CHICKEN ON BBQ RECIPES

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BBQ CHICKEN DRUMSTICKS – INSTANT POT RECIPES



BBQ Chicken Drumsticks – Instant Pot Recipes image

Provided by Dr. Karen Lee

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4-6 servings

Number Of Ingredients 9

4-10 chicken drumsticks
1/4 cup sweet paprika
4 1/2 teaspoons black pepper (freshly ground)
1 tablespoon salt
1 1/2 teaspoons celery salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground cumin

Steps:

  • Add 3/4 cup of water in the Instant Pot. Place the trivet inside.
  • Place the chicken drumsticks on the trivet. Close the lid tightly and close the vent.
  • Press Poultry or Pressure Cook function on the Instant Pot and set the time to 20 minutes.
  • Preheat the oven to Broil. Line a cookie sheet with parchment paper.
  • When the timer goes off, release pressure naturally. Open the lid and take out the drumsticks.
  • Coat the drumsticks with the BBQ rub evenly.
  • Place the drumsticks on the lined cookie sheet. Broil the drumsticks for 2 minutes per side or until the skin is browned. Be careful not to burn them.
  • Serve immediately. Enjoy!

BBQ CHICKEN PIZZA RECIPE - BBC GOOD FOOD



BBQ chicken pizza recipe - BBC Good Food image

Make a healthy, low-calorie pizza that adds up to three of your 5-a-day and give the takeaway a miss. The barbecue chicken lends a moreish smoky flavour

Provided by Sara Buenfeld

Categories     Main course, Supper

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 13

250g wholemeal flour , plus a little for kneading if necessary
1 tsp instant yeast
¼ tsp salt
1 tbsp rapeseed oil , plus extra for greasing
pack of 3 peppers
1 large onion
1 tbsp rapeseed oil
1 tsp fennel seeds
2 tbsp barbecue sauce
2 tbsp tomato purée
1 large skinless chicken breast fillet (about 225g), diced
175g baby plum tomatoes , quartered
50g Applewood smoked cheese , grated

Steps:

  • Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and 200ml warm water then mix well to a very soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you halve and slice the peppers and onions. There is no need to prove the dough for a specific time, just let it sit while you make the topping.
  • For the topping: toss the peppers and onions with the oil and fennel seeds then roast for 15 mins. Meanwhile mix the barbecue sauce and tomato purée with 5 tbsp water.
  • Take the dough from the bowl and press into the base and up the sides of an oiled 25x35cm Swiss roll tin. Don’t knead the dough first otherwise it will be too elastic and will keep shrinking back. Spread with two thirds of the barbecue sauce mix then add the remainder to the chicken and toss well to coat it.
  • Take the roasted pepper mixture from the oven and spread on top of the pizza. Scatter over the tomatoes then evenly spoon on the barbecue chicken. Scatter with the cheese and bake for 15 mins. Serve with a salad or healthy coleslaw.

Nutrition Facts : Calories 448 calories, FatContent 11 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 54 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 11 grams fiber, ProteinContent 27 grams protein, SodiumContent 1 milligram of sodium

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