BARBECUE CHICKEN RECIPE RECIPES

APPLESAUCE BARBECUE CHICKEN RECIPE: HOW TO MAKE IT

Applesauce Barbecue Chicken Recipe: How to Make It image

You only need a few ingredients to create this sweet and peppery chicken. The subtle flavor of apple makes this tender barbecue dish stand out from the rest. —Darla Andrews, Farmers Branch, Texas

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon pepper
1 tablespoon olive oil
2/3 cup chunky applesauce
2/3 cup spicy barbecue sauce
2 tablespoons brown sugar
1 teaspoon chili powder

Steps:

Sprinkle chicken with pepper. In a large skillet, brown chicken in oil on both sides. In a small bowl, combine the remaining ingredients; pour over chicken. Cover and cook until a thermometer reads 165°, 7-10 minutes.

Nutrition Facts : Calories 308 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 473mg sodium, CarbohydrateContent 22g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 35g protein.

BARBECUE CHICKEN RECIPE | THE NEELYS | FOOD NETWORK

Barbecue Chicken Recipe | The Neelys | Food Network image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Total Time 9 hours 50 minutes

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 27

Ingredients

2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise
1 1/2 cups Neely's Italian Dressing, recipe follows
1/4 cup Neely's Barbecue Seasoning, recipe follows
1 cup Neely's Barbecue Sauce, recipe follows
2 tablespoons ground mustard
2 garlic cloves, smashed
1 tablespoon crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon sugar
2 tablespoons Neely's Barbecue Seasoning
1/3 cup red wine vinegar
1 cup canola oil
Salt and pepper
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's Barbecue Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
If cooking inside: Take the chicken out of the refrigerator and brush chicken with Neely's Barbecue Sauce.
Place into a preheated 350 degree F oven for 45 minutes.
If grilling outside: Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neely's Barbecue Sauce during the last 5 minutes of cooking.
Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

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