GRILLED CHICKEN WITH BBQ SAUCE
Grilled chicken tastes great with one of these flavorful barbecue sauces.
Provided by Land O'Lakes
Categories Chicken Main Course Meat, poultry, and seafood
Yield 6 servings
Number Of Ingredients 12
Steps:
- Melt butter in 3-quart saucepan over medium heat until sizzling; add onion. Cook, stirring occasionally, 3-5 minutes or until softened.
- Stir in all remaining sauce ingredients; continue cooking 5-6 minutes or until mixture is slightly thickened. Cool to room temperature.
- Pour into mini-food processor bowl fitted with metal blade or blender container; process until smooth.
- Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
- Place chicken onto grill over drip pan. Grill, turning occasionally, 25 minutes. Continue grilling, brushing with sauce and turning occasionally, 20-30 minutes or until internal temperature of chicken reaches at least 165°F and juices run clear when pierced with fork.
Nutrition Facts : Calories 830 calories, Fat 51 grams, SaturatedFat grams, Transfat grams, Cholesterol 270 milligrams, Sodium 1070 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Sugar grams, Protein 73 grams
FIGGY BARBECUE SAUCE
Brush this on chicken, pork, or steak when the meat is almost finished grilling; the sauce should caramelize but not burn. Serve more sauce at the table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Soak figs in 2 cups boiling water until soft, about 5 minutes; drain. Pulse with vinegar, tomato paste, and 1 teaspoon salt in a food processor, scraping down sides often, until pureed, about 3 1/2 minutes. Heat oil in a saucepan over medium heat. Cook garlic for 30 seconds. Pour in fig puree. Whisk in 1 cup room-temperature water and bay leaf. Reduce heat to low. Simmer for 15 minutes. Season with 1/2 teaspoon salt. Discard bay leaf. Refrigerate until ready to use (up to 2 months).
GRILLED CHICKEN WITH MUSTARD BARBECUE SAUCE AND TOMATO SALAD
For this cookout-ready dinner, grilled chicken gets glazed with a sweet and tangy South Carolina-ish barbecue sauce. The simple salad of grilled onions, raw tomatoes, and pickled green beans provides a bright counterpart to the chicken's smoky char.
Provided by Kat Boytsova
Categories Grill Vinegar Honey Grill/Barbecue Paprika Mustard Chicken Onion Green Bean Tomato Summer Labor Day Fall Backyard BBQ Entertaining Wheat/Gluten-Free Dairy Free Dinner
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to medium-high heat and the remaining burners to medium-low heat). Clean and lightly oil grate.
- Mix vinegar, brown sugar, honey, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup mustard in a medium bowl; set aside.
- Season chicken on all sides with 2 Tbsp. plus 2 tsp. salt. Grill chicken skin side down over direct heat, turning halfway through or whenever there is a flare, until lightly charred, 5-8 minutes. Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times and keeping covered, until an instant-read thermometer inserted into the thickest part of the breast registers 140°F, 15-20 minutes. The smaller pieces will go more quickly ,and you can transfer them to a rimmed baking sheet until all pieces are ready.
- Uncover grill and return any pieces from baking sheet back to grill. Using a brush, generously baste chicken with reserved sauce. Continue to grill, turning every 1-2 minutes and basting the other side, until the internal temperature of thickest part of breast registers 155°F and sauce is shiny and lacquered, about 6 minutes. Transfer chicken to a cutting board as pieces are done (again, the smaller pieces will go more quickly). Let rest 10 minutes before separating drumsticks from thighs and slicing chicken breast in half on a bias.
- While chicken rests, gently toss onions, 2 Tbsp. oil, and 1 tsp. salt in a medium bowl, being careful not to break up onion rounds into rings. Grill over medium-low heat, turning once, until charred on both sides and tender, 10-15 minutes.
- Whisk 2 Tbsp. bean pickling liquid and remaining 2 Tbsp. mustard in a large bowl. Drain beans and add to bowl. Add tomatoes and grilled onions. Toss to combine; season with salt.
- Arrange chicken on a large platter and serve with salad alongside.
- Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
GRILLED CHICKEN BREASTS WITH BBQ SAUCE
For this all-American classic that's great for lunch or dinner, use a great homemade sauce and pick your method: Slow-cook a whole bird for the juiciest results or grill smaller pieces for a fast meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 3
Steps:
- Heat grill to medium-high. Season chicken breasts with salt and pepper. Clean and lightly oil hot grates. Place chicken on grill (if using skin-on chicken, place skin side down on grill).
- Grill chicken, without turning, 6 to 10 minutes for boneless chicken and 10 to 14 minutes for bone-in. Flip and grill until cooked through, or a thermometer inserted in the thickest part of meat (avoiding bone) registers 160 degrees, 8 to 10 minutes more.
- About 1 minute before chicken is done, brush with barbecue sauce.
GRILLED CHICKEN WITH FIGGY BARBECUE SAUCE
Pieces of grilled chicken are basted with a sweet-and-sour fig sauce for a fresh take on backyard barbecue.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 2
Steps:
- Heat grill or grill pan over high heat.
- Season chicken with salt and pepper on all sides and place on grill. Grill chicken until cooked through, about 8 to 10 minutes per side.
- Brush barbecue sauce on cooked chicken and grill for 1 minute more on each side. Serve remaining barbecue sauce on the side.
BARBECUE GRILLED CHICKEN
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, and cook, stirring, until golden, about 30 seconds. Add 1/2 cup water and the ketchup, molasses, vinegar, Worcestershire, allspice, clove, chipotles and 1/2 teaspoon salt and bring to a boil. Reduce the heat, and simmer, stirring occasionally, until thickened, about 10 minutes. Puree in a blender or food processor until smooth. Store the sauce in the refrigerator until ready to grill the chicken. (Sauce can be made up to 1 week in advance.)
- Prepare a grill for high heat and then adjust the heat to medium. Separate 3/4 cup of the barbecue sauce and reserve for serving.
- Lightly season the chicken with salt and pepper. Lightly oil the grill grate. Sear the chicken, skin-side down, until well-marked, about 5 minutes. Reduce the heat to low. Cook the chicken, covered, turning and basting with the barbecue sauce every 5 minutes, until the chicken is just cooked through, about 25 minutes more. Do not baste during the last 5 minutes to prevent cross-contamination.
- Serve the chicken with the reserved sauce.
GRILLED CHICKEN WITH ALABAMA WHITE BARBECUE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 9h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: In a pot large enough to hold the chicken, combine the sugar, 1/4 cup salt and 2 cups cold water. Stir until the salt and sugar dissolve. Pour in the beer and add the garlic, bay leaves and peppercorns. Submerge the chicken in the brine. Cover and refrigerate at least 8 hours and up to overnight.
- For the Alabama white barbecue sauce: Meanwhile, whisk together the mayonnaise, vinegar, horseradish, sugar and Worcestershire in a medium bowl until smooth. Season with 1 teaspoon salt, hot sauce to taste and a liberal grinding of black pepper. Cover and refrigerate until you're ready to cook the chicken. (Can be made a day ahead, along with the chicken brine.)
- Prepare a grill for medium indirect grilling. Drain and rinse the chicken and pat very dry. Season the chicken lightly with salt and more liberally with black pepper. Brush lightly with vegetable oil.
- Brush the grill grates with vegetable oil and lay the chicken, bone-side down, on the indirect heat side of the grill. Cover and cook until the skin is golden and the chicken is about three-quarters cooked (130 to 135 degrees F on an instant read thermometer), 20 to 25 minutes. Flip the chicken pieces so they are skin-side down and continue indirect grilling until the chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 15 minutes more.
- Brush the chicken all over with some of the Alabama white barbecue sauce and move the chicken, skin-side down, to the direct heat side of the grill. Grill just until the skin crisps, about 3 minutes, moving as necessary to keep it from burning. Let rest for 5 minutes before serving.
- Serve the remaining Alabama white sauce on the side for dipping.
GRILLED CHICKEN LEGS WITH COCKTAIL BARBEQUE SAUCE
The Chopped challenge this week is cocktail sauce. Left over cocktail sauce from your party last night can become a bold barbecue sauce for your chicken tonight! Chopped Basket Ingredient: cocktail sauce
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together 5 tablespoons of the vinegar, 3 tablespoons of the canola oil, 2 teaspoons of the molasses and a pinch of salt and pepper in a large mixing bowl. Add the beans, celery stalks and diced onion. Gently stir to combine. Season with additional salt and pepper if needed. Cover with plastic wrap and refrigerate until ready to serve.
- Heat 3 more tablespoons of the canola oil in a large saucepan over medium-high heat. Add the chopped onion and cook until softened and lightly browned, about 5 minutes, stirring occasionally. Add the garlic and cook until softened, about 2 minutes, stirring constantly. Stir in the cocktail sauce and the remaining molasses and vinegar. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, until slightly thickened, about 5 minutes. Turn off the heat and pour half of the barbeque sauce into a small bowl for basting. Keep the remaining barbeque sauce warm until ready to serve.
- Heat an outdoor grill or large cast-iron grill pan over medium heat. Brush the chicken with the remaining oil and sprinkle liberally with salt and pepper. Grill the chicken until charred on both sides but not cooked all the way through, 15 to 20 minutes. Baste the chicken liberally with the reserved barbeque sauce and continue cooking until the internal temperature is 160 degrees F, about 5 more minutes. Transfer the chicken to a large plate and allow to rest at least 5 minutes before serving.
- Serve the grilled chicken legs with the remaining warm barbeque sauce and chilled bean salad. Garnish the bean salad with the sliced celery leaves.
GRILLED CHICKEN WITH DIY BARBECUE SAUCE
Mix up your weekend barbecue with these American, Asian and Mexican-inspired barbecue sauces.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 25
Steps:
- In medium bowl, stir ingredients for desired barbecue sauce(s) until well blended.
- Heat gas or charcoal grill. In small bowl, spoon 1/2 cup desired flavor barbecue sauce for brushing chicken. Reserve remaining barbecue sauce for serving with chicken breasts.
- Brush oil on both sides of chicken breasts. Place chicken on grill over medium heat. Cover grill; cook 5 minutes. Turn chicken, cook 5 to 7 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Brush both sides of chicken breast with barbecue sauce during last few minutes of grilling. Serve with reserved barbecue sauce.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
GRILLED CHICKEN WITH WHITE BARBECUE SAUCE
This recipe from Cooking Light was surprisingly easy to prepare and very flavorful. I had never had a "white" barbecue sauce and was pleasantly surprised at the taste. Since grilled chicken is a summertime staple for me I will be making this sauce in a bigger batch and refrigerating in bottles. The spicy "vinegary" taste goes very well with the grilled chicken. Feel free to adjust the spices in the sauce.
Provided by Tastings by CeCe
Categories Poultry
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To prepare chicken:.
- Loosen skin from breast by inserting fingers, gently pushing between skin and meat.
- Combine salt and next 4 ingredients (salt through chipotle chili powder). Rub mixture under loosened skin.
- Grill chicken on each side over direct heat for 5 minutes or until browned.
- Move chicken to indirect heat and cover, cooking an additional 35 minutes or until done.
- Discard skin.
- To prepare sauce:.
- Combine mayonnaise and remaining ingredients, using a whisk. Serve sauce with chicken. Sauce can be made up to 1 day in advance, flavors will intensify.
Nutrition Facts : Calories 242.7, Fat 16.9, SaturatedFat 3.5, Cholesterol 56.9, Sodium 918.7, Carbohydrate 5.8, Fiber 1.1, Sugar 1.6, Protein 15.9
GRILLED WHOLE CHICKEN WITH BARBECUE SAUCE
For this all-American classic, use a great homemade sauce and slow-cook a whole bird for the juiciest results.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 3
Steps:
- Set up grill for indirect grilling. Rinse chicken inside and out and dry thoroughly. Generously season inside and out with coarse salt and ground pepper. Clean and lightly oil hot grates.
- Place chicken, breast side up, on opposite side of grill from heat. Cover and grill until cooked through, or a thermometer inserted in the thickest part of a thigh (avoiding bone) registers 160 degrees, about 1 1/2 hours, rotating halfway through cooking (if using a charcoal grill, add a couple of handfuls of charcoal every half hour to maintain heat).
- About 15 minutes before chicken is done, brush with 1/2 cup barbecue sauce. Let chicken rest 20 minutes before carving.
Nutrition Facts : Calories 594 g, Fat 34 g, Protein 67 g
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