Best Brad Turners Sunshine Barbecue Chicken Recipes

SUNSHINE BARBECUE CHICKEN

Sunshine Barbecue Chicken image

This comes from the "Reynolds kitchen" and is a tried-and-true recipe in my house. One reason is because it's so easy. Another, because it is tender, juicy and full of barbecue flavor. You can also cook this in a crock pot by ommiting the oven bag and flour. Cook on low setting for 6 to 8 hours.

Provided by Tearanii

Categories Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 reynolds oven cooking bag, large size
2 tablespoons flour
1 cup barbecue sauce
1/4 cup orange juice
8 skinless chicken pieces

Steps:

Preheat oven to 350º Shake flour in oven bag; place in a 13x9-inch baking dish.
Add barbecue sauce and orange juice to bag.
Squeeze the bag to blend ingredients.
Add chicken to bag.
Turn bag to coat chicken with sauce.
Arrange chicken in an even layer.
Close bag with nylon tie; cut 6 half-inch slits in top.
Bake until chicken is tender, 45 to 50 minutes.
To serve, stir sauce and spoon over chicken.

Nutrition Facts : Calories 68.1, Fat 1.2, SaturatedFat 0.2, Sodium 509.6, Carbohydrate 12.6, Fiber 0.9, Sugar 3.8, Protein 1.6

BOURBON BBQ CHICKEN WITH SIXTEEN SPICE RUB

Bourbon BBQ Chicken with Sixteen Spice Rub image

Provided by Bobby Flay

Categories main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 36

Ingredients

3 tablespoons ground cinnamon
3 tablespoons ancho chili powder
3 tablespoons pasilla chili powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
1 tablespoon ground cloves
1 tablespoon ground fennel seed
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 teaspoon chile de arbol
3 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper
2 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 cup bourbon, plus 2 tablespoons
1 cup ketchup
1/3 cup water
2 tablespoons ancho chili powder
1 tablespoon paprika
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
3 bone-in, skin-on breasts
3 bone-in, skin-on thighs
3 bone-in, skin-on legs
1/4 cup canola oil
Kosher salt and freshly ground black pepper

Steps:

Make the rub: Whisk all the spice rub ingredients in a small bowl.
Make the bbq sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in 1/2 cup of the bourbon and cook until reduced. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Stir in the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.
Cool for about 5 minutes, then transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl, add the remaining 2 tablespoons of bourbon and allow to cool at room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
Heat the grill to medium heat. Brush the chicken with the 1/4 cup of oil and season on both sides with the spice rub. Season with salt and pepper, to taste. Grill the chicken slowly, with the lid closed, until golden brown on both sides and fat has rendered. Begin brushing the chicken liberally with the bbq sauce during the last 10 minutes of grilling.
Arrange on a serving platter and serve.

SUNSHINE CHICKEN

Sunshine Chicken image

This recipe is great to serve for large groups because it can be easily doubled and takes little time or effort to prepare. Even my husband likes to make this chicken dish, and he usually hates to cook! -Karen Gardiner, Eutaw, Alabama

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 to 3 teaspoons curry powder
1-1/4 teaspoons salt, divided
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (5 ounces each)
1-1/2 cups orange juice
1 cup uncooked long grain rice
3/4 cup water
1 tablespoon brown sugar
1 teaspoon ground mustard
Chopped fresh parsley

Steps:

Combine curry powder, 1/2 teaspoon salt and the pepper; rub over both sides of chicken. In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt. Add chicken pieces; bring to a boil. Reduce heat; cover and simmer until chicken juices run clear, 20-25 minutes. , Remove from the heat and let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 317 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 562mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

SUNSHINE BBQ CHICKEN RECIPE

Sunshine BBQ Chicken Recipe image

Provided by á-8010

Number Of Ingredients 19

Ingredients

Sauce Preparation:
"Sunshine Barbeque Sauce"
1 small yellow onion, diced
1 small bunch green onions, diced
3 cloves garlic, minced
1 small sweet pepper (yellow or orange), diced
4 ribs celery, diced
2 tbsp sesame seeds
2 tbsp sesame oil
4 tbsp extra virgin olive oil
9-12 oz. yellow mustard
8 oz. light brown sugar (or less for a tangy, less sweet sauce)
ground ginger, to taste
1 . Place all vegetables on sheet pan.
2 . Drizzle with sesame oil and extra virgin olive oil.
3 . Roast in oven until tender (about 15 min. at 450F).
4 . Whisk mustard, brown sugar, sesame seeds, and ginger.
5 . When vegetables are done, combine with mustard mix.
6 . Allow to sit at least 30 minutes before use.

Steps:

Chicken Preparation: 1. Season chicken pieces of your choice with salt, pepper, garlic, and Italian seasoning. 2. Allow to marinate at least 30 minutes before grilling. 3. Grill chicken until almost done and baste with sauce (at halfway point, chicken can be basted and finished in 350F oven). 4. Once chicken is done (with an internal temperature of 165F for 15 seconds), add additional sauce or enjoy as is!

BBQ CHICKEN TENDERS

BBQ Chicken Tenders image

Barbecue sauces range from mild and sweet to fiery hot. For this recipe, a mild variety works best. Try these with our savory Corn Fritters.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 20m

Number Of Ingredients 4

Ingredients

Vegetable oil, for the grates
1 1/2 pounds chicken tenders
Coarse salt and ground pepper
3/4 cup store-bought barbecue sauce

Steps:

Heat grill to medium-high; lightly oil grates. Place chicken in a medium bowl; season with salt and pepper. Pour 1/4 cup barbecue sauce over chicken, and toss to coat. Divide remaining barbecue sauce between two bowls (1/4 cup each); use one for basting and the other for serving.
Grill chicken, turning and basting occasionally with reserved basting sauce, 8 to 10 minutes total. Remove chicken from grill; serve with reserved serving sauce.

Nutrition Facts : Calories 222 g, Fat 3 g, Protein 40 g

BRAD TURNER'S SUNSHINE BARBECUE CHICKEN

Brad Turner's Sunshine Barbecue Chicken image

Yield serves 4

Number Of Ingredients 25

Ingredients

1 (3 1/2- to 4-pound) chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons Italian seasoning
1 small onion, cut into medium dice
1 small bunch green onions (white and green parts), sliced about 1/4 inch thick
1 small yellow or orange bell pepper, cut into medium dice
4 celery stalks, cut into medium dice
3 cloves garlic, minced
1/4 cup extra virgin olive oil
2 tablespoons toasted sesame oil
1 cup yellow mustard
1 cup loosely packed light brown sugar
2 tablespoons white sesame seeds
1 teaspoon ground ginger
Roasted Red Potato Salad (recipe follows), for serving
2 pounds medium-small red potatoes, quartered
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper, plus more for garnish
1/2 teaspoon garlic powder
1/3 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish
4 hard-cooked eggs, chopped

Steps:

Preheat the oven to 450°F.
Season the chicken pieces with salt and pepper, the garlic powder, and the Italian seasoning. Refrigerate while you make the sauce.
Combine the onion, green onions, bell pepper, celery, and garlic on a rimmed baking sheet. Drizzle with the olive and sesame oils, season with salt and pepper, and toss. Roast until tender, about 10 minutes. Set aside to cool slightly.
Reduce the oven temperature to 350°F.
Whisk the mustard, brown sugar, sesame seeds, and ginger together in a medium bowl. Stir in the warm vegetables and allow to sit for at least 30 minutes before using. Set half the sauce aside for serving.
Heat a grill to medium-high. Grill the chicken pieces, flipping them once, until nicely marked, about 5 minutes per side.
Transfer the chicken to a rimmed baking sheet, baste well with half of the sauce, and bake, basting frequently, until a meat thermometer inserted into the meat reads 165°F, about 15 minutes. Serve with the reserved sauce and the potato salad.
Preheat the oven to 375°F.
Put the potatoes on a baking sheet and drizzle with the olive oil. Season with salt and pepper to taste, the cayenne pepper, and the garlic powder. Roast until tender, about 35 minutes. Set aside to cool slightly.
Combine the mayonnaise, mustard, relish, and 3 of the chopped eggs in a large bowl. Toss the potatoes with the dressing. Garnish with the remaining chopped egg, and a pinch of cayenne pepper for good measure.