Apple Barbecue Chicken Recipes

Steps:

• Sprinkle chicken with pepper. In a large skillet, brown chicken in oil on both sides. In a small bowl, combine the remaining ingredients; pour over chicken. Cover and cook until a thermometer reads 165°, 7-10 minutes. Freeze option: Cool chicken; transfer to a freezer container and freeze for up to 3 months. Thaw in the refrigerator overnight. Cover and microwave on high until heated through, 8-10 minutes, stirring once.

Steps:

• Sprinkle drumsticks with pepper. In a Dutch oven, heat oil over medium heat. Brown drumsticks in batches; drain. Remove from pan., Add remaining ingredients to pan, stirring to combine. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken is tender.

Steps:

• Sprinkle chicken with pepper.
• In a large skillet, brown chicken in oil on both sides.
• In a small bowl, combine the remaining ingredients; pour over chicken.
• Cover and cook 7-10 minutes longer.

Steps:

• In a small saucepan, combine the apple juice concentrate, ketchup, brown sugar, vinegar, thyme and hot-pepper sauce.
• Cook, stirring, over medium heat until the sugar completely dissolves.
• Remove from the heat and cool to room temperature.
• Place the chicken in a single layer in a 13 by 9-inch baking pan.
• Pour about half of the cooled ketchup mixture over the chicken, turning once to coat both sides.
• Cover and refrigerate both the chicken and the remaining ketchup mixture for 4 to 24 hours.
• Coat a grill rack with nonstick spray.
• Then light the grill according the manufacturer's directions.
• Check the temperature for grilling; the temperature should be medium-hot.
• Place the rack on the grill.
• Remove the chicken from the ketchup mixture; discard whatever ketchup mixture remains in the baking pan.
• Coat the chicken pieces with nonstick spray and brush them with some of the remaining ketchup mixture.
• Place the chicken on the rack and grill, uncovered, for 8 minutes.
• Turn the chicken over and brush with the remaining ketchup mixture.
• Grill for 7 to 10 minutes, or until the chicken is tender and cooked through.
• Discard any remaining ketchup mixture.
• To broil the chicken instead of grilling it, coat the rack of a broiling pan with nonstick spray.
• Remove the chicken from the ketchup mixture; discard whatever ketchup mixture remains in the baking pan.
• Coat the chicken pieces with nonstick spray and brush them with some of the remaining ketchup mixture.
• Place the chicken on the rack.
• Broil 4 inches from the heat for 5 minutes.
• Turn the chicken over and brush again with the remaining ketchup mixture.
• Broil for 4 to 6 minutes, or until the chicken is tender and cooked through.
• Discard any remaining ketchup mixture.

Steps:

• Add the ketchup, sugar, applesauce, vinegar, apple juice, garlic powder, ground ginger, liquid smoke, onion powder, salt and apples to a medium saucepot and set over medium heat. Stir and bring to a simmer. Simmer for 15 to 20 minutes to reduce, then remove from the heat. Puree the sauce until smooth. Serve warm or cool and store refrigerated in an airtight container.

Steps:

• Heat a drizzle of EVOO in a saucepot over medium-high heat. Add the bacon and brown to crisp. Then add the garlic and onions and stir to soften, about 3 minutes. Add the ketchup, stock, syrup, mustard, Worcestershire, vinegar and pepper. Stir and simmer to thicken, 20 minutes.
• Heat a drizzle of EVOO in a large skillet over medium-high heat, add the butter and melt. Add the apples and red onions. Season with some salt, pepper and nutmeg. Cook to tender-crisp, 5 to 6 minutes. Add the chicken and sauce and combine. Cool and store for a make-ahead meal. Reheat over medium heat and serve the BBQ chicken, apples and onions on the rolls topped with cheese and pickles.

Steps:

• Combine first 6 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves.
• Prepare barbecue (medium-high heat). Brush chicken with oil. Season generously with salt and pepper. Grill until chicken is almost cooked through, turning occasionally, about 20 minutes. Brush with glaze and continue grilling until chicken is tender and cooked through, brushing chicken frequently with glaze and turning occasionally, about 10 minutes longer.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix barbecue sauce, pineapple, garlic powder, and chili powder together in a bowl.
• Lay chicken legs in a 9x13-inch baking dish. Pour barbecue sauce mixture on top, making sure to coat all of the chicken. Cover with aluminum foil.
• Bake in the preheated oven for 1 hour.
• Remove chicken from the oven and let cool 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place baked chicken on the hot grill and cook until browned on each side, 10 to 15 minutes.