SPICY BBQ CHICKEN
The traditional BBQ sauce for grilled chicken (or ribs!) that everyone has had at some point -- very tasty with a little extra personality. You will not regret cooking!
Provided by chefmommyof4
Categories Meat and Poultry Recipes Chicken
Time 50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 10.6 g, Cholesterol 99.6 mg, Fat 20.9 g, Fiber 0.3 g, Protein 32.4 g, SaturatedFat 5.2 g, Sodium 679.1 mg, Sugar 8.9 g
SPICY BARBECUED CHICKEN
This spicy, saucy chicken is great served with basil-buttered grilled corn on the cob and fresh coleslaw. -Rita Wintrode, Corryton, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 179 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 293mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
SPICY GRILLED CHICKEN
This recipe is very easy to make! Perfect for summer barbeques, but it can be broiled indoors anytime. Always a favorite!
Provided by Jenn H.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 1 g, Cholesterol 67.1 mg, Fat 15.1 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 2.4 g, Sodium 446.4 mg, Sugar 0.1 g
SWEET AND SPICY GRILLED CHICKEN
This simple recipe has become my family's favorite way to eat chicken. The blend of sweet and spicy is perfect. -Melissa Ball, Pearisburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Combine the first five ingredients; rub over chicken. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 165°.
Nutrition Facts :
SWEET AND SPICY BBQ CHICKEN
The honey balances out the spicy smokey flavor that gives makes this chicken taste like it was cooked on the grill and not in the oven.
Provided by David04
Categories Chicken Thigh & Leg
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine cayenne pepper, paprika, garlic powder, chili powder, salt and pepper together.
- Rub the chicken with honey and then sprinkle with the spice mixture, being sure that the chicken is well-coated.
- Place chicken into a covered container, and refrigerate for at least 30 minutes.
- Preheat oven to 350F degrees.
- Place chicken thighs on a baking tray.
- Bake for about 45-55 minutes, ensuring the chicken is completely cooked.
SPICED SMOKY BARBECUED CHICKEN
Try Aussie chef Ben O'Donoghue's bonza barbecued chook - it really is finger licking good
Provided by Ben O'Donoghue
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Make the marinade. Smash the garlic with a little salt using a pestle and mortar. Add the lemon zest and juice, the spice mix, chilli, oil and a good grinding of black pepper. Mix to a paste. This can be done in a mini food processor.
- Toss the chicken in the marinade and set aside while you light the barbecue. When the barbecue's hot, lay the bunches of herbs on the grid and put the chicken, skin side up, on top. Close the lid, if your barbecue has one, and cook the chicken on the smouldering herbs for about 10 minutes until the meat starts to colour. Turn the chicken and continue to cook for a further 20-30 minutes, turning as necessary, until it is slightly charred from the burnt herbs and cooked through to the bone.
Nutrition Facts : Calories 628 calories, Fat 48 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 47 grams protein, Sodium 0.58 milligram of sodium
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5/5 Total Time 2 hrs 45 minsAuthor Scott Peacock
- In a large bowl, dissolve 1/4 cup of kosher salt in 2 quarts of cold water. Add the chicken and refrigerate for 2 hours.
- Meanwhile, melt the butter in a medium saucepan. Add the onion and garlic and cook over low heat until softened. Add the paprika, ancho powder and crushed red pepper; cook, stirring, for 1 minute. Add 1 cup of water, the brown sugar and vinegar and bring to a simmer. Stir in the tomato paste and molasses and simmer over low heat, stirring occasionally, until the sauce is thickened, about 10 minutes. Season with salt and let cool.
- Light a grill or preheat the oven to 500°. Drain the chicken and pat dry, then grill over a moderately low fire, turning a few times, until just cooked through; about 25 minutes for the white meat; about 35 minutes for the dark. Alternatively, in the upper third of the oven, roast the chicken, skin side up, on a rimmed baking sheet, until just cooked through; 25 minutes for the white meat; 35 to 40 minutes for the dark.
- Set aside half of the barbecue sauce; brush the remaining sauce on the chicken. Continue grilling or roasting the chicken for 10 minutes, or until nicely glazed. Serve with the reserved sauce.
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- 1. To make the marinade, mix all the ingredients together in a large bowl. Toss the chicken through the marinade, cover with cling film and place in fridge for three hours.
- 3. Remove the chicken from the marinade and place in a bowl. Pour the marinade into a large saucepan and bring to the boil, then reduce the heat and simmer for 5 minutes or until reduced to a nice saucy consistency.
- 4. Meanwhile, cook the chicken thighs on the barbecue (skin side down first) for eight to 10 minutes on each side, or until they caramelise and char and are just cooked through. Brush the charred thighs with the reduced marinade. Remove the chicken and rest for 10 minutes in a warm place.
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