Classic Barbecued Chicken Breasts Recipes

Steps:

• For the brine and chicken: In a medium pot on high heat, add the tea, 1/4 cup salt and 1 cup water. Cook, stirring, until the salt dissolves. Remove from the heat and let cool to room temperature.
• Pour the cooled brine into a large resealable plastic bag. Add the chicken thighs and breasts and refrigerate overnight.
• About 2 hours before grilling, remove the chicken from the bag and pat dry. Let rest on a plate in the refrigerator for 1 1/2 hours, then at room temperature for 30 minutes.
• For the sauce. In a medium pot over medium-high heat, heat the oil. Add the onions and saute until tender, about 4 minutes. Season with salt and pepper, then add the ketchup, beer, brown sugar, paprika, chile flakes, garlic powder and garlic. Cook, stirring, until the sauce thickens and the sugar is completely dissolved, about 10 minutes. Set aside.
• Preheat a grill to high heat.
• Salt and pepper both sides of the chicken pieces. Over the direct heat, put the chicken on the grill on what would be the skin side. Grill until the chicken easily releases and there are grill marks, 6 to 8 minutes. Flip and move the chicken to the indirect heat area of the grill and brush with the sauce. Cover and grill until cooked through, brushing with the sauce again once or twice, another 6 to 8 minutes.

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:

• Preheat grill to high. If you have a high-output grill, heat just one side. If using charcoal, prepare a hot two-level fire.
• Pat chicken pieces dry with paper towels.
• Combine salt, pepper and cayenne. Sprinkle chicken with spice rub on all sides and rub in well.
• Dip a wad of paper towel in oil and rub it over the grill grate. Place chicken pieces on the grill (if using a two-level grill, place chicken on cooler side). Cook about 30 minutes until golden-brown.
• In a medium saucepan, bring sauce ingredients to a boil over medium-high heat, then reduce to a simmer and cook 20 minutes.
• Move chicken pieces over to the hotter part of the grill, turning the meatier side up, and placing thicker portions of the meat facing the heat source. Brush chicken with barbecue sauce. Cook 20 minutes, flipping and basting with sauce every 5 minutes. Place over low coals, or turn gas burner down to medium-low and cook 5 more minutes. Breast meat should be 165°F and thigh meat 175°F.

Steps:

• TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Rinse the chicken breasts under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally. Remove the breasts from the bag and discard the marinade. Grill, bone side down, over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes. For crispier skin, grill the breasts, skin side down, over Direct Medium heat during the last 5 minutes of grilling time. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• Make the marinade: in a bowl, whisk together the marinade ingredients.
• Rinse the chicken breasts under cold water and pat dry with paper towels.
• Place in a large, resealable plastic bag and pour in the marinade.
• Press the air out of the bag and seal tightly; turn the bag to distribute the marinade; place in a bowl, and refrigerate 4-6 hours, turning occasionally.
• Remove the beasts from the bag and discard the marinade.
• Grill, bone side down, over indirect medium heat until the juices run clear and the meat is no longer pink at the bone, 30-40 minutes.
• For crisper skin, grill the breasts, skin side down, over direct medium heat during the last 5 minutes of grilling time; serve warm.

Steps:

• In shallow glass or plastic dish or resealable plastic food-storage bag, mix all ingredients except chicken. Cut and discard any fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels. Add meat, turning to coat both sides. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours.
• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Heat to MEDIUM heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
• Place chicken breast on grill. Cover and grill 15 to 20 minutes, turning once with tongs. If desired, brush chicken with remaining sauce during the last 5 minutes of grilling. Grill until juice of chicken is no longer pink when centers of thickest pieces are cut.