Amandas Southern Bbq Chicken Recipes

Steps:

• In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes, stirring often. Cool., Pour 1-2/3 cups marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade for basting., Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from chicken. Place skin side down over pan. Grill, covered, over indirect medium heat for 20-25 minutes on each side or until juices run clear, basting occasionally with reserved marinade.

Steps:

• Puree all ingredients, excluding chicken, in a blender or food processor until it forms a smooth sauce. Arrange chicken in backing dish. Pour sauce over chicken and bake at 350 degrees for about 1 hour or until chicken is at desired doneness. Serve over hot rice.

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).

Steps:

• In a small bowl, mix together mayonnaise, French dressing, sweet pickle relish, white onion, white sugar and salt. Cover and refrigerate 6 hours, or overnight, stirring occasionally, before serving.

Steps:

• Preheat oven to 450 degrees F.
• Combine the minced garlic with the melted butter in a bowl.
• In another bowl combine bread crumbs, parmesan, parsley, garlic powder, italian seasoning, and pepper.
• Dip chicken pcs into garlic butter, then into crumb mixture to coat.
• Place coated chicken pieces on to a 9x13 baking dish.
• Try to leave a little room between each piece.
• Drizzle with remaining garlic butter.
• Bake uncovered 15 minutes, or until chicken is cooked through and juices run clear.
• The chicken will be much more browned on the bottom than on the top.

Steps:

• Preheat grill for medium-high heat.
• Heat olive oil in a skillet over medium heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to cool.
• Lightly oil the grill grate. Dip chicken in sauce, and turn to coat. Cook on grill for 10 to 15 minutes, turning once. Move chicken to the skillet with sauce. Simmer over medium heat for about 5 minutes on each side.