Lip Smackin Barbecued Chicken Recipes

Steps:

• Heat oil in deep 12-inch skillet over low heat 5 minutes. Sprinkle chicken with salt and 1/2 teaspoon of the black pepper; place in hot skillet. Cover chicken with yellow and green onions.
• Cook chicken over medium heat 10 minutes; turn chicken. Cook 10 minutes longer or until golden. Reduce heat to low; cook 5 minutes longer. Turn; cook 5 minutes. Remove chicken from skillet. Place in large pot (Dutch oven); set aside.
• Continue heating skillet over low heat. Stir together flour, 1/3 cup of the soy sauce and 4 cups of the hot water in medium bowl with wire whisk or fork until smooth.
• Cook flour mixture in hot skillet over medium heat, stirring constantly with wire whisk or fork, until mixture boils and thickens. Stir in remaining water, 1 cup at a time, stirring after each addition, until smooth.
• Stir in remaining 1/3 cup soy sauce, the onion powder and remaining 1/4 teaspoon black pepper. Pour gravy over chicken in large pot. Reduce heat to low. Cover and simmer 1 hour, stirring occasionally. (Gravy may stick to pot.)

Steps:

• Heat oven to 400°F. Spray 9-inch pie pan or 9-inch square baking dish with cooking spray. In small bowl, stir together Bisquick® mix, water and egg. Spread in bottom and 1/2 inch up side of pan; sprinkle with 1 1/4 cups of the cheese.
• In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil, stirring occasionally, until white on outside; drain. Stir in barbecue sauce; heat just until hot. Spoon over batter in pan to within 1/2 inch of edge.
• Bake 22 to 25 minutes or until edge is dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese melts; loosen from side of pan.

Steps:

• Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. In small bowl, stir together Bisquick® mix, water and egg white; spread in bottom of pan.
• In small microwavable bowl, mix chicken and barbecue sauce. Microwave on High 1 minute; stir. Spoon over batter in pan to within 1/2 inch of edges; sprinkle with cheese.
• Bake 20 to 23 minutes or until golden brown; loosen from side of pan.

Steps:

• Heat oven to 400°F. Spray 9-inch pie pan or 9-inch square baking dish with cooking spray.
• In small bowl, stir together Bisquick® mix, water and egg. Spread in bottom of pan; sprinkle with 1 1/4 cups of the cheese. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil, stirring occasionally, until outsides turn white; drain. Stir in barbecue sauce; heat just until hot. Spoon over batter in pan to within 1/2 inch of edge.
• Bake 22 to 25 minutes or until edge is dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese melts; loosen from side of pan.

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, heat sauce ingredients over medium heat until boiling, stirring occasionally.
• In small bowl, mix 1 teaspoon salt, 1 teaspoon paprika and 1/4 teaspoon pepper. Sprinkle both sides of chicken with salt mixture.
• Carefully brush grill rack with vegetable oil. Place chicken skin side up on grill over medium heat. Cover grill; cook 15 minutes.
• Turn chicken; brush with barbecue sauce. Cover grill; cook 20 to 25 minutes longer, turning and brushing with sauce, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).

Steps:

• Sprinkle chicken pieces with salt and pepper. Grill skin side down, uncovered, on a greased grill rack over medium heat for 20 minutes. , Meanwhile, in a small saucepan, make barbecue sauce by heating oil over medium heat. Add onion; saute until tender. Stir in remaining sauce ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Turn chicken; brush with barbecue sauce. Grill 15-25 minutes longer, brushing frequently with sauce, until a thermometer reads 165° when inserted in the breast and 170°-175° in the thigh.

Steps:

• 1. If desired, pull off and discard the skin from the chicken pieces,. Place the chicken in a shallow dish and brush with a 1/4 cup of the Italian dressing . Refrigerate, covered up to 3 hours. 2. Meanwhile in a small saucepan, combine the remaining 1/4 cup Italian dressing, the chili sauce and molasses, and bring just to a boil. Reduce heat to low and simmer for 5 minutes. 3. Grill the chicken over medium coals (or broil 5 to 6 inches from heat) turning two or three times, for 15 minutes. Brush with some of the sauce and continue to grill, turning and brushing two or three times, until chicken is tender, juices run clear and meat is no longer pink, 10 to 15 minutes more