Best Ever Bbq Chicken Recipes

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 saucepan, saute the garlic in butter until tender.
• Add the next 8 ingredients.
• Bring to a boil, stirring constantly.
• Remove from the heat and set aside.
• Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
• Baste with sauce.
• Grill 15 minutes longer or until juices run clear.
• Continue basting and turning during the last 15 minutes of cooking.
• Serve with any extra sauce you set aside for dipping.
• (The sauce is just that delicious!).

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.

Steps:

• In a large bowl, blend the Worcestershire sauce, Cajun seasoning, garlic powder, brown sugar, and ketchup. Place the chicken in the bowl, and coat thoroughly with the sauce mixture. Cover, and refrigerate 8 hours or overnight.
• Heat an outdoor grill for medium heat, and lightly oil grate.
• Discard the marinade, and grill chicken 6 to 8 minutes per side on the prepared grill, or until no longer pink and juices run clear.

Steps:

• Season chicken breast lightly (a small pinch per breast) with some sea salt and place in your crockpot.
• In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
• Pour over chicken, cover and cook on HIGH for 3-4 hours.
• Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.
• Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw.

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.

Steps:

• Mix barbecue sauce and salad dressing together.
• Put chicken legs in a large zip-top bag and pour sauce all over them. Squeeze out the excess air and seal the bag. Massage marinade into the chicken a bit, then refrigerate for 4 hours.
• Remove chicken from the refrigerator; set bag on the counter and bring to room temperature, about 1 hour.
• Preheat an outdoor grill for medium-low heat and lightly oil the grate. Load a smoker box with wood chips and set on the grate.
• Remove chicken from the bag and transfer to the preheated grill. Cover and cook for 10 minutes, then flip, basting both sides with the remaining marinade.
• Continue to cook (with the lid closed and listening for flare-ups) until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove chicken to a platter and tent with foil. Let rest for 5 minutes before serving.

Steps:

• In a mixing bowl combine the water, salt, brown sugar, garlic, and thyme.
• Pour the brine into a 2-gallon sized ziploc plastic bag.
• Add chicken; close the bag and refrigerate 2 hours.
• Wrap the slice of bacon around the bunch of thyme and tie with cooking twine together.
• In a large saucepan over medium heat heat about 2 tablespoons of oil.
• Add the thyme and cook slowly 3 to 4 minutes.
• Add the onion and garlic and cook slowly without changing colors.
• Add ketchup, preserves, brown sugar, molasses, wine vinegar, dry mustard, cumin, paprika and fresh ground black pepper.
• Give the sauce a stir and turn the heat down to low.
• Cook slowly for 20 minutes to saturate the flavors together.
• Directions for Grilling:.
• Preheat the oven to 350 degrees Fahrenheit.
• Preheat oven 375 degrees Fahrenheit.
• Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat.
• Dip a few paper towels in oil and rub the grates of the grill to make a nonstick surface for grilling chicken.
• Take the chicken out of the brine bag, pat it down on some 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 grilled chicken to a cookie sheet and then place in the oven.
• Cook the chicken for 15 minutes.
• Remove chicken from the oven and brush liberally, coating every inch of the legs with the barbecue sauce.
• Return chicken to the oven for 30 more minutes, basting the chicken for a second time half way through remaining cooking time.
• Serve with extra reserved sauce.