Meltinyourmouthbarbecuedchicken Recipes
MELT-IN-YOUR-MOUTH CHICKEN BREASTS
Make and share this Melt-In-Your-Mouth Chicken Breasts recipe from Food.com.
Provided by Denise in NH
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix mayonnaise or yogurt, cheese and seasonings.
- Spread mixture over chicken breast and place in baking dish.
- Bake at 375°F for 45 minutes.
Nutrition Facts : Calories 250.2, Fat 11.2, SaturatedFat 4.3, Cholesterol 93.3, Sodium 261.2, Carbohydrate 1.3, Fiber 0.1, Sugar 0.1, Protein 34.2
MELT-IN-YOUR-MOUTH BRAISED AND BARBECUED CHICKEN
Steps:
- Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.
- Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
- Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
- Prepare rice according to package directions. Keep warm.
- Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
- Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with green onions.
MELT-IN-YOUR-MOUTH BARBECUED CHICKEN
This recipe won $10,000 in the Southern Living 2003 Cookoff contest in the Simple & Scrumptious Entrées. This is fall off the bone good!
Provided by Sharon123
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium-high heat. Add chicken thighs, and sauté 3 minutes on each side.
- Combine fruit juices in a large bowl. Stir cornstarch and 1 tablespoon juice mixture together until smooth; set aside.
- Stir soy sauce, brown sugar, ginger, vinegar, ketchup, red pepper and garlic into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes. If using boneless chicken, cooking time will only take about 25 minutes.
- Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
- Spoon warm rice onto a serving platter, top with chicken and sauce. Sprinkle with green onions.
Nutrition Facts : Calories 541.7, Fat 10.6, SaturatedFat 1.8, Cholesterol 68.1, Sodium 1543.6, Carbohydrate 86, Fiber 1.2, Sugar 26.7, Protein 23.9
MELT-IN-YOUR-MOUTH BRAISED AND BARBECUED CHICKEN
Steps:
- Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.
- Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
- Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
- Prepare rice according to package directions. Keep warm.
- Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
- Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with green onions.
ULTIMATE BBQ CHICKEN
From Fine Cooking Issue #39, recipe and method by Paul Kirk, a BBQ genius! I had never ever had any luck making BBQ chicken until I read this article and followed it to the letter. Now, I am famous for my BBQ chicken. This recipe is ridiculously easy, and requires very little effort on your part, mostly just monitoring the grill. The sauce and rub are just mixing everything together. I guarantee you will love this chicken.
Provided by P48422
Categories Chicken
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 26
Steps:
- For the spice rub- mix all ingredients in a bowl.
- Store in an airtight container.
- For the sauce- put all ingredients in a saucepan, bring to a boil, stirring to dissolve the sugar (keep a screen handy- it spits).
- Reduce the heat and simmer for about 25 minutes, stirring occasionally.
- Let cool, store in the refrigerator in a tight-lidded jar for months.
- BBQ Chicken- Rinse the chicken and pat it dry.
- Sprinkle on the rub generously.
- Get your BBQ (gas or charcoal) very hot.
- If you have some hickory chips or apple chips, feel free to add them.
- When the grill is ready, put the chicken, skin side up, on the grill: if you have a charcoal grill push all your coals to one side and put the chicken on the other side.
- If you have a gas grill turn off one side and put the chicken on that side.
- You don't want the chicken over direct heat.
- Put the lid on the grill and cook the chicken for about 30 minutes, maintaining an internal temperature of 230- 250 degrees by adjusting the vents (opening the vents lets in oxygen and raises the temperature).
- If your grill doesn't have a thermometer, use an oven thermometer to monitor the heat.
- After 30 minutes, baste the chicken with apple juice.
- Continue to cook and baste until the chicken is done, about 3 hours.
- At first, the chicken will appear that it isn't cooking at all, and you will be tempted to crank up the heat.
- DON'T!
- Trust me- just keep going.
- You will think nothing is happening and wonder if this recipe is wrong, wrong, wrong.
- Just let it go- it will cook.
- Baste every half hour or so with more apple juice.
- Check for doneness at 2 1/2 hours.
- When it is done, baste each piece with the sauce and let it cook a few more minutes to let the sauce adhere to the chicken.
- Serve with more of the sauce, lots of napkins, some beer, and prepare for applause.
- Note: I was once hungry for this chicken in January (brrrr!) and with 2 feet of snow, didn't feel like trudging out to the grill.
- I made it in the oven and it turned out great.
- Just keep the oven temperature on 250 degrees, put the chicken on a cookie rack set over top of a sheet pan covered in aluminum foil.
Nutrition Facts : Calories 1005.2, Fat 48.7, SaturatedFat 13.4, Cholesterol 308.4, Sodium 1018, Carbohydrate 41.4, Fiber 1.7, Sugar 37.1, Protein 97.5
CHICKEN PARM MELTS RECIPE BY TASTY
Here's what you need: rotisserie chicken, marinara sauce, bread, shredded mozzarella cheese
Provided by Camille Bergerson
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350ºF (180ºC) and line a sheet tray with parchment paper.
- Debone, remove skin, and shred rotisserie chicken.
- Mix chicken with marinara sauce.
- Line toasted bread up on the sheet tray and evenly top with chicken mixture. Sprinkle with mozzarella.
- Bake for 5-10 minutes or until it is heated through and the cheese on top is melted.
- Enjoy!
Nutrition Facts : Calories 181 calories, Carbohydrate 5 grams, Fat 9 grams, Fiber 0 grams, Protein 19 grams, Sugar 1 gram
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