SUNSHINE BARBECUE CHICKEN
This comes from the "Reynolds kitchen" and is a tried-and-true recipe in my house. One reason is because it's so easy. Another, because it is tender, juicy and full of barbecue flavor. You can also cook this in a crock pot by ommiting the oven bag and flour. Cook on low setting for 6 to 8 hours.
Provided by Tearanii
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350º Shake flour in oven bag; place in a 13x9-inch baking dish.
- Add barbecue sauce and orange juice to bag.
- Squeeze the bag to blend ingredients.
- Add chicken to bag.
- Turn bag to coat chicken with sauce.
- Arrange chicken in an even layer.
- Close bag with nylon tie; cut 6 half-inch slits in top.
- Bake until chicken is tender, 45 to 50 minutes.
- To serve, stir sauce and spoon over chicken.
Nutrition Facts : Calories 68.1, Fat 1.2, SaturatedFat 0.2, Sodium 509.6, Carbohydrate 12.6, Fiber 0.9, Sugar 3.8, Protein 1.6
SUNSHINE BBQ CHICKEN
This comes from the "Reynolds kitchen" and is a tried-and-true recipe in my house. One reason is because it's so easy. Another, because it is tender, juicy and full of barbecue flavor. You can also cook this in a crock pot by ommiting the oven bag and flour. Cook on low setting for 6 to 8 hours.
Provided by kristenknight
Categories Main Dish
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 350º. 2. Shake flour in oven bag; place in a 13x9-inch baking dish. Add barbecue sauce and orange juice to bag. Squeeze the bag to blend ingredients. Add chicken to bag. Turn bag to coat chicken with sauce. Arrange chicken in an even layer. 3. Close bag with nylon tie; cut 6 half-inch slits in top. 4. Bake until chicken is tender, 45 to 50 minutes. To serve, stir sauce and spoon over chicken.
Nutrition Facts : Calories 377 calories, Fat 3.18458749996117 g, Carbohydrate 27.8452812469762 g, Cholesterol 136.88 mg, Fiber 0.532562517491282 g, Protein 55.0851187495907 g, SaturatedFat 0.789785624993858 g, ServingSize 1 1 Serving (319g), Sodium 853.023749999921 mg, Sugar 27.3127187294849 g, TransFat 0.838284374987121 g
BARBECUED CHICKEN
Steps:
- Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
- Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
- Serve with extra barbecue sauce on the side.
- In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
- Yield: 1 1/2 quarts
BRAD TURNER'S SUNSHINE BARBECUE CHICKEN
Yield serves 4
Number Of Ingredients 25
Steps:
- Preheat the oven to 450°F.
- Season the chicken pieces with salt and pepper, the garlic powder, and the Italian seasoning. Refrigerate while you make the sauce.
- Combine the onion, green onions, bell pepper, celery, and garlic on a rimmed baking sheet. Drizzle with the olive and sesame oils, season with salt and pepper, and toss. Roast until tender, about 10 minutes. Set aside to cool slightly.
- Reduce the oven temperature to 350°F.
- Whisk the mustard, brown sugar, sesame seeds, and ginger together in a medium bowl. Stir in the warm vegetables and allow to sit for at least 30 minutes before using. Set half the sauce aside for serving.
- Heat a grill to medium-high. Grill the chicken pieces, flipping them once, until nicely marked, about 5 minutes per side.
- Transfer the chicken to a rimmed baking sheet, baste well with half of the sauce, and bake, basting frequently, until a meat thermometer inserted into the meat reads 165°F, about 15 minutes. Serve with the reserved sauce and the potato salad.
- Preheat the oven to 375°F.
- Put the potatoes on a baking sheet and drizzle with the olive oil. Season with salt and pepper to taste, the cayenne pepper, and the garlic powder. Roast until tender, about 35 minutes. Set aside to cool slightly.
- Combine the mayonnaise, mustard, relish, and 3 of the chopped eggs in a large bowl. Toss the potatoes with the dressing. Garnish with the remaining chopped egg, and a pinch of cayenne pepper for good measure.
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.
SUNSHINE CHICKEN
This recipe is great to serve for large groups because it can be easily doubled and takes little time or effort to prepare. Even my husband likes to make this chicken dish, and he usually hates to cook! -Karen Gardiner, Eutaw, Alabama
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine curry powder, 1/2 teaspoon salt and the pepper; rub over both sides of chicken. In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt. Add chicken pieces; bring to a boil. Reduce heat; cover and simmer until chicken juices run clear, 20-25 minutes. , Remove from the heat and let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 317 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 562mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
SUNSHINE BBQ CHICKEN RECIPE
Provided by á-8010
Number Of Ingredients 19
Steps:
- Chicken Preparation: 1. Season chicken pieces of your choice with salt, pepper, garlic, and Italian seasoning. 2. Allow to marinate at least 30 minutes before grilling. 3. Grill chicken until almost done and baste with sauce (at halfway point, chicken can be basted and finished in 350F oven). 4. Once chicken is done (with an internal temperature of 165F for 15 seconds), add additional sauce or enjoy as is!
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