RECIPE FOR BBQ BAKED CHICKEN RECIPES

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BBQ CHICKEN BAKED POTATOES RECIPE | REE DRUMMOND | FOOD ...



BBQ Chicken Baked Potatoes Recipe | Ree Drummond | Food ... image

Provided by Ree Drummond : Food Network

Total Time 1 hours 50 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 13

4 pounds boneless, skinless chicken thighs
1 1/2 cups BBQ sauce 
1/4 cup honey 
1 tablespoon vinegar 
1 teaspoon kosher salt 
3 chipotle peppers in adobo 
2 cloves garlic, minced 
1 onion, sliced 
4 medium russet potatoes
Vegetable oil, for baking potatoes
2 cups sour cream 
2 cups shredded Cheddar
1 cup diced green onion

Steps:

  • For the chicken: Add the chicken, BBQ sauce, honey, vinegar, salt, chipotles, garlic and onion to a multi-cooker along with 1/4 cup of water and toss to combine. Cover and position the vent to Sealing. Set to pressure cook on high and set the timer to 12 minutes.
  • When the time is up, quick-release the steam, then remove the lid. Remove the chicken to a large bowl and shred with 2 forks. Add the sauce to the meat in 1/4-cup increments until it has become saucy but not soupy. Reserve the remaining sauce for serving or freeze for future use (see Cook's Note).
  • For the potatoes: Preheat the oven to 400 degrees F.
  • Prick each potato all over with a fork. Rub vegetable oil on each potato and bake on a baking sheet for 1 hour. Slice the potatoes lengthwise three-quarters of the way through. Add 2 cups chicken, 1/2 cup sour cream, 1/2 cup Cheddar, 1/4 cup green onion and drizzle of reserved sauce to each potato. Serve immediately.

BEST OVEN-BAKED BBQ CHICKEN RECIPE - HOW TO MAKE OVEN ...



Best Oven-Baked BBQ Chicken Recipe - How to Make Oven ... image

This Oven-Baked BBQ Chicken recipe will be a major win for dinner!

Provided by Makinze Gore

Categories     Barbeque    dinner party    picnic    Sunday lunch    dinner    lunch    poultry

Total Time 2 hours 5 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 13

1 1/2 c.

ketchup

1 c.

packed brown sugar

1/2 c.

water

1/4 c.

apple cider vinegar

1 tbsp.

Worcestershire sauce

1 tbsp.

molasses

1 1/2 tsp.

kosher salt

1/2 tsp.

garlic powder

1/2 tsp.

onion powder

1/4 tsp.

ground mustard

3 lb.

bone-in, skin-on chicken thighs, drumsticks, and breasts

2

large onions, thinly sliced 

1 tbsp.

extra-virgin olive oil

Steps:

  • Make barbecue sauce: In a large bowl, combine ketchup, brown sugar, water, apple cider vinegar, Worcestershire, molasses, and spices. Reserve 1 cup of sauce for later. Add chicken to remaining barbecue sauce. Cover and refrigerate for at least 1 hour and up to overnight. Make chicken: Preheat oven to 425° and line a large baking sheet with foil. Place onions on baking sheet, drizzle with oil, and toss to coat. Place chicken on top of onions, skin side up, and bake until golden and internal temperature reaches 165°, 30 to 40 minutes. Turn oven to broil. Brush chicken with reserved barbecue sauce on both sides and broil until skin is crispy and sauce is thickened, 5 minutes.

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