Spicy Barbecued Chicken Recipes

Steps:

• Heat the oil in a skillet over medium heat and cook the onion and garlic until tender. Mix in ketchup, vinegar, Worcestershire sauce, brown sugar, dry mustard, salt, pepper and hot sauce. Bring to a boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and set aside.
• Preheat grill for high heat.
• Lightly oil grill grate. Place chicken on grill. Brush constantly with the sauce and cook 8 to 15 minutes on each side, depending on size of piece, until juices run clear. Discard any remaining sauce.

Steps:

• In a small saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from heat., In a small bowl, mix mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Lightly coat grill rack with cooking oil., Grill chicken, covered, over medium heat for 4 minutes. Turn; grill 4-6 minutes longer or until a thermometer reads 165°, brushing tops occasionally with chili sauce mixture.

Steps:

• Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
• Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
• Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.

Steps:

• Preheat oven to 400°F. Mix barbecue sauce and mustard in pie plate or shallow dish; set aside. Mix coating mix and garlic powder in separate pie plate or shallow dish.
• Dip chicken in barbecue sauce mixture, then in coating mixture, turning over to evenly coat both sides. Place in single layer in foil-lined 15x10x1-inch baking pan. Discard any remaining coating mixture.
• Bake 20 min. or until chicken is cooked through.

Steps:

• In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first 15 ingredients; mix well. Reserve 1/3 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover the container; refrigerate overnight. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue grilling for 6-8 minutes or until juices run clear, basting and turning several times.

Steps:

• Combine first 8 ingredients in heavy medium saucepan. Simmer 15 minutes to blend flavors. Season with pepper. (Can be made 2 days ahead. Cover; chill.)
• Preheat oven to 375°F. Arrange chicken in single layer in large baking pan. Brush with some sauce. Roast until cooked through, basting occasionally with sauce, about 1 hour. Serve hot or at room temperature.

Steps:

• Preheat grill to medium hot. In a medium mixing bowl, combine preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt, and black pepper, and mix well to combine.
• Sprinkle chicken breasts with additional salt and pepper, and place, skin side down, on the grill. Cook the chicken about 10 minutes on each side before brushing the upturned side with glaze. Continue cooking chicken for another 10 to 12 minutes, turning it every 3 to 5 minutes and brushing each upturned side with glaze every time, until the chicken is cooked through. Move chicken to the oven or a cooler part of grill if it gets too dark before it is cooked through.
• Place peach halves on the grill, cut side down, and grill 2 minutes. Turn, and brush the tops with glaze. Grill 3 to 4 minutes more, until the peaches are soft and the cavities fill with juices. Transfer the cooked chicken and peaches to a serving platter.

Steps:

• Heat grill to medium heat.
• Trim and discard excess fat from chicken.
• Grill 10 min. on each side. Meanwhile, mix remaining ingredients until blended.
• Brush chicken with half the barbecue sauce mixture; grill 10 min. or until chicken is done (165ºF), turning and brushing occasionally with remaining barbecue sauce mixture.

Steps:

• Make the marinade. Smash the garlic with a little salt using a pestle and mortar. Add the lemon zest and juice, the spice mix, chilli, oil and a good grinding of black pepper. Mix to a paste. This can be done in a mini food processor.
• Toss the chicken in the marinade and set aside while you light the barbecue. When the barbecue's hot, lay the bunches of herbs on the grid and put the chicken, skin side up, on top. Close the lid, if your barbecue has one, and cook the chicken on the smouldering herbs for about 10 minutes until the meat starts to colour. Turn the chicken and continue to cook for a further 20-30 minutes, turning as necessary, until it is slightly charred from the burnt herbs and cooked through to the bone.

Steps:

• Combine cayenne pepper, paprika, garlic powder, chili powder, salt and pepper together.
• Rub the chicken with honey and then sprinkle with the spice mixture, being sure that the chicken is well-coated.
• Place chicken into a covered container, and refrigerate for at least 30 minutes.
• Preheat oven to 350F degrees.
• Place chicken thighs on a baking tray.
• Bake for about 45-55 minutes, ensuring the chicken is completely cooked.