Best Bbq Chicken With Trish Lynns Grandmas Famous Bbq Sauce Recipes

Oven BBQ Chicken image

Provided by Trisha Yearwood

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
3 cloves garlic, minced
1 medium onion, finely chopped
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 1/2 cups ketchup
1/4 cup apple cider vinegar
2 tablespoons unsalted butter
1 tablespoon Worcestershire sauce
3 1/2 pounds chicken legs and thighs
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Heat the oil in a medium saucepan over medium heat. Add the garlic, onion, paprika, chili powder and smoked paprika and cook, stirring occasionally, until the onions soften, about 8 minutes. Add the ketchup, vinegar, butter, Worcestershire and 1 cup water. Bring to a simmer and cook, stirring occasionally, until slightly thickened and the flavors have blended, about 10 minutes.
Pat the chicken dry and season all over with salt and pepper. Arrange the chicken skin-side down on a rimmed baking sheet. Pour the barbecue sauce over the chicken and cover with foil. Bake about 25 minutes. Remove the foil and continue to bake until the chicken is beginning to brown in spots, about 15 minutes. Turn the chicken skin-side up and bake until golden and browned in spots, about 15 minutes more. Toss to coat with the sauce on the baking sheet and serve.

BBQ Chicken with Peach Barbecue Sauce image

Provided by Food Network

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 13

2 peaches, peeled, pitted and coarsely chopped
3/4 cup peach nectar
1/2 cup ketchup
1 tablespoon molasses
1 tablespoon white vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon adobo sauce from canned chipotles in adobo
1/4 teaspoon liquid smoke
6 chicken legs, leg and thigh attached
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
Peach brandy, for basting

Steps:

For the peach barbecue sauce: Combine the peaches, peach nectar, ketchup, molasses, vinegar, mustard, Worcestershire sauce and adobo sauce in a deep saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer for 20 to 30 minutes, until the sauce has thickened and the flavors have melded. Puree with an immersion blender and let cool.
For the BBQ chicken: Prepare a grill for indirect cooking over medium heat.
Rub the chicken legs with the oil and sprinkle with salt and pepper. Grill the chicken over indirect heat, turning occasionally, for 25 to 30 minutes, until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. Baste the chicken periodically using a basting brush soaked in peach brandy; do not pour brandy directly over the grill. Ten to 15 minutes before the chicken is done, brush it generously with peach barbecue sauce. Just before removing the chicken from grill, brush a final time with barbecue sauce.
Let the chicken rest for 10 to 15 minutes before serving. Serve with extra sauce on the side.