Best Zesty Sweet Barbecued Picnic Chicken Recipes

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SWEET AND TANGY OVEN-BARBECUED CHICKEN



Sweet and Tangy Oven-Barbecued Chicken image

No burned, but undercooked barbecue chicken on the grill! This oven-barbecued chicken comes out perfect every time and is coated in a thick, sweet and spicy sauce.

Provided by Christin Mahrlig

Categories     Dinner     Main Dish

Time 40m

Number Of Ingredients 12

1 cup ketchup
2 tablespoons finely grated onion
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
3 tablespoons molasses
2 tablespoons maple syrup
3 tablespoons cider vinegar
1 teaspoon chili powder
1/4 teaspoon cayenne
4 boneless, (skinless chicken breasts, patted dry)
Salt and Black pepper
1 tablespoons vegetable oil

Steps:

  • Place oven rack in upper-middle position, about 5 inches from heating element and heat to 325 degrees.
  • Whisk ketchup, onion, Worcestershire, mustard, molasses, maple syrup, vinegar, chili powder, and cayenne in small bowl. Set aside.
  • Heat oil in an oven-proof skillet over high heat and season chicken with salt and pepper. Once pan begins to smoke, add chicken and cook 1 to 2 minutes per side, until lightly browned on each side. Transfer to a plate.
  • Add sauce mixture to skillet and simmer over medium heat for about 5 minutes, stirring frequently.
  • Take pan off heat and add chicken back to pan. Turn to coat well with sauce. Place in oven and cook 10 to 14 minutes. Set oven to broil and keep cooking until thickest part of chicken registers 160 degrees, 5 to 10 minutes. Watch chicken carefully during this portion. The sauce will burn if it is too close to the heating element.

Nutrition Facts : Calories 344 kcal, ServingSize 1 serving

ZESTY & SWEET BARBECUED PICNIC CHICKEN



Zesty & Sweet Barbecued Picnic Chicken image

This is a wonderful grilled chicken recipe submitted by Priscilla Weaver in the Taste of Home's Grilling Recipe Collection cookbook. This chicken is so moist and juicy and the sauce is a great combination of zesty and sweet!

Provided by Dine Dish

Categories     Whole Chicken

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 cloves garlic, minced
2 teaspoons butter or 2 teaspoons margarine
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup chili sauce
2 tablespoons Worcestershire sauce
1 tablespoon celery seed
1 tablespoon prepared mustard
1/2 teaspoon salt
2 dashes hot pepper sauce
2 broiler-fryer chickens, quartered

Steps:

  • In a saucepan saute the garlic in butter until tender.
  • Add the next eight ingredients.
  • Bring to a boil, stirring constantly.
  • Remove from the heat and set aside.
  • Grill the chicken, covered, over medium heat for 30 minutes, turning occasionally.
  • Baste with sauce.
  • Grill 15 minutes longer or until a meat thermometer reads 170 degrees for breast meat quarters or 180 degrees for leg quarters, basting and turning several times.

Nutrition Facts : Calories 575, Fat 36.3, SaturatedFat 10.7, Cholesterol 175.6, Sodium 765.8, Carbohydrate 16.9, Fiber 0.5, Sugar 14.1, Protein 43.9

SWEET AND SPICY BBQ CHICKEN



Sweet and Spicy BBQ Chicken image

The honey balances out the spicy smokey flavor that gives makes this chicken taste like it was cooked on the grill and not in the oven.

Provided by David04

Categories     Chicken Thigh & Leg

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 teaspoon cayenne pepper
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon chili powder
salt & pepper
2 lbs chicken leg quarters
1/4 cup honey

Steps:

  • Combine cayenne pepper, paprika, garlic powder, chili powder, salt and pepper together.
  • Rub the chicken with honey and then sprinkle with the spice mixture, being sure that the chicken is well-coated.
  • Place chicken into a covered container, and refrigerate for at least 30 minutes.
  • Preheat oven to 350F degrees.
  • Place chicken thighs on a baking tray.
  • Bake for about 45-55 minutes, ensuring the chicken is completely cooked.

PICNIC CHICKEN



Picnic Chicken image

This is from Cooks Illustrated and is touted as great barbecued chicken to serve cold, like on a picnic, without skin that turns rubbery.

Provided by KathyP53

Categories     Lunch/Snacks

Time 6h35m

Yield 8 serving(s)

Number Of Ingredients 7

5 lbs roasting chickens (cut up, bone-in, skin on, trimmed of excess fat and skin)
2 tablespoons kosher salt
3 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons sweet paprika
2 teaspoons ground black pepper
1/4 teaspoon cayenne pepper

Steps:

  • Use sharp knife to make 2-3 short slashes in skin of each piece of chicken, taking care not to cut into meat. Combine salt, sugar, and spices in small bowl and mix thoroughly. Coat chicken pieces with spices, gently lifting skin to distribute spice rub underneath but leaving it attached to chicken. Transfer chicken skin side up to wire rack set over rimmed baking sheet, lightly tent with foil, and refrigerate 6-24 hours.
  • Secure skin of each breast piece with 2-3 toothpicks placed near edges of skin.
  • Adjust oven rack to middle position; heat oven to 425 degrees. Roast chicken until thickest part of smallest piece registers 140 degrees on instant read thermometer, 15-20 minutes. Increase oven temperature to 500 degrees and continue roasting until chicken is browned and crisp and thickest parts of breast pieces register 160 degrees, 5-8 minutes longer, removing pieces from oven and transferring to clean wire rack as they finish cooking. Continue to roast thighs and/or drumsticks, if using, until thickest part of meat registers 170-175 degrees, about 5 minutes longer. Remove from oven; transfer chicken to rack and let cool completely before refrigerating or serving.

Nutrition Facts : Calories 427.3, Fat 29.6, SaturatedFat 8.4, Cholesterol 133.7, Sodium 1904.2, Carbohydrate 7.4, Fiber 1.4, Sugar 5.3, Protein 32

PICNIC CHICKEN



Picnic Chicken image

A boneless chicken recipe that I really enjoy. Quick to make. Original recipe in the 1998 TOH Cookbook. I adjusted a bit to our tastes.

Provided by HokiesMom

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves
1 cup dry breadcrumbs
1/2 teaspoon dried parsley
1 minced garlic clove
1/2 teaspoon black pepper
1/2 teaspoon salt (optional)
1 teaspoon paprika
1/4 teaspoon dried thyme
1 egg (lightly beaten)
1 tablespoon canola oil
1 tablespoon butter

Steps:

  • Pound chicken to 1/4 inch thickness.
  • In a shallow bow, combine bread crumbs and seasonings.
  • Dip chicken in egg, then in crumb mixture.
  • In a skillet, brown the chicken in the oil and butter over medium heat for 10-15 minutes on each side or until juices run clear (180 degrees).

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