Barbecued Chicken Breasts Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with heavy-duty foil to make cleanup easier.
• Prepare chicken breasts by cutting off the rib meat if you wish and rinse and pat dry. Leave the skin on. Season chicken with salt and pepper and put in the pan.
• Bake in the preheated oven until juices start to appear, about 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Remove the pan and generously pour 1/2 of the barbecue sauce over chicken. Continue to bake for 20 minutes. Repeat with remaining barbecue sauce and cook until no longer pink in the centers and skin is crispy, 15 to 20 minutes more.

Steps:

• In a small bowl, combine the chili sauce, vinegar, horseradish and garlic. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., Prepare grill for indirect heat, using a drip pan. Lightly oil the grill rack. , Place chicken skin side down over drip pan and grill, covered, over indirect medium heat for 20-25 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

Steps:

• Make Sauce: In a small saucepan combine ketchup, cider vinegar, horseradish, brown sugar, minced garlic, thyme and black pepper; whisk together to mix ingredients. Bring to a boil over medium/low heat. Cook about five minutes until thickened. Remove from heat.
• Brush chicken breasts with sauce (both sides) and place in foil lined pan.
• Broil or grill basting with remaining sauce until no longer pink in centre. Allow to stand five minutes before serving.

Steps:

• For the marinade: Combine the ketchup, sugar, vinegar, Worcestershire, cumin, paprika, garlic, 1/2 teaspoon salt and a few turns of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Remove the chicken from the bag and grill over indirect heat, covered, until cooked through, lightly charred and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.

Steps:

• Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's Barbecue Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
• If cooking inside: Take the chicken out of the refrigerator and brush chicken with Neely's Barbecue Sauce.
• Place into a preheated 350 degree F oven for 45 minutes.
• If grilling outside: Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
• Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neely's Barbecue Sauce during the last 5 minutes of cooking.
• Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Steps:

• Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
• Make the filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper.
• Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
• Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

Steps:

• For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
• Preheat oven 375 degrees F.
• Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Steps:

• In a large bowl, mix together the oil, chili powder, paprika, sage, mustard, ginger, and cayenne until a paste is formed.
• Add the chicken pieces and rub the spice paste all over, including under the skin. Cover with plastic wrap and refrigerate for 2 hours.
• Preheat the broiler. Place a rack about 9 inches from the broiler element. Place the chicken on a foil-lined baking sheet or broiler pan. Season the chicken all over with salt and pepper and arrange skin-side down. Broil for 10 minutes, turning the pan occasionally so the meat cooks evenly. Remove the pan from the oven and baste the meat all over with the sauce, turn the chicken pieces skin side-up and broil, basting and turning the pan occasionally, until cooked through and crispy and the sauce has browned lightly, about 10 minutes more. Transfer to a serving platter and serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
• Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.

Steps:

• Crumb Topping : combine the 8th,9th,10th,11th,and 12th ingredients to make the crumb topping.
• Barbecue Sauce:
• 1. combine the ketchup, chili sauce, brown sugar, vinegar and garlic in a small saucepan. Bring to boil over the medium low heat. Cook uncovered, stirring frequently, until thickened, about 5 minutes. remove from heat. add a grinding of black pepper.
• 2. Heat the oven to 400 degrees F. Place a sheet of heavy-duty alumiunum foil on a baking sheet and crimp the edges up slightly so the juices won't drip over.
• 3. Coat the undersides of the chicken breasts lightly with the barbecue sauce. Place the breasts sauce side down, on the foil lined baking sheet. Coat the tops of the chicken breasts with the remaining barbecue sauce, dividing it evenly.
• 4. meanwhile, heat the olive oil in a medium skillet Add the garlic and saute over medium heat for 1 minute. Add the crumbs, thyme and a pinch of salt and a grinding of black pepper. Saute the crumbs, stirring frequently, until lightly toasted, about 5 minutes. Spoon the crumbs evenly on top of the chicken breasts.
• 5. Bake the Chicken for 15 minutes. Let stand until slightly cooled. Cut each breast into 1/2 inch slices.

Steps:

• Mix barbecue sauce, orange juice, orange peel together.
• Reserve 1/2 cup sauce mixture.
• Pour remaining sauce mixture into shallow dish.
• Add chicken to sauce mixture; turn to coat well.
• Cover and refrigerate 30 minutes to marinate.
• Drain and discard marinate.
• Place chicken on greased grill over medium coals.
• Grill 12 to 15 minutes or until cooked through (160 degrees), turning and brushing with reserved sauce mixture halfway through grilling time.

Steps:

• Combine avocado oil, barbeque sauce, vinegar, garlic, onion powder, paprika, salt, and cayenne and stir until well mixed.
• Place chicken breasts into a bowl or zip-top bag and pour 2/3 of the marinade mixture over, making sure to coat all pieces. Reserve the leftover marinade to brush chicken while grilling. Allow chicken to marinate, 6 to 24 hours for best results.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook chicken on the preheated grill, brushing with reserved marinade and turning halfway through cooking time, until no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• In a bowl, combine the first 11 ingredients. Cover and refrigerate 1/3 cup for basting. Place the chicken in a large resealable plastic bag; add remaining marinade. Refrigerate for at least 1 hour, turning occasionally., Drain and discard marinade from chicken. Grill chicken, covered, over indirect medium heat for 20 minutes. Turn; grill 15-25 minutes longer or until juices run clear, basting occasionally with reserved marinade.