Tangy Barbecued Chicken Recipes

Steps:

• Simmer 1 cup ketchup, 1/2 cup cider vinegar, 3 tablespoons each molasses and brown sugar, 1 tablespoon each dried mustard and soy sauce, 2 teaspoons Worcestershire sauce, 1 cup water, and kosher salt and pepper to taste until thickened, about 30 minutes. Preheat a grill to medium-high on one side. Season 4 bone-in, skin-on chicken breast halves with salt and pepper. Grill over direct heat until golden and crisp on both sides, about 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165, 25 to 30 minutes.

Steps:

• Combine all of the ingredients in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes., Discard bay leaf. Use as a basting sauce when grilling chicken, pork or beef.

Steps:

• For marinade, in a large bowl, combine wine, onions, lemon juice and garlic. Pour 2 cups marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate 4 hours to overnight. Add bay leaves to remaining marinade; cover and refrigerate., Meanwhile, in a large saucepan, combine tomato puree, honey, molasses, salt, thyme, cayenne, pepper and remaining marinade. Bring to a boil. Reduce heat; simmer, uncovered, 35-40 minutes or until liquid is reduced by half. Remove from heat. Remove bay leaves; stir in vinegar. Reserve 1 cup sauce for serving; keep warm., Drain chicken, discarding marinade in bag. Grill chicken, covered, on an oiled rack over indirect medium heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, brushing occasionally with remaining sauce. Serve chicken with reserved sauce.

Steps:

• In a small bowl; combine the tomato juice, vinegar, Worcestershire, hot pepper sauce, garlic and ginger.
• Cover with vented plastic wrap.
• Microwave on HIGH for 3 minutes(If you prefer to use the stove top, heat in a saucepan for 10 minutes).
• Let sauce stand for 10 minutes before using.
• Meanwhile, pound the chicken to a uniform thickness.
• Coat a broiler pan with non-stick cooking spray and place the chicken on the pan.
• Brush on the sauce.
• Broil until the chicken is done, about 8 minutes.
• Wrap chicken tightly in foil and transfer to an insulated container.
• Take immediately to picnic, or refrigerate until cold and take to picnic in a cooler.

Steps:

• Mix all ingredients together and pour over chicken and allow to stand for at least 1 hour.
• If you can leave it over-night, even better!
• Barbecue over coals slowly, turning often.
• The trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through.
• If the fire is too hot the marinade will burn and the chicken will be raw at the bone.

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:

• Place four chicken breasts in a 5-qt. slow cooker. Combine the barbecue sauce, pineapple, green pepper, onion and garlic; pour half over the chicken. Top with remaining chicken and sauce. , Cover and cook on low until a thermometer reads 165°, about 5 hours. Thicken sauce if desired. Serve the chicken and sauce with rice.

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.