Best Bbq Chicken Mess Recipes

BBQ CHICKEN ON THE GRILL

BBQ Chicken on the Grill image

Does it get any better than BBQ chicken cooked slowly on the grill and slathered with your favorite barbecue sauce? Here's the best recipe for grilling perfect BBQ chicken for summer gatherings and cookouts.

Provided by Elise Bauer

Categories Dinner BBQ Grill Barbecue Chicken Grill Grilled Chicken

Time 1h50m

Yield 6

Number Of Ingredients 4

Ingredients

4 pounds bone-in, skin-on chicken parts (legs, thighs, wings, breasts)
Salt
Extra virgin olive oil or vegetable oil
1 cup barbecue sauce, store-bought or homemade

Steps:

Prepare the grill: Prepare one side of your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are few to no coals.
Sear a final time, then remove from heat: If you want, you can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.

Nutrition Facts : Calories 766 kcal, Carbohydrate 19 g, Cholesterol 284 mg, Fiber 0 g, Protein 73 g, SaturatedFat 11 g, Sodium 795 mg, Sugar 16 g, Fat 42 g, ServingSize Serves 4-6, UnsaturatedFat 0 g

GRILLED BBQ CHICKEN (BARBECUE CHICKEN RECIPE)

Grilled BBQ Chicken (Barbecue Chicken Recipe) image

Say hello to your newest go-to summer staple, the best Grilled BBQ Chicken recipe! This easy recipe utilizes a quick BBQ chicken marinade, a flavorful BBQ chicken dry rub, & indirect grilling, yielding perfectly tender, juicy, & flavorful BBQ chicken every time. The only grilled barbecue chicken recipe you'll need from now on!

Provided by Jess Larson | Plays Well With Butter

Categories Main Dishes

Time 12h

Number Of Ingredients 15

Ingredients

1 4-5-pound package bone-in chicken thighs from ALDI (see Recipe Notes)
kosher salt, to season
2 cups Burman's BBQ sauce of choice (found at ALDI)
for serving, as desired: extra Burman's BBQ sauce of choice, freshly snipped chives, grilled corn, potato salad, macaroni salad, coleslaw, cornbread, etc.
1 16-ounce beer of choice (see Recipe Notes)
1 tablespoon kosher salt
3 tablespoons firmly packed brown sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 1/2 teaspoons mustard powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons smoked paprika
1/2 teaspoon ground black pepper
optional: 1/8-1/4 teaspoon cayenne pepper

Steps:

If you'd like to make BBQ chicken without the skin, tear the skin off of each chicken thigh. If you'd like to make skin-on BBQ chicken, simply trim off any excess skin or fat.
Add all listed ingredients to a small bowl or jar. Stir to combine. Set aside, or store on your spice rack in an airtight container for up to 2 months.
Add the beer (or buttermilk) to a large bowl or ziptop bag. Add in the kosher salt and stir to combine. Add the chicken, submerging all the parts in the beer mixture. Set aside to brine for at least 20 minutes or up to 2 days. If brining longer than 1 hour, be sure to store the chicken in the brine in an airtight container or ziptop bag in the refrigerator. If I have the time, I usually try to brine for at least 12 hours.
Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)
Once the grill is hot, remove the chicken from the brine, patting off any excess moisture with a paper towel. Season generously with salt & the BBQ chicken dry rub. If using skin-on chicken, work your fingers under the skin to season both sides of the skin.
Place the seasoned chicken on the indirect side of the grill (skin side up, if using skin-on chicken), as close to the fire as possible without being over the direct heat. Cook the chicken, rotating the pieces 180 degrees every 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 150 degrees F. Depending on the size of your chicken & the temperature of your grill, this could take as little as 15 minutes or up to 40 minutes.
Move the chicken over direct heat. If using skin-on pieces, flip the chicken so the skin-side is down. Use a pastry brush to baste the BBQ chicken with BBQ sauce & cook for 2 minutes. Flip the chicken & cook for 2 minutes more. If using skinless chicken, baste the second side with BBQ sauce; if using skin-on chicken, I suggest not applying BBQ sauce to the skin to keep it nice & crispy. Repeat 2-3 times, until your chicken is as charred & saucy as desired and an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 160 degrees F. Remove from the grill and set aside to rest for 5-10 minutes. Carryover heat will cause the internal temperature to continue to rise as it rests. The chicken will be ready to serve once an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 165 degrees F.
with extra BBQ sauce and your favorite summer side dishes. Enjoy!

Nutrition Facts : Calories 240 calories, Sugar 31.1 g, Sodium 1054.9 mg, Fat 4.7 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 40.3 g, Fiber 1.5 g, Protein 5.4 g, Cholesterol 23.6 mg

THE ULTIMATE BARBECUED CHICKEN

The Ultimate Barbecued Chicken image

For the Ultimate Barbecued Chicken, Tyler Florence first grills the bird, then bastes it in his homemade sauce from Food Network.

Provided by Tyler Florence

Categories main-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 19

Ingredients

2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper

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.

BBQ CHICKEN MESS

BBQ Chicken Mess image

I used to get something like this at a restaurant but they stopped serving it, so I made it up myself! You could cook the onion and mushroom in the same pan as the chicken if you'd like, but its easier for me to cook them seperately.

Provided by rodeoblonde

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 chicken breasts
1 -2 cup shredded cheddar cheese
1 medium onion, sliced
1 cup sliced mushroom
1 garlic clove, chopped
3 tablespoons butter, divided
1 teaspoon brown sugar
2 cups barbecue sauce (traditional, or your preference)

Steps:

Onion and Mushroom Topping:.
In a medium pan, fry the onion and garlic in 2 tbsp of butter until the onion is ALMOST clear.
Add the mushroom and brown sugar.
Add 1 to 2 tbsp of the bbq sauce you are going to use on the chicken.
When the onions are clear and the mushroom soft and heated through, reduce the heat until needed for the chicken.
Chicken:.
In a large non stick pan, brown the chicken breasts on each side until they are nearly cooked through.
Just before the breasts are done, pour equal amounts of bbq sauce over the chicken. Allow that to simmer until the breasts are completely cooked through.
Reduce heat and top the chicken with the onion and mushroom mixture.
Top with cheddar cheese, cover until just melted.
Serve with a baked potato or your favorite sides.
Enjoy!