Southern Bbq Chicken Recipes

SOUTHERN BBQ CHICKEN

Steps:

• Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.
• Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
• Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.
• Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SOUTHERN SHREDDED BBQ CHICKEN

Steps:

• Place chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato soup, brown sugar, vinegar, chili powder, salt, celery seed, soy sauce and cayenne. Pour over chicken. Cover and cook on low for 6-8 hours or until tender., In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the eggs, milk and 4 tablespoons butter; stir into dry ingredients just until combined., Pour into a greased 8-in. square baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Drizzle remaining butter over warm bread., Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker. Using a slotted spoon, the chicken over cornbread.

SOUTHERN BARBECUED CHICKEN

Steps:

• In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes, stirring often. Cool., Pour 1-2/3 cups marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade for basting., Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from chicken. Place skin side down over pan. Grill, covered, over indirect medium heat for 20-25 minutes on each side or until juices run clear, basting occasionally with reserved marinade.