Best 3 Backyard Barbecue Chicken Recipes

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Indulge in the tantalizing flavors of backyard barbecue chicken, a culinary delight that promises a burst of smoky, savory goodness in every bite. This versatile dish can be prepared using a variety of cooking methods, from traditional charcoal grills to modern smokers, offering a range of options to suit every backyard chef's preference.

Whether you choose to marinate your chicken in a tangy sauce or coat it in a dry rub packed with aromatic herbs and spices, the result is a succulent, juicy chicken that will leave your taste buds craving more.

This article presents a collection of backyard barbecue chicken recipes that cater to different tastes and preferences. From a classic grilled chicken recipe that showcases the natural flavors of the chicken to a bold and spicy peri peri chicken bursting with heat, these recipes offer something for everyone.

For those who love a smoky flavor, the smoked barbecue chicken recipe is a must-try. Cooked low and slow over indirect heat, this chicken absorbs the rich, woodsy aromas of the smoke, resulting in a tender and flavorful dish that is perfect for a backyard gathering.

And if you're looking for a healthier alternative, the grilled chicken breast with roasted vegetables recipe is an excellent choice. This dish combines succulent chicken breasts with a medley of roasted vegetables, creating a balanced and nutritious meal that is both satisfying and guilt-free.

So fire up your grill or smoker and embark on a culinary journey with these backyard barbecue chicken recipes. Whether you're a seasoned grilling enthusiast or a beginner looking to explore the world of barbecue, these recipes will guide you towards creating mouthwatering chicken dishes that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

BACKYARD BARBECUE CHICKEN



Backyard Barbecue Chicken image

Wrap up leftovers in aluminum foil to enjoy this delicious meal again tomorrow.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 32m

Yield 2

Number Of Ingredients 5

2 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
4 (4 ounce) boneless, skinless chicken breast halves
1 cup barbecue sauce
1 (10 ounce) package frozen whole kernel corn
½ cup chopped green bell pepper

Steps:

  • Preheat grill to medium-high or oven to 450 degrees F.
  • Center two chicken breast halves on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon 1/4 the barbecue sauce over each piece of chicken. Top each piece of chicken with 1/4 of the vegetables.
  • Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
  • Grill 12 to 15 minutes in covered grill.
  • OR bake 18 to 22 minutes on a baking sheet in oven until chicken reaches 170 degrees F on meat thermometer.
  • Open packets carefully, allowing steam to escape, by cutting along top fold with sharp knife.

Nutrition Facts : Calories 570.7 calories, Carbohydrate 76.6 g, Cholesterol 129.2 mg, Fat 6.9 g, Fiber 4.8 g, Protein 51.8 g, SaturatedFat 1.7 g, Sodium 1516.6 mg, Sugar 38.2 g

DEEP IN THE HEART OF TEXAS BACKYARD BARBEQUE CHICKEN



Deep in the Heart of Texas Backyard Barbeque Chicken image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 32

1 whole chicken (3-4 pounds) cut into quarters
1 tablespoon vegetable oil
Salt
Black pepper
Dried thyme, to taste
Crushed red bell pepper flakes, to taste
3 cups barbeque sauce
Country Greens-Cornbread Pan Stuffing, recipe follows
Peach-Jalapeno Chutney, recipe follows
For the Greens:
4 pounds fresh collard greens
1 smoked ham hock
8 cups chicken stock, plus 2 to 3 cups more, if needed
1 large onion, peeled and kept whole
2 dried red chiles
1 teaspoon cracked black pepper
Salt
Pepper vinegar, to taste
For the cornbread:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 extra large eggs, lightly beaten
1/4 cup unsalted butter, melted (or melted bacon grease)
5 ripe peaches
1 tablespoon finely diced ginger
1 tablespoon sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice

Steps:

  • Make sure the whole chicken is rinsed under running water. Cut chicken into quarters, brush with vegetable oil and season with salt, pepper, thyme, and pepper flakes on both sides. Set aside.
  • A clean grill is a happy grill. Make sure old ashes are discarded and grates are brushed clean. Add wood charcoal and ignite. When charcoal has burned to white ash, add chicken quarters skin side down. The process now is to render as much grease from the skin without burning the skin or causing the grease to flare-up on the fire and burn the skin. Take your time and be attentive to what is on the grill.
  • At this point, add water soaked hickory chips (a small handful at a time) to the edge of the fire. This will start the smoking process. Seal in the smoke with a lid or the top of the grill. Remember to keep an eye on the chicken and turn when skin is rendered about 8 to 10 minutes. If the smoke dies down, add another handful of hickory chips.
  • Grill and smoke chicken for about 15 additional minutes making sure the meat is cooking evenly on both sides. Then begin basting each piece of chicken with barbeque sauce. Don't be afraid to swipe on the barbeque sauce heavy and keep turning each piece to prevent burning in 1 area of the grill.
  • Remove barbequed chicken from grill to a platter and serve family style with bowls of Country Greens-Cornbread Pan Stuffing and Peach-Jalapeno Chutney. You may find 1 whole chicken is just not enough to satisfy "A Big Texas Appetite."
  • To prepare the collard greens, pick through the greens, discarding any large stems and brown or yellow leaves. Wash thoroughly to remove all grit. With a knife, cut the greens into bite-sized pieces.
  • Place the ham hock, onion, chiles and pepper in a large pot over medium-high heat and add enough stock to cover by 1-inch. Bring to a boil. Then reduce the heat to medium-low, cover and simmer for 45 minutes.
  • Add the greens in 4 batches, stirring each batch down until wilted and submerged in the liquid. If needed, add more stock to keep the greens covered by 1-inch. Increase the heat, to medium and simmer, 40 to 60 minutes. The length of cooking time depends on the age of the greens; the older the greens, the longer it takes to tenderize them. The liquid (potlikker) should be reduced by 3/4. Remove the ham hock, pull the meat from bones and cut into medium dice. Add back to greens. Remove onion, chop fine and add back to greens. Season with pepper vinegar. Combine with the cornbread and keep warm!
  • Cornbread:
  • Preheat oven to 425 degrees F.
  • Grease a 10-inch cast iron skillet and place in oven.
  • Combine cornmeal, flour, sugar, baking powder, and salt. Add milk, eggs and butter. Stir with a few rapid strokes until dry ingredients are just moistened.
  • Pour batter into hot pan. Place in the oven and bake for 20 to 25 minutes or until edges are light brown and bread is firm. Remove from oven and let cool. With a knife cut cornbread into 1-inch dice.;
  • Peel and pit all peaches. Medium dice 3 peaches, place in a bowl and set aside.
  • Puree the remaining peaches in a blender. Pour mixture into a medium saucepan with ginger, sugar, cinnamon, and lemon juice. Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes. Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside.

BACKYARD BARBECUED CHICKEN WITH HOMEMADE BBQ SAUCE



Backyard Barbecued Chicken with Homemade BBQ Sauce image

This kid-friendly dish is about as simple as it gets, my friends. If you don't have the time to prepare the homemade barbecue sauce, simply make sure to buy a quality bottled sauce.This recipe is from "Emeril at the Grill" by Emeril Lagasse.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 3

8 whole chicken leg quarters
Salt and freshly ground black pepper, to taste
2 cups Homemade BBQ Sauce

Steps:

  • Preheat a grill to medium-low, and brush the grate with oil.
  • Season both sides of the chicken legs with salt and pepper. Place the chicken on the grill, skin side down, and cook, adjusting the chicken's position and turning the pieces occasionally, until it appears to be about halfway cooked, about 15 minutes. Then use a basting brush to brush the chicken legs with the barbecue sauce, and continue to cook, turning the pieces frequently and reapplying barbecue sauce each time the chicken is turned, until it is cooked through and an instant-read thermometer inserted into the thickest part registers 160 to 165 degrees, 15 to 20 minutes. Serve the chicken hot or warm.

Tips:

  • Use a flavorful marinade: The marinade is what gives the chicken its flavor, so make sure to use one that you love. There are many different recipes for chicken marinades, so experiment until you find one that you like.
  • Don't overcook the chicken: Chicken is a delicate meat, so it's important to not overcook it. Overcooked chicken is dry and tough, so cook it just until it is cooked through.
  • Let the chicken rest before serving: Once the chicken is cooked, let it rest for a few minutes before serving. This allows the juices to redistribute throughout the chicken, making it more tender and juicy.
  • Serve with your favorite sides: Backyard barbecue chicken is a versatile dish that can be served with a variety of sides. Some popular sides include coleslaw, potato salad, baked beans, and corn on the cob.

Conclusion:

Backyard barbecue chicken is a delicious and easy-to-make dish that is perfect for any summer gathering. With a flavorful marinade, juicy chicken, and your favorite sides, this dish is sure to be a hit. So fire up the grill and get cooking!

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