BEST BBQ GRILLED CHICKEN

BEST BBQ GRILLED CHICKEN
A great bbq chicken recipe to try !
BBQ Chicken Recipe Ingredients:

• 6 split chicken breasts
• BBQ sauce
• brine
• 2 qt. cold water
• 1/2 cup salt
• 1/2 cup sugar

Marinade:

• 2 tablespoons fresh parsley
• 2 tablespoons fresh oregano
• 8 cloves roasted garlic
• 1/4 cup white wine vinegar
• 3/4 cup olive oil
• 1/2 tablespoon red pepper flakes (see note)

BBQ Chicken Recipe INSTRUCTIONS
To prepare brine, stir sugar and salt into cold water. Place 3 chicken breasts each in 2 gallon-size storage bags. Divide brine between the bags, seal removing air and place in the refrigerator for 1 1/2 hours. Drain and move all chicken into 1 bag (if it will fit).

To prepare marinade, place roasted garlic, vinegar, oregano and parsley into food processor and process until smooth. Add oil and emulsify.

Stir in red pepper flakes. Cooks Note: We used 1/2 teaspoon red pepper flakes.

Pour marinade into bag and seal, pressing out all air. Place in the refrigerator up to 6 hours.

To cook on a gas grill, turn all burners to high, close lid and allow to heat up for about 15 minutes. When hot, leave 1 burner on high and turn the rest to med-low.

Remove chicken from marinade and place over the burner on high. Cook 2-3 minutes per side or until slightly browned. Move chicken to the cooler side of grill, skin side up, and brush liberally with BBQ sauce.

Cook for 10 minutes. Brush with BBQ sauce again and turn over. Cook for 5 minutes.

Remove from heat and check for doneness. If not done, place back on the grill, turning frequently and checking for doneness about every 2 minutes...and the bbq chicken recipe is ready,...nice ! Enjoy it !

CHICKEN WITH BBQ SAUCE FOR A CROWD

CHICKEN WITH BBQ SAUCE FOR A CROWD
A nice bbq chicken recipe to try !
BBQ Chicken Recipe INGREDIENTS

• 1/2 c. cooking oil
• 1/2 c. melted butter
• 2 onions, chopped
• 2 hot peppers, chopped (or to taste)
• 3 cans (8 oz.) tomato sauce
• 2 cans II water (rinse above)
• 1 No. 2 can tomato puree
• 1/2 bottle chili sauce
• 1/4 tsp. smoke sauce (optional)
• 1/4 bottle Worcestershire sauce
• 5 cloves garlic, minced
• 2 tbsp. cider vinegar
• 1 c. sweet port or Marsala wine
• 2 tbsp. prepared mustard
• 1/2 c. brown sugar (or, to taste)
• 4 slices lemon, seeded
• 2 tbsp. salt
• 1 tbsp. pepper
• 1 bay leaf (remove after 1 hour)

BBQ Chicken Recipe INSTRUCTIONS
Soak fryers or broilers (2 lb. to 3 1/2 lb, split) in salt water for two hours; use one-half cup salt to a quart of water for the brine. Broiler or fryer chickens may be used, either split or whole, depending upon size. Guinea hens also make a wonderful presentation. Plan on 1/2 of an average sized chicken per person.

Combine remaining ingredients for barbecue sauce in a large pot. Cover and simmer slowly for about 4 hours or until thick. If desired, a hand blender may be used to smooth out the sauce, but this is optional.

Makes enough to barbecue six to sixteen chickens; any remaining (unused) sauce may be frozen. Separate sauce into small batches so as not to contaminate the entire batch when basting.

Drain chickens, pat dry and brush well with salad oil. Rub chickens thoroughly with a mixture of salt, pepper, and a generous amount of paprika.

Place chickens on grill over moderately-hot coals. Broil, turning very often and brushing or mopping with a mixture of 1 stick of butter, 1 cup vegetable oil and 1/2 cup vinegar. Every five minutes is not too often.

Broil until the drumstick bone can be pulled out clean. Now swab with heated barbecue sauce, turning constantly for about 10 minutes more. The expert in this case, broils chickens until almost done, turning every five minutes, swabbing with butter-vinegar-oil mixture, to ensure inside doneness without over-browning the outside; then sauce is swabbed right at the very last.

Takes about 1 1/2 hours, depending on the size of the chickens. Split chickens and guinea hens will take much less time to cook...and the bbq chicken recipe is ready...enjoy it !
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