Best 2 Bbq Chicken Or Pork Braid Recipes

**Savor the tantalizing taste of BBQ Chicken or Pork Braid, a culinary masterpiece that combines succulent flavors and stunning presentation. This mouthwatering dish features a braid of tender chicken or pork, generously seasoned with a blend of aromatic spices and herbs, then slow-cooked to perfection. The result is a juicy, flavorful protein that pairs perfectly with the smoky-sweet glaze brushed on top. Accompanying the main event are four delectable recipes: Cornbread Muffins, Creamy Coleslaw, Tangy BBQ Sauce, and a refreshing Pineapple Salsa. These sides complement the braid beautifully, creating a harmonious meal that will delight your taste buds and impress your dinner guests.**

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BBQ CHICKEN OR PORK BRAID

BBQ Chicken or Pork Braid image

This is really really good. It is so easy but looks and tastes like you really know what your doing in the kitchen. Perfect to take for get togethers or a nice pizza alternative. You can use any kind of cheese you like, but I prefer cheddar.

Provided by JBs Girl

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 medium granny smith apple, peeled, thinly sliced
1 small sweet onion, thinly sliced
1 1/2 tablespoons packed brown sugar
1 (13 7/8 ounce) can refrigerated classic prepared pizza crust
1 cup refrigerated honey hickory barbecue sauce with shredded chicken (from 18-oz. container)
4 slices sharp cheddar cheese
1 egg white, beaten

Steps:

Heat oven to 425°F; spray large cookie sheet and 10-inch nonstick skillet with cooking spray. Add apple and onion to skillet; cook over medium heat, stirring occasionally, until apple is tender and onion is translucent. Stir in brown sugar. Cook and stir an additional 2 minutes. Remove from heat.
Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Place provolone cheese slices in 5-inch-wide strip down center of dough. Spoon barbecue sauce with shredded chicken over cheese. Layer apple-onion mixture over chicken. Arrange Cheddar cheese blend slices evenly over apple-onion mixture.
With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of filling. Alternately cross strips diagonally over filling; turn ends under and press to seal. Brush beaten egg white over top.
Bake at 425°F for 11 to 15 minutes or until crust is deep golden brown. Let stand 5 minutes before serving. Remove from cookie sheet; cut into crosswise slices.

Nutrition Facts : Calories 161.9, Fat 9.4, SaturatedFat 5.9, Cholesterol 29.4, Sodium 190.5, Carbohydrate 12, Fiber 1.1, Sugar 9.5, Protein 8.1

SOUTHERN BBQ CHICKEN

Southern BBQ Chicken image

Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning.

Provided by rachelu

Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes

Time 9h10m

Yield 5

Number Of Ingredients 10

Ingredients

2 tablespoons brown sugar
2 large cloves cloves garlic, chopped
2 teaspoons salt
1 teaspoon black pepper
10 chicken drumsticks
2 tablespoons vegetable oil
½ cup finely chopped onion
¾ cup ketchup
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce

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).

Nutrition Facts : Calories 423.5 calories, Carbohydrate 18.2 g, Cholesterol 127.9 mg, Fat 21.3 g, Fiber 0.5 g, Protein 39 g, SaturatedFat 5.2 g, Sodium 1527.8 mg, Sugar 14.9 g

Tips:

Choose the right meat:Pork or chicken breasts are your best options. If using pork, opt for a loin roast or tenderloin which are leaner cuts. Chicken thighs or breasts can be used. For both meats, aim for 1-pound pieces.
Prep the meat:Clean and pat dry the meat. If desired, remove any excess fat. If you're using chicken breasts, you may want to flatten them slightly with a meat mallet to ensure even cooking.
Make the marinade:In a large bowl, combine all the ingredients for the marinade. Whisk well to blend. Add the meat to the marinade, ensuring it's evenly coated. Cover and refrigerate for at least 30 minutes, or up to overnight.
Prepare the stuffing:While the meat is marinating, prepare the stuffing of your choice. Check the recipe for specific instructions.
Assemble the braid:Preheat your oven to 375°F (190°C). Grease a baking dish. Remove the meat from the marinade and pat dry. Place the meat on a cutting board and make a deep incision along its length, but not all the way through. Open the meat like a book. Season the inside with salt and pepper. Spread some stuffing along the center of the meat, leaving a 1-inch border. Fold one side of the meat over the stuffing, then the other side to enclose it. Secure with toothpicks or kitchen twine. Place the braid in the prepared baking dish.
Bake the braid:Bake the braid for 45-60 minutes, or until cooked through. If using pork, check that the internal temperature has reached 145°F (63°C). For chicken, ensure it has reached 165°F (74°C).
Let it rest:Once cooked, remove the braid from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a tender and flavorful dish.

Conclusion:

With its crispy outer layer, tender and juicy interior, and delightful stuffing, this BBQ Chicken or Pork Braid is sure to be a hit at your next gathering. The combination of flavors from the marinade, stuffing, and BBQ sauce creates a harmonious and unforgettable taste experience. Whether you prefer the classic flavor of chicken or the savory richness of pork, this recipe offers a delightful twist on traditional BBQ dishes. So fire up your grill or oven, gather your friends and family, and indulge in this mouthwatering BBQ Chicken or Pork Braid.