CHICKEN BARBECUE RECIPES

Name: Barbecue Chicken
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 9 h 50 min
Yield: 6 to 8 servings
Cuisine: american
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

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.

BBQ CHICKEN RECIPE | JAMIE OLIVER RECIPES

BBQ chicken recipe | Jamie Oliver recipes image

Here's how to get your barbecue chicken brilliantly chargrilled, juicy and perfectly cooked

Total Time 20 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1 orange
1 dried chilli
1½ heaped teaspoons smoked paprika
1½ teaspoons Dijon or English mustard
3 tablespoons runny honey
3 tablespoons ketchup
1 teaspoon olive oil
4 x 120 g skinless higher-welfare chicken breasts

Steps:

1. If barbecuing, light the grill now so the flames have died down and it’s ready when you’re ready to cook.
2. Finely grate the orange zest into a shallow bowl. Crumble in the dried chilli. Add the paprika, mustard, honey, ketchup and a splash of olive oil.
3. Season with a small pinch of salt and pepper and mix well. Spoon out a few tablespoons of the marinade and set it aside.
4. Add the chicken breasts to the bowl with the remaining marinade. Turn them over in the marinade so they’re well coated, cover with clingfilm and leave to sit for 5 to 10 minutes or until the grill is ready.
5. If using a griddle pan, put it over high heat now to get it screaming hot.
6. Use tongs to transfer your chicken breasts onto the grill or griddle pan. For chicken breasts approximately 2cm thick, cook for about 5 minutes on each side, turning every minute and basting as you go, or until golden and cooked through.
7. Spoon a little of the reserved sauce over each breast.

Nutrition Facts : Calories 233 calories, FatContent 4 g fat, SaturatedFatContent 1 g saturated fat, ProteinContent 34.1 g protein, CarbohydrateContent 16.2 g carbohydrate, SugarContent 15.8 g sugar, SodiumContent 0.9 g salt, FiberContent 0.1 g fibre

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From foodnetwork.com
Reviews 4.9
Total Time 9 hours 50 minutes
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Cuisine american

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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BBQ CHICKEN RECIPE | JAMIE OLIVER RECIPES

Here's how to get your barbecue chicken brilliantly chargrilled, juicy and perfectly cooked
From jamieoliver.com
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Cuisine https://schema.org/LowLactoseDiet
Calories 233 calories per serving

1. If barbecuing, light the grill now so the flames have died down and it’s ready when you’re ready to cook.
2. Finely grate the orange zest into a shallow bowl. Crumble in the dried chilli. Add the paprika, mustard, honey, ketchup and a splash of olive oil.
3. Season with a small pinch of salt and pepper and mix well. Spoon out a few tablespoons of the marinade and set it aside.
4. Add the chicken breasts to the bowl with the remaining marinade. Turn them over in the marinade so they’re well coated, cover with clingfilm and leave to sit for 5 to 10 minutes or until the grill is ready.
5. If using a griddle pan, put it over high heat now to get it screaming hot.
6. Use tongs to transfer your chicken breasts onto the grill or griddle pan. For chicken breasts approximately 2cm thick, cook for about 5 minutes on each side, turning every minute and basting as you go, or until golden and cooked through.
7. Spoon a little of the reserved sauce over each breast.

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Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 20-25 minutes or until deep golden brown, stirring occasionally., Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 8 minutes., Spread barbecue sauce over dough; top with chicken, cooked onion, bacon, Gorgonzola cheese and jalapenos. Sprinkle with paprika and garlic powder; top with mozzarella cheese. Bake pizza 8-10 minutes or until crust is golden and cheese is melted.

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1. If barbecuing, light the grill now so the flames have died down and it’s ready when you’re ready to cook.
2. Finely grate the orange zest into a shallow bowl. Crumble in the dried chilli. Add the paprika, mustard, honey, ketchup and a splash of olive oil.
3. Season with a small pinch of salt and pepper and mix well. Spoon out a few tablespoons of the marinade and set it aside.
4. Add the chicken breasts to the bowl with the remaining marinade. Turn them over in the marinade so they’re well coated, cover with clingfilm and leave to sit for 5 to 10 minutes or until the grill is ready.
5. If using a griddle pan, put it over high heat now to get it screaming hot.
6. Use tongs to transfer your chicken breasts onto the grill or griddle pan. For chicken breasts approximately 2cm thick, cook for about 5 minutes on each side, turning every minute and basting as you go, or until golden and cooked through.
7. Spoon a little of the reserved sauce over each breast.

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