Spicybarbecuedchicken 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:

• 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 medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
• Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
• Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

Steps:

• In a large saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Grill chicken, covered, over medium heat for 40 minutes, turning several times. Set half of the barbecue sauce aside. Baste chicken with remaining sauce; grill 5-10 minutes longer or until juices run clear. Serve with reserved sauce.

Steps:

• Heat greased grill to medium heat.
• Mix all ingredients except chicken.
• Grill chicken 35 to 40 min. or until done (165ºF), turning occasionally and brushing with barbecue sauce mixture for the last 10 min.

Steps:

• In plastic bag mix first 6 ingredients.
• Put milk in a bowl.
• Dip chicken in milk, then shake in the bag.
• Coat well.
• Put chicken in a 13x9 pan sprayed with cooking spray.
• Bake, uncovered at 375* for 50 minutes or until juices run clear.

Steps:

• Pre-heat the oven to 200c
• Wash and dry the chicken pieces. If not marinating place in one layer in a roasting tin and sprinkle liberally with chilli flakes and paprika.
• If marinating, place chicken pieces in a bowl and set aside.
• To make the sauce/marinade. Finely chop the onion, garlic and chilli and mix with the all the other ingredients except the water. Gradually add the water until the sauce has the consistency of a thick batter. Alternatively put all the ingredients except the water into a blender and blend to the appropriate consistency by adding the water gradually.
• If marinating, pour the sauce over the chicken pieces and set aside for two or three hours. When ready to cook, remove chicken from sauce and place in roasting tin as in Step 2. Retain the sauce.
• Put roasting tin on a high shelf in pre-heated oven for 15 minutes. Remove and turn chicken pieces over and return to oven for a further 10 minutes. Remove from oven and drain any excess fat/juices. Pour over sauce and return to oven for a further 30 minutes.
• Serve with white rice or pasta and salad

Steps:

• Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.
• Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
• Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.

Steps:

• Combine the tomato sauce, garlic, oil, onion, Worcestershire sauce, chili powder and vinegar in a small saucepan.
• Heat and stir for 5 minutes.
• Remove ½ cup of the sauce and keep the remainder at a warm temperature, but do not boil.
• Set the Temperature to 375°F/185°C to allow the George Foreman grill to preheat.
• Place the chicken in the grill and spoon ½ of the sauce over each breast. Close the grill and set the Timer to 5 minutes.
• When the Timer beeps, check the chicken with the tip of a knife. If the chicken is not cooked completely through, continue grilling for 1 to 2 minutes.
• Pass the remaining sauce with the grilled chicken.

Steps:

• Coat both sides of chicken breasts in Frank's Red Hot.
• Sprinkle both sides generously with garlic powder.
• Sprinkle both sides with black pepper.
• Let stand in fridge for at least 30 minutes.
• Spray grill with oil.
• Preheat on high for 10 minutes.
• Transfer chicken breasts to grill with tongs and cook for 7-10 minutes on each side until done.
• Baste with hot sauce while cooking for more flavour.

Steps:

• Add sliced ginger to a pot with lemon, chicken legs, garam masala, salt and water. Cook on high heat for 30 minutes
• Remove chicken when fully cooked and place into marinade for 5 minutes.
• Mix the breading ingredients together in a paper or plastic bag. Add the chicken legs one at a time and shake
• Remove the chicken, place back into the marinade (briefly), and place back into bag and shake.
• Heat 2 inches of sunflower oil on medium heat.
• Fry chicken in batches at 5-7 minutes per side, flipping until brown on each side.
• Transfer chicken onto a baking tray. The temperature of the chicken should be
• Heat the BBQ glaze ingredients together, stirring, in a pan on high heat until it forms a sticky glaze.
• Coat chicken legs with the glaze and broil for 5 minutes.
• Garnish with toasted sesame seeds and shallots and serve.
• Enjoy!