Beer Bbq Chicken Sandra Lee Recipes

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BBQ CHICKEN PIZZA

Provided by Sandra Lee

Categories     main-dish

Time 21m

Yield 4 servings

Number Of Ingredients 9



BBQ Chicken Pizza image

Steps:

  • Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.
  • Brush chicken with vegetable oil, season with salt and pepper. Place chicken on the grill and cook until done, about 2 minutes per side. When done, slice into 1-inch pieces, reserve.
  • Spray a perforated disposable cookie sheet with nonstick cooking spray. Carefully remove pizza dough from can. Unroll dough and place on cookie sheet on the grill. Let cook 2 minutes and turn pizza over.
  • Spread BBQ sauce over pizza leaving a 1-inch border. Next, top with mozzarella cheese, diced apples, chicken, and bacon pieces.
  • Cover with grill lid and cook 5 minutes until cheese is melted and bubbly.
  • Serve hot, topped with green onions.

1/2-pound chicken cutlets
1 tablespoon vegetable oil
Salt and pepper
One 13.8-ounce can refrigerated pizza dough (recommended: Pillsbury)
1 cup BBQ sauce
2 cups shredded mozzarella cheese
1 cup green apple, sliced
1/4 cup real bacon bits
2 green onions, sliced

BEER BBQ CHICKEN - SANDRA LEE

From Semi-Homemade Cooking 2 by Sandra Lee Every meal is a happy hour with this hit-the-spot dish that goes down as easy as a bottle of your favorite brew. A tantalizing blend of cool, refreshing beer and hot, smoky barbeque sauce, it is the meal to make when you want something simple yet sensational. Spoon extra sauce over each serving to intensify the flavor.

Provided by lovey514

Categories     One Dish Meal

Time 7h10m

Yield 6-8 serving(s)

Number Of Ingredients 6



Beer BBQ Chicken - Sandra Lee image

Steps:

  • In a large skillet, heat: oil over medium-high heat.
  • Season chicken with salt and pepper.
  • Working in batches, brown chicken on both sides.
  • Place browned chicken in a 4- to 5-quart slow cooker.
  • Add onions to slow cooker.
  • In a bowl, combine dark beer and barbecue sauce. Pour mixture over chicken and onions in slow cooker.
  • Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 7 to 8 hours.

Nutrition Facts : Calories 652.7, Fat 29, SaturatedFat 8.1, Cholesterol 193.7, Sodium 723.1, Carbohydrate 27.5, Fiber 1, Sugar 17.8, Protein 63.7

1 teaspoon canola oil
4 lbs chicken breasts, and thighs rinsed and patted dry
salt and pepper
2 medium onions, cut into wedges
1 cup dark beer or 1 cup ale
1 1/2 cups barbecue sauce

CHUCK WAGON BRISKET

Provided by Sandra Lee

Categories     main-dish

Time 3h45m

Yield 4 servings

Number Of Ingredients 8



Chuck Wagon Brisket image

Steps:

  • Set up grill for indirect cooking over medium heat (no direct heat source under brisket).
  • Rinse brisket with cold water and pat dry. Season with salt and pepper and place in foil baking pan. Sprinkle with meatloaf seasoning and pour over beer. Add enough apple cider to cover brisket halfway. Top with sliced onions and cover with heavy-duty aluminum foil.
  • Place pan on hot grill over a drip pan. Cover grill and cook 2 1/2 hours. If using charcoal, add 10 briquettes to each pile of coals every hour. Remove brisket from braising liquid and place directly on grill over the drip pan. Combine 2 cups of braising liquid with BBQ sauce. Mop brisket thoroughly with sauce. Add 1/2 cup of wood chips to each pile of coals. Cover grill. Turn and mop brisket every 20 minutes for 1 hour.
  • Transfer brisket to cutting board and let rest 10 minutes before slicing. Thinly slice against grain and serve with mop sauce on the side.
  • INDOOR: Preheat oven to 375 degrees F. Follow directions for preparing brisket. Cover pan with aluminum foil and bake in preheated oven for 2 1/2 to 3 hours. Remove brisket from braising liquid and place on foil lined baking sheet. Reduce oven temperature to 350 degrees F. Mop brisket with BBQ sauce return to oven. Turn and mop brisket with sauce 2 more times every 15 minutes. Remove from oven and let rest 10 minutes before slicing.

6 pounds beef brisket
Salt and pepper
2 packets (1 1/2 ounces) meatloaf seasoning (recommended: McCormick)
1 bottle (12 ounces) beer
2 cups apple cider (recommended: Treetop)
1 cup sliced onions
2 cups BBQ sauce (recommended: KC Masterpiece)
1 cup soaked hickory or oak wood chips

BARBEQUE CHICKEN WITH GRILLED SQUASH

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20



Barbeque Chicken with Grilled Squash image

Steps:

  • In a small bowl add all of the spice rub ingredients. Stir together with a fork until well blended. Reserve 3 tablespoons of the rub for the Grilled Brisket recipe. Sprinkle the remaining spice rub over the chicken parts until well coated.
  • Preheat a grill pan over medium-high heat. Add the chicken and cook for 8 to 10 minutes per side. If using an outdoor grill, heat the grill on low. Arrange the chicken on the grill, cover and grill over indirect heat until cooked through about 10 to 15 minutes per side.
  • While the chicken is grilling add all the barbeque sauce ingredients to a small pan and stir well to combine. Bring to a simmer over low heat and let cook for 5 minutes.
  • Brush the chicken with the barbeque sauce. Cook for 3 minutes, flip and brush the other side of the chicken with remaining sauce and cook and additional 3 minutes. Let rest for 5 minutes before serving. Arrange the chicken on a serving platter and keep warm.
  • Brush the squash with the canola oil and sprinkle with salt and pepper. Put on the grill and cook for 3 to 4 minutes per side over direct heat. Remove from the grill to a cutting board and cut into 1/2-inch thick slices. Transfer to a serving bowl and serve with the chicken.

1 tablespoon brown sugar
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 1/2 tablespoons chili powder
1/4 teaspoon cayenne pepper
1 tablespoon salt
2 teaspoons freshly ground black pepper
3 pounds bone-in chicken thighs
1/2 cup barbeque sauce
1 teaspoon freshly chopped garlic
1 tablespoon spicy brown mustard
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 tablespoon hot sauce
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
4 yellow squash, sliced lengthwise in 1/2
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper

ARTICHOKE CHICKEN ( SANDRA LEE, SEMI-HOMEMADE )

This recipe is from the August/September issue of Sandra Lee's magazine. It is so delicious and so unique. This is great for having company over as it is a great presentation, is tasty and is pretty easy to make. The lemon zest makes it as does the capers, spinach and bacon pieces. Oh so good. Impress the in-laws, dinner party guests or just you. Enjoy ChefDLH

Provided by ChefDLH

Categories     Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13



Artichoke Chicken ( Sandra Lee, Semi-Homemade ) image

Steps:

  • In a shallow dish, combine flour, salt, and pepper. Dip chicken in flour mixture; shake gently to remove any excess flour.
  • In a large skillet, heat olive oil over medium heat.
  • Add chicken, and cook for 3 to 8 minutes per side depending on pan, or until golden brown. Add chicken broth, artichokes, bacon, and capers; cover, and simmer for 10 to 12 minutes, or until chicken is cooked through.
  • Uncover, and stir in lemon zest, lemon juice, and butter, scraping brown bits from bottom of pan with a wooden spoon.
  • Arrange spinach on a platter.
  • Spoon chicken and sauce over spinach.
  • Serve immediately.

1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 lbs boneless skinless chicken thighs
2 tablespoons extra virgin olive oil
1 cup chicken broth
1 (14 ounce) can quartered artichoke hearts, drained
1 (3 ounce) jar bacon, pieces (real not bits)
1 tablespoon capers
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, softened
1 (6 ounce) bag fresh Baby Spinach

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