SUNNY'S CLASSIC BBQ CHICKEN
Provided by Sunny Anderson
Categories main-dish
Time 11h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the brine and chicken: In a medium pot on high heat, add the tea, 1/4 cup salt and 1 cup water. Cook, stirring, until the salt dissolves. Remove from the heat and let cool to room temperature.
- Pour the cooled brine into a large resealable plastic bag. Add the chicken thighs and breasts and refrigerate overnight.
- About 2 hours before grilling, remove the chicken from the bag and pat dry. Let rest on a plate in the refrigerator for 1 1/2 hours, then at room temperature for 30 minutes.
- For the sauce. In a medium pot over medium-high heat, heat the oil. Add the onions and saute until tender, about 4 minutes. Season with salt and pepper, then add the ketchup, beer, brown sugar, paprika, chile flakes, garlic powder and garlic. Cook, stirring, until the sauce thickens and the sugar is completely dissolved, about 10 minutes. Set aside.
- Preheat a grill to high heat.
- Salt and pepper both sides of the chicken pieces. Over the direct heat, put the chicken on the grill on what would be the skin side. Grill until the chicken easily releases and there are grill marks, 6 to 8 minutes. Flip and move the chicken to the indirect heat area of the grill and brush with the sauce. Cover and grill until cooked through, brushing with the sauce again once or twice, another 6 to 8 minutes.
BBQ CHICKEN BREASTS
The most tender, juicy chicken grilled to PERFECTION, smothered in a thick, homemade BBQ sauce. You can also make this ahead of time!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 11
Steps:
- WHISK together ketchup, vinegar, brown sugar, molasses, Worcestershire, mustard, garlic powder, onion powder, pepper and 1/4 cup water. Reserve 1/3 cup and set aside. COMBINE ketchup mixture and chicken in a gallon size slider bag or large bowl; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade. PREHEAT grill to medium high heat. MAKE drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. PLACE chicken on foil and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10-12 minutes on each side. SERVE immediately, garnished with parsley, if desired.
SLOW COOKER BARBECUE CHICKEN BREAST
A super easy recipe for barbecue chicken. You can also serve four people with this recipe, just add two more breasts and a second bottle of barbecue sauce.
Provided by Jayson Pittman
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h5m
Yield 2
Number Of Ingredients 9
Steps:
- Season chicken breasts with salt and pepper on all sides. Place in slow cooker and pour 1/4 cup barbecue sauce and vinegar on top.
- Cook on Low for 3 hours.
- Combine brown sugar, onion powder, garlic powder, and red pepper flakes in a small bowl.
- Pour out all the liquid from the slow cooker and add remaining barbecue sauce. Sprinkle chicken with brown sugar-spice mixture.
- Cook on Low, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 3 more hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 597.4 calories, Carbohydrate 114.1 g, Cholesterol 64.6 mg, Fat 3.6 g, Fiber 2.1 g, Protein 24.1 g, SaturatedFat 0.8 g, Sodium 3465.7 mg, Sugar 86.3 g
BARBECUED CHICKEN BREASTS
A handful of ingredients are all you need for this marinade that kicks up flavor without much fat. "There's a real zip to this chicken," promises Margaret Wilson of Hemet, California. "I like to make large batches of the marinade and freeze it so it's on hand when we're in the mood to grill chicken."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the chili sauce, vinegar, horseradish and garlic. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., Prepare grill for indirect heat, using a drip pan. Lightly oil the grill rack. , Place chicken skin side down over drip pan and grill, covered, over indirect medium heat for 20-25 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 290 calories, Fat 5g fat (1g saturated fat), Cholesterol 114mg cholesterol, Sodium 1031mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 42g protein. Diabetic Exchanges
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