BBQ Chicken Sauce Recipe

We all love a chicken burger recipe and there are many recipes for BBQ chicken, but often the sauce is more of a problem. A burger has to be done properly. I'm wondering what the statistics are? How many people would prefer the good old beef burger, but everyone has his or her own preference.

Working in the chef industry I have been instructed to make many different sauce recipes and told how to make them for all sorts of occasions and decorate the plate beautifully, drizzling the remainder of the sauce around the plate.

When we think of a BBQ sauce recipes for chicken we are thinking of the flavors and how they go with the chicken fillet. We are not especially thinking how beautiful and pretty the decorations on our plate look. A chicken burger can be very plain without the sauce so in this case some might say the secret is definitely in the sauce

When I mention oyster sauce not a lot of people know about this, which I find a little strange. You can find oyster sauce at any chinese store, but you should find it at the supermarket. However you can't use oyster sauce alone on your chicken burger. Oyster sauce has a very sharp taste, but mixed with some honey it will calm it down and you will experience a delicious BBQ sauce.

Once you have that base you can experiment a little yourself, adding some chili or garlic to spice it up. It's also great with tomato sauce. Tomato, honey and oyster sauce should be equal in quantity and then you will be on your way to one of the best bbq sauce recipes.

BBQ Sauce recipes

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A Delicious BBQ Chicken Fajita Recipe to Enjoy This Summer

With the hot weather now creeping in, or for those of you lucky enough to see all year-round sun, it's a perfect time to get outside in the garden and fire up your barbeque!

For this fajita recipe, you will need:

1/2 cup of BBQ sauce
1/2 cup lime juice
2 teaspoons olive oil or vegetable oil
2 cloves garlic, finely chopped
1/2 teaspoons of crushed red pepper flakes
3/4lb boneless skinless chicken breast
4 flour tortillas

This fajita recipe will serve four people.

Directions to make BBQ Chicken Fajita Recipe:

Finely chop and fry the garlic for 2 minutes before mixing in the lime juice and BBQ sauce




Place the mixture in a bowl and add the chicken breasts, mixing around until covered. Allow to marinate overnight for best flavour.




Pre-heat the BBQ making sure the coals are glowing red. Brush the BBQ grill with olive oil and place the chicken on the BBQ




Cook the chicken for approximately 7-10 minutes, making sure the meat is completely white inside.




Whilst the chicken is cooking, chop up the red pepper into rings and place on the BBQ for the last 4 minutes, flipping them halfway.




Using sharp knife, cut the chicken diagonally into thin slices. Remove the peppers and cut all rings in half.




Wrap in warm tortilla along with a sprinkle of pepper flakes. Add salad and garnish as desired and enjoy this BBQ chicken fajita recipe!

I recommend a  refreshing, crisp green salad to enjoy with this meal. A simple salad I tend to make really quickly is baby rocket, watercress, cucumber, a drizzle of olive oil and a sprinkle of crushed rock sea salt. The peppery taste of the rocket and watercress compliments the sweetness of the BBQ sauce marinade.

Check out more delicious fajita recipe ideas to sizzle in the sun with. Including meat and vegetarian fajita recipe ideas.

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Grilling the Ultimate BBQ Chicken

You don't have to be a grilling pro to cook like one. So many recipes on the grill only call for a few things to make them phenomenal: fresh ingredients, the right seasoning, and proper cooking time. Just three little things to remember and your food will surprise everyone. One of the most versatile foods in the entire world is chicken. This fine feathered friend of ours has been prepared thousands of ways over hundreds of years. One of America's favorite ways to eat chicken is barbequed. It's so simple and delicious, yet people tend to get the formula wrong and their chicken comes out tasting like rubber smothered in ketchup.

The first thing people do wrong is overcook the chicken. They leave the poor little pieces of chicken on the grill for hours until there's nothing left but dehydrated meat and bone. You want to cook your chicken only to 170 degrees, never more. The idea is to let the chicken rest. Carryover heat will increase the temperature to 180 degrees, the safe point at which you can eat chicken. Chicken will remain juicy as long as it's not overcooked. Don't worry about drying it out. As long as it cook it the proper length of time, it will be just fine.

Ultimate BBQ Chicken:

This BBQ chicken recipe is really simple and super delicious. The first thing we'll want to do is to go shopping. I personally like chicken thighs for this recipe, but you can choose what you wish. Make sure to grab a bottle of your favorite BBQ sauce. The trick here is in the seasoning, we won't need to make a fancy sauce for these. The seasoning consists of salt and pepper, garlic powder, onion powder, paprika, rep pepper, and some old bay seasoning. Whatever you don't have already, pick some up.

We want to start the night before you grill and begin to season the chicken. We'll need to make a quick spice rub. To do this, take two tablespoons of salt and black pepper, 1 tablespoon of garlic powder, onion powder, paprika and old bay, and a ½ teaspoon of red pepper. Combine all these ingredients in a bag or a container, and that's it. Wash the chicken pieces and let dry thoroughly. After they're completely dry, rub the chicken liberally with the seasoning. Wrap your chicken in foil or plastic wrap, place in a leak-proof container, and let it sit overnight. Be careful to never cross contaminate when dealing with raw poultry.

On the day you're ready to grill, cut your burners on medium heat. After your grill heats up, oil the racks well and place your chicken pieces skin side down. Once they start to cook, close the lid. Check on them every 5 minutes or so to make sure they're not burning. All together, we want to give them 15 minutes on the skin side. After that, turn over and repeat the checking and waiting process. Let them go for another 15 minutes and them begin to sauce your chicken.

Saucing is the last step. Make sure you keep a close eye on your chicken, the BBQ sauce will burn quickly due to its high sugar content. After you finish saucing one side of the chicken and turning it over, the pieces should be ready to turn back over after saucing the opposite side. They should only take about 3 minutes on each side to cook the sauce on. Be careful taking the chicken pieces off of the grill. This recipe is really simple. It's all in the seasoning. These seasonings play very well with chicken, especially BBQ. The paprika has a nice, deep smoky taste. This recipe will be a hit with even the toughest crowds.

Richard Myers is the contributing author for this website and is an acknowledged expert in the field of grilling. He can be found on the internet at: http://www.TheGrillingCoach.com

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BBQ Chicken Recipe - BBQ Chicken With an Orange Glaze

This tasty BBQ chicken recipe benefits from having a clean citrus edge and sweetness to round up the flavours in this dish. The orange juice may be substituted with apple if you prefer.

Ingredients:

6 chicken fillets, trimmed

1/2 litre orange juice

3 tbls tomato ketchup or passata (concentrated sieved tomatoes)

2 tbls demerera sugar

1 tsp dried thyme

1/4 tsp Tabasco sauce or your favourite pepper sauce

1 tbls cider vinegar

Directions:

In medium or large sized saucepan add the orange juice, tomato, demerera sugar, cider vinegar, herbs and pepper sauce and bring to a rolling boil. Lower the temperature to a gentle simmer and stir gently and constantly until the sugar has completely dissolved.

Divide the sauce mixture into half and allow it to cool. Place 1/2 sauce in a plastic or glass container and place in your fridge and place the remaining half of the sauce and in an oven-proof dish. At this stage you can now add the prepared chicken breasts to a baking dish and mix it thoroughly with the sauce.

Cover the chicken and sauce mixture, and refrigerate it for at least 4 hours, overnight is preferable for the best flavour.

Now turn on your grill to around 150f and add a little oil to the grill rack to prevent the chicken from sticking.

Remove chicken from refrigerator and add a light spray of oil to the chicken pieces and generously coat them with the marinade. Place the chicken on the grill and cook for 10 or so minutes on each side until it the chicken has cooked through properly, and test to make sure that the juices run clear.

Continue to coat the chicken with the remaining marinade during cooking being careful not to add too much. Once the chicken has cooked through with the sauce, it will have a shiny fruit glaze and will be ready to serve.

BBQ chicken is arguably one of the most popular BBQ foods, and you can view many more tempting BBQ chicken recipes at Barbecue Party, the number one stop for BBQ information, recipes, hints and tips.

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How to BBQ a Whole Chicken Without Burning It

Rotisserie chickens on the grill are wonderful, but if you don't have a rotisserie how do you BBQ a whole chicken without burning it and get it to cook evenly? The secret is in the sauce. To be precise, the secret is in not trying to cook the chicken with BBQ sauce but to add the sauce at the end for a finishing touch. The other tips are slow heat and marinade. Hungry yet? Let's take a look at how to BBQ a whole chicken with full flavor, moist meat and tasty sauce.

The Good and the Bad

I've had really good barbeque'd chicken and really bad barbeque'd chicken, more bad than good in my experience. Chicken cooked on the grill gets the majority of it's flavor from the spice rub, not the sauce. The mistake I see made most often is the cook coating the chicken with sauce at the start of cooking. The sauce has sugar in it, sugar burns at a low heat, it flares up, it chars the chicken. You end up with undercooked inside and charred outside and no real flavor. It doesn't have to be that way. With some patience and planning you can BBQ a whole chicken without burning it or needing a rotisserie.

Add Your own Flavor

Chicken with the bone in adds it's own distinct flavor. You can add to this flavor with a spice rub or your own or one that you bought or a marinade or a brine. This is where the cook gets to shine and add their own touch. Do you want spicy, garlicky, sweet, herb? The chicken needs to be prepared with it's rub, brine or marinade a few hours ahead of time to give the flavors a chance to develop and permeate the chicken.

Set and Forget

The best way to BBQ a whole chicken is slowly. Set your grill at a low heat, 200 to 250. You can use a smoker or a grill, each will give the chicken it's own unique flavor and you can add wood chips for even more choices in flavor. Set the whole chicken on the grill. You can cook by indirect heat by placing the chicken on the side of the grill that has no heat and making a foil vent. Plan on 3 to 4 hours of cooking time depending on the weight of the chicken. You will need to check the coals every hour or so and that's a good opportunity to baste with some apple juice, but mostly leave it alone to cook. In the last 1/2 hour or so of cooking is when you start to add your BBQ sauce. Leaving it to the end and using such a low heat is how to BBQ a whole chicken without burning the sauce and keeping the meat sweet and tender.

I don't cook in BBQ competitions, but sure do enjoy grilling for my family and trying out new recipes. For more ideas and recipes for Competition BBQ recipes visit BARBECUECOOKBOOK.INFO

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How to BBQ a Whole Chicken on a Rotisserie

Rotisserie chicken from the grocery store has become a tasty last minute meal. It's tasty, but when you learn to how to BBQ a whole chicken on your own rotisserie you'll realize how much better it tastes with not much more work than the trip to the store. You'll need a grill with a rotisserie, a whole chicken, butter or olive oil with seasonings, and about 1-1/2 hours of cook time for a yummy home-cooked chicken.

The first step is setting up your rotisserie on your grill. There are rotisseries made for both gas and charcoal grills. Follow your manufacturer's instructions and make sure that it rotates freely and is set to go. Place a drip pan with about 1/2 inch of water on the grill to catch excess fat and prevent flare ups and to add moisture to the roasting chicken. Fire up the grill to high and let it heat up while you prepare the chicken.

Rinse the chicken inside and out with cold water. Remove the giblets and excess fat, I cook those up separately for my kitties as a special treat. Pat the chicken dry inside and out with a paper towel. You can rub butter and salt inside the cavity or add some garlic or onion if you like for extra flavor. You're going to need to truss the chicken if your rotisserie is a spit without a basket. To truss the chicken you need to tie the legs and wings to each other so they don't flop around during cooking possibly getting burned or throwing the spit off center. The easiest way to do this is with heat-proof butchers twine or non-coated wire.

Once the bird is trussed it's ready to be spitted on the rotisserie. Slide the spit through the body of the chicken and make sure the pronged pieces at either end of the spit are secured into the chicken. These are to allow the chicken to turn with the spit so the chicken cooks evenly on all sides. Place the spit on the grill according to the manufacturer's directions and you're ready to go.

Turn off the burner or move the charcoal directly beneath the chicken so the heat is less direct. Baste the chicken every 20 minutes to 1/2 hour with butter or olive oil mixed with whatever seasonings you like. You want to let the chicken cook on it's own for the most part. Leave it alone and don't lift the lid of the grill more than you need to letting the heat out. If you like to use a glaze as a finishing touch, apply it during the last 10 to 20 minutes of cooking.

The whole preparation sounds more complicated than it is. Once you learn how to BBQ a whole chicken, the set up time is a snap. The cooking time will depend on the size of the chicken and the heat of the grill. Once the chicken is on the rotisserie and cooking, it requires minimal attention and allows the cook to tend to the rest of the meal, the guests, or just put your feet up for a bit and enjoy the cooking smells.

I don't cook in BBQ competitions, but sure do enjoy grilling for my family and trying out new recipes. For more ideas and recipes for Competition BBQ recipes visit BARBECUECOOKBOOK.INFO

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Enjoy an Old Fashion Grilled BBQ Chicken Meal With Family and Friends

Do you remember gathering in the back yard or perhaps on the patio, just outside those sliding glass doors with your family and friends for a "backyard barbecue"? How about reliving the memory by gathering with your own family and friends in your backyard to enjoy these old fashion recipes for a tasty BBQ Chicken Meal. Along with the chicken, serve these Molasses Baked Beans and Grilled Cheese Corn On The Cob.

GRILLED BBQ CHICKEN

This is an old recipe from a former grocery store in Southern Indiana.

4 chicken breasts skinned

1 cup catsup

1/2 cup water

1/4 cup lemon juice

1/4 cup vinegar

2 tbsp Worcestershire sauce

4 tbsp onion powder

Combine catsup, water, lemon juice, vinegar, Worcestershire sauce, and onion powder in a small saucepan. Bring to a boil over medium heat. Grill chicken, bone side down about 20 minutes. Begin brushing chicken with sauce. Turn chicken and continue brushing. Grill 20 minutes more. Keep brushing chicken and cook until chicken juices run clear and chicken is done.

CLASSIC MOLASSES OVEN BAKED BEANS

This old recipe is from a can label.

4 slices bacon

1 can (15-oz) pork & beans

1/4 cup chopped onion

1/4 cup ketchup

2 tbsp molasses

2 tbsp firmly packed brown sugar

1 tbsp prepared mustard

1 tsp Worcestershire sauce

Preheat oven to 350 degrees.

Fry bacon until crisp; drain well. Crumble bacon. In a 1-qt casserole dish, combine the crumbled bacon, pork & beans, onion, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Bake at 350 degrees, uncovered, for 30 to 35 minutes or until thickened and bubbly. Stir every 15 minutes.

Yield: 4 servings

GRILLED CHEESE CORN ON THE COB

This is an old Campfire Girls recipe.

3 tbsp butter, softened

1/2 cup Parmesan cheese

1 tbsp chopped parsley

4 ears of frozen corn, thawed and drained

4 slices pastrami

Combine butter, cheese and parsley in a small bowl and mix well. Spread the butter mixture over the corn leaving a 3/4-inch margin on each end. Wrap the corn with the pastrami. Seal ears in foil and prick foil with a fork. Grill over hot coals for 10 minutes turning occasionally.

Enjoy!

Find more old fashion recipes on my blog at http://grandmasvintagerecipes.blogspot.com. For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

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BBQ Chicken Recipes - Amazingly Delicious!

These bbq chicken recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for bbq chicken recipes:

>>BBQ chicken

~1 cup barbecue sauce

~1/2 cup italian dressing

~2 1/2 pounds fryer-broiler chicken

Mix sauce and dressing. Place chicken, skin-side down, on greased grill over low coals. Grill uncovered 50 to 60 minutes or until tender, brushing frequently with sauce during last 30 minutes, turning occasionally.

Here's a thai version that I have learn with a good friend of mine...

>>Thai BBQ Chicken Appetizers

~3 lb Chicken wing drumbeats MARINADE

~1/4 c Coarsely chopped garlic

~1 bn Cilantro chop roots & lower stems, reserve leaves for garnish

~1 t Ground turmeric

~1 t Curry powder

~1 1/2 ts Ground dried chili's (cayenne or equivalent)

~1 tb Sugar

~1/4 ts Salt

~3 tb Thai fish sauce Filipino or Vietnamese is ok, too

~1/2 c Coconut milk (canned is ok)

~1/2 ts Dried chili flakes OR cayenne

~2 Garlic cloves coarsely chopped

~1 tb Brown sugar

~1/4 ts Salt

~1/2 c Chinese red rice vinegar

~1 Green onion -- thinly sliced

~1 tb 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: 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.

That's it for today! If you want more bbq chicken recipes just check below:

Clara McKenzie Shouts: "Oh My God! I Still Can't Believe What This Guy Is Doing! These Copycat Recipes Are Amazingly Delicious. He Must Be A Real Nut To Release These Restaurant Recipes To The Public. Hurry! Grab Your Copy Here: Secret Recipes

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How to BBQ a Whole Chicken Without a Rotisserie

It's easy to learn how to BBQ a whole chicken without having a rotisserie attachment for your grill and get that great tasty tender chicken falling off the bone. Cooking a whole chicken on the grill is another set and forget meal. It takes time, but most of that time you don't need to be doing anything about it.

Start with the whole bird. Grilling a whole chicken has a different flavor than cooking boneless pieces. The bones help the meat cook more evenly and add their own flavor. I don't season my whole chicken very much because I enjoy it's own distinct taste. Rinse the chicken under the cold tap. Remove the giblets and neck from the body cavity if they're there and any obvious excess fat that pulls off easily. I save the fat and giblets and cook them up separately for my kitties as a special treat.

Rinse the whole bird and pat dry. Using a sharp knife or kitchen shears remove the backbone. Sounds more difficult than it is. Be brave and slice into the back and just do it. The only way you can screw up is to cut yourself, avoid that and you're golden. The first time is the hardest and if it's not pretty, it'll taste just fine. Trim back any ribs poking out and flatten the bird by bending the breasts and thighs back.

At this point you can either apply a spice rub or marinate the chicken. This is where your flavor comes from and you get to decide if your chicken is going to be spicy or garlicky or sweet or whatever your tastebuds are craving. This is the fun part where you add your own touch. A rub should sit for no more than 3 hours and a marinade should cover the chicken for at least 4 hours.

Set the grill with medium heat. Place the chicken bone side down and meat side up for the first 10 minutes for the bones to start to cook and transfer their heat and flavor to the rest of the meat. Now start flipping the chicken at regular intervals over a medium fire. If you used a marinade you can baste the chicken with the reserved marinade during cooking. Cooking time will be dependent on the heat of the fire and the weight of the chicken. The chicken will be done when the meat thermometer reads 160 degrees and the thigh bone moves easily. Avoid piercing the chicken to see if it's done as you will lose all that juice you've been working so hard to create.

Once you understand how to BBQ a whole chicken on the grill, you see that it is indeed an easy job and can begin to experiment with the fun stuff of seasoning. Then the chicken will take on your own signature and you will enjoy this easy main dish over and over again.

I don't cook in BBQ competitions, but sure do enjoy grilling for my family and trying out new recipes. For more ideas and recipes for Competition BBQ recipes visit BARBECUECOOKBOOK.INFO

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Whole Roast Chicken Recipe

Preparation time: 50 minutes + 30 minutes Marination time | Serves 6 persons

This whole chicken roast recipe is traditional bbq recipe from South Asian cuisine. It is a usually prepared as bbq stuff which definitely gives excellent flavor with smoky aroma but in this recipe it is prepared by baking method which is one of a alternate for bbq and easy for those who can't do bbq at their home. This chicken roast is served with special green yogurt sauce called Raita in Pakistani cuisine, onion slices and lemon. It looks more beautiful if it is presented in beautiful serving platter with onion, lemon and french fries spread around it.

Ingredients:

1 whole chicken (medium size)

1 1/2 tablespoon red pepper powder

1/2 tablespoon turmeric powder

1 tablespoon hot mix spice powder (garam masala)

1/2 tablespoon chaat masala

Salt to taste

250 gm yogurt

1/2 cup raw papaya paste

1/2 cup cream

1/4 cup oil

Procedure:

1. Take whole chicken and make cuts from sharp knife on legs, wings and breast portions.

2. To prepare marinate for the chicken combine all the ingredients mentioned above including red pepper, turmeric powder, hot mix spice, chaat masala, salt, yogurt, papaya paste, cream and oil. Mix all these ingredients well so that a thick paste would form.

3. Now using hands marinate the whole chicken with the prepared marinade, coat the chicken well with spices so that all the flavors absorb in every part of chicken. Leave it for 30 minutes at room temperature.

4. Preheat oven to 400 degrees F. At first place a wide deep pan containing water in oven to boil, then place the chicken in the greased baking tray and pour 2-3 tablespoon of oil on it. Put the chicken tray on the boiled water pan in oven and let it bake for 30-40 minutes until it becomes tender completely and color changes to brown.

For more recipes Visit: Easy recipes Blog

The author of this article runs a cooking blog where he and many other food lovers post various easy to cook food recipes including vegetable recipes, chicken recipes, snacks, chicken, salads, desserts, cakes, drinks, and many other meal ideas. The aim of his blog is to deliver the best easy to make cooking recipes to all foodies.

Copyright 2009 RecipeDose.com. You are allowed to use this article provided that no changes are made to the article, author name is not removed and all links to our site remain active and click able.

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Thai BBQ or Barbeque Chicken Recipes

What makes Thai BBQ chicken recipes so delicious? It is all the wonderful and unique spices and ingredients that are used to deliver a flavor that are taste buds enjoy. These recipes are wonderful and give us a new view of how we look at barbeque sauces. You will learn once you begin to try other countries bbq recipes that many spices and ingredients can make delectable sauces that everyone will love.

This first Thai BBQ chicken recipe will give you an idea of all the different items that make your own barbeque sauce liven up the dinner table.

You will need 16 ounces of cubed chicken, 2 tablespoons of curry powder, 1 teaspoon of seasoning salt, 1 garlic clove minced, 1 tablespoon of your favorite cooking wine, 1 tablespoon of chopped ginger, 3 tablespoons of soy sauce, 1 tablespoon of honey, 1 small can of pineapple chunks, 1 green pepper cubed, 1 red pepper cubed, ½ cup of coconut milk, ¼ cup of soy sauce, a tad of Tabasco sauce. Mix together all ingredients except chicken, and then marinate the chicken chunks overnight in the refrigerator. After marinating, place each vegetable, pineapple chunk and chicken on a skewer and grill until done.

You can also use part of the above ingredients to create wonderful dipping sauce for your Thai barbeque chicken. Just do not use the sauce that you have marinated the chicken in overnight. Just use enough of the sauce to cover the chicken and reserve the rest for your dipping sauce. Everyone will love this tasty recipe and you will love trying coconut milk for many of your bbq sauces. Pineapple and coconut milk will give your favorite barbeque sauce a new flavor that not many people have tried, but once they do they love the flavor.

Hans is author of http://www.steaks-guide.com and the Grill and Barbeque section at http://www.patio-furniture-ideas.com

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