Best 20 Bbq Chicken Recipes

BBQ CHICKEN BREASTS IN THE OVEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with heavy-duty foil to make cleanup easier.
• Prepare chicken breasts by cutting off the rib meat if you wish and rinse and pat dry. Leave the skin on. Season chicken with salt and pepper and put in the pan.
• Bake in the preheated oven until juices start to appear, about 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Remove the pan and generously pour 1/2 of the barbecue sauce over chicken. Continue to bake for 20 minutes. Repeat with remaining barbecue sauce and cook until no longer pink in the centers and skin is crispy, 15 to 20 minutes more.

HONEY BBQ CHICKEN WINGS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a bowl, combine flour, chili powder, salt, pepper, paprika, and garlic powder. Coat the wings in the flour evenly, shaking off any excess.
• Place the floured wings on a parchment paper-lined baking sheet and spread them out in a single layer.
• Bake for 45 minutes, flipping halfway through, until skin is crispy and golden brown.
• Preheat oven to 500°F (250°C).
• In a separate bowl, combine the BBQ sauce and the honey. Stir the cooked wings in the sauce and coat them evenly.
• Place the coated wings back onto the baking sheet and spread them in a single layer.
• Bake for 8 to 10 minutes, until sauce is bubbly and caramelized. Cool, then serve.
• Enjoy!

BBQ CHICKEN PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
• Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.

BBQ CHICKEN THIGHS

Steps:

• Preheat grill to medium-high heat.
• Whisk together ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard, garlic powder, onion powder, pepper and water. Reserve 1/3 cup and set aside.
• Combine ketchup mixture and chicken in a gallon-size slider bag or large bowl; refrigerate and marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade; discard marinade.
• Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. Immediately place chicken on foil.
• Add chicken to grill and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10 to 12 minutes on each side.
• Serve immediately, garnished with parsley, if desired.

BAKED BBQ CHICKEN WINGS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil and lightly brush with 1 teaspoon oil.
• Place wings in a single layer on the prepared pan, skin-side up, with a little space between each wing. Brush the top of each wing with the 1/3 cup oil. Brush hot sauce over the oil layer.
• Bake in the preheated oven, basting with pan juices a few times, until wings are browned, 1 1/2 to 1 3/4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove pan from oven and soak up excess grease with paper towels. Spread barbeque sauce over top side of wings.
• Return wings to oven and bake for 5 minutes. Spread a second layer of barbeque sauce over wings; bake for 5 minutes more.

GRILLED CHICKEN THIGHS WITH BLACKBERRY BBQ SAUCE

Steps:

• In a small bowl, combine the coriander, paprika and salt. Pat the chicken thighs dry with paper towels, season on both sides with the spice mixture and place in a gallon-size zip-top bag. Refrigerate for several hours but preferably overnight.
• Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
• Brush the chicken thighs with olive oil and place them skin-side down on the hot side of the grill. Cover and cook for 2 minutes. Uncover and move the chicken to the low side of the grill, skin-side up. Cover and cook until the thighs reach an internal temperature of 160 degrees F, 15 to 20 minutes. Pour half the Blackberry BBQ Sauce into a medium bowl and use it to baste the chicken occasionally during the final 10 minutes of cooking.
• Remove the chicken from the grill. Serve with the remaining sauce on the side.
• In a large saucepan, combine the blackberries, beer, vinegars, sugar, onion, garlic, habanero, chipotle powder, coffee, coriander and cumin. Cook over medium-low heat, stirring occasionally, for 2 hours. Carefully puree the sauce in a blender or food processor, then strain.

BBQ CHICKEN SANDWICHES

Steps:

• Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
• In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
• When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

BEST EVER BBQ CHICKEN

Steps:

• In a saucepan, saute the garlic in butter until tender.
• Add the next 8 ingredients.
• Bring to a boil, stirring constantly.
• Remove from the heat and set aside.
• Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
• Baste with sauce.
• Grill 15 minutes longer or until juices run clear.
• Continue basting and turning during the last 15 minutes of cooking.
• Serve with any extra sauce you set aside for dipping.
• (The sauce is just that delicious!).

BBQ CHICKEN BAKED POTATOES

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.

BBQ BEER CAN CHICKEN

Steps:

• Soak wood chips in water for at least 1 hour.
• Preheat an outdoor grill for indirect medium heat, about 350 degrees F (175 degrees C).
• Mix together dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper in a small bowl. Place two half full cans of beer on a baking sheet. Spoon 1 teaspoon seasoning mix into each can. Be careful, this will make the beer foam up and out of the can.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Rub each chicken with 2 tablespoons vegetable oil. Rub the remaining seasoning mix over the entire chicken, inside and out. Fit each chicken over a can of beer with the legs on the bottom; keep upright.
• Drain the wood chips and place them with the coals or in an aluminum pan on or under the grill grate as directed by the grill's manual. Place the two chickens, standing on their cans directly on the grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chickens from the grill and discard the beer cans. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

BBQ CHICKEN SLIDERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33 cm) rimmed baking dish. Spread the chicken evenly over the rolls, followed by the barbecue sauce, red onion, Pepper Jack cheese, and parsley. Top with the remaining rolls.
• Brush the tops of the rolls with melted butter. Bake for 20 minutes, until the bread is golden brown. Slice into individual sliders, then serve.
• Enjoy!

BBQ CHICKEN MARINADE

Steps:

• For the marinade: Combine the ketchup, sugar, vinegar, Worcestershire, cumin, paprika, garlic, 1/2 teaspoon salt and a few turns of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Remove the chicken from the bag and grill over indirect heat, covered, until cooked through, lightly charred and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.

BBQ CHICKEN WINGS

Steps:

• In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.
• Preheat the grill for low heat.
• Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.

GRILLED BBQ CHICKEN LEGS

Steps:

• Mix all brine/marinade ingredients in a large bowl and then separate into zip lock bags and add chicken.
• Chill and marinade for at least 4 hours or more (I usually brine mine for 12 hours).
• Grill chicken on a well oiled grill until browned on all sides, turning only once, about 15 to 20 mins each side. (A good indicator that legs are being cooked well in the inside is by observing blood seeping out from the top of the legs).
• Since all grills run at different temperatures, (if possible) make sure that grill is covered first and allowed to raise to 400 degrees before uncovering the grill, oiling the racks, and placing the legs onto the grill. This will help your grilling off to a great start.
• Depending on your environment, grill your chicken without the cover as the sudden increase in heat can turn your legs to charcoal.
• Towards the end of your grilling(5-10 mins) liberally spread a bbq of your choice (I like "Sweet Baby Ray's") on to one side of the chicken. Then (if possible) place chicken legs on a top rack for indirect heat with the bbq side of the leg down and the none bbq'd side up.
• Spread the other side with bbq now and let the bbq really caramelize onto the legs for 5-10mins on indirect heat.(if you dont have a top rack, just reduce this time to 3 to 5mins).
• Now take the legs off the grill and Wah-Lah! You've just made some amazing BBQ'd legs. Bon Appetite!
• *All grills have hot spots so be mindful of these spots and switch your chicken around the grill as not to completely char them.

SOUTHERN BBQ CHICKEN

Steps:

• Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.
• Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
• Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.
• Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

BROWN-SUGAR BBQ CHICKEN DRUMETTES

Steps:

• In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.
• Preheat oven to 450 degrees, with racks in upper and lower thirds; line 2 rimmed baking sheets with aluminum foil.
• Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.
• Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.

PORT-A-PITT BBQ CHICKEN (COPYCAT RECIPE)

Steps:

• Combine all ingredients.
• Pour over chicken in large roasting pan. Cover with aluminum foil.
• Bake in 325 degree oven 30 to 45 minutes.
• Grill chicken until browned (about 15 minutes) dipping in marinade several times.

BBQ CHICKEN SANDWICHES

Steps:

• In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper. , Stir in chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve in buns.

BAKED BBQ CHICKEN TENDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch casserole dish with cooking spray.
• Combine barbeque sauce, barbeque seasoning, and caramel sauce in a shallow dish. Reserve 2 tablespoons of the mixture.
• Dip each chicken tender into the barbeque sauce mixture and coat thoroughly. Place in the prepared casserole dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. Baste with reserved sauce and continue baking for 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SLOW-COOKER BBQ CHICKEN

Steps:

• Using a sharp knife, cut through the joint of each leg quarter to separate into 2 pieces. Place chicken in a 4-qt. slow cooker., In a small bowl, mix ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken. Cook, covered, on low until meat is tender, 5-6 hours., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; pour into a measuring cup to measure 2 cups. Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with chicken.