Spicybbqdchicken 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 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.

Steps:

• Spray a large nonstick skillet with cooking spray and place over medium-high heat. Cook and stir chicken and onion in the hot skillet until chicken is no longer pink in the center and the onions are tender, about 10 minutes.
• Pour BBQ sauce and applesauce over chicken and onions; stir to coat. Reduce heat to medium and cook until heated through, about 5 minutes.

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:

• 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:

• 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:

• 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:

• 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:

• 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!