Best Grilled Barbecued Chicken Recipes

GRILLED BARBECUED CHICKEN

Steps:

• In a bowl, combine the first 11 ingredients. Cover and refrigerate 1/3 cup for basting. Place the chicken in a large resealable plastic bag; add remaining marinade. Refrigerate for at least 1 hour, turning occasionally., Drain and discard marinade from chicken. Grill chicken, covered, over indirect medium heat for 20 minutes. Turn; grill 15-25 minutes longer or until juices run clear, basting occasionally with reserved marinade.

GRILLED BEST BARBECUED CHICKEN

Steps:

• Heat coals or gas grill for direct heat.
• Cover and grill chicken, skin sides up, 4 to 6 inches from medium heat 15 minutes. Turn chicken; brush with sauce.
• Cover and grill 20 to 40 minutes longer, turning occasionally and brushing 2 or 3 times with sauce, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Heat remaining sauce to boiling; boil 1 minute. Serve sauce with chicken.

GRILLED BARBECUED BACON-CHICKEN SKEWERS

Steps:

• Soak skewers in water at least 30 minutes to prevent burning. Meanwhile, cut each chicken breast in half lengthwise, then cut crosswise to make 10 (about 1-inch) pieces. Cut onions into 2-inch pieces (30 pieces total). Cut bacon slices in half crosswise.
• Heat gas or charcoal grill. Push 1 skewer through end of 1 bacon piece, then through middle of 1 chicken piece and back through other end of bacon piece; add 2 onion pieces, then repeat with another bacon piece and chicken piece. Place on large plate or tray. Repeat to make remaining kabobs.
• Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs; brush with half of the barbecue sauce. Cover; cook 5 minutes. Turn kabobs; brush with remaining sauce. Cover; cook about 1 minute longer or until chicken is no longer pink in center. If desired, serve with additional barbecue sauce for dipping.

GRILLED ASIAN BARBECUED CHICKEN

Steps:

• In medium bowl, mix hoisin sauce, soy sauce, mustard, lemon juice, sesame oil and ginger. Measure out 1/2 cup mixture; cover and refrigerate for use in step 3. Place remaining mixture in large resealable food-storage plastic bag. Add chicken; seal bag and marinate in refrigerator 4 hours.
• Heat gas or charcoal grill. Remove chicken from marinade, reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 25 to 30 minutes, turning frequently and brushing with marinade from plastic bag, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
• Before serving, brush chicken with the 1/2 cup mixture reserved in step 1.

SPINACH SALAD WITH BARBECUED CHICKEN, GRILLED RED ONION AND ROASTED SHALLOT VINAIGRETTE

Steps:

• For the roasted shallot vinaigrette: 1- Preheat the oven to 350°F. 2- With the skin on, cut the shallot in half lengthwise. Spray a baking sheet with non-stick spray. Drizzle the shallot with a bit of the olive oil and place them on the baking sheet cut side down. 3- Roast in the oven until the shallot is very soft, about 20 to 30 minutes. 4- When the shallot is cool enough to handle, remove the skin and the root end. Puree the shallot and salt in a food processor. 5- Add the mustard and puree. Add the vinegar by the tablespoon, pureeing after each addition. 6- With the motor running, add the olive oil and stock slowly through the feed tube. 7- Stir in the chives and pepper. Adjust the salt and pepper to taste. For the barbecued chicken and grilled onion: 1- Preheat the grill to medium-high. 2- Brush the chicken breasts and onion slices with olive oil and season with salt and pepper. 3- Grill the chicken for about 4 to 6 minutes each side, depending on the thickness until the chicken is cooked through. During the last 3 minutes of cooking, brush the chicken on all sides with the barbecue sauce. Grill the onion about 2 to 3 minutes per side, using a spatula to turn the onions while being careful to keep the rings together. Remove the chicken and onions from the grill and place on a cutting board to rest. Cut the chicken into strips. Separate the onion slices into rings. 4- The chicken and onions can be grilled in advance and stored in the refrigerator for up to 2 days. For the spinach salad: 1- Place the lettuce in a bowl and toss it with the vinaigrette. Arrange the chicken strips and grilled onion rings on top.

GRILLED MOUTH WATERING BARBECUED CHICKEN

Steps:

• BARBECUE SAUCE:.
• Heat all barbecue sauce ingredients to boiling in 1-quart saucepan, stirring occasionally.
• BARBECUED CHICKEN:.
• Brush grill rack with vegetable oil. Heat grill to medium heat.
• Mix salt, paprika and pepper. Sprinkle both sides of chicken with salt mixture.
• Place chicken skin side up on grill rack. Cover and grill 4 to 6 inches from heat 15 minutes; turn chicken. Brush with Barbecue Sauce. Cover and grill 20 to 25 minutes longer, turning and brushing with Barbecue Sauce, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• TO BAKE: Heat oven to 425°F Mix salt, paprika and pepper; mix in 1/2 cup Gold Medal© all-purpose flour. Sprinkle both sides of chicken with flour mixture. Melt 1/4 cup butter or margarine in rectangular baking dish, 13x9x2 inches, in oven. Place chicken, skin sides down, in dish. Bake 45 minutes; drain and turn chicken. Reduce oven temperature to 375°F Spoon hot Barbecue Sauce over chicken. Bake 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

CHARCOAL-GRILLED BARBECUED CHICKEN KEBABS RECIPE - (3.9/5)

Steps:

• 1. FOR THE SAUCE: Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce reaches ketchup-like consistency and is reduced to about 1 cup, 5 to 7 minutes. Transfer 1/2 cup sauce to small bowl and set aside remaining sauce to serve with cooked chicken. 2. FOR THE KEBABS: Toss chicken and salt in large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour. 3. Light large chimney starter three-quarters filled with charcoal (4 1/2 quarts, about 75 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer over half of grill bottom, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes. Scrape grate clean with grill brush. 4. While grill heats, pat chicken dry with paper towels. Combine sweet paprika, sugar, and smoked paprika in small bowl. Process bacon in food processor until smooth paste forms, 30 to 45 seconds, scraping down bowl twice during processing. Add bacon paste and spice mixture to chicken; mix with hands or rubber spatula until ingredients are thoroughly blended and chicken is completely coated. Thread meat onto skewers, rolling or folding meat as necessary to maintain 1-inch cubes. 5. Place kebabs over coals and grill, turning one-quarter turn every 2 to 2 1/2 minutes until well browned and slightly charred, 8 minutes for breasts or 10 minutes for thighs. (If flare-ups occur, slide kebabs to cool side of grill until fire dies down.) Brush top surface of kebabs with ¼ cup sauce; flip and cook until sauce is brown in spots, about 1 minute. Brush second side with remaining ¼ cup sauce; flip and continue to cook until brown in spots and instant-read thermometer inserted in center of meat registers 160 degrees for breasts and 175 degrees for thighs, about 1 minute longer. Remove kebabs from grill and let rest for 5 minutes. Serve, passing reserved barbecue sauce separately.

GRILLED MOUTH-WATERING BARBECUED CHICKEN

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, heat sauce ingredients over medium heat until boiling, stirring occasionally.
• In small bowl, mix 1 teaspoon salt, 1 teaspoon paprika and 1/4 teaspoon pepper. Sprinkle both sides of chicken with salt mixture.
• Carefully brush grill rack with vegetable oil. Place chicken skin side up on grill over medium heat. Cover grill; cook 15 minutes.
• Turn chicken; brush with barbecue sauce. Cover grill; cook 20 to 25 minutes longer, turning and brushing with sauce, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).