BBQ chicken Recipes?

Question

I just wanted to know how do you guys and gals here season your chicken for a BBQ. What ingredients do you use?

Also i see a lot of people mixing the BBQ sauce with other things, do any of you guys do this? if so tell me.

I am having a BBQ this Saturday and i want to know how to have the best tasting chicken

Answer 1

the best way to do it is marinate your chicken with a dry rub, not in wet bbq sauce. there's all kinds of rubs available at the supermarket, but you can make one at home:

1 cup paprika

1/2 tbsp. chili powder

1/2 tsp. nutmeg

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. pepper

this will give you about 1 1/4 cups of dry rub... you'll want to rub the chicken all over so it's completely coated in the rub, so if you need to then make more. rub the chicken all over with some oil, then rub all over with the dry rub. let sit overnight in a covered container or ziplock bag.

i don't season my bbq sauce with anything, you can just use your favorite. what i do is add hickory woodchips to the grill to give the chicken that extra smokey flavor. if you have a charcoal grill you can just add some to the charcoal; if you use gas then wet the chips a little, lay them out on tinfoil, and lay the tinfiol near the flame of the grill, usually in the center of the grill. grill your chicken until a meat thermometer reads 120 degrees. NOW is the time to add your bbq sauce; if you add it when you start grilling the sugars in it will burn and you'll end up with a char coating on your meat. adding it at the end of cooking gives it time to brown nicely but not burn. when your chicken reads 160 for white meat and 175 for dark meat on a meat thermometer, you're ready to eat!

Answer 2

3 pounds chicken leg quarters

2 1/2 cups barbecue sauce (recommended: Butch's Smack Your Lips Mild BBQ Sauce)

1/4 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust)

1/4 cup apple cider vinegar

Put the chicken in a non-reactive bowl. Combine 2 cups barbecue sauce, the seasoning rub, and vinegar and pour it over the chicken. Cover and marinate the chicken in the refrigerator at least 4 hours, preferably overnight.

Preheat the oven or smoker to 225 degrees F.

Remove the chicken and shake off the excess marinade. If cooking in an oven, place on a rack over a pan to catch drippings. If cooking in a smoker, place directly on a rack. Use your favorite wood, I use New Jersey hickory. Cook until the internal temperature, using an instant-read thermometer, registers 165 degrees F, about 1 1/2 to 2 hours.

Remove the chicken from the rack and place it in a foil pan. Brush with the reserved 1/2 cup barbecue sauce, cover with foil, and place back in the oven or smoker for 1/2 hour. Remove the chicken from the pan and finish off on a grill. Using medium to hot flame, grill until the outer skin is crisp and marked (a few minutes should do it). Serve immediately. You may also place chicken in a clean foil pan and cover with foil to keep warm until serving.

Cook's tip 1: Before adding your wood, make sure the cooking temperature has been achieved. Add meat, then wood. This will prevent the meat from looking too dark.

Cook's tip 2: For a sweeter taste, add 1/4 cup apple juice to your marinade. Adding apple juice to the barbecue sauce while grilling will give it a nice glaze, too.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Answer 3

Here's what I do: caramelize some diced sweet onion in a small pot on the stove in a little olive oil until golden and creamy, add some minced fresh garlic, and cook for about a minute or two more. Add a bottle of your favourite BBQ sauce, (I use Diana Sauce or Montana's Restaurant barbecue sauce, but use what you like.) Add a couple of tablespoons of brown sugar, a couple of tablespoons of salsa if desired, a tablespoon of whisky, and a load of fresh cracked black pepper. Cook all ingredients until bubbly and slightly reduced. This is AWESOME on the grill, and really easy,but brush on your bbq sauce when the chicken is almost done or it will burn. I love boneless skinless chicken thighs on the grill because they are juicier and more flavorful than b*****s, and take less time to cook.

I season my chicken with some salt, pepper, and olive oil, grill it until half done, then brush on the BBQ sauce and let it caramelize and thicken a little on the grill. Always let your meat rest at least 10 minutes under foil before serving; this lets the juices redistribute throughout the meat (if you cut into meat that hasn't rested the juices boil out of the meat and the meat will be dry.)

The chicken has so much flavour this way and I haven't found anybody who doesn't love it. It's also good on a grilled chicken breast, then slice the breast and serve it on top of a homemade Caesar for the best Grilled Chicken Caesar EVER.

Happy barbecuing! :)

Answer 4

For the Balsamic BBQ sauce:

1 cup balsamic vinegar

3/4 cup ketchup

1/3 cup brown sugar

1 garlic clove, minced

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

For the chicken or steak:

4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak

Salt and freshly ground pepper

For the BBQ sauce:

Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

For the chicken or steak:

Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.

Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.



I hope you like it! Good luck with you Barbeque!

Answer 5

1/2 cup ketchup

1/4 cup balsamic vinegar

2 tablespoons dark brown sugar

4 teaspoons granulated garlic

4 teaspoons Worcestershire sauce

3 teaspoons Tabasco sauce

2 teaspoons Dijon mustard

2 teaspoons paprika

2 teaspoons chili powder

combine all other ingredients in a large mixing bowl and stir thoroughly.

Turn the bag a few times to ensure the marinade is evenly distributed over the chicken, then place in the fridge for around six hours.