Best Rubbed And Sauced Barbecued Baby Chickens Recipes

OLD-FASHIONED BARBECUE CHICKEN

Steps:

• Heat a smoker to 250˚F.
• Wash the chicken pieces thoroughly and pat them dry with paper towels. Apply the chicken rub all over the exposed areas of the chicken pieces. Place the seasoned chicken pieces in a deep aluminum baking pan, and place the pan in the smoker. Cook for 1 1/2 hours.
• Remove the wings, wrap them in aluminum foil, and keep them warm in an oven on the lowest setting. Return the rest of the chicken to the smoker and cook for an additional 1 1/2 hours, or until the internal temperature of the white meat reaches 165°F and the dark meat reaches 180°F.
• Remove the pan from the smoker. Allow the chicken to rest, uncovered, for 15 minutes. Then serve immediately.

ULTIMATE BARBECUE-RUBBED CHICKEN

Steps:

• Heat gas or charcoal grill. In small bowl, mix brown sugar, paprika, cumin, garlic salt and chili powder. Rub both sides of chicken with seasoning mixture.
• Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
• Serve chicken with barbecue sauce.

BABY CHICKEN WITH RED WINE SAUCE

Steps:

• Preheat an oven to 350 degrees. Heat the olive oil in a large, deep skillet. Season the chicken with salt and pepper, and brown well on both sides before removing and placing in an ovenproof casserole. To the skillet in which you cooked the chicken, add the onions, carrots, turnips, thyme, and garlic, and saute until the vegetables begin to wilt.
• Add the red wine, plum tomatoes, and chicken stock to the vegetables, and cook for 10 minutes over medium heat. Pour the vegetable mixture over the chicken in the heatproof casserole and simmer, covered, for 45 minutes. When the chicken has finished cooking, add the cooked, crumbled bacon to the casserole, and serve.

SPICE-RUBBED CHICKEN LEG QUARTERS

Steps:

• Mix water, sugar, salt, and vinegar for brine in a food-grade, nonreactive container.
• Rinse chicken and pat dry. Place it in the brine, cover, and let sit for 2 hours.
• Mix brown sugar, paprika, chile powder, salt, pepper, garlic powder, onion powder, cayenne, cumin, and nutmeg for dry rub together in a small bowl.
• Preheat the oven to 300 degrees F (150 degrees C). Line a baking dish with foil.
• Remove chicken from the brine and pat dry. Place it on a tray and generously sprinkle dry rub all over each piece, rubbing it into the skin and meat. (You will have some dry rub remaining.)
• Place chicken, skin-side down, in the prepared baking dish,. Cover with foil, making sure not to wrap it too tightly.
• Bake in the preheated oven for 1 hour. Remove from the oven. Increase the temperature to 450 degrees F (230 degrees C).
• Remove the foil cover and turn chicken over. Sprinkle more dry rub onto the skin and return to the oven.
• Bake until skin is crispy, chicken is no longer pink in the center, and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).