Best 3 Grilled Chicken With Redeye Bbq Sauce Recipes
Fire up the grill and prepare for a tantalizing taste experience with our grilled chicken glazed in a rich and flavorful redeye BBQ sauce. This delectable dish will leave your taste buds dancing with delight. We have curated a collection of recipes that take you on a culinary journey, exploring different variations of this classic combination. Dive into the tangy and smoky flavors of our original redeye BBQ sauce, or venture into unique twists like the bourbon-infused or coffee-enhanced sauces. Each recipe offers a distinct taste profile, ensuring that your grilled chicken is never boring. Whether you prefer a classic marinade or a quick and easy glaze, we have you covered. So gather your ingredients, heat up the grill, and get ready to indulge in the mouthwatering goodness of grilled chicken with redeye BBQ sauce.
Here are our top 3 tried and tested recipes!
GRILLED CHICKEN THIGHS WITH BLACKBERRY BBQ SAUCE
Provided by Michael Symon : Food Network
Time 3h
Yield 4 servings
Number Of Ingredients 18
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.
GRILLED CHICKEN WITH ALABAMA WHITE BARBECUE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 9h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: In a pot large enough to hold the chicken, combine the sugar, 1/4 cup salt and 2 cups cold water. Stir until the salt and sugar dissolve. Pour in the beer and add the garlic, bay leaves and peppercorns. Submerge the chicken in the brine. Cover and refrigerate at least 8 hours and up to overnight.
- For the Alabama white barbecue sauce: Meanwhile, whisk together the mayonnaise, vinegar, horseradish, sugar and Worcestershire in a medium bowl until smooth. Season with 1 teaspoon salt, hot sauce to taste and a liberal grinding of black pepper. Cover and refrigerate until you're ready to cook the chicken. (Can be made a day ahead, along with the chicken brine.)
- Prepare a grill for medium indirect grilling. Drain and rinse the chicken and pat very dry. Season the chicken lightly with salt and more liberally with black pepper. Brush lightly with vegetable oil.
- Brush the grill grates with vegetable oil and lay the chicken, bone-side down, on the indirect heat side of the grill. Cover and cook until the skin is golden and the chicken is about three-quarters cooked (130 to 135 degrees F on an instant read thermometer), 20 to 25 minutes. Flip the chicken pieces so they are skin-side down and continue indirect grilling until the chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 15 minutes more.
- Brush the chicken all over with some of the Alabama white barbecue sauce and move the chicken, skin-side down, to the direct heat side of the grill. Grill just until the skin crisps, about 3 minutes, moving as necessary to keep it from burning. Let rest for 5 minutes before serving.
- Serve the remaining Alabama white sauce on the side for dipping.
GRILLED CHICKEN BREASTS WITH BBQ SAUCE
For this all-American classic that's great for lunch or dinner, use a great homemade sauce and pick your method: Slow-cook a whole bird for the juiciest results or grill smaller pieces for a fast meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 3
Steps:
- Heat grill to medium-high. Season chicken breasts with salt and pepper. Clean and lightly oil hot grates. Place chicken on grill (if using skin-on chicken, place skin side down on grill).
- Grill chicken, without turning, 6 to 10 minutes for boneless chicken and 10 to 14 minutes for bone-in. Flip and grill until cooked through, or a thermometer inserted in the thickest part of meat (avoiding bone) registers 160 degrees, 8 to 10 minutes more.
- About 1 minute before chicken is done, brush with barbecue sauce.
Tips:
- Choose the right chicken: Bone-in, skin-on chicken breasts or thighs are best for grilling because they stay moist and flavorful.
- Make sure the chicken is cooked through: Use a meat thermometer to check that the internal temperature of the chicken has reached 165°F (74°C).
- Let the chicken rest before serving: This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
- Use a flavorful marinade or rub: This will help to infuse the chicken with flavor.
- Grill the chicken over medium heat: This will help to prevent the chicken from drying out.
- Baste the chicken with the BBQ sauce during the last few minutes of grilling: This will help to keep the chicken moist and flavorful.
Conclusion:
Grilled chicken with redeye BBQ sauce is a delicious and easy-to-make dish that is perfect for a summer cookout. The chicken is moist and flavorful, and the BBQ sauce is tangy and smoky. This dish is sure to be a hit with your family and friends.
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