Backyard Barbecued Chicken With Homemade Bbq Sauce Recipes

Steps:

• Preheat grill to medium-high or oven to 450 degrees F.
• Center two chicken breast halves on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon 1/4 the barbecue sauce over each piece of chicken. Top each piece of chicken with 1/4 of the vegetables.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
• Grill 12 to 15 minutes in covered grill.
• OR bake 18 to 22 minutes on a baking sheet in oven until chicken reaches 170 degrees F on meat thermometer.
• Open packets carefully, allowing steam to escape, by cutting along top fold with sharp knife.

Steps:

• Preheat a grill to medium-low, and brush the grate with oil.
• Season both sides of the chicken legs with salt and pepper. Place the chicken on the grill, skin side down, and cook, adjusting the chicken's position and turning the pieces occasionally, until it appears to be about halfway cooked, about 15 minutes. Then use a basting brush to brush the chicken legs with the barbecue sauce, and continue to cook, turning the pieces frequently and reapplying barbecue sauce each time the chicken is turned, until it is cooked through and an instant-read thermometer inserted into the thickest part registers 160 to 165 degrees, 15 to 20 minutes. Serve the chicken hot or warm.

Steps:

• Whisk ⅔ cup gochujang, ½ cup soy sauce, ⅓ cup brown rice vinegar or unseasoned rice vinegar, ⅓ cup sugar, ¼ cup fish sauce, ¼ cup gochugaru, ¼ cup grapeseed or vegetable oil, ¼ cup Worcestershire sauce, 3 Tbsp. toasted sesame oil, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. ground coriander, and 2 tsp. freshly ground black pepper in a small bowl to combine. Reserve and refrigerate ½ cup buldak sauce for basting.
• Place 12 large chicken drumsticks (about 3 lb.) in a large resealable plastic bag and pour in remaining buldak sauce. Seal bag and chill at least 1 hour and up to 12 hours.
• Prepare a grill for high indirect heat (for a gas grill, leave 1 or 2 burners off; for a charcoal grill, bank coals on one side); oil grate. Remove drumsticks from sauce, letting excess drip back into bag, and arrange over indirect heat; transfer sauce to a clean small bowl. Cover grill and grill drumsticks (this is a low-and-slow heat situation), brushing with reserved sauce and turning every 5 minutes or so, until sticky, well-coated, and cooked through (an instant-read thermometer inserted into thickest part of chicken and avoiding bone should register 165°), 30-40 minutes.
• Transfer drumsticks to a platter and serve with copious amounts of steamed white rice. Do ahead: Buldak sauce can be made 3 days ahead. Cover and chill.

Steps:

• Heat oven to 400°F. Pour buttermilk into large shallow dish. In large plastic food-storage bag, mix flour, salt and pepper. Dip each chicken piece in buttermilk, then place in bag with flour. Hold bag closed and shake until chicken is coated. Place skin side down in ungreased 15x10x1-inch pan. Spray chicken generously with cooking spray. Turn chicken; spray other sides generously with cooking spray.
• Bake uncovered 45 to 50 minutes or until chicken is crisp and juice is no longer pink when centers of thickest pieces are cut.
• Meanwhile, in small bowl, mix barbecue sauce and honey . Just before serving, brush chicken with sauce mixture.

Steps:

• In small saucepan, combine the first 11 ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Reserve 1/3 cup sauce for basting. Cover and refrigerate the remaining sauce. , Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan. Grill, covered, over indirect medium heat for 20-25 minutes on each side or until juices run clear, basting occasionally with reserved sauce. Serve with remaining sauce.

Steps:

• Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.
• Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.
• Transfer ½ cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.
• Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
• When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.
• Preheat a charcoal grill until coals are very hot.
• Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.
• Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.

Steps:

• Preheat conventional oven to 375°F.
• Take 6 chicken thighs and put them in a bowl.
• Add 1/2 cup barbecue sauce and pour it over the chicken (I leave it on for a few hours to absorb the flavor).
• Mix the chicken pieces with sauce until they are evenly coated. (Place some sauce under skin for best flavor).
• Place chicken pieces in a small roasting pan leaving a little space between them.
• Bake for 40-45 minutes until done.
• Serve with your favorite rice and vegetables.
• Tips:.
• •You can use as many pieces of chicken as you want just increase the amount of sauce.
• •It would be best if you cover the chicken with aluminum foil for the first 15 minute and then remove to brown.

Steps:

• For barbecue sauce:
• Heat oil in a medium saucepan over medium heat. Add tomato paste and cook, stirring often, until paste turns brick-red, about 2 minutes. Add garlic powder, onion powder, paprika, cayenne, and black pepper. Cook, stirring, until fragrant, about 1 minute. Add vinegar, orange juice, brown sugar, molasses, Worcestershire sauce, mustard powder, and 3 cups water. Cook, stirring occasionally and scraping up any browned bits, until reduced by half, 50-60 minutes; season with salt.
• For chicken:
• Prepare grill for medium heat. Season chicken with 4-3-2-1 Spice Rub. Grill, turning occasionally, until lightly charred, 15-20 minutes. Continue grilling, turning and basting with barbecue sauce often, until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 8-10 minutes longer.
• DO AHEAD: Barbecue sauce can be chilled 1 week ahead.

Steps:

• Combine all ingredients, except the chicken, and simmer for 10 minutes.
• Put chicken in baking dish and half of the sauce over it.
• Set aside rest of sauce to pour over cooked chicken.
• Bake at 350°F for 50- 60 minutes, basting twice.