Best 2 Contest Winning Barbecued Chicken Recipes
Indulge in a tantalizing culinary journey with our top-rated, contest-winning barbecued chicken recipes. These succulent dishes, crafted with love and perfected over time, promise an explosion of flavors that will leave your taste buds dancing. From the classic smoky goodness of the Grilled Barbecue Chicken to the tangy delight of the Honey Barbecue Chicken, each recipe offers a unique experience that caters to every palate. Prepare to impress your family and friends with these mouthwatering creations, perfect for backyard barbecues, summer gatherings, or cozy family dinners. Let the aroma of grilled chicken mingled with the sweet and savory symphony of our carefully curated sauces fill your kitchen and create lasting memories.
Here are our top 2 tried and tested recipes!
KATHY'S AWARD WINNING BARBEQUE SAUCE
This is a thick and spicy barbeque chicken recipe that has won several cooking contests. The sauce consists of molasses, brown sugar, tomato juice and spices all pureed together in a blender. Some may wish to cut the amount of pepper in half.
Provided by Kathy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 1h20m
Yield 16
Number Of Ingredients 11
Steps:
- In a blender or food processor, combine the ketchup, Worcestershire sauce, molasses, brown sugar, onion, garlic powder, ground black pepper, cayenne pepper, lemon juice, tomato juice, and liquid smoke flavoring. Puree until smooth, and transfer to a saucepan.
- Place saucepan on the stove over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for about 1 hour, or to desired thickness.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 22.3 g, Fat 1.8 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 212.4 mg, Sugar 17.2 g
JERK CHICKEN
Done right, jerk chicken is one of the great barbecue traditions of the world, up there with Texas brisket and Chinese char siu. It is Jamaica to the bone, aromatic and smoky, sweet but insistently hot. All of its traditional ingredients grow in the island's lush green interior: fresh ginger, thyme and scallions; Scotch bonnet peppers; and the sweet wood of the allspice tree, which burns to a fragrant smoke. "It's not a sauce, it's a procedure," Jerome Williams, a Jamaican-born Brooklyn resident, told The Times in 2008 on a Sunday in Prospect Park, where families arrive as early as 6 a.m. for lakeside grilling spots, a few of which are actually authorized by the parks department. "It has to be hot, but it cannot only be hot, or you get no joy from it." This recipe delivers that joy.
Provided by Julia Moskin
Categories dinner, lunch, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
- Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
- Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.
Nutrition Facts : @context http, Calories 790, UnsaturatedFat 40 grams, Carbohydrate 11 grams, Fat 58 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 13 grams, Sodium 429 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Choose the right chicken: Use a whole chicken or chicken breasts for best results.
- Make a flavorful marinade: Combine soy sauce, vinegar, brown sugar, garlic, ginger, and spices to create a delicious marinade.
- Marinate the chicken for at least 4 hours: This will allow the flavors to penetrate the chicken.
- Preheat your grill to medium-high heat: This will help to sear the chicken and prevent it from sticking.
- Cook the chicken until it is cooked through: This will take about 10-12 minutes per side for chicken breasts and 18-20 minutes per side for a whole chicken.
- Baste the chicken with the marinade while it is cooking: This will help to keep it moist and flavorful.
- Let the chicken rest for 5-10 minutes before serving: This will allow the juices to redistribute throughout the chicken.
Conclusion:
This contest-winning barbecued chicken recipe is sure to be a hit at your next cookout. The flavorful marinade and perfectly cooked chicken make this dish a must-try. So, fire up your grill and give this recipe a try! You won't be disappointed.
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