Easyovenbarbequedbarbecuedchicken Recipes

Steps:

• Preheat oven to 425.
• Mix BBQ Sauce and A1 together.
• Brush chicken with sauce mixture.
• Bake for 40 Minutes, Repeatedly Basting with Sauce until its gone.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange chicken pieces in a lightly greased 9x13 inch baking dish, allowing room between pieces. Drizzle with Worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano and salt and pepper to taste.
• Cover dish with aluminum foil and bake for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

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:

• Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Remove to paper towels to drain., Meanwhile, in a small saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Place chicken in an ungreased 13x9-in. baking dish. Pour sauce over chicken. Bake, uncovered, 45-60 minutes or until chicken juices run clear, basting occasionally.

Steps:

• Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
• Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade, as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
• Serve with extra barbecue sauce on the side.
• In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
• Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved
• Yield: 1 1/2 quarts

Steps:

• Arrange the grill grate approximately 25 to 27 inches from the charcoal. If it is too close, the chicken will cook too fast, burn and dry out.
• Pile the charcoal in a pyramid. Ignite the charcoal with lighter fluid. Once the top portion of the charcoal has turned white, spread the charcoal out evenly using a fireproof tool such as a metal rake or shovel.
• Place the chicken on the cooking surface. Approximately every 5 minutes, turn the chicken with tongs (being careful not to tear the skin) and baste with the sauce each time (for best results, used a clean shaker or squeeze bottle).
• Grill for approximately 1 hour to 1 hour and 15 minutes. Add charcoal, if necessary, to finish off (maybe 1/2 to 2/3 way through the cooking process) and be sure not to use lighter fluid, just sprinkle the new charcoal over the existing. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F.

Steps:

• In a large glass bowl mix lemon juice, vegetable oil, vinegar, oregano, and garlic powder. Place chicken pieces in the bowl, and season with salt and pepper. Cover, and marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• On the prepared grill, cook chicken until no longer pink and juices run clear. Periodically brush chicken with the remaining marinade mixture while cooking. Discard any leftover marinade.

Steps:

• Pre-heat your oven to 350-degrees F.
• Dump the cut up chicken parts (you can use all of one kind, such as thighs or drumsticks if you wish -- just use about three pounds or a little more, of chicken) into a large mixing bowl. Melt the butter in the microwave and pour it all over the chicken (if the chicken is really cold the butter will re-solidify and that's okay.).
• Sprinkle the seasoning salt all over the chicken and blend the chicken parts around until they are evenly covered with the butter and seasoned salt. I don't bother to trim the chicken -- it really makes little difference whether you do or not. You can also add a little garlic powder and/or herbs if you like those flavors -- a little rosemary would be terrific.
• Prepare a roasting pan (or large casserole dish) by placing a rack in the bottom (or anything else, such as an ovenproof plate) which will keep the chicken off the bottom. Add the water to the bottom of the roasting pan. Lay out the chicken on the rack. Cover the roaster with a lid or aluminum foil and bake for one hour at 350-degrees F.
• At the end of the hour, uncover the chicken and brush on the barbeque sauce until the chicken parts are well-covered. Don't worry too much about the undersides. Re-set the oven to 250-degrees F. and bake the chicken for another full hour (add another 1/2 cup of water if the roasting pan is dry -- this steams the chicken and gets it really tender.) Serve with side dishes (I like steamed asparagus and microwave-baked potatoes.).
• I like to serve the chicken with additional barbeque sauce at the table. My three favorite commercial sauces (in order of preference) are Kroger's hickory sauce (store brand), Sweet Baby Ray's sauce, and Open Pit (regular.).

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes.
• Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly.
• Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes.

Steps:

• Preheat oven to 325 degrees.
• Mix together flour and spices in a bowl.
• Coat the chicken in the seasoned flour, and brown in a buttered pan.
• Coat with barbeque sauce and place in a 13x9" pan.
• Cover with tin foil and bake for 45-60 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350 degrees F (175 degrees C).
• Remove baking dish from oven and drain any fat from dish. Pour the barbecue sauce evenly over the chicken and bake uncovered for 30 minutes at 350 degrees F (175 degrees C). Remove and serve.

Steps:

• Salt and pepper chicken pieces to taste and place in single layer in baking pan.
• Combine all sauce ingredients and pour over chicken.
• Bake at 350° for one hour, basting occasionally.
• Increase heat to 375° and bake an additional 15 minutes.

Steps:

• Brown chicken on all sides in a skillet coated with cooking spray. Transfer to a greased 11x7-in. baking dish; top with onion. Combine chili sauce, tomato sauce, Worcestershire sauce and oregano; pour over chicken. Sprinkle with pepper. Bake, uncovered, at 350° for 45 minutes or until meat juices run clear.

Steps:

• Rinse and pat chicken dry with paper towels.
• In a saucepan, combine remaining ingredients.
• Heat thoroughly.
• Sprinkle chicken with a bit of salt & pepper and place in a shallow casserole dish.
• Pour heated sauce over chicken.
• Cover and bake at 350°F for 1 1/2 to 2 hours, basting occasionally.