Time 1h Yield 8 serving(s) Number Of Ingredients 11 Steps:
In a saucepan, saute the garlic in butter until tender. Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat and set aside. Grill the chicken, covered over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until juices run clear. Continue basting and turning during the last 15 minutes of cooking. Serve with any extra sauce you set aside for dipping. (The sauce is just that delicious!).
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 10m Yield 4 servings Number Of Ingredients 8 Steps:
For the marinade: Combine the ketchup, sugar, vinegar, Worcestershire, cumin, paprika, garlic, 1/2 teaspoon salt and a few turns of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking. To cook: Remove the chicken from the bag and grill over indirect heat, covered, until cooked through, lightly charred and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.
Time 2h Number Of Ingredients 8 Steps:
Combine 1 tablespoon salt and 1/2 teaspoon pepper. Sprinkle mixture evenly on chicken, then set chicken on a rimmed baking sheet. Let stand uncovered 1 hour. Meanwhile, bring ketchup, vinegar, sugar, Worcestershire sauce, and garlic to a simmer in a small saucepan. Cook, stirring occasionally, until slightly thickened and reduced to 1 cup, about 4 minutes. Season with salt and pepper, and transfer sauce to a bowl. Heat a charcoal grill, creating a two-zone fire with vents partially open. Position coals on one side of the grill for direct high heat, and leave the other side empty for indirect lower heat. (On a gas grill, turn one side on high, and leave the other burners off.) Lightly coat chicken with olive oil and place over indirect heat. Cover and cook, turning occasionally, until pieces are cooked through and a thermometer inserted into thickest parts (not touching bones) registers 165 degrees, about 30 minutes. Uncover grill; transfer chicken to direct heat. Brush with sauce and cook, turning frequently, until caramelized and lightly charred, about 3 to 4 minutes. Brush on more sauce as pieces come off the grill, or serve it on the side.
Time 2h50m Yield 4-5 serving(s) Number Of Ingredients 20 Steps:
In a mixing bowl combine the water, salt, brown sugar, garlic, and thyme. Pour the brine into a 2-gallon sized ziploc plastic bag. Add chicken; close the bag and refrigerate 2 hours. Wrap the slice of bacon around the bunch of thyme and tie with cooking twine together. In a large saucepan over medium heat heat about 2 tablespoons of oil. Add the thyme and cook slowly 3 to 4 minutes. Add the onion and garlic and cook slowly without changing colors. Add ketchup, preserves, brown sugar, molasses, wine vinegar, dry mustard, cumin, paprika and fresh ground black pepper. Give the sauce a stir and turn the heat down to low. Cook slowly for 20 minutes to saturate the flavors together. Directions for Grilling:. Preheat the oven to 350 degrees Fahrenheit. Preheat oven 375 degrees Fahrenheit. Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Dip a few paper towels in oil and rub the grates of the grill to make a nonstick surface for grilling chicken. Take the chicken out of the brine bag, pat it down on some 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 grilled chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes. Remove chicken from the oven and brush liberally, coating every inch of the legs with the barbecue sauce. Return chicken to the oven for 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra reserved sauce.
Time 35m Number Of Ingredients 6 Steps:
Heat grill to medium; lightly oil grates. In a small bowl, combine paprika, chili powder, 2 teaspoons salt, and 1/2 teaspoon pepper; sprinkle spice rub all over chicken. Reserve 1 cup barbecue sauce in a bowl for serving. Keep remaining sauce in another bowl for basting. Grill chicken, turning often, until cooked through, 15 to 20 minutes (if browning too quickly, move to cooler part of grill). During final 5 minutes of cooking, baste chicken with barbecue sauce. Serve chicken with reserved sauce.
More about “best barbecue chicken recipes”
Time 1h10m Yield 8 servings. Number Of Ingredients 12 Steps:
Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Remove to paper towels to drain., Meanwhile, in a small saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Place chicken in an ungreased 13x9-in. baking dish. Pour sauce over chicken. Bake, uncovered, 45-60 minutes or until chicken juices run clear, basting occasionally.
