process so you have a total of 3 pouches.
  • Combine the softened butter and the BBQ seasoning in a small bowl. Use your fingers to loosen the skin of the chicken and spread the seasoned butter up under the skin. Spread any remaining butter on top of the chicken skin.
  • Use butcher twine to tie the legs together and tuck the wing tips behind the shoulder joint. Place your chicken directly on the grill grates over indirect heat on your smoker or grill. Add the wood of your choice; I recommend apple, cherry, maple, or pecan. If using a grill, place the smoking pouch on the direct heat. Close the lid and smoke for 2 1/2 to 3 hours, replacing the smoking pouch as necessary. Breasts should be about 160 to 165 degrees F. The thighs should be about 170 to 175 degrees F. If needed, rotate the chicken once during smoking.
  • While your chicken is smoking, prepare your BBQ sauce. Combine the ketchup, brown sugar, vinegar, honey, salt, smoked paprika, garlic powder, onion powder and black pepper in a medium saucepan over medium heat. Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes. Remove sauce from heat and allow to cool.
  • Baste the chicken with the honey BBQ sauce during the last 30 minutes of cooking (this is optional). Once the chicken has reached the correct internal temperature, remove it from the grill, rest for 10 minutes, slice, and serve.

BAKED CHICKEN IN A SWEET BBQ SAUCE



Baked Chicken In a Sweet BBQ Sauce image

What I had to do to squeeze this recipe from my neighbor...but it's worth it. This is a scrumptious version of sticky chicken.

Provided by Allyson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 12

½ cup prepared barbecue sauce
¼ cup soy sauce
¼ cup red wine
¼ cup maple syrup
1 tablespoon chili powder
1 tablespoon dry mustard powder
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves
1 tablespoon cornstarch
1 cup water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined.
  • Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides.
  • Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm.
  • Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 31.7 g, Cholesterol 60.8 mg, Fat 3.8 g, Fiber 1.4 g, Protein 25.3 g, SaturatedFat 0.8 g, Sodium 1327.5 mg, Sugar 21.1 g

CHICKEN SIMMERED IN BBQ SAUCE



Chicken Simmered in BBQ Sauce image

Make and share this Chicken Simmered in BBQ Sauce recipe from Food.com.

Provided by Snezyla21

Categories     Chicken

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 11

6 cups basic tomato sauce
1 cup ketchup
2 -3 tablespoons whole grain mustard
1/4 cup Worcestershire sauce
1/2 cup packed dark brown sugar
1 (12 ounce) bottle dark beer
1 tablespoon hot sauce, about 8 dashes
2 lbs chicken pieces, bone-in and skin-on
kosher salt
fresh ground black pepper
3 tablespoons vegetable oil

Steps:

  • Preheat over to 400 degrees F.
  • In a large heavy bottomed saucepot over medium-high heat, combine the Basic Tomato Sauce, ketchup, mustard, Worcestershire, sugar, ale, and hot sauce and bring to a simmer. Simmer until reduced by half and thickened, about 20 minutes.
  • Meanwhile, season the chicken pieces with salt and black pepper. Heat a large oven proof skillet over high heat and add the vegetable oil. Sear the chicken pieces on all sides until well-browned, about 3 minutes per side.
  • Add the prepared BBQ sauce making sure to cover all the chicken pieces.
  • Add 1 cup of water if more liquid is needed to cover.
  • Place the skillet into the oven and bake until the chicken easily falls off the bone and the sauce is slightly thickened and caramelized on top, about 25 to 30 minutes.
  • Serve hot or serve cold as leftovers.

Nutrition Facts : Calories 462.1, Fat 21.4, SaturatedFat 4.9, Cholesterol 69, Sodium 2032.3, Carbohydrate 45.8, Fiber 4, Sugar 38.5, Protein 21.6

STICKY BARBECUE CHICKEN



Sticky barbecue chicken image

Nothing beats sticky chicken with barbecue sauce. Start in the oven to make sure it's cooked properly, then grill over hot coals for that lovely BBQ flavour

Provided by Lulu Grimes

Categories     Dinner, Lunch, Main course

Time 50m

Yield Serves 4-6

Number Of Ingredients 7

4 chicken thighs and 4 chicken drumsticks, skin on
1 tbsp soy sauce
1 tbsp cider vinegar
4 tbsp light brown soft sugar
4 tbsp tomato ketchup
75ml apple juice
1 tbsp Dijon mustard

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the chicken in a roasting tin, season well and cook for 40 mins or until cooked through. Either carry on with the recipe or cool and chill. This step can be done up to two days ahead.
  • Put the sauce ingredients in a pan and bring to a simmer, then keep cooking until it thickens a little and looks shiny. Use straight away or cool and chill. The sauce will keep for a week in the fridge.
  • Heat a barbecue until the coals are glowing white hot. Brush the chicken pieces all over with the sauce and barbecue them on each side until they are browned and sticky, then brush once more with the sauce. Don't worry about cooking them through, as they are already cooked. If you want to cook them indoors, coat them in the sauce and grill on a medium heat on all sides.

Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Protein 17 grams protein, Sodium 1.1 milligram of sodium

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