BARBECUE CHICKEN SEASONING RECIPES

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BARBECUE SEASONING RECIPE: HOW TO MAKE IT



Barbecue Seasoning Recipe: How to Make It image

I use this BBQ seasoning on country-style ribs, pork chops and chicken. You'll likely have all of the seasonings on hand to make a batch, and if you don't use it all, it will keep for the next time. —Rose Rainier, Sheridan Wyoming

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 1 cup.

Number Of Ingredients 11

1/4 cup beef bouillon granules
1/4 cup chili powder
1/4 cup paprika
1 tablespoon sugar
1 tablespoon garlic salt
1 tablespoon onion salt
1 teaspoon celery salt
1 teaspoon cayenne pepper
1 teaspoon pepper
1/2 teaspoon curry powder
1/2 teaspoon dried oregano

Steps:

  • In a small bowl, combine all of the ingredients. Store in an airtight container in a cool, dry place up to 6 months. Use as a rub for ribs, chicken or pork.

Nutrition Facts : Calories 6 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 476mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 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

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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