Best 4 Angry Bird Bar B Cue Chicken And Sausage Recipes

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Indulge in a flavor-packed backyard barbecue experience with our tantalizing Angry Bird Bar-B-Cue Chicken and Sausage recipes. These dishes, inspired by the iconic Angry Birds game, promise an explosion of taste that will leave your taste buds dancing. From the succulent, smoky chicken to the juicy, flavorful sausage, each recipe is carefully crafted to deliver a unique culinary adventure.

Dive into the fiery heat of the Red Bird Chicken, where a blend of cayenne pepper and paprika brings a spicy kick to the tender chicken meat. Balance the heat with the mellow sweetness of the Yellow Bird Chicken, marinated in a tangy orange-honey glaze that caramelizes to perfection. For a smoky, aromatic experience, the Blue Bird Chicken, infused with a blend of herbs and spices, is sure to satisfy.

Complement your chicken with the savory goodness of our Angry Bird Sausage, made with a combination of pork and beef. Seasoned with a blend of garlic, onion, and paprika, this sausage is grilled to perfection, resulting in a juicy, flavorful delight.

Each recipe includes detailed instructions, cooking times, and helpful tips to ensure your backyard barbecue is a resounding success. Gather your friends and family, fire up the grill, and let the Angry Bird Bar-B-Cue take your taste buds on a wild adventure.

Let's cook with our recipes!

THE ULTIMATE BARBECUED CHICKEN



The Ultimate Barbecued Chicken image

For the Ultimate Barbecued Chicken, Tyler Florence first grills the bird, then bastes it in his homemade sauce from Food Network.

Provided by Tyler Florence

Categories     main-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 19

2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper

Steps:

  • For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
  • Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
  • Preheat oven 375 degrees F.
  • Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

BARBECUED CHICKEN WITH VINEGAR BASTING SAUCE



Barbecued Chicken with Vinegar Basting Sauce image

Provided by Lisa Ferro

Categories     Chicken     Marinate     Low Carb     Kid-Friendly     Low Cal     Backyard BBQ     Vinegar     Grill     Grill/Barbecue     Bon Appétit     Houston     Texas     Small Plates

Yield Serves 4

Number Of Ingredients 10

1 1/4 cups cider vinegar
4 teaspoons chili powder
2 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 teaspoon cayenne pepper
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
4 skinless boneless chicken breast halves

Steps:

  • Prepare barbecue (medium-high heat) or preheat broiler.
  • Whisk first 9 ingredients in small bowl to blend. Arrange chicken in shallow glass dish. Spoon 1/4 cup sauce over; turn to coat evenly. Let stand at least 10 minutes and up to 30 minutes, turning chicken occasionally.
  • Grill chicken until just cooked through, basting occasionally with another 1/4 cup sauce, about 5 minutes per side.
  • Serve with remaining sauce.

ANGRY BIRD BAR-B-CUE CHICKEN AND SAUSAGE



Angry Bird Bar-B-Cue Chicken and Sausage image

My husband named this recipe after the game Angry Birds. It is delicious recipe of chicken and sausage that can be used in a sandwich or over rice. A great dinner that tasty, filling and extremely easy to make. My family loves it.... my kids get a kick out of eating dinner named after a game they love.

Provided by greenteaching

Categories     Whole Chicken

Time 45m

Yield 8

Number Of Ingredients 10

1 pound andouille sausage, sliced
1 red onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 (3 pound) rotisserie chicken, boned and shredded
1 (20 ounce) bottle barbeque sauce
¼ cup water
1 cup chopped fresh cilantro

Steps:

  • Brown the sausage in a skillet over medium heat. Place the cooked sausage in a bowl and set aside.
  • Return the skillet to the stove and stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the peppers, chicken, sausage, and barbeque sauce. Pour in the water and simmer for 20 minutes. Add the cilantro just before serving.

Nutrition Facts : Calories 537.5 calories, Carbohydrate 31.6 g, Cholesterol 117.2 mg, Fat 29.7 g, Fiber 1.5 g, Protein 33.7 g, SaturatedFat 9.2 g, Sodium 1393.6 mg, Sugar 20.4 g

ANGRY BIRD BAR-B-CUE CHICKEN AND SAUSAGE



Angry Bird Bar-B-Cue Chicken and Sausage image

My husband named this recipe after the game Angry Birds. It is delicious recipe of chicken and sausage that can be used in a sandwich or over rice. A great dinner that tasty, filling and extremely easy to make. My family loves it.... my kids get a kick out of eating dinner named after a game they love.

Provided by greenteaching

Categories     Whole Chicken

Time 45m

Yield 8

Number Of Ingredients 10

1 pound andouille sausage, sliced
1 red onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 (3 pound) rotisserie chicken, boned and shredded
1 (20 ounce) bottle barbeque sauce
¼ cup water
1 cup chopped fresh cilantro

Steps:

  • Brown the sausage in a skillet over medium heat. Place the cooked sausage in a bowl and set aside.
  • Return the skillet to the stove and stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the peppers, chicken, sausage, and barbeque sauce. Pour in the water and simmer for 20 minutes. Add the cilantro just before serving.

Nutrition Facts : Calories 537.5 calories, Carbohydrate 31.6 g, Cholesterol 117.2 mg, Fat 29.7 g, Fiber 1.5 g, Protein 33.7 g, SaturatedFat 9.2 g, Sodium 1393.6 mg, Sugar 20.4 g

Tips:

  • To ensure thorough cooking and prevent salmonella, use a meat thermometer to check that the internal temperature of chicken reaches 165°F (74°C) and the internal temperature of sausage reaches 155°F (68°C).
  • For the best flavor, marinate the chicken and sausage in the sauce for at least 30 minutes, or up to overnight.
  • If you don't have a grill, you can bake the chicken and sausage in a preheated oven at 375°F (190°C) for about 45-50 minutes, or until cooked through.
  • Serve the chicken and sausage with your favorite BBQ sauce, coleslaw, and potato salad for a complete meal.
  • To make the chicken and sausage even more flavorful, try using different types of BBQ sauce. For example, you could use a spicy BBQ sauce for a more intense flavor, or a sweet BBQ sauce for a milder flavor.

Conclusion:

This Angry Bird Bar-B-Cue Chicken and Sausage recipe is sure to be a hit at your next barbecue or potluck. The chicken and sausage are cooked to perfection and the sauce is finger-licking good. Plus, theAngry Bird presentation is sure to get a laugh from your guests. So if you're looking for a delicious and unique dish to serve at your next gathering, give this recipe a try.

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