Grilled Chicken With Spicy Barbecue Sauce Recipes

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:

• Put the chicken in a large resealable plastic bag.
• Whisk the ketchup, brown sugar, orange zest and juice, lemon zest and juice, garlic, Dijon, Worcestershire sauce, cumin, smoked paprika, 1 teaspoon salt, and a few grinds of black pepper together in a 4-cup liquid measuring cup (or alternatively a medium bowl) until combined.
• Remove 1 cup of the sauce and add the remaining sauce to the resealable plastic bag with the chicken. Seal and toss the bag to evenly coat the chicken. Marinate the chicken in the refrigerator for 1 hour and up to overnight.
• Meanwhile, add the remaining sauce to a small saucepan. Bring the sauce to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce thickens, about 10 minutes. Reserve reduced sauce for glazing and serving.
• Prepare a grill for medium-high heat.
• Remove the chicken from the marinade and allow any excess marinade to drip off. Arrange the chicken skin-side down on the grill, leaving some space between each. Cook until deep grill marks form and releases easily from the grill, about 4 minutes. Flip the chicken skin-side up. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh reads 165 degrees F, 20 to 25 minutes more.
• Brush the skin side of the chicken with some of the reduced sauce. Flip the chicken pieces and brush the other side of the chicken with the sauce and continue to cook, sauce-side down, for an additional minute. Flip and grill for 1 minute more. Transfer the chicken to a platter and let rest for 5 minutes.
• Serve the chicken with the remainder of the sauce.

Steps:

• In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

Steps:

• Heat the oil in a skillet over medium heat and cook the onion and garlic until tender. Mix in ketchup, vinegar, Worcestershire sauce, brown sugar, dry mustard, salt, pepper and hot sauce. Bring to a boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and set aside.
• Preheat grill for high heat.
• Lightly oil grill grate. Place chicken on grill. Brush constantly with the sauce and cook 8 to 15 minutes on each side, depending on size of piece, until juices run clear. Discard any remaining sauce.

Steps:

• Toast the dried peppers in a skillet on medium-high heat; using tongs, turn so they brown evenly. Remove when just browned; peppers can burn quickly so watch closely. Transfer to medium bowl. Cover with hot water, and soak until softened, about 30 minutes. When the peppers are cool enough to handle, pat dry, break apart, and remove the stems and seeds. Chop peppers. Reserve strained liquid for another use.
• Place the tomatoes and peppers in medium saucepan, and simmer with 2 to 3 tablespoons water over low heat until mixture is very liquid, 20 to 30 minutes. Pass through a food mill fitted with the medium disk to remove seeds and skins.
• Return the tomato liquid to saucepan. Add the salt, pepper, ginger, allspice, sugar, vinegar, and molasses. Bring to a boil over high heat, reduce to a simmer, and cook, uncovered, stirring occasionally, until reduced by half, 50 to 60 minutes. Transfer to a bowl to cool to room temperature. Sauce will keep in the refrigerator, tightly sealed, for up to 1 month.
• Place the chicken in a large nonreactive pan. Rub about 4 tablespoons barbecue sauce over each breast; refrigerate remaining sauce for another grilling. Rub the grill well with oil, and heat to medium high. (Chicken can also be cooked on a well-oiled grill pan or under the broiler on a rimmed baking sheet.) Cook over even heat, turning as needed to keep from scorching, 6 to 8 minutes per side. (If the chicken breasts are thick, finish cooking all the way through by moving them to the coolest part of the grill and covering them, or by putting them in a 350 degrees oven 15 to 20 minutes, until juices run clear.) Serve with Confetti Corn Bread and any of the fresh salsas and condiments.

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first 15 ingredients; mix well. Reserve 1/3 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover the container; refrigerate overnight. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue grilling for 6-8 minutes or until juices run clear, basting and turning several times.

Steps:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one of the burners down to low or off, lower cover and heat for 15 minutes.)
• Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.
• Sprinkle the chicken pieces generously with salt and pepper, then put them on the grill directly over the coals and cook for about 15 minutes, turning once every 5 minutes or so, and brushing with the thinned barbecue sauce. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, or until a peek inside shows that the meat no longer has any red at the center.
• Move the chicken back onto the hot side of the grill and baste with sauce again, turning the meat a few times. Remove to a warmed platter and serve.

Steps:

• Coat both sides of chicken breasts in Frank's Red Hot.
• Sprinkle both sides generously with garlic powder.
• Sprinkle both sides with black pepper.
• Let stand in fridge for at least 30 minutes.
• Spray grill with oil.
• Preheat on high for 10 minutes.
• Transfer chicken breasts to grill with tongs and cook for 7-10 minutes on each side until done.
• Baste with hot sauce while cooking for more flavour.