Best Memphis Chicken Recipes

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BIG MOE'S MEMPHIS-STYLE CHICKEN



Big Moe's Memphis-Style Chicken image

Provided by Food Network

Categories     main-dish

Time 5h10m

Yield 8 servings

Number Of Ingredients 26

8 chicken thighs
2/3 cup brown sugar
1/2 cup coarse kosher salt
1/4 cup canola oil
BBQ Chicken Rub, recipe follows
BBQ Sauce, recipe follows
1 cup sugar
1/2 cup paprika
1/4 cup pink sea salt
1/4 cup celery salt
3 tablespoons granulated onion
3 tablespoons chili powder
2 tablespoons dried mustard
1 teaspoon cayenne pepper
12 ounces ketchup
3/4 cup white vinegar
1/2 cup sugar
1 tablespoon Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 1/2 teaspoons dried mustard
1 teaspoon hickory liquid smoke
1 teaspoon chili powder
1 teaspoon ground white pepper
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 cup cognac

Steps:

  • Trim the chicken thighs to make them more uniform, then use a needle tenderizer to perforate the skin to aid in achieving bite through the skin.
  • In a large pot, combine the brown sugar, salt and 64 ounces (2 quarts) water. Heat until the salt and sugar totally dissolve in the water. Remove from the heat, let cool at room temperature and place in the refrigerator to chill the brine. Place the chicken in the chilled brine for 2 to 3 hours.
  • Set up a smoker or a gas grill on indirect heat at a pit temperature of 300 degrees F. Use hickory chips or chunks for the smoker. If using a gas grill, put the chips in a smoke box or foil pan under the grates on the burners.
  • Remove the chicken from the brine and pat dry. Coat the chicken with the canola oil, then sprinkle with 1/4 cup of the BBQ Chicken Rub on both sides. Place the chicken in a mesh grill basket or on a wire rack.
  • Cook until the chicken reaches 185 degrees F, 35 to 45 minutes. It's technically done at 165 degrees F, but take it to a higher internal temperature to achieve a better mouth feel. Remove the chicken, coat with 1 cup of the BBQ Sauce and put back on the grill for a few minutes to set the sauce. Serve with the remaining sauce on the side.
  • In a bowl, add the sugar, paprika, pink sea salt, celery salt, granulated onion, chili powder, mustard and cayenne and whisk until combined.
  • Mix the ketchup, vinegar, sugar, Worcestershire, black pepper, mustard, liquid smoke, chili powder, white pepper, coriander, cayenne and 1/2 cup water in a saucepot. Bring to a simmer and cook for 15 to 20 minutes, stirring continuously. Turn off the heat, add the cognac and stir to combine. Set the sauce to the side for later use.

BEER CAN CHICKEN WITH MEMPHIS RUB



Beer Can Chicken With Memphis Rub image

A great beer can chicken recipe. The Memphis rub really makes it good. Directions include instructions for both gas and charcoal grills. From Bon Appetit.

Provided by lazyme

Categories     Whole Chicken

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 13

5 lbs whole chickens
12 ounces beer
1/4 cup paprika
1 tablespoon packed dark brown sugar
1 tablespoon sugar
2 teaspoons salt
2 teaspoons Accent seasoning (optional)
1 teaspoon celery salt
1 teaspoon pepper
2 teaspoons cayenne
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.
  • Sprinkle 1 tablespoon of the rub inside the body and neck cavities, then rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
  • Set up the grill for indirect grilling (see instructions below) placing a drip pan in the center. If using a charcoal grill, preheat it to medium.
  • If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
  • Pop the tab on the beer can. Using a "church key" style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity. (Caution: the beer fizzes when you add the rub!).
  • When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
  • Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
  • Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.).
  • Memphis Rub:.
  • Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.
  • ** Indirect grilling on a Charcoal Grill:.
  • To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You'll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking.
  • If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals.

MEMPHIS RUB BEER CAN CHICKEN RECIPE - (4/5)



Memphis Rub Beer Can Chicken Recipe - (4/5) image

Provided by Tufgrlz

Number Of Ingredients 14

Memphis Rub:
1 medium whole chicken (4 to 5 lbs.)
2 1/2 Tbs. of Memphis Rub (recipe follows) or your own rub
1 can beer at room temperature.
1/4 cup paprika
1 Tbs. dark brown sugar
1 Tbs. sugar
2 tsp. salt
1 tsp. celery salt
1 tsp. black pepper
1 tsp. dry mustard
1 tsp. garlic powder or finely minced garlic
1 tsp. onion powder or finely minced onion
1-3 tsp. cayenne pepper, to taste

Steps:

  • Rinse chicken inside and out, drain and pat dry. Sprinkle 1 Tbs. of the rub inside the neck and body cavity, then rub another 1 Tbs. all over the skin of the bird. Pop the tab on the beer can. Using a "church-key"-style can opener, make 6 or 7 holes in the top of the can. Drink or pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, push the chicken down onto the beer can so that the can goes into the cavity. Stand the "stuffed" chicken on a roasting pan. The bottom of the beer can and the two legs from a triangular support. If the chicken is too big and the beer can unstable, buttress the legs with skewers. No trussing or further basting is necessary. Preheat the over to 350. Roast about 2 hours until the skin is crisp and the juices run clear when the bird is poked with the tip of a knife. Allow the finished bird to rest before carving.

MEMPHIS-STYLE CHICKEN MAC 'N CHEESE



Memphis-Style Chicken Mac 'n Cheese image

A classic creamy mac 'n cheese dish from Julie Wampler of Table For Two that's amped up with flavor from incorporating Memphis-style chicken throughout!

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h5m

Yield 4

Number Of Ingredients 16

1 tablespoon chili powder
1 tablespoon dark brown sugar
1 teaspoon paprika
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 ½ pounds boneless skinless chicken thighs
2 ½ cups cavatappi pasta, or similar shape such as rotini pasta
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
½ cup chicken broth
1 cup shredded extra-sharp orange Cheddar cheese
1 cup shredded extra-sharp white Cheddar cheese
½ teaspoon salt and pepper
Reynolds Wrap® Non-Stick Foil

Steps:

  • Preheat grill to medium-high.
  • Whisk all the ingredients for the Memphis-style rub in a small bowl and set aside.
  • Place 2 to 3 chicken thighs on a large 12x18-inch piece of Reynolds Wrap® Non-Stick Foil. Generously sprinkle Memphis-style rub on all sides of the chicken, gently pressing it down.
  • Wrap up the chicken thighs in the foil. Repeat with the remaining chicken thighs.
  • Place foil-wrapped chicken thighs onto the grill.
  • Cover the grill and grill the chicken thighs for 15 to 20 minutes (longer or shorter depending on thickness of chicken) until tender and juices run clear or meat thermometer reads 165 degrees F. After the chicken is cooked through, carefully place the foil packet on a large plate. Carefully open foil with a pair of tongs and then, if desired, place chicken thighs directly onto grill to get nice grill marks and some char.
  • Let chicken thighs rest for 15 to 20 minutes or until cool enough to handle. Chop chicken into pieces.
  • Boil a pot of water, add the pasta and cook until al dente, about 10 to 12 minutes depending on the pasta shape you use. Drain.
  • Melt butter in a large skillet over medium-high heat. Whisk in flour and chicken broth. Let thicken for 3 to 5 minutes. Add cheeses to the skillet and stir with a spatula until melted and smooth.
  • Add the pasta to the cheese sauce and stir to incorporate.
  • Add the chicken pieces to the mac 'n cheese and stir to incorporate. Season with salt and pepper to taste.

Nutrition Facts : Calories 665.1 calories, Carbohydrate 36.6 g, Cholesterol 180.7 mg, Fat 36.9 g, Fiber 2.4 g, Protein 48 g, SaturatedFat 17 g, Sodium 1179.6 mg, Sugar 3.7 g

MEMPHIS BBQ CHICKEN WINGS IN THE OVEN | EASY CHICK



Memphis BBQ Chicken Wings In The Oven | Easy Chick image

I tried this and it was very good my family keeps asking me to make it every time.

Provided by Anthony Martinez @Acmartty

Categories     Other Appetizers

Number Of Ingredients 23

MEMPHIS BBQ SAUCE:
1 1/2 cup(s) ketchup
1/4 cup(s) mustard
1/8 cup(s) minced onion
1/3 cup(s) apple cider vinegar
1 tablespoon(s) hot sauce
1 teaspoon(s) garlic powder
1 teaspoon(s) onion powder
1/2 teaspoon(s) allspice
1/2 teaspoon(s) chili powder
1/4 teaspoon(s) red pepper
1 teaspoon(s) black pepper
1 tablespoon(s) kosher salt
1/2 teaspoon(s) red pepper flakes
1/4 cup(s) honey
1/3 cup(s) brown sugar
1 tablespoon(s) worcestershire
1 tablespoon(s) liquid smoke
CHICKEN SEASONING:
1 teaspoon(s) smoked paprika
1 teaspoon(s) granulated sugar
1 teaspoon(s) kosher salt
1 teaspoon(s) ground cumin

Steps:

  • For Chicken Wings: Put the chicken wings in a bowl. Add all the ingredients in the bowl with the chicken wings. Put it in the refrigerator for 30 mins to marinate. After the 30 mins put it on a rack with a baking pan. Put aluminum on the pan for easy cleaning, spray the rack with a non-stick spray, so the chicken wings won't stick to the rack. Line the chicken wings evenly on the rack. Pre-heat the oven to 400 degrees, cook the wings for about 55 mins. Halfway through the process turn the wing over, 5 mins before it finish base the wings with the BBQ sauce, after it is finished turn and base the other side. For BBQ Sauce: Put the ingredients in a sauce pan. Bring it to a boil, and cook it for 1 min. Reduce the heat and allow it to simmer for 7 - 10 mins stirring occasionally. Place the sauce in a heat resistant bowl and wait for the wings to finish cooking, base the wings with the sauce. Enjoy it!!!!!

MEMPHIS BARBECUE CHICKEN



Memphis Barbecue Chicken image

I've been trying different barbecue chicken recipes and found this one. Personally, I season the chicken with some greek seasoning or salt and pepper before grilling. I also do half skin on and half skin off to satisfy all diners. You can make the sauce ahead of time, or while grilling.

Provided by Lynette !

Categories     Chicken

Time 1h15m

Number Of Ingredients 11

1 c ketchup
1/2 c butter
1/2 c vinegar
1/4 c cola flavored beverage
1/4 c prepared mustard
1 lemon, sliced
1 Tbsp hot sauce
1 Tbsp commercial steak sauce
1 Tbsp worcestershire sauce
1/4 tsp black pepper
18 chicken pieces, assorted

Steps:

  • 1. Combine all ingredients except chicken in a medium saucepan. Bring to a boil. Reduce heat, and simmer, uncovered, for 1 hour, stirring occasionally.
  • 2. Grill chicken over medium-low coals for 35 minutes, turning occasionally.
  • 3. Baste with sauce; grill an additional 25 minutes or until the chicken is done, basting frequently with the remaining sauce.

MEMPHIS-STYLE SWEET AND SPICY BBQ CHICKEN



Memphis-Style Sweet and Spicy BBQ Chicken image

Prepare the family for great flavors with this video for Memphis-Style Sweet and Spicy BBQ Chicken. Memphis-style chicken is barbecue done right.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 40m

Yield 8 servings

Number Of Ingredients 4

1 whole chicken (4 lb.), cut up
1/2 cup HEINZ BBQ Sauce Memphis Sweet & Spicy
2 Tbsp. orange juice
1/4 tsp. garlic powder

Steps:

  • Heat grill to medium heat.
  • Trim and discard excess fat from chicken.
  • Grill 10 min. on each side. Meanwhile, mix remaining ingredients until blended.
  • Brush chicken with half the barbecue sauce mixture; grill 10 min. or until chicken is done (165ºF), turning and brushing occasionally with remaining barbecue sauce mixture.

Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 95 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 29 g

BIG MOE'S MEMPHIS-STYLE CHICKEN



Big Moe's Memphis-Style Chicken image

How to make Big Moe's Memphis-Style Chicken

Provided by @MakeItYours

Number Of Ingredients 26

8 chicken thighs
2/3 cup brown sugar
1/2 cup coarse kosher salt
1/4 cup canola oil
BBQ Chicken Rub, recipe follows
BBQ Sauce, recipe follows
1 cup sugar
1/2 cup paprika
1/4 cup pink sea salt
1/4 cup celery salt
3 tablespoons granulated onion
3 tablespoons chili powder
2 tablespoons dried mustard
1 teaspoon cayenne pepper
12 ounces ketchup
3/4 cup white vinegar
1/2 cup sugar
1 tablespoon Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 1/2 teaspoons dried mustard
1 teaspoon hickory liquid smoke
1 teaspoon chili powder
1 teaspoon ground white pepper
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 cup cognac

Steps:

  • Trim the chicken thighs to make them more uniform, then use a needle tenderizer to perforate the skin to aid in achieving bite through the skin.
  • In a large pot, combine the brown sugar, salt and 64 ounces (2 quarts) water. Heat until the salt and sugar totally dissolve in the water. Remove from the heat, let cool at room temperature and place in the refrigerator to chill the brine. Place the chicken in the chilled brine for 2 to 3 hours.
  • Set up a smoker or a gas grill on indirect heat at a pit temperature of 300 degrees F. Use hickory chips or chunks for the smoker. If using a gas grill, put the chips in a smoke box or foil pan under the grates on the burners.
  • Remove the chicken from the brine and pat dry. Coat the chicken with the canola oil, then sprinkle with 1/4 cup of the BBQ Chicken Rub on both sides. Place the chicken in a mesh grill basket or on a wire rack.
  • Cook until the chicken reaches 185 degrees F, 35 to 45 minutes. It's technically done at 165 degrees F, but take it to a higher internal temperature to achieve a better mouth feel. Remove the chicken, coat with 1 cup of the BBQ Sauce and put back on the grill for a few minutes to set the sauce. Serve with the remaining sauce on the side.
  • In a bowl, add the sugar, paprika, pink sea salt, celery salt, granulated onion, chili powder, mustard and cayenne and whisk until combined.
  • Mix the ketchup, vinegar, sugar, Worcestershire, black pepper, mustard, liquid smoke, chili powder, white pepper, coriander, cayenne and 1/2 cup water in a saucepot. Bring to a simmer and cook for 15 to 20 minutes, stirring continuously. Turn off the heat, add the cognac and stir to combine. Set the sauce to the side for later use.

MEMPHIS CHICKEN



Memphis Chicken image

This is a recipe of my dad's mother's and it's great for busy moms who don't have a lot time to cook a nice dinner for their family. It takes about 5-10 minutes to prepare and an hour to bake. Anyone can do it! Did I mention it's delicious?

Provided by Katie Nichols @knichols5895

Categories     Chicken

Number Of Ingredients 3

1 1/2 cup(s) rice krispie cereal
1/2 cup(s) butter
5 - chicken breast halves, skinless and boneless

Steps:

  • Preheat the oven to 350 degrees F and lay out your trimmed and thawed chicken breast halves.
  • Heat the butter in a microwave-safe bowl until completely melted.
  • Pour the Rice Krispie cereal onto a board (not floured) and crush them with a rolling pin until it's almost all crushed.
  • Take a piece of chicken and coat it in butter (in the bowl). Then, thoroughly coat it in the Rice Krispies until covered. Continue this strategy with the remaining pieces of chicken.
  • When all of the pieces of chicken are covered, grease a glass pan and set the chicken in it. You can drizzle the remaining butter over the chicken and sprinkle some more Rice Krispies on top.
  • Put the chicken in the oven and bake for an hour!

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