How To make Barbecued Chicken
4 skinless boneless chicken breast
**FOR THE SAUCE** 1/4 cup ketchup, low sodium
3 tablespoons cider vinegar
1 tablespoon horseradish sauce
2 teaspoons firmly packed brown sugar
1 clove garlic -- minced
1/8 teaspoon dried thyme
1/4 teaspoon black pepper
1. Preheat broiler, heat a charcoal grill until coals form white ash, or preheat a gas grill to medium.
2. To prepare sauce, in a small saucepan, combine ketchup, vinegar, horseradish, brown sugar, garlic and thyme. Mix well. Bring to a boil over medium-low heat. Cook, stirring frequently, until thickened, about 5 minutes. Remove from heat; stir in pepper.
3. Brush tops of chicken pieces lightly with sauce. Place chicken, sauce-side down, on a foil-lined broiler pan or grill rack. Brush other sides lightly with sauce.
4. Broil or grill 3 inches from heat, basting with remaining sauce and turning until no longer pink in center, about 5 to 7 minutes per side. Let chicken stand for 5 minutes before serving.
How To make Barbecued Chicken's Videos
The Secret to Perfect BBQ Chicken Thighs
Julia shows Bridget how to make the best BBQ Chicken Thighs.
Get the recipe for BBQ Chicken Thighs:
Buy Our Winning Grill Tongs:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Sunday Dinner | Oven Baked BBQ Chicken
My name is Cordarrius, host & owner of Cord & The Kitchen. Today, we’ll be making a delicious Sunday Dinner with baked bbq chicken, roasted potatoes, and bacon fried cabbage that is sure to blow anyone away!
Link to cookbooks
Link to purchase Merch
Links to raffle
Business Inquires: cordandthekitchen@gmail.com
Follow my Social Media
IG @
Tiktok @
FB @ Cord & The Kitchen
BBQ Chicken
Braised BBQ Chicken is Filipino chicken barbecue is made with tender and soft cuts of chicken braised slowly in a barbecue marinade. With the browned and caramelized crust, skew these in barbecue stick and no one can tell the different with the grilled one! Follow this video to make the best pinoy bbq Chicken.
#bbqchicken #bbqchickenrecipe #bbq
Written Recipe at
SUBUKAN MO ITO SA MANOK. Lasang BBQ kahit hindi GRILLED!
Type mo ba mag-BBQ pero walang ihawan? Pwes padaliin natin yan. Eto ang recipe ng manok na lasang BBQ, pero no need na iihaw! Simpleng simple lang din ng mga ingredients. Tara, luto na!
INGREDIENTS:
✔️ 1 kilo Chicken thigh & leg
✔️ ¼ cup ketchup
✔️ 1/3 cup soy sauce
✔️ 2 tablespoon oyster sauce
✔️ 5 tablespoon calamansi
✔️ 6 cloves garlic (minced)
✔️ 1 bottle (240ml) Sprite (or coke / 7-up)
✔️ 1 teaspoon black pepper
EASY BARBECUE CHICKEN RECIPE
Bobo surprised me with this Barbecue Chicken on Christmas day and everyone loved it! I had to plead with him to do it again and this time I filmed it so I can do it myself. It's a really simple recipe.
B L O G: sisiyemmie.com
T W I T T E R:
I N S T A G R A M: sisi_yemmie
P I N T E R E S T: sisi yemmie
E M A I L: sisiyemmie@gmail.com
Barbecue Chicken | HowToBBQRight
Barbecue Chicken Smoked on Offset Pit and Mopped Old School Style.
#barbecuechicken #bbqchicken #howtobbqright
Sometimes you just need a good old Barbecue Chicken fix. This recipe takes me back to those family 4th of July BBQ’s where the grill was slap-full of what seemed like endless pieces of smokey, glazed chicken goodness.
Cooking barbecue chicken is really easy. All you need is a grill or smoker set up for indirect cooking and as much chicken as you want to cook. You can season the chicken however you like. I use my Killer Hogs AP rub mixed with a few other ingredients to create what I call a Chicken Rub (recipe is below).
Once the smoker is running at 275-300 degrees it’s ready to cook. I ran with Post Oak wood on this smoke, but Hickory, Pecan, or Apple are all good choices (use whatever wood you like).
Season the outside of each piece of chicken with the seasoning and get it on the pit. Now comes the fun part…turn on some music, crack a few beers and kick back and barbecue some chicken!
You’ll want to stick around the grill turning the pieces every 30 minutes or so and making sure the grill stays in the 275-300 zone. Don’t freak out if it gets above or below just hang in there.
Every time you open the pit, baste the chicken with the mopping liquid to keep it juicy. I mix Zesty Italian dressing with BBQ Rub, BBQ Sauce, Worcestershire sauce, soy sauce, and water. (recipe below). If you have a favorite mopping concoction, by all means use it!
After a couple hours of flipping and mopping the chicken is ready for the sauce. This is the point where it’s gonna start getting real good! I place a small aluminum pan on the pit beside the chicken and add 1 bottle each of my Killer Hogs The BBQ Sauce & Killer Hogs Vinegar Sauce. Let the mixture heat up and it’ll thin out a little.
Use the same mopping brush to baste the sauce over the chicken on both sides and keep on cooking until the chicken is done - 165 in the breast and 175 in the dark meat. I really like the wings, legs, and thighs to creep up closer to 200 internal because they stay tender and juicy.
That’s all there is too making Barbecue Chicken and I hope you invite a crowd of family and friends over to enjoy the experience. BBQ is all about good times and making memories, and a Big Ole’ Barbecue Chicken Plate is special in my life!
Barbecue Chicken Ingredients:
- 24 pcs Chicken (mix of Breast, Legs, Thighs, & Wings)
- 1 cup Chicken Rub *recipe below
- 1/2 gallon BBQ Chicken Mop *recipe below
- 1 bottle Killer Hogs The BBQ Sauce
- 1 bottle Killer Hogs Vinegar Sauce
Barbecue Chicken Directions:
1. Prepare offset smoker or any BBQ Grill for indirect cooking at 275 degrees using your favorite wood for smoke flavor (I used Post Oak for this recipe)
2. Season the outside of each piece of chicken with the Chicken Rub - substitute your favorite rub if you like
3. Place the chicken on the smoker and cook until the internal temperature in the breast reach 155 degrees. Turning and basting with the BBQ Chicken Mop* every 30 minutes.
4. Pour the BBQ Sauces into a small aluminum pan and place on the smoker to warm. Once the internal temperature in the breast hit 165 start brushing the sauce on both sides and continue flipping the chicken every 15-30 minutes until the sauce caramelizes on the outside and the internal temperature reach a minimum of 165 in the white meat and 175 in the dark.
5. Remove the BBQ Chicken from the smoker and serve.
Barbecue Chicken Rub
- 1/2 cup Killer Hogs AP
- 2 Tablespoons Sugar
- 1 Tablespoon Granulated Onion
- 1 Tablespoon Cumin
- 1 Tablespoon Paprika
- 1 Tablespoon Chili Powder
- 1 Teaspoon Cayenne Pepper
Barbecue Chicken Mop
- 32oz Water
- 16oz Zesty Italian dressing
- 8oz BBQ Sauce
- 1/2 cup BBQ Rub
- 2 Tablespoons Worcestershire Sauce
- 2 Tablespoons Soy Sauce
Connect With Malcom Reed:
FB -
T -
IG -
Malcom's Podcast -
For Malcom's BBQ Supplies visit -
Honey BBQ Chicken Wings
RECIPE:
Honey BBQ Chicken Wings
Makes 20
Ingredients
1 cup flour
1 teaspoon chili powder
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
20 chicken wings or drumettes
1 cup bbq sauce
½ cup honey
Preparation
1. Preheat oven to 425°F.
2. In a bowl, combine flour, chili powder, salt, pepper, paprika, and garlic powder. Coat the wings in the flour evenly, shaking off any excess. Place the floured wings on a parchment paper-lined baking sheet and spread them out in a single layer. Bake for 45 minutes, flipping halfway, until skin is crispy and golden brown.
3. Preheat oven to 500°F.
4. In a separate bowl, combine the bbq sauce and the honey. Stir the cooked wings in the sauce and coat them evenly. Place the coated wings back onto the baking sheet and spread them in a single layer. Bake for 8-10 minutes until sauce is bubbly and caramelized. Cool, then serve!
Music provided by Warner Chappell Inc. Used with permission