Best 20 Barbeque Chicken Recipes

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**Indulge in the smoky, savory goodness of barbeque chicken, a versatile dish that tantalizes taste buds with its charred exterior and succulent interior. From classic grilled chicken basted in a tangy sauce to slow-cooked pulled chicken bursting with flavor, our diverse collection of barbeque chicken recipes offers something for every palate. Whether you prefer the smoky essence of charcoal grilling, the convenience of an oven, or the tender touch of a slow cooker, we have the perfect recipe to satisfy your cravings. Get ready to embark on a culinary journey where succulent chicken meets aromatic spices, tangy sauces, and smoky perfection.**

Let's cook with our recipes!

BARBEQUE CHICKEN



Barbeque Chicken image

Chicken baked in a home made barbecue sauce. Very easy. Very good.

Provided by RENA R.

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h50m

Yield 12

Number Of Ingredients 10

4 tablespoons water
3 tablespoons ketchup
3 tablespoons brown sugar
2 tablespoons vinegar
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon chili powder
12 chicken thighs, skin removed

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes.
  • Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly.
  • Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 5.1 g, Cholesterol 42.9 mg, Fat 7.3 g, Fiber 0.1 g, Protein 11.7 g, SaturatedFat 2 g, Sodium 305.5 mg, Sugar 4.5 g

PRESSURE COOKER BARBEQUE CHICKEN



Pressure Cooker Barbeque Chicken image

This chicken dish is incredibly easy to make and very delicious. It's a childhood favorite of my partner's; his mom served it with rice and green beans for an easy weekday meal. Feel free to add other hot sauce or spices to jazz it up. Frank's RedHot® sauce is a great addition.

Provided by CatherineSolo

Categories     Meat and Poultry Recipes     Chicken

Time 24m

Yield 8

Number Of Ingredients 7

2 pounds boneless, skinless chicken thighs
1 teaspoon ground paprika
salt and ground black pepper to taste
1 onion, minced
½ cup chile sauce
½ cup water
2 tablespoons vinegar

Steps:

  • Heat pressure cooker over medium heat; cook chicken until browned, 2 to 3 minutes per side. Sprinkle paprika, salt, and pepper onto chicken.
  • Combine onion, chile sauce, water, and vinegar in a bowl; pour over chicken.
  • Cover pressure cooker with lid and cook according to manufacturer's instructions, about 15 minutes. Remove from heat and release pressure through natural release method; open pressure cooker carefully.

Nutrition Facts : Calories 217.7 calories, Carbohydrate 7 g, Cholesterol 70.7 mg, Fat 11.9 g, Fiber 0.8 g, Protein 19.8 g, SaturatedFat 3.3 g, Sodium 313 mg, Sugar 3.1 g

BARBEQUE CHICKEN GRILLED PIZZA



Barbeque Chicken Grilled Pizza image

Quick and easy for those summer cookouts. I often make as an appetizer while the ribs are cooking. Use whatever toppings you normally like on regular pizza, but the barbeque chicken is always a crowd pleaser! The dough never makes a perfect rectangle, but we have fun guessing what it looks like ('That looks like America!'). For the chicken, I use the grilled chicken pre-cooked at the store.

Provided by Kristin C

Categories     Main Dish Recipes     Pizza Recipes     Chicken

Time 30m

Yield 6

Number Of Ingredients 6

1 cup chopped cooked chicken
½ cup barbeque sauce, divided
1 (13.8 ounce) package refrigerated pizza dough
2 tablespoons olive oil, or as needed
1 cup shredded Colby-Monterey Jack cheese
1 cup diced tomatoes, or to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Mix chicken and 2 tablespoons barbeque sauce together in a bowl until evenly coated.
  • Roll dough onto a work surface and cut in half to form 2 rectangles. Brush the top of each rectangle with olive oil.
  • Place dough, oil-side down, onto the grill; cook until bottom of dough is browned and top is bubbling up, about 5 minutes. Brush the tops of each dough with oil and flip.
  • Spread the remaining barbeque sauce over each crust; top with chicken, Colby-Monterey Jack cheese, and tomatoes.
  • Close the lid of the grill and cook pizza until cheese is melted, 2 to 3 minutes. Remove pizza from grill and cool before slicing, 2 to 3 minutes.

Nutrition Facts : Calories 378 calories, Carbohydrate 40.3 g, Cholesterol 39.3 mg, Fat 15.9 g, Fiber 1.3 g, Protein 17.5 g, SaturatedFat 6.2 g, Sodium 857.8 mg, Sugar 9.6 g

BARBEQUE BACON CHICKEN BAKE



Barbeque Bacon Chicken Bake image

Easy-to-make chicken with a little variation. Great on the grill but just as good baked in the oven when you can't grill out.

Provided by Rach

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 4

cooking spray
8 slices bacon
4 skinless, boneless chicken breast halves
¾ cup barbeque sauce (such as Cattlemen's® or Jack Daniel's®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath.
  • Bake in the preheated oven for 30 minutes; spread barbeque sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.

Nutrition Facts : Calories 284.4 calories, Carbohydrate 17.3 g, Cholesterol 78.6 mg, Fat 10.1 g, Fiber 0.3 g, Protein 28.8 g, SaturatedFat 3.2 g, Sodium 994 mg, Sugar 12.2 g

SHREDDED BARBEQUE CHICKEN



Shredded Barbeque Chicken image

This recipe is an adaptation to southern pulled pork sandwiches, but it's made with chicken instead. It is made with only a few ingredients in the slow cooker so you will be surprised just how good it tastes. I've been making this for years and EVERYONE loves it, I am always asked for the recipe. You will be amazed at how good this is so you have to try it.

Provided by PAMELA39

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h10m

Yield 5

Number Of Ingredients 3

1 ¼ pounds skinless, boneless chicken breast halves
1 cup chopped sweet onion (such as Vidalia®)
1 cup barbeque sauce

Steps:

  • Put chicken breasts in a slow cooker and top with onion and barbeque sauce.
  • Cook on High for 4 hours. Shred chicken with 2 forks and continue cooking Low for 4 hours more.

Nutrition Facts : Calories 202.6 calories, Carbohydrate 21.1 g, Cholesterol 58.5 mg, Fat 2.5 g, Fiber 0.8 g, Protein 22.4 g, SaturatedFat 0.7 g, Sodium 608.7 mg, Sugar 14.4 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.

EASY BARBEQUE CHICKEN



Easy Barbeque Chicken image

This recipe was passed down to me from my Italian grandmother.

Provided by ANNELIZABETH

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h40m

Yield 6

Number Of Ingredients 7

1 cup lemon juice
¼ cup vegetable oil
¼ cup vinegar
1 tablespoon dried oregano
2 teaspoons garlic powder
1 whole chicken, cut into pieces
salt and pepper to taste

Steps:

  • In a large glass bowl mix lemon juice, vegetable oil, vinegar, oregano, and garlic powder. Place chicken pieces in the bowl, and season with salt and pepper. Cover, and marinate in the refrigerator at least 1 hour.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • On the prepared grill, cook chicken until no longer pink and juices run clear. Periodically brush chicken with the remaining marinade mixture while cooking. Discard any leftover marinade.

Nutrition Facts : Calories 584.1 calories, Carbohydrate 4.7 g, Cholesterol 170.3 mg, Fat 43.4 g, Fiber 0.6 g, Protein 42.6 g, SaturatedFat 11.2 g, Sodium 159.7 mg, Sugar 1.2 g

MY MOTHER'S CHICKEN WITH BARBEQUE SAUCE



My Mother's Chicken with Barbeque Sauce image

My mother would combine everything into a pot and the sauce would just sit and simmer on the stove forever. I remember the smell would be somewhat acrid at first, like vinegar. Then the ginger, spices and lemon would take over and create this wonderful aroma. Doused on chicken and cooked in the oven, this sauce was amazing hot and cold leftover!

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 15

3 cups ketchup
2 cups cider vinegar
1/2 cup Worcestershire sauce
1/2 cup light soy sauce
1 cup light brown sugar
1 cup dark brown sugar
2 tablespoons dry mustard (preferably Colman's)
2 tablespoons Dijon mustard
1 cup chili powder
1 "knob" fresh ginger (about 4 inches), peeled and cut in 3 pieces
5 large cloves garlic, roughly chopped
2 lemons, cut into 1/2-inch thick slices
4 to 5 pounds chicken parts, a mixture of light and dark meat, all relatively the same size
4 to 5 pounds chicken parts, a mixture of light and dark meat, all relatively the same size
Kosher salt

Steps:

  • Prepare the barbeque sauce:
  • In a medium saucepan or a large high-sided saute pan, combine the ketchup, cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the ginger, garlic and lemon slices and stir to combine. Simmer until the vinegar mellows slightly and the flavors start to meld together, about 20 to 25 minutes. Remove from the heat and allow to cool. Discard the ginger pieces.
  • Preheat the oven to 350 degrees F. Position the rack in the lower third of the oven. Line a baking sheet (or, if needed, 2 baking sheets) with foil. Season the chicken parts on both sides with salt, to taste. Pour about 1 1/2 cups of the barbeque sauce into a large bowl. Reserve the remaining sauce on the side. Submerge the chicken pieces in the sauce and arrange them on the prepared baking sheet with some of the lemon slices. The chicken should all be in a single layer with a little space between them. If additional space is needed, use the second baking sheet. Brush with barbeque sauce.
  • Put the baking sheet(s) in the oven and bake, undisturbed, for 20 minutes. Remove the chicken from the oven and use a pair of metal tings to turn the pieces to the other side. Use a pastry brush to coat the second side of the chicken with the barbeque sauce from the bowl. Do not reuse that bowl or brush again. Return the sheet(s) to the oven and cook for an additional 15 to 20 minutes. Poke a thigh with the tip of a small knife and verify the chicken juices run "clear" and not pink. Turn the broiler on and broil for a minute until the chicken is charred on top.
  • Warm the reserved barbeque sauce in a small saucepan over low heat. Pour into a serving bowl.
  • Transfer the chicken to a serving platter and serve immediately with the warm sauce on the side.

BUFFALO OR BARBEQUE CHICKEN AND RICE WRAPS



Buffalo or Barbeque Chicken and Rice Wraps image

Pre-cooked shredded chicken and Uncle Ben's® Ready Rice® Whole Grain Brown combine with basic pantry ingredients that most of us have on hand to create a super quick, easy, and healthy kid-friendly wrap that even the pickiest of eaters will love.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 10m

Yield 4

Number Of Ingredients 9

1 cup UNCLE BEN'S® Ready Rice® Whole Grain Brown
1 cup shredded cooked chicken breast
¼ cup Buffalo-style hot pepper sauce (such as Frank's® Red Hot®)
½ cup shredded Cheddar cheese
½ cup shredded lettuce
4 (8 inch) whole-wheat tortillas
1 cup baby carrots
1 cup celery sticks
1 cup reduced fat ranch dressing, divided

Steps:

  • Cook rice according to package directions.
  • Combine shredded chicken and buffalo sauce in a bowl.
  • Microwave tortillas on microwave-safe plate covered with a damp paper towel on High until warm and pliable, about 20 to 30 seconds.
  • Evenly divide rice among four tortillas and spreading out to within 1/2 inch of the edges. Top rice with chicken mixture. Sprinkle about 2 tablespoons shredded Cheddar cheese over chicken mixture; top with shredded lettuce.
  • Fold in the sides of the tortilla and begin to roll tightly; repeat for each wrap. Cut in half, diagonally. (Or wrap in foil and refrigerate if serving later.)
  • Serve each wrap with baby carrots and celery sticks and about 1/4 cup ranch dressing for dipping.

Nutrition Facts : Calories 402 calories, Carbohydrate 62.6 g, Cholesterol 45 mg, Fat 10.8 g, Fiber 4.9 g, Protein 20.1 g, SaturatedFat 4.8 g, Sodium 1474.9 mg, Sugar 6.7 g

BARBEQUE CHICKEN PASTA SALAD



Barbeque Chicken Pasta Salad image

Zesty and sweet, this unique pasta salad melds the flavors of barbeque chicken, pasta, and freshly diced vegetables for a delicious summer meal. Can also be made without the chicken or with less, for a side dish.

Provided by nenithel

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 1h35m

Yield 12

Number Of Ingredients 14

3 skinless, boneless chicken breast halves
1 cup barbeque sauce
1 (16 ounce) package small whole-wheat pasta shells
1 cup barbeque sauce
1 cup mayonnaise
1 teaspoon ground cumin
1 cup jicama, peeled and diced
2 red bell peppers, seeded and diced
2 orange bell peppers, seeded and diced
2 (15.25 ounce) cans whole kernel corn, drained
¾ cup minced fresh cilantro
2 (15 ounce) cans black beans, rinsed and drained
2 jalapeno peppers, seeded and chopped (wear gloves)
1 red onion, chopped

Steps:

  • Place the chicken breasts into a saucepan over medium-low heat, and pour in 1 cup of barbeque sauce. Simmer the chicken until the meat is no longer pink inside, about 15 minutes. Allow to cool, and dice chicken meat.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Rinse pasta with cold water until chilled, and drain again thoroughly.
  • In a large salad bowl, whisk 1 cup of barbeque sauce with mayonnaise until thoroughly combined. Mix in the cumin, then stir in cooked chicken. Place cooked pasta, jicama, red and orange bell peppers, corn, cilantro, black beans, jalapeno peppers, and red onion into the salad bowl, and gently fold to combine with the dressing. Serve warm or chilled.

Nutrition Facts : Calories 435.1 calories, Carbohydrate 61.6 g, Cholesterol 24.1 mg, Fat 16.4 g, Fiber 6.1 g, Protein 15 g, SaturatedFat 2.5 g, Sodium 808.2 mg, Sugar 15.2 g

LEMON HERB BARBEQUE SAUCE FOR CHICKEN



Lemon Herb Barbeque Sauce for Chicken image

This recipe is an awesome alternative to a red barbeque sauce for chicken. It was a neighborhood favorite during summer when I was growing up. Submitted in memory of Ruth Karahan who originally had the recipe and passed away in 2004.

Provided by JEANINEJ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 8

Number Of Ingredients 8

½ cup vegetable oil
¼ cup lemon juice
1 teaspoon minced onion
1 teaspoon salt
¼ teaspoon dried thyme
⅛ teaspoon dried marjoram
2 cloves garlic, minced
8 skinless, boneless chicken breast halves

Steps:

  • Preheat grill for high heat.
  • In a blender or food processor, blend the oil, lemon juice, onion, salt, thyme, marjoram, and garlic until thick and smooth.
  • Coat the grill grate with aluminum foil. Poke holes in the foil and spray with cooking spray. Arrange chicken on grate, and cook 15 minutes, turning once and brushing constantly with the sauce, until juices run clear.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 1 g, Cholesterol 67.2 mg, Fat 16.5 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 2.9 g, Sodium 349.4 mg, Sugar 0.2 g

CHERRY-JALAPENO BARBEQUE SAUCE ROASTED CHICKEN THIGHS RECIPE - (4.4/5)



Cherry-Jalapeno Barbeque Sauce Roasted Chicken Thighs Recipe - (4.4/5) image

Provided by á-25087

Number Of Ingredients 18

Cherry-Jalapeno Barbeque Sauce:
2 jalapenos seeded and diced fine
1 cup cherries, pitted
2 tbsp olive oil
4 large garlic cloves, minced
1/4 tsp ancho chili powder
1 tsp onion powder
1/3 cup cherry preserves
2 tbs worcestershire
1 tbs dark molasses
2 tsp liquid smoke
1/3 cup chicken stock
1/4 cup fresh lemon juice
salt and pepper
Roasted Chicken Thighs:
4 bone-in, skin-on chicken thighs
Vegetable oil
Kosher salt and freshly cracked pepper

Steps:

  • *Cherry-Jalapeno Barbeque Sauce: * In a large sauce pan sauté jalapenos and cherries in olive oil for about five minutes or until jalapeno begins to soften. Add garlic and cook for a couple of minutes longer until fragrant. Stir in chili powder and onion powder and cook for one minute. Add the preserves, worcestershire, molasses and liquid smoke and stir to combine. Lastly, add the chicken stock and lemon juice. Bring to a boil and then reduce heat and simmer for about 10 minutes until the sauce begins to thicken. Using a handheld blender (or transfer into a blender or food processor) blend the sauce, being very careful as the sauce is very hot! I like to leave small chunks in the sauce, but you can puree until smooth if desired. If the sauce is too thick add small amount of chicken stock to thin out. Check for seasoning and add salt and pepper as needed. *Roasted Chicken Thighs:* Preheat oven to 450°F. (If you have a cast iron skillet you can use it for both steps. If you do not, sear the chicken in a skillet and then transfer to a baking dish to continue cooking in the oven.) Pat chicken dry and season generously with kosher salt and pepper. Heat about a tablespoon of vegetable oil in your cast iron skillet, over medium-high heat. Skin-side down, add the chicken thighs to the pan and cook for about 5 minutes or until the skin is nice and brown. This is an important step to helping create the best flavor in your chicken. Flip chicken over (or transfer to oven-proof baking dish) and add the barbeque sauce, leaving about 1/3 cup aside. Roast in the oven for about 15-20 minutes or until the chicken is cooked through. Serve with additional sauce

SLOW COOKER BARBEQUE CHICKEN



Slow Cooker Barbeque Chicken image

A little spicy barbeque chicken that simmers all day in the slow cooker. Super easy preparation.

Provided by mrs.pie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h10m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
1 (18 ounce) bottle barbeque sauce (such as Sweet Baby Ray's®)
¼ cup distilled white vinegar
¼ cup brown sugar
1 teaspoon garlic powder
½ teaspoon red pepper flakes

Steps:

  • Put chicken breast halves in a slow cooker.
  • Whisk barbeque sauce, vinegar, brown sugar, garlic powder, and red pepper flakes together in a bowl until the sugar dissolves; pour over the chicken.
  • Cook on Low for 4 to 6 hours.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 59.9 g, Cholesterol 60.8 mg, Fat 2.8 g, Fiber 0.9 g, Protein 23.1 g, SaturatedFat 0.7 g, Sodium 1463.9 mg, Sugar 46.4 g

INDONESIAN SPICY CHICKEN BARBEQUE (AYAM BAKAR PEDAS)



Indonesian Spicy Chicken Barbeque (Ayam Bakar Pedas) image

This chicken barbeque is absolutely great and worth the effort. Delicious served with jasmine rice and a simple salad.

Provided by lettuce

Categories     World Cuisine Recipes     Asian     Indonesian

Time 1h32m

Yield 4

Number Of Ingredients 13

4 shallots, halved
1 red bell pepper, chopped
3 fresh red chile peppers, or more to taste
1 stalk lemongrass, white part sliced
5 macadamia nuts
2 cloves garlic
1 teaspoon chopped fresh ginger
1 teaspoon white sugar, or to taste
½ teaspoon ground turmeric
salt to taste
¼ cup vegetable oil
4 chicken legs
½ cup light coconut milk

Steps:

  • Place shallots, red bell pepper, chile peppers, lemongrass, macadamia nuts, garlic, ginger, sugar, turmeric, and salt in a food processor. Pulse into a smooth spice paste.
  • Heat oil in a large skillet over medium heat. Add spice paste; cook and stir until fragrant, 2 to 3 minutes. Add chicken legs and coconut milk to the skillet; stir well to make sure chicken is coated with sauce. Reduce heat to medium-low. Simmer, covered, until chicken is cooked through, about 40 minutes.
  • Remove chicken from skillet and let cool, about 15 minutes. Reserve sauce for serving.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill chicken until skin is dark and caramelized, about 5 minutes per side. Serve with reserved sauce.

Nutrition Facts : Calories 486.9 calories, Carbohydrate 17.4 g, Cholesterol 93.9 mg, Fat 33.2 g, Fiber 1.8 g, Protein 29.9 g, SaturatedFat 8.1 g, Sodium 134 mg, Sugar 5.7 g

INDIAN BARBEQUE CHICKEN



Indian Barbeque Chicken image

Marinate the chicken overnight for a deliciously flavorful and tender chicken dish. This is an adaptation of Tandoori style chicken, minus the red coloring.

Provided by SHECOOKS2

Categories     World Cuisine Recipes     Asian     Indian

Time 9h

Yield 6

Number Of Ingredients 12

3 pounds bone-in chicken pieces
3 tablespoons fresh lemon juice
1 tablespoon meat tenderizer
2 cups plain yogurt, divided
3 tablespoons ground cumin
2 tablespoons ground coriander
⅓ cup chopped fresh cilantro
2 teaspoons paprika
½ teaspoon ground turmeric
2 teaspoons salt
1 teaspoon ground black pepper
6 cloves garlic, minced

Steps:

  • Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish.
  • Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
  • Preheat grill for medium heat.
  • Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

Nutrition Facts : Calories 368.3 calories, Carbohydrate 10.5 g, Cholesterol 101.9 mg, Fat 19.5 g, Fiber 1.6 g, Protein 36.1 g, SaturatedFat 5.7 g, Sodium 1164.9 mg, Sugar 6.1 g

GRILLED CHICKEN LEGS WITH COCKTAIL BARBEQUE SAUCE



Grilled Chicken Legs with Cocktail Barbeque Sauce image

The Chopped challenge this week is cocktail sauce. Left over cocktail sauce from your party last night can become a bold barbecue sauce for your chicken tonight! Chopped Basket Ingredient: cocktail sauce

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1/2 cup apple cider vinegar
1/2 cup canola oil
1/4 cup plus 2 teaspoons molasses
Kosher salt and freshly ground black pepper
One 15.5-ounce black beans, drained and rinsed
One 15.5-ounce pinto beans, drained and rinsed
2 stalks celery with leaves, thinly sliced, stalks and leaves separated
2 small red onions, 1 finely diced (1/2 cup) and 1 roughly chopped (1/3 cup)
4 cloves garlic, minced
1 1/2 cups prepared cocktail sauce
4 whole chicken legs (about 2 1/2 pounds)

Steps:

  • Whisk together 5 tablespoons of the vinegar, 3 tablespoons of the canola oil, 2 teaspoons of the molasses and a pinch of salt and pepper in a large mixing bowl. Add the beans, celery stalks and diced onion. Gently stir to combine. Season with additional salt and pepper if needed. Cover with plastic wrap and refrigerate until ready to serve.
  • Heat 3 more tablespoons of the canola oil in a large saucepan over medium-high heat. Add the chopped onion and cook until softened and lightly browned, about 5 minutes, stirring occasionally. Add the garlic and cook until softened, about 2 minutes, stirring constantly. Stir in the cocktail sauce and the remaining molasses and vinegar. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, until slightly thickened, about 5 minutes. Turn off the heat and pour half of the barbeque sauce into a small bowl for basting. Keep the remaining barbeque sauce warm until ready to serve.
  • Heat an outdoor grill or large cast-iron grill pan over medium heat. Brush the chicken with the remaining oil and sprinkle liberally with salt and pepper. Grill the chicken until charred on both sides but not cooked all the way through, 15 to 20 minutes. Baste the chicken liberally with the reserved barbeque sauce and continue cooking until the internal temperature is 160 degrees F, about 5 more minutes. Transfer the chicken to a large plate and allow to rest at least 5 minutes before serving.
  • Serve the grilled chicken legs with the remaining warm barbeque sauce and chilled bean salad. Garnish the bean salad with the sliced celery leaves.

BARBEQUE CHICKEN SLOPPY JOES



Barbeque Chicken Sloppy Joes image

Spicy-flavored Sloppy Joes made with shredded chicken breast. Taste great with a side of coleslaw.

Provided by DARLEEN

Categories     Main Dish Recipes     Sandwich Recipes     Sloppy Joe Recipes

Time 30m

Yield 8

Number Of Ingredients 9

1 ½ cups barbeque sauce
5 tablespoons orange juice
¼ cup orange blossom honey
1 teaspoon grated orange zest
1 teaspoon cooking sherry
½ teaspoon cayenne pepper
¼ teaspoon ground cloves
2 pounds shredded rotisserie chicken
1 (16 ounce) package whole wheat hamburger buns

Steps:

  • Combine barbecue sauce, orange juice, honey, orange zest, sherry, cayenne, and cloves in a large saucepan over medium-low heat. Stir until warm, 3 to 5 minutes. Add chicken; cook, stirring occasionally, until heated through, about 15 minutes. Serve on hamburger buns.

Nutrition Facts : Calories 446.7 calories, Carbohydrate 52.2 g, Cholesterol 85.1 mg, Fat 11.1 g, Fiber 2.6 g, Protein 33.9 g, SaturatedFat 2.9 g, Sodium 873.5 mg, Sugar 25.3 g

CROUTON CRUSHED CHICKEN TENDERS WITH ORANGE BARBEQUE SAUCE



Crouton Crushed Chicken Tenders with Orange Barbeque Sauce image

Provided by Sandra Lee

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 (6-ounce) bag garlic and butter croutons
1/2 cup all-purpose flour
1 teaspoon poultry seasoning
Kosher salt and freshly ground black pepper
1 egg
1/2 cup buttermilk
1/3 cup plain bread crumbs
1 1/2 pounds chicken tenders
1/3 cup barbeque sauce
2 tablespoons orange marmalade
1 tablespoon apple cider vinegar
1 teaspoon hot sauce

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the corner off of the bag croutons just enough to let the air escape. Place the bag onto a cutting board, cover with a kitchen towel and smash it with a rolling pin. Crush the croutons until coarse in texture.
  • Set up a breading station with 3 pie plates or baking dishes. In 1 dish add the flour, and season it with poultry seasoning, and a generous pinch of salt and pepper. In the second dish mix together the egg and buttermilk. In the third dish add the crushed croutons, and the bread crumbs.
  • Dip chicken tenders into the flour and shake of any excess. Then dip them into the buttermilk, and then into the bread crumb mixture making sure to thoroughly coat the tenders. Put the tenders on a baking sheet and bake for 10 to 12 minutes.
  • Transfer to a platter and serve with the orange barbeque sauce.
  • Orange Barbeque Dipping Sauce: Add all of the ingredients to a small bowl, and whisk together until well combined.

CHICKEN BARBEQUE SAUCE



Chicken Barbeque Sauce image

I got this recipe from my mother-in-law, and she told me that it is the one that the local firemen use at their chicken dinners. I hope you enjoy it as much as we do!! It really is delicious. It contains eggs, so use immediately.

Provided by Dorothy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 1h30m

Yield 12

Number Of Ingredients 6

2 eggs
½ cup vegetable oil
1 cup cider vinegar
1 tablespoon salt
1 ½ teaspoons poultry seasoning
¼ teaspoon ground black pepper

Steps:

  • In a blender or food processor, combine the eggs, oil, vinegar, salt, poultry seasoning and ground black pepper. Blend together and baste on the chicken when grilling, or marinate the chicken in the sauce in the refrigerator for 1 to 1 1/2 hours before grilling.

Nutrition Facts : Calories 97.7 calories, Carbohydrate 0.4 g, Cholesterol 31 mg, Fat 10 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 594.1 mg, Sugar 0.1 g

BARBEQUE BUTTERMILK OVEN-FRIED CHICKEN



Barbeque Buttermilk Oven-Fried Chicken image

A zesty, flavorful alternative to oven-fried chicken.

Provided by mrjennings

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 2h50m

Yield 4

Number Of Ingredients 12

1 cup buttermilk
2 tablespoons barbeque sauce
4 skinless, boneless chicken breasts
1 serving cooking spray (such as Pam®)
2 cups crushed corn flakes
½ cup bread crumbs
1 (.7 ounce) package Italian dressing mix
1 tablespoon ground poultry seasoning
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
½ teaspoon ground black pepper
2 tablespoons vegetable oil

Steps:

  • Combine buttermilk and barbeque sauce in a gallon-sized resealable plastic bag. Add chicken, turn to coat well, and seal. Place chicken in the refrigerator to marinate, 2 hours to overnight.
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Set a wire rack on top and grease with cooking spray.
  • Combine corn flakes, bread crumbs, Italian dressing mix, poultry seasoning, Cajun seasoning, garlic powder, and black pepper in a gallon-sized resealable plastic bag. Add oil and toss until well mixed.
  • Remove chicken from buttermilk mixture and dredge in corn flake mixture, pressing to coat thoroughly. Place onto the wire rack. Discard buttermilk mixture.
  • Bake chicken in the preheated oven until golden brown, 35 to 45 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 351.1 calories, Carbohydrate 31.7 g, Cholesterol 69.6 mg, Fat 11.2 g, Fiber 1.3 g, Protein 29.5 g, SaturatedFat 2.4 g, Sodium 1324.5 mg, Sugar 10 g

Tips:

  • Use a flavorful marinade: The key to tender, juicy barbecue chicken is a flavorful marinade. Look for recipes that include a combination of sweet, savory, and tangy ingredients, such as citrus juice, soy sauce, honey, and spices.
  • Let the chicken marinate for at least 30 minutes: The longer the chicken marinates, the more time it has to absorb the flavors. If you're short on time, you can marinate the chicken for as little as 30 minutes, but for best results, marinate for at least 4-6 hours or overnight.
  • Use a hot grill: A hot grill will help to sear the chicken and prevent it from sticking. Aim for a grill temperature of 350-400 degrees Fahrenheit.
  • Don't overcrowd the grill: Overcrowding the grill will prevent the chicken from cooking evenly. Leave at least 1-2 inches of space between each piece of chicken.
  • Flip the chicken regularly: Flipping the chicken regularly will help to ensure that it cooks evenly. Aim to flip the chicken every 5-7 minutes.
  • Use a meat thermometer: The best way to tell if the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken and cook until it reaches an internal temperature of 165 degrees Fahrenheit.

Conclusion:

Barbecue chicken is a delicious and easy-to-make meal that is perfect for a summer cookout. With a flavorful marinade and a hot grill, you can create tender, juicy barbecue chicken that your family and friends will love. So fire up the grill and enjoy!

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