Tender Barbecued Chicken Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch casserole dish with cooking spray.
• Combine barbeque sauce, barbeque seasoning, and caramel sauce in a shallow dish. Reserve 2 tablespoons of the mixture.
• Dip each chicken tender into the barbeque sauce mixture and coat thoroughly. Place in the prepared casserole dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. Baste with reserved sauce and continue baking for 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Heat grill to medium-high; lightly oil grates. Place chicken in a medium bowl; season with salt and pepper. Pour 1/4 cup barbecue sauce over chicken, and toss to coat. Divide remaining barbecue sauce between two bowls (1/4 cup each); use one for basting and the other for serving.
• Grill chicken, turning and basting occasionally with reserved basting sauce, 8 to 10 minutes total. Remove chicken from grill; serve with reserved serving sauce.

Steps:

• In a large skillet, brown chicken in oil in batches. Transfer to a 3-qt. slow cooker. Top with onion and lemon slices. Combine barbecue sauce and cola; pour over chicken. , Cover and cook on low 4-5 hours, until chicken is tender. If desired, skim fat and thicken cooking juices; serve with chicken.

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:

• Preheat oven to 400 degrees.
• In one bowl, whisk together egg, milk, optional Tabasco Sauce, paprika, and garlic powder.
• Place potato chips in another bowl, and crush thoroughly.
• Dip chicken in egg mixture, the roll in chips, carefully.
• Put chicken bits on a single layered greased baking sheet. Bake at 400 degrees for 10-13 minutes or until juices run clear. Serve with Barbecue sauce, or creamy horseradish sauce.

Steps:

• In a small saucepan, combine all ingredients except chicken. Blend well and bring to a low boil. Continue cooking, stirring frequently until thickened, about 2 to 3 minutes. Remove from heat.
• Coat chicken with sauce and broil or grill until juices run clear, basting with remaining sauce if any.

Steps:

• Preheat oven to 375°F (190°C).
• Slice the chicken into even strips.
• Dip the chicken strips into the BBQ sauce, then coat them in the bread crumbs.
• Place on a baking sheet lined with parchment paper and bake for 15 minutes.
• Brush the remaining BBQ sauce evenly on both sides of the chicken strips and bake for another 10 minutes and serve.
• Enjoy!