Barbecue Chicken
Let chicken marinate in Italian dressing before grilling it to add moisture and flavor. Dovetailing Tip: Cook enough chicken to have enough to use on day 5 in Barbecue Chicken Pan Pizza.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 644
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 644
2 chicken s (or 4 whole bone-in chicken breasts) halved lengthwise
1 1/2 cups italian dressing, recipe follows
1/4 cup barbecue seasonings, recipe follows
1 cup barbecue sauces, recipe follows
Italian Dressing:
2 tablespoons ground mustard
3 garlic cloves, smashed
1 tablespoon crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon sugar
2 tablespoons barbecue seasonings
1/3 cup red wine vinegar
1 cup canola oil
salt and pepper
BBQ Seasoning:
1 1/2 cups paprika
1/2 cup sugar
4 tablespoons onion powder
Barbecue Sauce:
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons dark brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon honey
Directions:
Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Barbecue Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
If cooking inside: Take the chicken out of the refrigerator and brush chicken with the Barbecue Sauce.
Place into a preheated 350 degree F oven for 45 minutes.
If grilling outside: Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Barbecue Sauce during the last 5 minutes of cooking.
Italian Dressing,
Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
BBQ Seasoning,
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Barbecue Sauce,
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Source: foodnetwork.com
If cooking inside: Take the chicken out of the refrigerator and brush chicken with the Barbecue Sauce.
Place into a preheated 350 degree F oven for 45 minutes.
If grilling outside: Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Barbecue Sauce during the last 5 minutes of cooking.
Italian Dressing,
Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
BBQ Seasoning,
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Barbecue Sauce,
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
