The Best Barbequed Chicken Ever Recipes

Steps:

• In a saucepan, saute the garlic in butter until tender.
• Add the next 8 ingredients.
• Bring to a boil, stirring constantly.
• Remove from the heat and set aside.
• Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
• Baste with sauce.
• Grill 15 minutes longer or until juices run clear.
• Continue basting and turning during the last 15 minutes of cooking.
• Serve with any extra sauce you set aside for dipping.
• (The sauce is just that delicious!).

Steps:

• For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
• Preheat oven 375 degrees F.
• Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Steps:

• Pat chicken pieces dry. In a small bowl, mix spice rub ingredients; reserve 1 tablespoon spice rub for sauce. Rub remaining spice rub on all sides of chicken., Grill chicken, uncovered, over medium heat 20 minutes, skin side down. Meanwhile, combine all sauce ingredients; stir in reserved spice rub. Turn chicken; grill 20-30 minutes longer or until juices run clear, basting frequently with sauce.

Steps:

• In a large bowl, blend the Worcestershire sauce, Cajun seasoning, garlic powder, brown sugar, and ketchup. Place the chicken in the bowl, and coat thoroughly with the sauce mixture. Cover, and refrigerate 8 hours or overnight.
• Heat an outdoor grill for medium heat, and lightly oil grate.
• Discard the marinade, and grill chicken 6 to 8 minutes per side on the prepared grill, or until no longer pink and juices run clear.

Steps:

• In a large bowl, mix together the oil, chili powder, paprika, sage, mustard, ginger, and cayenne until a paste is formed.
• Add the chicken pieces and rub the spice paste all over, including under the skin. Cover with plastic wrap and refrigerate for 2 hours.
• Preheat the broiler. Place a rack about 9 inches from the broiler element. Place the chicken on a foil-lined baking sheet or broiler pan. Season the chicken all over with salt and pepper and arrange skin-side down. Broil for 10 minutes, turning the pan occasionally so the meat cooks evenly. Remove the pan from the oven and baste the meat all over with the sauce, turn the chicken pieces skin side-up and broil, basting and turning the pan occasionally, until cooked through and crispy and the sauce has browned lightly, about 10 minutes more. Transfer to a serving platter and serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
• Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.

Steps:

• In a mixing bowl combine the water, salt, brown sugar, garlic, and thyme.
• Pour the brine into a 2-gallon sized ziploc plastic bag.
• Add chicken; close the bag and refrigerate 2 hours.
• Wrap the slice of bacon around the bunch of thyme and tie with cooking twine together.
• In a large saucepan over medium heat heat about 2 tablespoons of oil.
• Add the thyme and cook slowly 3 to 4 minutes.
• Add the onion and garlic and cook slowly without changing colors.
• Add ketchup, preserves, brown sugar, molasses, wine vinegar, dry mustard, cumin, paprika and fresh ground black pepper.
• Give the sauce a stir and turn the heat down to low.
• Cook slowly for 20 minutes to saturate the flavors together.
• Directions for Grilling:.
• Preheat the oven to 350 degrees Fahrenheit.
• Preheat oven 375 degrees Fahrenheit.
• Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat.
• Dip a few paper towels in oil and rub the grates of the grill to make a nonstick surface for grilling chicken.
• Take the chicken out of the brine bag, pat it down on some paper towels.
• Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes.
• Transfer the grilled chicken to a cookie sheet and then place in the oven.
• Cook the chicken for 15 minutes.
• Remove chicken from the oven and brush liberally, coating every inch of the legs with the barbecue sauce.
• Return chicken to the oven for 30 more minutes, basting the chicken for a second time half way through remaining cooking time.
• Serve with extra reserved sauce.