Barbecue Chicken Recipes (2024)

littergitter
Silver Post Medal for All Time! 418Posts

May 15, 2018

Prep Time: 20 minutes

Cook Time: 1 1/2 hours

Total Time: 2 hours

Yield: It's just the two of us so we eat it left over. It's good for several days or it can be frozen after cooking.

Ingredients:

• 3 lb boneless, skinless, chicken thighs or approximately 9 bone-in, skinless, chicken thighs
• ½ cup water
• ½ cup vinegar
• ½ cup ketchup
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Texas Pete
• 2 Tbsp prepared mustard
• ½ tsp salt
• ½ tsp pepper
• 1 tsp honey
• 3 Tbsp brown sugar (not pictured)
• paprika
• Pam cooking spray

Steps:

1. Rinse chicken thighs and trim off fat. (If using bone-in thighs, remove the skin and fat)


Advertisem*nt



2. Spray 9½" X 13" pan with Pam cooking spray. Place chicken thighs in pan.
3. In a sauce pan, prepare sauce by mixing all remaining ingredients together except the Paprika. Place on stove and bring sauce to a boil.

4. Pour the hot BBQ sauce over chicken thighs and sprinkle chicken with paprika.





5. Set it aside. Let it marinate for a few minutes while heating the Holland grill or the oven.
6. Place on grill and close lid. Cook chicken uncovered for 45 minutes. Raise lid and turn pan around, front to the back, and cook 45 more minutes.


Advertisem*nt



7. Sauce will thicken and chicken should be well done.

8. If you bake it in the oven, set oven temperature at 325 F. Bake uncovered for 1 ½ hours.

Pin it!

Lilac
Silver Feedback Medal for All Time! 450Feedbacks

November 18, 2010

Advertisem*nt

Robin
Diamond Post Medal for All Time! 5,887Posts

March 31, 2011

Robin
Diamond Post Medal for All Time! 5,887Posts

October 23, 2010

Robin
Diamond Post Medal for All Time! 5,887Posts

August 19, 2010

April 21, 2009

Cynthia Smith

May 12, 2006

Robin
Diamond Post Medal for All Time! 5,887Posts

April 30, 2008

Robin
Diamond Post Medal for All Time! 5,887Posts

October 11, 2007

Robin
Diamond Post Medal for All Time! 5,887Posts

December 7, 2006

Robin
Diamond Post Medal for All Time! 5,887Posts

October 17, 2006

Advertisem*nt

January 25, 2006

June 29, 2006

You can actually marinate your chicken in the barbeque sauce. It's really delicious in the oven and I bet it would be heavenly on the grill. I would just marinate the chicken in the BBQ sauce and then cook on the grill as you did with the ribs.

I'd slather on the bbq sauce during the last 5 mins. of cooking because it will burn (previous experience).

Another good way to cook the ribs is to slather the BBQ sauce on and slow bake them in the oven for several hours. Wrap them up in all the sauce and juices and refrigerate over night. The next day cook them on the grill adding more sauce as desired. The BBQ sauce is soaked up by the ribs and they are super delicious!!!

For chicken and pork, sauces, marinades and cooking methods are often almost interchangable. I usually tweak the sauce a bit differently for chicken, and use slightly different rubs. Also there are smoke woods I use on fowl that I'd never use on pork, and if I pre-cooked the chicken in the kitchen I probably wouldn't cook it quite aa long.

When trying something like this for the first time I usually stay as close to the original recipe as I can. I make notes of any changes while cooking, as well as possible considerations for future changes. Then if it basically works, I'll use it again with a few tweeks and more notes, and after several tries and experiments it usually turns out the way I want it. Once in a while though in a case like using a really good pork recipe on chicken, after the first try I know I don't need to change a thing.

I'd tweak the recipe. If you cook chicken until done before putting on the grill, it will be so tender that it probably will fall apart. A good rule of thumb is to grill the chicken first, then put BBQ sauce over it and bake, microwave, or simmer on stove top.

I see absolutely no reason why this wouldn't work (in fact it sounds good) but you will have to adjust your times. I would bring the bbq sauce and water mix to a boil first, then add the chicken, return to a boil and parboil for about 15 minutes. When you finish it on the grill I would start checking it after about 10 minutes. I'm sure it will take some experimentation to get the times right - remember white meat cooks faster than dark - but I bet it'll be good. In fact, I may just try this myself!

August 19, 2006

Red wine, the heartier the better. Try rubbing the chicken with garlic, and using chianti.

Hey, Sharon..... Sure you can. Just fill a soda or beer can with whichever wine you like (red or white) and go for it. You can also use apple juice, lemonaide, almost any liquid. I know that white wine used to be used for fish, and red wine for meat, but I don't think that holds true anymore. Just use what you have.

We have found it doesn't matter what liquid you use, the chicken will be moist. We once tried orange soda. It gave it a slightly orange flavor, but not enough for anyone to know if they hadn't seen us use it. I would imagine you could use either wine, but I wonder if it is the fizz (in beer and pop) that helps. As the can heats up, the fizz boils over to "baste" the chicken. Give it a try, I doubt it would hurt it any.

Use red wine, the heartier the better. Try rubbing the chicken with garlic, and using chianti.

I wouldn't use an expensive wine as you won't get the flavor anyway. We just did one today using cheap red wine and seasoning the outside of the chicken with spices, garlic, lemon pepper, salt, pepper whatever my husband grabbed and grilled it with apple wood chips for smoke flavor and it was fantastic. We have done these with lots of different liquids and never have we tasted any of the liquid flavors, they just make the meat very moist.

July 6, 2006

hello go to the site that is a copycat cooking and see if they have a applebees recipes.

Go to kopykat.com

They have recipes from restaraunts

Try this web site. I've found a lot of my fav foods on it. Good luck!!!
www.topsecretrecipes.com/recipes.asp

October 23, 2010

August 19, 2010