Best 5 Bbq Roasted Chicken With Cherry JalapeÃo Sauce Recipes

OVEN ROASTED WHOLE CHICKEN

Steps:

• In a sauce pan, combine all ingredients and warm gently over medium heat, stirring occasionally.
• Do not bring the mixture to boil. Only warm enough for all ingredients dissolve completely.
• Once everything is incorporated, remove the pan from the heat. Let the sauce cool down to room temperature.
• Transfer the sauce to an air-tight container. It can be kept up to a month in refrigerator.
• Pat dry the chicken with paper towel.
• Sprinkle dry-rub mixture all over the chicken, include its cavity and the back.
• Transfer the chicken to a clean pan, tuck the wing tips behind the shoulders, tie the legs using cooking twine if necessary.
• Cover loosely with plastic wrap and let the chicken tenderize and absorb the dry-rub for at least 1 day (maximum 2 days) in the fridge.
• Pre-heat the oven to 450F
• Take the chicken out of the fridge and let it cool down at room temperature for 15 minutes before roasting.
• Line a baking pan with heavy duty aluminum foil, place the chicken in the pan, breast side up.
• Place the chicken on the center rack of the oven and roast for 30 minutes.
• Turn the oven temperature to 460F.
• Take the chicken out and carefully flip it over using plastic or wooden spatulas.
• Return the upside down chicken to the oven and continue to roast for 10 minutes.
• After that, take the chicken out and brush an even layer of BBQ sauce all over the back of the chicken.
• Flip the chicken back to breast side up.
• Continue to cook for 5 minutes, then brush another layer of BBQ sauce on the breast side.
• Cook for another 5 minutes. The chicken should be done cooking at this time.
• Take the chicken out of oven, let it rest for 5 to 10 minutes, then serve.

CHERRY BBQ CHICKEN DRUMSTICKS

Steps:

• In a small bowl, whisk together 2 teaspoons chile powder, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Season the chicken drumsticks and carefully loosen the skin to season the meat. Cover with plastic wrap and let marinate for at least 1 hour or overnight.
• Meanwhile, add oil to a medium saucepan over medium heat. Once hot, add onion, and garlic, and saute until onion is soft and translucent. Add the remaining 1 teaspoon ancho chile powder, and tomato paste and toast for 1 minute. Add orange juice, lemon juice, ketchup, cherries, water, salt, and pepper. Reduce heat to low and simmer for 30 minutes. Puree with a hand blender until smooth. Reserve 1 cup sauce for grilling and hold the rest for serving.
• Preheat a grill to medium heat. Oil the grill grate with olive oil to keep the chicken from sticking.
• Grill chicken, turning frequently, until cooked through and skin is crisp, about 25 minutes. Brush with reserved barbecue sauce and grill 5 minutes more.
• Serve the chicken with fresh cherries and a side of sauce.

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

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

BBQ ROASTED CHICKEN WITH CHERRY JALAPEÑO SAUCE

Steps:

• For the chicken: 1. Preheat oven to 450. Heat butter in cast iron skillet over med-hi heat. 2. Season both sides of chicken with S/P. Add chicken to skillet and pan sear about 5 minutes, until golden brown. 3. Flip chicken over and spoon bottled BBQ sauce evenly over top. Transfer skillet to oven and bake 15 minutes or until cooked through. For the cherry jalapeño sauce: 1. Heat EVOO over med-hi heat in sauce pot. Add shallots and jalapeño and sautee 3 minutes, until softened. 2. Add the garlic and cook for 30 seconds, until fragrant. 3. Add both cherries, broth and brown sugar. Mix and bring to simmer. 4. Simmer sauce and cook down for 10 minutes. 5. Mix cornstarch and water in a small bowl. Add the slurry to the sauce and stir until thickened, about 1 minute. 6. Remove sauce from the heat. Use an immersion blender to blend sauce a bit, leaving some chunks. (sauce can also be left as is.) Season with S/P. 7. Spoon sauce over cooked chicken and serve.

OVEN-ROASTED BBQ CHICKEN

Steps:

• Combine the barbecue sauce, peach preserves, garlic and hot sauce to taste in a medium saucepan and heat over medium heat until nice and hot, 8 to 10 minutes. Set aside.
• Preheat the oven to 400 degrees F.
• Drizzle some olive oil on 2 rimmed baking sheets and place the chicken thighs skin-side down. Roast for 25 minutes. Remove from the oven, brush some sauce all over the thighs, then use a spatula to flip them over, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes more. Remove from the oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from the oven, brush on more sauce, and increase the oven temperature to 425 degrees F.
• Continue roasting the chicken thighs until the sauce is starting to brown around the edges and the thighs are totally cooked through, 5 to 7 minutes more. Remove from the oven and let sit for at least 10 minutes before serving. Delicious!