Baked Chicken With Tangy Barbecue Sauce Recipes

Steps:

• Simmer 1 cup ketchup, 1/2 cup cider vinegar, 3 tablespoons each molasses and brown sugar, 1 tablespoon each dried mustard and soy sauce, 2 teaspoons Worcestershire sauce, 1 cup water, and kosher salt and pepper to taste until thickened, about 30 minutes. Preheat a grill to medium-high on one side. Season 4 bone-in, skin-on chicken breast halves with salt and pepper. Grill over direct heat until golden and crisp on both sides, about 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165, 25 to 30 minutes.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Whisk ketchup, water, vinegar, butter, onion, paprika, sugar, Worcestershire sauce, mustard, salt, pepper, and steak sauce together in a saucepan. Bring to a simmer; cook 5 minutes, stirring occasionally, for flavors to blend.
• Spread chicken thighs in a single layer in a baking dish. Pour sauce over chicken thighs.
• Bake chicken in the preheated oven until thighs are cooked through and sauce is bubbling, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined.
• Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides.
• Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm.
• Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve.

Steps:

• Set oven to 325 degres.
• In a large bowl mix together flour, garlic powder, onion powder, poultry seasoning, seasoning salt and pepper to taste.
• Coat/season the chicken pieces with the spice mixture on all sides.
• Heat oil in a large Dutch oven over medium heat.
• Working in batches, add in the coated chicken pieces to the pot; fry about 5 minutes per side.
• Arrange the browned chicken in a large greased baking sheet.
• Bake for 20 minutes (bottom oven rack).
• Meanwhile pour off some of the fat from the pot leaving a couple of tablespoons.
• Add in onion, garlic and crushed chili flakes (if using) saute over medium heat for about 5 minutes.
• Add in all the ketchup from the bottle into the pot, then fill the bottle completely with water, then pour the water into the pot.
• Add in brown sugar, Worcestershire sauce and Dijon mustard; boil sauce until slightly thickened (about 15 minutes) stirring occasionally.
• Remove the chicken from the oven after 20 minutes of baking.
• Spoon some of sauce liberally over the chicken.
• Return to oven and bake until the chicken is cooked through (about another 20 minutes).
• Serve the chicken with the remaining sauce.
• Delicious!

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:

• Heat oven to 375°F.
• Bring all ingredients except chicken to boil in saucepan on medium heat, stirring frequently. Simmer on low heat 10 min., stirring occasionally. Reserve 1/4 cup sauce mixture for later use.
• Place chicken on rimmed baking sheet sprayed with cooking spray; brush with some of the remaining barbecue sauce mixture.
• Bake 50 min. to 1 hour or until chicken is done (165ºF), brushing occasionally with remaining sauce mixture. Drizzle with reserved barbecue sauce mixture.

Steps:

• Preheat oven to 325°F. Mix first 4 ingredients in large bowl. Season chicken with salt and pepper. Drop chicken 2 pieces at a time into flour mixture; toss to coat.
• Heat oil in heavy large Dutch oven over medium heat. Working in batches, add chicken to pot; fry until brown, about 5 minutes per side. Arrange chicken on baking sheet. Bake 20 minutes.
• Meanwhile, pour off all but 1 tablespoon oil from pot. Add onion and garlic; sauté over medium heat 5 minutes. Add ketchup. Fill ketchup bottle with water; pour water into pot. Mix in sugar, Worcestershire sauce and mustard. Boil sauce until slightly thickened, stirring occasionally, about 10 minutes.
• Remove chicken from oven. Spoon some sauce over chicken. Return chicken to oven. Bake until chicken is cooked through and glazed, about 20 minutes. Serve chicken with remaining sauce.