Bbq Chicken Livers Ala The Deen Brothers Recipes

Steps:

• Preheat oven to 350 degrees F.
• Spray an 8x8 baking pan with non-stick spray.
• Rinse, drain, and dry the chicken livers on paper towels. (Season to taste if desired, I use a little seasoning salt & no pepper.).
• In a large bowl stir together all the bbq sauce ingredients.
• Reserve 1/2 cup of the barbecue sauce and set aside for later; use 1/4 cup later for basting & 1/4 cup as a side sauce when livers are served (if desired).
• Place the chicken livers into the bbq sauce remaining in the bowl, tossing to coat.
• Arrange the coated chicken livers in the sprayed 8x8 baking pan & cover with foil.
• Cook (covered), for 40 to 45 minutes or until cooked through, basting with the reserved 1/4 cup sauce after 20 minutes. **For oven roasting, cook uncovered for the last 15 minutes.
• **Instead of oven roasting, these livers can be barbequed on a grill using a foil-covered foil pan that is sprayed with non-stick spray. Place in a medium heat area on the grill. Cooking time may vary from oven method.
• Note: This recipe can be made "savory" with the addition of herbs of your choice -- or herb blends -- it never hurts to experiment.

Steps:

• 1. Preheat oven to 375°F or prepare a grill (brush the grill grate lightly with oil).
• 2. In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbecue sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.
• 3. Arrange the coated chicken in a roasting pan or on the grill. Cook (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes.

Steps:

• Preheat oven to 375° or prepare a grill (brush the grill grate lightly with oil).
• In a large bowl, stir together all ingredients except the chicken.
• Reserve 1/3 cup of the barbecue sauce and set aside.
• Add the chicken to the remaining sauce in the bowl, turning to coat.
• Arrange the coated chicken in a roasting pan or on the grill.
• Cook (covered), for 40 to 45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes. If oven roasting, cook uncovered for the last 15 minutes.
• Note: I like to make dishes like this with Release foil for easier cleanup.