Best Texas Bbq Chicken Recipes

TEXAS BBQ CHICKEN

Texas BBQ Chicken image

This is a SUPER easy recipe that taste GREAT and will make your home smell simply WONDERFUL while baking!! I usually serve the chicken on top a bed of rice.

Provided by Michele

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 50m

Yield 8

Number Of Ingredients 13

Ingredients

8 boneless, skinless chicken breast halves
3 tablespoons brown sugar
1 tablespoon ground paprika
1 teaspoon salt
1 teaspoon dry mustard
½ teaspoon chili powder
¼ cup distilled white vinegar
⅛ teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
1 ½ cups tomato-vegetable juice cocktail
½ cup ketchup
¼ cup water
2 cloves garlic, minced

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
Bake uncovered, for 35 minutes in the preheated oven. Remove chicken breasts, shred with a fork, and return to the sauce. Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.

Nutrition Facts : Calories 182 calories, Carbohydrate 12.6 g, Cholesterol 68.4 mg, Fat 1.8 g, Fiber 0.7 g, Protein 28.1 g, SaturatedFat 0.4 g, Sodium 702.2 mg, Sugar 10.4 g

SMOTHERED BBQ CHICKEN ON TEXAS TOAST

Smothered BBQ Chicken on Texas Toast image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h50m

Yield 4 sandwiches

Number Of Ingredients 32

Ingredients

2 pounds chicken thighs, boneless and skinless
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 teaspoon canola oil
1 1/4 cups Chipotle Vinegar BBQ Sauce, recipe follows
4 slices Texas toast, brushed with butter and toasted until golden
Southern White Sauce, recipe follows
Pickled Red Onions, recipe follows:
2 cups ketchup
1/3 cup molasses
1/3 cup cider vinegar
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
1 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
1 medium clove garlic, grated
1 medium Vidalia onion, peeled, quartered and pureed in a food processer, solids strained and juice reserved (about 1/4 cup onion juice)
1 medium Vidalia onion, peeled, quartered and pureed in a food processer, solids strained and juice reserved (about 1/4 cup onion juice)
1 chipotle pepper in adobo
1 to 2 tablespoons adobo sauce, depending on spice desired
1 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon lemon juice
Kosher salt and freshly cracked black pepper
3/4 cup red wine vinegar
2 tablespoons sugar
1/2 teaspoon kosher salt
Red pepper flakes
1 bay leaf
1 large red onion, peeled, halved and sliced into half-moons, 1/4-inch thick
1 tablespoon chopped fresh parsley

Steps:

Preheat the oven to 325 degrees F.
Heat a 12-inch skillet over medium heat. Sprinkle both sides of the chicken thighs with salt and pepper. Add the oil to the skillet, and then the chicken thighs. Sear both sides of the chicken until golden in color, about 3 minutes per side.
Lower the heat and add in the Chipotle Vinegar BBQ Sauce. Bring to a simmer, and then place in the oven to finish cooking the chicken, 10 to 15 minutes. Let the chicken cool a bit in the sauce. Then, using two forks, shred the chicken into medium pieces and hold in the sauce until ready to serve.
Lay down the Texas toast and put a nice amount of the saucy, shredded chicken on top. Artfully drizzle Southern White Sauce on top of the chicken and then pile on the Pickled Red Onions. Pick it up or fork and knife it, either way it's delicious.
Add the ketchup, molasses, vinegar, 1/4 cup water, mustard, oil, Worcestershire sauce, hot pepper sauce, black pepper, garlic, onion juice, chipotle pepper and adobo sauce together in a saucepot and bring to a boil over medium-high heat. Once at a boil, reduce to a simmer and cook for 20 minutes to combine the flavors. Remove from the heat and cool to room temperature.
Combine the mayonnaise, cider vinegar, lemon juice and some salt and pepper in a bowl. Use immediately or store in airtight container in fridge for up to 4 days. Great as a salad dressing too!
To a saucepot, add the vinegar, 1/2 cup water, sugar, salt, red pepper flakes to taste and bay leaf and bring to a boil. Add the onions to a heatproof container and pour the boiling pickling liquid over them. Let the onions sit for at least 30 minutes. Right before serving, add in the parsley.

TEXAS HICKORY BBQ CHICKEN

Texas Hickory BBQ Chicken image

Chicken leg quarters are slow cooked in barbecue sauce on the grill. Barbecued chicken with Texas size hickory smoke flavor.

Provided by jason

Categories Meat and Poultry Recipes Chicken

Time 1h15m

Yield 4

Number Of Ingredients 6

Ingredients

2 (12 fluid ounce) cans beer
2 cups hickory wood chips, or as much as you like
4 chicken leg quarters
2 cups barbeque sauce
salt and pepper to taste
heavy duty aluminum foil

Steps:

Preheat an outdoor grill for medium heat. Coat the grill surface lightly with oil. Pour beer into a pan or bowl, and add wood chips. Let soak while the grill heats up.
When the coals are ready, sprinkle the hickory chips over them. Place chicken pieces on the grill, cover, and cook for 15 minutes. Turn over, cover and grill for an additional 15 minutes. Remove the chicken pieces from the grill, and place each leg quarter onto a large square of aluminum foil. Cover with barbeque sauce, and fold the foil into a packet around each piece of chicken.
Return chicken packets to the grill, and cook for an additional 15 minutes per side. Remove packets, and serve with more barbeque sauce.

Nutrition Facts : Calories 477.6 calories, Carbohydrate 51.6 g, Cholesterol 105 mg, Fat 9.8 g, Fiber 0.8 g, Protein 31 g, SaturatedFat 2.6 g, Sodium 1507.6 mg, Sugar 32.6 g

SUNNY'S BBQ BUFFALO CHICKEN ON TEXAS TOAST

Sunny's BBQ Buffalo Chicken on Texas Toast image

Provided by Sunny Anderson

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 tablespoons salted butter
2 cloves garlic, grated on a rasp
1 Pullman loaf, cut into four 1-inch slices
2 tablespoons salted butter
1/2 cup chopped Vidalia onions
1 green bell pepper, sliced into thin strips
Kosher salt and coarsely ground black pepper
1 cup ketchup
1/4 cup tightly packed light brown sugar
1/4 cup chicken stock
1/4 cup beer (I like a pilsner)
2 tablespoons hot sauce (I like Frank's RedHot)
1/2 teaspoon garlic powder
1/2 teaspoon sweet paprika
1/2 teaspoon red chile flakes
2 cloves garlic, finely minced or grated on a rasp
1 rotisserie chicken, white and dark meat shredded (about 2 cups)

Steps:

For the toast: In a large pan on medium heat, add the butter and garlic. Cook until the garlic is fragrant, about 4 minutes. Add the toast, soaking up a bit of the butter on one side, then flipping it to the other side to soak up the rest. Toast on one side until a peek beneath reveals a golden toasty color, then flip and toast the other side as well. Remove the toast to a plate.
For the sauce: In the same pan, add the butter, onions and bell pepper. Cook, stirring, until tender, about 2 minutes. Season with salt and pepper, then add the ketchup, brown sugar, chicken stock, beer, hot sauce, garlic powder, paprika, chile flakes and garlic. Cook, stirring, until the sauce thickens and the sugar is completely dissolved, 8 to 10 minutes.
Add the chicken to the sauce and stir to coat and re-heat. Spoon over the toast and serve.

TEXAS STYLE BBQ CHICKEN SANDWHICHES

Texas style BBQ chicken sandwhiches image

the sauce is so easy to make it's my kids and grandkids fave!

Provided by Renee King @cookinwithfire

Categories Chicken

Number Of Ingredients 8

Ingredients

1 - 3 to 4 pound whole chicken
2 tablespoon(s) cooking oil
1 tablespoon(s) worcestershire sauce
1 teaspoon(s) tabasco sauce
1 dash(es) liquid smoke flavoring
1/2 cup(s) brown sugar
2 cup(s) catsup
1 bottle(s) store brand bbq sauce

Steps:

bring chicken to boil in large pot, continue boiling on medium for about 20 minutes.
while chicken is boiling mix all other ingredients in sauce pan bring to a boil stirring constantly than turn down heat and simmer for 5 minutes.
remove chicken from pot and allow to cool. Remove skin from chicken and take out bones. put chicken meat and 1/4 cup of chicken broth reserved back in pot. bring to a boil then turn to low and add bbq sauce mixture coat chicken thoroughly with sauce then serve hot on hamburger buns.