Sunnys Classic Bbq Chicken Recipes

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
• Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.

Steps:

• Line a sheet tray with a wire rack. Using kitchen shears or a sharp knife, separate the chicken wings into drummettes and wings, discarding the wing tip joint.
• In a large paper bag add the flour, 2 tablespoons of salt and about 5 grinds of black pepper. In batches, toss the chicken wings in the bag until fully coated with flour. Place the coated wings on the wire rack at room temperature until the flour appears to be invisible or soaked into the skin, about 30 minutes.
• Meanwhile make the coating: In a small saute pan over medium-low heat, add the paprika, onion powder, and garlic powder. Toast the spices while tossing constantly to avoid burning until they are fragrant, about 5 minutes. Remove the spices from the heat and allow to cool completely. Once cooled add 1/2 teaspoon of salt and the sugar. Place in a bowl or paper bag for tossing.
• In a large pot, heat oil until a deep fry thermometer reaches 375 degrees F. Working in batches, add the chicken and fry until cooked through and crispy, 10 to 13 minutes each batch. Remove from oil and immediately add the fried wings to the bowl or paper bag filled with the coating and toss. Serve immediately.

Steps:

• For the marinade: Place a chicken thigh on a cutting board, cover with plastic wrap, and gently pound to even out the thickness. Sprinkle with salt and pepper on both sides and place in a bowl or resealable bag. Repeat with remaining thighs. Add the Jamaican jerk sauce and mix to coat the chicken evenly. Let marinate at room temperature for 2 hours.
• For the rice: Add the rice, chicken stock, Jamaican jerk sauce, red pepper flakes, garlic, thyme, a pinch of salt and a few grinds of black pepper to a rice cooker. Cook rice according to rice cooker instructions.
• For the skewers: Heat a grill pan over medium-high heat. Thread 2 skewers on either edge of a chicken thigh, then add an onion followed by another thigh (so the chicken and onions lay flat, not stacked). Repeat with remaining chicken and onions. Place skewers on grill pan and cook 5 minutes, then flip, brush with Jamaican jerk sauce and dome with a large metal bowl. Cook on second side until chicken is cooked through, 4 to 5 minutes. Remove to a plate to cool slightly before removing skewers.
• To serve: Chop the onions. Fluff rice and stir in onions and chopped parsley. Serve with chicken.

Steps:

• For the sauce: Preheat half of a grill to 400 degrees F. Using an upside-down wire cooling rack or a grill basket over the direct-heat side of the grill, add the tomatoes, Thai bird chiles, onions, bell peppers and jalapeno peppers. Roast, tossing and flipping until everything is charred, 20 to 25 minutes.
• Boil vegetables: Add the charred vegetables to a medium pot along with the vinegar, sugar, garlic, a pinch of salt and enough water to just cover the vegetables. Bring to a boil over high heat, then lower and let simmer, stirring occasionally, until the liquid is reduced by half, 15 to 20 minutes. Remove from the heat and allow to cool, then blend until smooth. Pass the sauce through a fine-mesh strainer.
• For the chicken: Add the chicken, 1/2 cup sauce and vegetable oil to a large resealable bag. Mix and seal, then marinate for 1 to 2 hours at room temperature.
• Preheat half of a grill to 400 degrees F.
• Remove chicken from bag, discard marinade and pat chicken dry. Place chicken, smooth-side down, over direct heat to char, then flip and finish cooking over indirect heat for a total of 10 to 15 minutes depending on piece and heat. Brush the chicken with sauce the last few minutes of grilling. Serve with more sauce on the side.

Steps:

• For the toast: In a large pan on medium heat, add the butter and garlic. Cook until the garlic is fragrant, about 4 minutes. Add the toast, soaking up a bit of the butter on one side, then flipping it to the other side to soak up the rest. Toast on one side until a peek beneath reveals a golden toasty color, then flip and toast the other side as well. Remove the toast to a plate.
• For the sauce: In the same pan, add the butter, onions and bell pepper. Cook, stirring, until tender, about 2 minutes. Season with salt and pepper, then add the ketchup, brown sugar, chicken stock, beer, hot sauce, garlic powder, paprika, chile flakes and garlic. Cook, stirring, until the sauce thickens and the sugar is completely dissolved, 8 to 10 minutes.
• Add the chicken to the sauce and stir to coat and re-heat. Spoon over the toast and serve.

Steps:

• Preheat the oven to 400 degrees F.
• In a pot over medium heat add the olive oil, onions, jalapenos and a sprinkle of salt and pepper, to taste. Cook, stirring, until the onions are translucent and tender, about 10 minutes. Add the garlic, paprika, thyme, and oregano, then stir well and cook until fragrant. Add the ketchup, mustard, Worcestershire sauce, brown sugar and vinegar. Raise the heat to medium- high and simmer, while rapidly stirring, until everything is blended and smooth. Lower the heat to a simmer and add the chopped chicken. Stir to coat all the chicken, then remove from the heat and let cool slightly.
• Meanwhile, roll out the dough according to package directions and fit it onto a rectangular nonstick baking sheet. Put the crust in the oven and bake for 7 minutes.
• Remove the crust from the oven and leaving a 1-inch border pour the BBQ chicken and sauce evenly over the crust. Top with the cheddar, parmesan and mozzarella, in that order. Put the topped pizza in the oven and bake until the mozzarella cheese is bubbly and the edges of the crust are golden brown, anywhere from 6 to 11 minutes. Remove the pizza from the oven to a cutting board and allow to cool for a few minutes before cutting and serving.

Steps:

• Top the pizza with the BBQ sauce, then add the chicken. Top with the onion slices and cheese. Bake according to the instructions on the pizza box, adding an extra minute or 2 if needed.

Steps:

• For the marinade: In a bowl, add the yogurt, chili powder, cumin, turmeric, garam masala, paprika, 2 teaspoons salt and a few grinds of black pepper. Stir until everything is one color. Scoop into a large resealable bag and add the chicken. Leave on the counter at room temperature for 2 hours.
• To cook the chicken: In a large pan with straight sides on medium-high heat, add the butter and then the chicken chunks from the bag, discarding the marinade. Cook, turning, until some parts are browned but most are still white, about 8 minutes.
• For the sauce. Add the crushed tomatoes, sugar, ginger and garlic to the pan. Things should be bubbly and hot. Stir to marry everything and when the pan smells like garlic and ginger, add the heavy cream and stir again until everything is the same color. Partially cover and simmer on low for 20 minutes.
• For serving: Stir in the cilantro and serve over rice with another sprinkle of cilantro.

Steps:

• For the marinade/glaze: In a small pot on medium heat, whisk together the honey, miso, orange juice, a shake or two of chili flakes and plenty of coarse ground pepper. Cook, whisking, until everything is combined and the liquid reduces and thickens a bit to a glaze consistency, 6 to 8 minutes. Let cool to room temperature.
• For the chicken: Pour half of the marinade into a resealable plastic bag; reserve the other half for glazing. Add the chicken parts to the bag with the marinade and seal. Rest the chicken at room temperature for 1 to 2 hours.
• When ready to grill, preheat a grill pan or half of a grill to medium heat.
• Remove the chicken from the bag and pat dry with paper towels. Place on the indirect heat of the grill, skin-side down, and cook, covered, until the chicken easily releases from the grill, about 15 minutes. Then flip and grill on the other side until cooked through, 15 to 20 minutes more. In the last minute of grilling, brush each piece of chicken with a bit of the reserved glaze.