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Bbq Chicken Sauce Recipe

June 16, 2010 By

Ingredients:

2 tbs olive oil
1 small onion, peeled, chopped
2 garlic cloves
300g can peeled tomatoes, drained
2 tbs tomato puree
1 tbs brown sugar
1 tbs Worcestershire sauce
1 tbs sweet chilli sauce
2 tbs white wine vinegar
1 tbs Dijon mustard

Preparation:

Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until
thickened slightly.

Set aside to cool slightly. Place in a blender and blend until smooth.

Store in an airtight container in the fridge for up to 2 weeks.

This is a perfect sauce for many barbecue chicken recipes, because it is simply delicious! Try it and you will see.

Barbecue Chicken Cooking Tips

For a quick test of doneness when roasting a chicken, hold on to the leg, move it around, and side to side. The leg should move freely at the joint if it is done. Be sure to use other methods for checking doneness also!

Do not overcrowd chicken pieces when cooking. Leaving space between them will allow them to brown and cook more evenly.

If using a marinade for basting, set some marinade aside before placing raw chicken in it to marinate. Never reuse marinade that the chicken was marinated in for basting.

Be sure to use a sharp knife when cutting or carving chicken. Sharp knives will make the job a lot easier, especially when having to cut in the joint areas, and will provide neatly cut slices and pieces.

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Caribbean Fire Bbq Chicken

June 15, 2010 By

Preparation time: 15 minutes
Marinade time: 2 hours in a refrigerator, or overnight if possible
Cooking time: 30 minutes

Serves 6

Ingredients

6 chicken portions
3 small hot chillies (birds eye or Scotch Bonnet), deseeded for a milder strength
3 pieces of fresh root ginger, about 1″ (25mm) cube each
6 spring onions, trimmed
2 to 3 cloves of garlic
1/2 teaspoon of ground allspice
1 teaspoon of paprika
1 teaspoon of dried thyme
pinch of ground cinnamon
pinch of ground cloves
5 tablespoons of light soy sauce
6 tablespoons of white wine vinegar
freshly ground black pepper

1. Place the spring onions, chillies, garlic, ginger, thyme, paprika, allspice, cinnamon, cloves, wine vinegar, soy sauce and pepper in a food processor and make into a smooth paste.

2. Place the chicken portions in a dish and pour the mixture over. Turn the portions so that they are well coated. Transfer to a refrigerator and leave to marinade for at least 2 hours, overnight if possible.

3. Remove the chicken from the dish, keeping the marinade for basting, and grill over hot coals for about 30 minutes. Turn occasionally and baste with the remaining marinade.

4. Serve at once on individual plates.

Tip: Cooking a Whole Barbecue Chicken

For whole birds and other foods that take longer to cook, consider a heat proof digital thermometer. These have a base unit that sits on the counter and a heat proof cord that connects the temperature probe to the base unit.

The probe stays in the food during cooking and the base unit displays the temperature throughout the cooking time. Slide the probe into the breast on a whole chicken.

Connect the cord to the base unit. Turn the base unit on and follow the manufacturers instructions for setting the desired end temperature. Once the end temperature is reached, remove the chicken from the heat.

Using a meat thermometer when barbecuing any meat is highly recommended for the best and most hygienic results.

Barbecue Party is a leading resource that provides a regularly updated BBQ news feed, a BBQ store that stocks BBQ smokers and grills from dozens of popular manufacturers, competition schedules, product reviews, helpful guides, hundreds of delicious BBQ recipes, restaurant reviews and much more.

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Char-Grilled Bbq Chicken Wings

June 14, 2010 By

Here’s a delicious grilled chicken wings recipe that you can cook up now that you’ve decided to bring the grill out of storage.

For this recipe, the wings should be prepared and marinated the night before barbecuing.

Ingredients:

12 chicken wings
1/2 cup soy sauce
1/4 cup honey
1/4 cup tomato sauce
1/4 cup white wine vinegar
1 clove garlic, crushed
1 teaspoon ground ginger
pinch chili powder

Directions:

Rinse chicken wings under running cold water then pat your wings dry with paper towels and set aside.

In a nonmetallic bowl large enough to hold chicken wings in a single layer, mix together soy sauce, honey, tomato sauce, vinegar, garlic, ginger and chili powder. Marinade is formed. Set aside 1/4 cup of marinade for basting during cooking.

Add chicken wings to remaining marinade and turn wings to coat thoroughly. Cover with aluminum foil or plastic wrap and marinate overnight in the refrigerator.

When you ready to grill, remove wings from marinade.

Grilled chicken wings on a rack about 6 inches above medium hot coals for 35-40 minutes. Turn wings often and brush with the 1/4 cup of marinade you set aside until wings are browned.

Once wings are done brush with your favorite barbecue sauce and enjoy.

Chicken Hygiene Tips:

When handling raw chicken, you must keep everything that comes into contact with it clean. Raw chicken should be rinsed and patted dry with paper towels before cooking; cutting boards and knives must be washed in hot sudsy water after using and hands must be scrubbed thoroughly before and after handling.

Why? Raw chicken can harbor harmful salmonella bacteria. If bacteria are transferred to work surfaces, utensils, or hands, they could contaminate other foods, as well as the cooked chicken, and cause food poisoning. With careful handling and proper cooking, this is easily prevented.

Visit Barbecue Party, for daily updated BBQ news feed, competition schedules, product reviews, helpful guides, hundreds of delicious barbecue recipes, restaurant reviews, BBQ franchise information as well as a BBQ store that stocks smokers and grills from dozens of popular manufacturers.

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Crispy Bbq Chicken Wings

June 13, 2010 By

Think in terms of two pieces per person and certainly nor more than three. You don’t want your guests stuffed ebfore the main course. So allow one chicken wing a head. Depending on size, of course, 1 kilo of chicken wings is about 8 pieces.

Ingredients

* 1 kilo wings, each cut at the joints into three pieces
* 2tbs dark soy sauce
* thumb siced piece fresh ginger, thinly sliced
* 1 cup SR flour
* 1 tbs oil
* 6 shallots, very finely chopped
* 1 tsp Chinese 5-spice
* 1 cup ice cold water or soda water
* salt and pepper
* deep fat fryer or wok with oil.

Put the chicken in a pan and cover with water. Add soy sauce and ginger. Bring to the boil and simmer until the wings are cooked. This should take about 20 minutes, depending on the size. Give them longer if they need it. You want the meat thoroughly cooked but not falling off the bone.

Drain the wings and allow them to cool a little so you can handle them. Sift the flour into a bowl, add the oil and whisk in the water to form a smooth batter. Stir in the five spice and shallots. Season with salt and pepper.

Bring the fat fryer to high heat and then turn it back a little so that the fat is hot but not smoking. Dip the chicken pieces in the batter and cook over a medium to low heat until the batters is crispy and golden.

Tips:

• You must take care to always wash your hands, knife, and cutting board in hot soapy water after preparing raw poultry.

• You should never use the same utensils and cutting board for other ingredients without thoroughly washing them first and after use. This prevents cross contamination.

• You should always marinate poultry in the refrigerator. Never leave it out in the open.

• Do not use the poultry marinade for basting.

• If the marinade is to be used for the basis of a sauce, bring it to a boil and boil for 2 minutes.

Barbecue Party is a leading resource that provides a regularly updated news feed, a BBQ store that stocks BBQ smokers and grills from dozens of popular manufacturers, and provides competition schedules and results, product reviews, guides and hundreds of delicious BBQ recipes, restaurant reviews and much more.

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Thai Bbq Chicken Zingers

June 12, 2010 By

Ingredients:

3 pounds Chicken wing drummettes

—–MARINADE—–

1/4 cup Coarsely chopped garlic
1 bn Cilantro — chop roots & lower s
reserve leaves for garnish
1 teaspoon Ground turmeric
1 teaspoon Curry powder
1 1/2 teaspoons Ground dried chilis
1 tablespoon Sugar
1/4 teaspoon Salt
3 tablespoons Thai fish sauce

—–BASTING LIQUID—–

1/2 cup Coconut milk (canned is ok)

—–DIPPING SAUCE—–

1/2 teaspoon Dried chili flakes — OR- cayenne
2 Garlic cloves — – coarsely chopped
1 tablespoon Brown sugar
1/4 teaspoon Salt
1/2 cup Chinese red rice vinegar
1 Green onion — thinly sliced
1 tablespoon Coarsely chopped cilantro — – (leaves)

Preparation: Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping
sauce.

DIPPING SAUCE: Pound first 4 ingredients to a paste with
mortar and pestle, then dissolve in vinegar. Alternatively, put it all in
a blender and blend until smooth. Float the green onions and cilantro on
top.

Tips:

Plan on around 6 wings per pound, depending on size. Four to six wings per person makes an adequate serving. Remember that the dummettes will take a little longer to cook than the double-bone joint and plan accordingly. Raw wings may be frozen up to nine months. Cooked wings may be frozen up to one month.

For authenticity, you will need to serve your hot wings with fresh, crisp celery and blue cheese dressing, both of which are said to reduce the heat of the hot wings.

When frying or browning chicken in a pan, use a nonstick skillet, which requires less added fat, or use a nonstick skillet with a fat free nonstick cooking spray to reduce the amount of fat used.

Barbecue Party is a leading resource that provides a regularly updated news feed, a BBQ store that stocks BBQ smokers and grills from dozens of popular manufacturers, and provides competition schedules and results, product reviews, guides and hundreds of delicious BBQ recipes, restaurant reviews and much more.

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Zesty Orange Bbq Chicken

June 10, 2010 By

Ingredients

2 1/2 lbs chicken parts

BBQ Sauce:

1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad

Salad:

1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper

Prepare grill; heat coals.

In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat, skin?side?down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes.

Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again. Serve chicken with salad on the side.

Tips:

It is especially important that the poultry be properly thawed before cooking. Allow it to thaw in the refrigerator while it is in the original wrapper.
You can place it on a tray to catch any drips that may fall as it thaws.  

When thawing in the refrigerator is not possible because there is not enough time, there are two other alternatives. For rapid thawing, you can put the bird in watertight wrapping and then submerge in cold water. You should change the water frequently as this will help quicken the process. Smaller birds require about one to two hours.  

The other alternative is to leave the bird in its wrapper and put it into a
heavy paper grocery bag. Close up the bag and put it into a cool room. You
will need to check it frequently, and once the bird is thawed, you must cook
it immediately.

Barbecue Party is a leading resource that provides a regularly updated news feed, a BBQ store that stocks BBQ smokers and grills from dozens of popular manufacturers, and provides competition schedules and results, product reviews, guides and hundreds of delicious BBQ recipes, restaurant reviews and much more.

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Spicy Bbq Lime Chicken Wings Recipe

June 1, 2010 By

Served as an appetizer or entrée, lime juice gives a delightful tang to these marinated baked chicken wings.

You can also use this recipe on an outdoor barbecue. Try the marinade and sauce on other cuts of chicken (such as pre-cut chicken tenders) as well as pork.

Ingredients

* 1 cup ketchup
* 1/4 cup fresh Key lime juice or Persian lime juice
* 2 tablespoons liquid smoke
* 1 tablespoon Worcestershire sauce
* 1 tablespoon balsamic vinegar
* 2 tablespoons brown sugar, packed
* 1 teaspoon hot pepper sauce, or to taste
* 1 teaspoon granulated garlic powder
* 1/4 cup minced sweet onion
* 4 pounds meaty chicken wing pieces, joints separated and tips discarded (or save tips for making stock), about 24 pieces

Directions

In small bowl, combine ketchup, lime juice, liquid smoke, Worcestershire sauce, balsamic vinegar, brown sugar, hot pepper sauce, garlic powder, and sweet onion.

Stir until well-combined. (Yields about 1-1/2 cups of marinade.) Place chicken wing pieces into large freezer zip-top bag. Pour in marinade, squeeze out air, and seal.

Turn bag over and over until chicken wings are coated with marinade. Refrigerate at least two hours or overnight. Preheat oven to 325°. Place wings on baking rack nestled inside a baking pan.

Bake about 1-1/2 hours, basting with boiled marinade sauce during last half hour. While chicken wings are cooking, bring reserved marinade to boil in small saucepan.

Let boil for five minutes. Thirty minutes before wings are done, baste chicken wings with boiled marinade sauce, and continue cooking until wings are tender. Makes 8 appetizer or 3 entree servings.

Tip: Always ensure that any leftover marinade is discarded and not re-used to ensure good food hygiene.

Barbecue Party is a leading resource that provides a regularly updated news feed, a BBQ store that stocks BBQ smokers and grills from dozens of popular manufacturers, and provides competition schedules and results, product reviews, guides and hundreds of delicious BBQ recipes, restaurant reviews and much more.

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How do you make a shredded BBQ chicken sandwich?

May 18, 2010 By

I’ve got frozen chicken breasts, BBQ sauce, and buns. Any tips on how to properly shred the chicken and mix in the BBQ sauce? Any other ingredients (like cheese, tomatoes, onions, etc.) I should mix in?

Thanks!

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Caribbean Grilled Bbq Chicken Wings

May 13, 2010 By

INGREDIENTS:

Jerk marinade (your favorite) 3 cups
Garlic, chopped 3 Tbsp
Thyme, fresh chopped 1 Tbsp
Allspice, ground 1 tsp
Water 1 cup
Scallions, sliced 1/8″ 4 Tbsp
Chicken Wings whole, thawed 5 pounds
Jerk Seasoning Dry* as needed

MARINATING METHOD

Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well using a whip to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator on the bottom shelf.
Tips

* Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade.

* Marinate the chicken wings for 18 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become.

Method

After marinating is complete, remove the wings from the marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350ºF for 20 – 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40ºF.
Tips

* Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings.

* The wings are cooked with the wing tips face down, to allow more even cooking and removal of excess fat from the chicken skin.

* By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure

GRILLING PROCEDURE

Heat your gas or charcoal grill to medium heat. Place the chilled wings on the grill and grill for 2 ½ – 3 minutes on each side. The skin of the wings should develop a crisp texture and a mahogany like color. Make sure the wings are fully heated to 165ºF.

Tips:

* Wings can also be placed on the grill directly from the oven to express the cooking process.

* Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor.

Barbecue Party is a leading resource that provides a regularly updated BBQ news feed, a BBQ store that stocks BBQ smokers and grills from dozens of popular manufacturers, competition schedules, product reviews, helpful guides, hundreds of delicious BBQ recipes, restaurant reviews and much more.

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First time grilling BBQ chicken breasts… any tips?

May 2, 2010 By

I’ll be making six boneless breasts. I have a gas grill. Is it better to put them in some tin foil? Do I close it, if so? Or do they go on the rack…?? How long?? What temp?? Thanks!

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