BBQ RUB-ROASTED CHICKEN
Steps:
- In a bowl large enough to fit the chicken, combine the water, lemon juice and halves, salt, and sugar. Whisk until salt and sugar are dissolved. Add the chicken to the bowl, cover and refrigerate for at least 6 hours, or overnight. If the brine does not fully cover the chicken, rotate the chicken halfway through the brining process. Preheat the oven to 350 degrees F.
- In a small bowl add half of the BBQ Rub and the butter. Mix until well combined. Refrigerate for a few minutes if the butter begins to melt after mixing. Remove the chicken from the brine and pat dry with paper towels. Use your fingers to gently release the skin from the flesh of the breasts and legs. Spread the butter mixture evenly under the skin and over the breast and legs. Pat the remaining BBQ rub mixture all over the bird. Transfer the chicken to a roasting pan fitted with a roasting rack and bake until golden and the juices run clear, basting frequently, for about 1 hour 15 minutes. Remove the chicken from the oven and raise the oven temperature to 450 degrees F. Baste the chicken thoroughly with the drippings in pan, return to the oven, and let bake until the skin is brown and crispy, about 15 minutes. Remove from the oven to a cutting board and let rest for 10 minutes before cutting. Carve the meat and arrange on a serving platter. Serve with Lemon and Walnut Waffles, if desired.
- Combine all the ingredients in a small bowl and set aside.
- Preheat the oven to 225 degrees F.
- In a large bowl sift to combine the flour, baking powder, 2 tablespoons of the sugar and salt. In small bowl whisk the egg yolks until smooth, then add the milk, vegetable oil, lemon extract, and lemon zest. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter, with a wooden spoon, until just combined. Be careful not to overmix. You can use a hand beater or a stand mixer on low speed, if desired.
- In a very clean bowl, whisk the egg whites until foamy. Add the remaining sugar and beat until soft peaks form. Gently fold the whites into the batter. Pour about 1/4 cup to 1/2 cup batter into an oiled waffle iron, sprinkle with walnuts, then close the iron. Cook until golden brown, about 5 minutes, depending on waffle iron settings. Transfer to a serving platter and keep warm in a low oven. Repeat with remaining batter. Serve warm with maple syrup.
SPATCHCOCK BBQ CHICKEN
Provided by Ree Drummond : Food Network
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots into 2 1/2-inch long segments. Cut the onions into wedges. Place on a sheet pan, drizzle with 1/4 cup of the oil and a pinch of salt and pepper.
- Next, spatchcock the chicken by placing on a board. Place the chicken breast-side down and locate the backbone. Cut down both sides of the bone with kitchen shears and remove the backbone. Discard this or use to make stock. Flip the chicken over and press firmly with the palm of your hand on the center of the breast. The breastbone should pop and the chicken should sit relatively flat.
- Season the chicken all over with the remaining oil, 2 tablespoons salt and 2 teaspoons pepper. Place on top of the vegetables on the sheet pan. Place in the oven and roast for 25 minutes.
- Remove the pan from the oven, sprinkle over the garlic and toss with the carrots and onions. Brush the chicken all over with the BBQ sauce, return the pan to the oven and roast for 10 minutes.
- Remove from the oven, brush with more BBQ sauce and return to the oven for another 10 minutes.
- Remove from the oven, brush on more sauce and return it to the oven for a final 10 minutes, cooking until the chicken registers 165 degrees F when a meat thermometer is inserted in the thigh.
- Remove from the oven and rest for 10 minutes, covered loosely in foil.
- Transfer the chicken to a cutting board and cut into 4 or 6 pieces. Put on a platter and surround it with the vegetables. Serve with additional BBQ sauce for dipping.
OVEN-ROASTED BBQ CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h10m
Yield 14 servings
Number Of Ingredients 6
Steps:
- Combine the barbecue sauce, peach preserves, garlic and hot sauce to taste in a medium saucepan and heat over medium heat until nice and hot, 8 to 10 minutes. Set aside.
- Preheat the oven to 400 degrees F.
- Drizzle some olive oil on 2 rimmed baking sheets and place the chicken thighs skin-side down. Roast for 25 minutes. Remove from the oven, brush some sauce all over the thighs, then use a spatula to flip them over, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes more. Remove from the oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from the oven, brush on more sauce, and increase the oven temperature to 425 degrees F.
- Continue roasting the chicken thighs until the sauce is starting to brown around the edges and the thighs are totally cooked through, 5 to 7 minutes more. Remove from the oven and let sit for at least 10 minutes before serving. Delicious!
SAVORY RUBBED ROAST CHICKEN
In general, procedures for roasting meat apply to poultry, too. For this dry chicken rub recipe, a blend of paprika, onion powder, garlic powder and cayenne go on the skin and inside the cavity for a bright, spicy roast chicken. -Margaret Cole, Imperial, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, mix the first eight ingredients., Pat chicken dry and place on a rack in a roasting pan, breast side up. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity. Tuck wings under chicken; tie drumsticks together., Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 272 calories, Fat 16g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 284mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
ROASTED BBQ CHICKEN WITH RED DEVIL RUB
This is a delicious way to prepare chicken with a bit of zing. Makes enough for 12, so you may want to halve the recipe!
Provided by Karen..
Categories Chicken
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken on baking sheets.
- Stir together the honey and Worcestershire sauce in a small bowl and brush all over chicken pieces.
- In another bowl, combine all dry ingredients.
- Sprinkle spice mixture evenly over all sides of chicken.
- Cover the chicken tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
- Heat oven to 450*.
- Arrange chicken in 2 large roasting pans, skin side up.
- Roast for 30 to 35 minutes or until well browned and juices run clear.
More about "roasted bbq chicken with red devil rub recipes"
BBQ RUB ROASTED CHICKENS WITH POTATOES AND CARROTS RECIPE
From southernliving.com
5/5 (1)Total Time 1 hr 30 mins
- Preheat oven to 375°F. Stir together first 5 ingredients, 4 teaspoons of the salt, and 2 teaspoons of the pepper. Remove necks and giblets from chickens, and reserve for another use. Pat chickens dry.
- Sprinkle 1 teaspoon brown sugar mixture inside cavity of each chicken. Rub 1 tablespoon olive oil into skin of each chicken. Sprinkle evenly with remaining brown sugar mixture; rub into skin. Tuck wing tips under.
- Toss together potatoes, carrots, remaining 1 tablespoon olive oil, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Spread potato mixture in a single layer in a 17- x 12-inch rimmed baking sheet. Place chickens, breast side up, facing in opposite directions (for even browning), on top of potato mixture.
- Bake in preheated oven until a meat thermometer inserted in thickest portion of thigh registers 165°F, 1 hour to 1 hour and 15 minutes. Cover and let stand 10 minutes before slicing. Stir parsley into vegetables.
OVEN-ROASTED BBQ CHICKEN (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (86)Category Main DishesServings 4Total Time 1 hr 30 mins
- Sprinkle entire surface of chicken with salt, with an emphasis on legs and breasts. Place in a baking dish, cover with plastic wrap and refrigerate for 2 days.
BBQ ROASTED CHICKEN - DAMN DELICIOUS
From damndelicious.net
5/5 (1)Estimated Reading Time 1 minServings 6Total Time 1 hr 20 mins
BBQ CHICKEN RUB MIX RECIPE | TASTES OF LIZZY T
From tastesoflizzyt.com
HOMEMADE CHICKEN RUB (EASY RUB FOR BBQ CHICKEN)
From goodlifeeats.com
BARBECUE RUBBED GRILLED CHICKEN - FLAVOR THE MOMENTS
From flavorthemoments.com
SPATCHCOCKED CHICKEN WITH SWEET & SPICY BBQ RUB RECIPE
From eatingwell.com
ROASTED BBQ CHICKEN WITH RED DEVIL RUB RECIPES
From foodguruusa.com
BBQ RUB-ROASTED CHICKEN RECIPE | SUNNY ANDERSON | COOKING …
From cookingchanneltv.com
ROASTED BBQ CHICKEN WITH RED DEVIL RUB RECIPES RECIPE
From alicerecipes.com
BBQ CHICKEN RUB (INCREDIBLY TASTY HOMEMADE SEASONING MIX!)
From bakeitwithlove.com
DELICIOUS CHICKEN DINNER RECIPES NO ONE CAN RESIST
From msn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #very-low-carbs #main-dish #poultry #oven #easy #roast #potluck #dinner-party #finger-food #holiday-event #kid-friendly #picnic #chicken #dietary #spicy #high-protein #low-carb #independence-day #high-in-something #low-in-something #meat #taste-mood #to-go #equipment #presentation
You'll also love