Jack Daniels Southern Style Barbecued
Source: Jack Daniels' Grilling Sauces package
- 2 to 3 pounds of your favorite cut of chicken
- 1/2 cup Jack Daniels' Original No. 7 Barbecue Grilling Sauce
- 1/2 cup Jack Daniels' Tennessee Hickory Mesquite Grilling Sauce
Combine Jack Daniels' Sauces. Brush chicken generously with mixture. Grill over medium heat for 5 minutes.
Turn, brushing with additional sauce, and grill 30 to 40 minutes or until cooked, brushing occasionally with additional Original No. 7 Barbecue Recipe Grilling Sauce. Servings: 4
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Raspberry Barbecued Chicken with Caramelized Onion
- 1 tablespoon canola oil
- 4 sweet yellow onions, cut into 1/4-inch slices
- 1/4 cup granulated sugar
- 1/2 teaspoon chili powder
- 2 cups Raspberry Sauce
- 1/2 cup raspberry vinegar
- 4 boneless, skinless chicken breasts
- 2 tablespoons oil for grilling
2 cups fresh or frozen raspberries
1/2 cup granulated sugar
1/4 cup water
To make the raspberry sauce, place berries, sugar, and water in a small saucepan. Bring to a simmer over medium heat. Cook until the berries break down and the sauce begins to thicken. Remove from heat, cool, and puree in a blender or food processor.
Place a large pan over medium-high heat and add 1 tablespoon canola oil. When oil is bubbling hot, add onions. Cook until onions just begin to turn brown on the edges. Add sugar to onions and continue cooking, stirring frequently to prevent burning, until onions are golden brown.
Add chili powder, raspberry sauce, and raspberry vinegar to the onions and reduce the heat so that the sauce is barely simmering. Let cook for 30 minutes to allow the flavors to develop.
Preheat a gas or charcoal grill. When you can comfortably hold your hand 6 inches above the flame, baste the chicken with 2 tablespoons of canola oil and place on grill. Cook slowly, turning frequently. The chicken will cook fairly quickly, about 5 minutes on each side.
When the chicken is almost cooked, baste again with the raspberry barbecue sauce. Watch carefully because the basted chicken will begin to burn if the heat is too high. Once cooked, remove from the grill and serve with additional sauce on the side for dipping.
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Southern Style Barbecued Chicken
- 1 cup ketchup
- 2 to 3 tablespoons honey
- 1 tablespoon lemon juice
- Dash Tabasco sauce
- 2 to 2 1/2 pound chicken pieces
- Salt and pepper
Combine ketchup, honey, lemon juice, and Tabasco sauce. Brush on chicken during the last 5 to 10 minutes of grilling time. Season with salt and pepper. Makes 4 to 6 servings. Thank's For Reading
Barbecued Chicken Salad
- 2 teaspoons mild or hot chili powder
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 10 ounces skinless boneless chicken breasts
- 8 cups torn Romaine lettuce leaves
- 2 medium tomatoes, each sliced into 8 wedges
- 1 cup cooked corn kernels
- 2 thin red onion slices, separated into rings
- 2 tablespoons fat-free ranch dressing
Preheat oven to 350 degrees F. To prepare barbecue rub, in a small bowl, combine chili, onion, and garlic powders, and paprika; rub evenly over both sides of chicken breasts.
Place chicken onto a large sheet of foil; wrap the chicken in foil, crimping edges to seal. Place foil packet onto baking sheet; bake 8 minutes. Carefully open foil packet; bake 4 minutes, until chicken is cooked through and juices run clear when pierced with a fork. Set aside to cool.
Meanwhile, place lettuce into a large bowl; top with tomatoes, corn, and onion. With a fork, shred cooled chicken; add to lettuce mixture. Drizzle evenly with dressing. Serves 4. Serving size: (2) 1/2 cups - 3 WW points
Selections: 5 Vegetables, 2 Proteins, 1/2 Bread, 10 Optional Calories Per serving: 183 Calories, 2 g Total Fat, 0 g Saturated Fat, 41 mg Cholesterol, 160 mg Sodium, 22 g Total Carbohydrate, 5 g Dietary Fiber, 21 g Protein, 63 mg Calcium.
- 3 whole chickens (cut in halves)
- 1/2 cup Italian salad dressing
- 1/4 cup oil
- 5 tablespoons vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 tablespoons lemon juice
- 4 tablespoons butter
Marinate chicken halves for 2 hours in the above ingredients. Place on the smoker; put the drained liquid in the bottom of the pan. Hickory chips or crab apple sticks may be added to coals. Cook for 5 hours.
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Sweet Baby Ray's BBQ Chicken
- 22 1/2 inch Weber grill
- Grease pan
- 1 (10 pounds) bag charcoal
- 8 ounces apple, cherry or hickory chips, soaked in water
- Pair of tongs
- 2 chickens, cut up and skinned
- 16 ounces Sweet Baby Ray's BBQ Sauce
- Fresh ground pepper
- Onion salt
- Basting brush
Cooking time: 60 minutes Put 50 coals in the center of the grill and burn for 30 minutes. Then put 25 coals on each side and put the greased pan in the middle of the grill basin. Rinse chicken pieces in cold water and pat dry with a paper towel. Season both sides of chicken generously with salt, pepper, and onion salt.
Place chicken in the center of the grill and cook for 30 minutes. After 30 minutes, turn chicken. Add soaked wood chips to each side of the coals. After 20 minutes, turn and brush on generous amounts of Sweet Baby Ray's. After 10 minutes, turn and brush another side with BBQ sauce. Then serve and enjoy!
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Barbara Bush's BBQ Chicken
Source: I Want that Recipe! by Graves Memorial Library Fund
- 1 2 1/ 2 to 3-pound broiler-fryer chicken quartered
- 3 tablespoons lemon juice
- 1 tablespoon cooking oil
- 1 teaspoon salt
- 1 /2 teaspoon ground black pepper
- 1 clove garlic, minced
- 2 1 /2 cups water
- 1 cup coarsely chopped onion
- 1 /2 to 3 /4 cup granulated sugar
- 1 /2 cup butter or margarine
- 1 /3 cup yellow mustard
- 1 /4 cup cider vinegar
- 1 /2 teaspoon ground black pepper
- 2 1 /2 cups catsup
- 6 to 8 tablespoons lemon juice
- 1 /2 teaspoon ground red pepper
Place chicken in a plastic zip-top bag. Set in a shallow dish. For marinade, stir together 3 tablespoons lemon juice, cooking oil, salt 1 /2 teaspoon black pepper, and garlic. Pour over chicken. Close bag. Marinate in the refrigerator for up to 24 hours, turning often.
In a saucepan, combine water, onion, sugar, butter, mustard, vinegar, and 1 /2 teaspoon pepper. Bring to boiling, reduce heat. Simmer, uncovered, for 20 minutes. Stir in catsup, Worcestershire, 6 to 8 tablespoons lemon juice, and red pepper. Return to boiling; reduce heat. Simmer, uncovered for 50 to 60 minutes or until reduced to about 4 cups. Meanwhile, drain chicken, discarding marinade.
In a grill with a cover, arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until the chicken is done. Brushing often with barbecue sauce the last 10 minutes of grilling. To serve, pass around additional barbecue sauce with chicken. Makes 4 servings.
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Port-a-Pitt BBQ Chicken
Those of you in Indiana etc. know and love this stuff! It sells like wildfire and isn't cheap either to purchase! This is the recipe as I got it, the donor wants to remain 'nameless'.
- 1 pound butter
- 1 cup water
- 1 cup vinegar
- 4 tablespoons salt
- 1 tablespoon pepper
- 4 tablespoons Worcestershire sauce
- 1-ounce Accent
Boil together. Will store in the fridge.
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BBQ Chicken Pizza
Source: Mayo Health Clinic
- 1 (12-inch) thin-crust
- 1 cup BBQ sauce
- 1 cup low-fat mozzarella cheese
- 1 chicken breast, diced
- 1/2 cup onions, sliced
Preheat oven to 425 degrees F. Boil or bake chicken breast, chop into 1/2 inch pieces and marinate in 1/4 cup BBQ sauce. Roll out dough to approximately 12 inches. Spread remaining BBQ sauce evenly over the pizza, top with cheese, chicken pieces, and onions.
Bake pizza on the lowest rack of the oven for approximately 20 minutes, or until the crust turns brown and the toppings are hot.
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