Time 1h50m Yield 12 Number Of Ingredients 10 Steps:
Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes. Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly. Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes.
Time 25m Yield 4 servings. Number Of Ingredients 3 Steps:
Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with toothpicks., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or a thermometer reads 165°, basting frequently with barbecue sauce. Discard toothpicks before serving.
Time 3h20m Yield 6 servings Number Of Ingredients 19 Steps:
For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you’ve only got 15 minutes, that’s fine) to allow the salt and seasonings to penetrate the chicken. Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs. Preheat oven 375 degrees F. Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
Time 2h Yield 6 Number Of Ingredients 10 Steps:
Cut 1/2-inch deep slashes in the skin-side of each chicken half; 2 cuts in each breast, 2 in the thigh, and 1 on the leg; remove wing tips. Whisk rice vinegar, barbeque sauce, and garlic together in large bowl. Place chicken in bowl and turn to coat chicken in the marinade. Arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from bowl, pat chicken dry with paper towels, and discard marinade. Place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper. Cook chicken, skin-side down, on the preheated grill for 3 to 4 minutes. Turn chicken over, close the lid of the grill, and cook, basting with remaining barbeque sauce ever 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Time 3h25m Yield 16 servings Number Of Ingredients 22 Steps:
Combine the chicken and marinade in a large non-reactive pan. Refrigerate for at least 2 hours and up to 6. Preheat the oven to 300 degrees F. Remove the chicken from the marinade and coat generously with some of the rub. Arrange the chicken, skin side-up, in a baking pan and pour the apple juice in the bottom. Cover the pan with aluminum foil and roast for 1 1/2 to 2 hours. Uncover the chicken and continue roasting, basting with the sauce occasionally, until the skin is golden. Combine all the ingredients in a saucepan and bring to a boil. Whisk until the sugar and salt dissolve. Let cool. Combine all ingredients and mix well.
Time 7h20m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Place all the ingredients, except the chicken, in a food processor and process until smooth. Make 4 parallel cuts about ½ inch deep in each chicken breast and place in a shallow dish. Pour the puréed mixture over the chicken and rub it in with your hands, making sure the mixture gets into the cuts. Cover and refrigerate for 4 to 6 hours or overnight. Grill over medium coals for 15-20 minutes turning occasionally and basting with any remaining marinade or until cooked through.
More about “barbecue jack chicken recipes”
Time 2h22m Yield 8 serving(s) Number Of Ingredients 25 Steps:
MARINADE:. Combine ingredients in a zip-close bag. Add chicken pieces and seal the bag, pressing out the air. Let marinate in the refrigerator for at least 2 and up to 12 hours. BARBECUE SAUCE:. Heat the vegetable oil in a heavy 2-quart saucepan over medium heat. Add the onion and garlic and saute until translucent, about 3 minutes. Add the chili powder ingredients (paprika, oregano, cumin, turmeric, garlic powder, and cayenne), and the minced jalapeno, and saute for 1 minute. Add the tomato paste and cook, stirring constantly, for 2 minutes. Add the rest of the BBQ sauce ingredients and simmer, stirring occasionally, for 10-15 minutes. Use immediately, or let cool to room temperature before storing in a clean, covered container in the refrigerator for up to 1 month. COOK CHICKEN:. Preheat a gas grill to medium-high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Remove the chicken from the marinade, letting any excess drain off. Season chicken with remaining salt and pepper. Grill chicken over direct heat until marked on all sides, about 3 minutes per side. Finish cooking the chicken over indirect heat, covered, turning every few minutes and brushing with the barbecue sauce, until the chicken is cooked through (165F/74C) and the juices run clear, 10-15 minutes more. Serve on a heated platter or plates.
