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I need to know how to bbq chicken

17 years ago

I have thighs and breasts with bone to cook. I want to grill them with BBQ sauce. I am afraid they won't be cooked well. Do I cook them first and finish on the grill with sauce?

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Comments (5)

vicki_lv
17 years ago
I would grill them slowly on low to medium, so they stay moist...then put the bbq sauce on them at the end. Are you using a propane or charcoal grill?
azzalea
17 years ago
Boil them first, in chicken stock (if you add some onion, carrots, celery and poultry seasoning, they'll be very flavorful). then just finish them by tossing on the grill over low coals/heat to warm them through, brushing them with the BBQ sauce for just the last couple of minutes of cooking. If you do them that way, the meat will be cooked through, not dried out, and the BBQ sauce won't be scorched.
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Please help. ? re: crock pot bbq chicken breast.
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Comments (17)
I don't like the taste of dark meat poultry, so I usually substitute breasts for dark meat in chicken recipes. But the last time that I tried boneless skinless breasts in the crockpot they ended up being overcooked; there was a lot of liquid in the curry recipe, so they weren't technically 'dry,' but the texture was not tender and it was quite disappointing. The crockpot that I used tends to run 'hot' so they overcooked really fast (about 2 hours on high). In contrast, I've used that crockpot to make the exact same curry recipe with bone-in chicken breasts, pre-browned on the stove, and those breasts were very tender although I cooked them longer than 2 hours. So if you are using boneless/skinless breasts I'd recommend that you keep a close eye on them to make sure you take them out before they're overcooked.
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Supermarket BBQ'd chicken
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Comments (13)
This recipe is similar to the store rotisserie chicken and is very good. I've included the link to the thread over on the Recipe Exchange. Roasted Sticky Chicken Recipe By :Sharon Worster Personal Chef's Network Serving Size : 6 Preparation Time :5:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds whole chicken 2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/4 teaspoon white pepper 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 large onion -- quartered Combine all spices together in a small bowl. Rub mixture into chicken WELL, inside & out, patting into the skin & try to make it evenly distributed. Put in a large bag & refrigerate overnight. If you don't have time for this step it will still be delicious! Just before roasting, stuff the cavity w/ onions. If the onion will fit into the cavity whole, I do it this way as we love baked onions. Roast uncovered @ 250* (YES, THAT'S 250*) X 5 hours (YES, THAT'S 5 HOURS). Baste often w/ pan juices until they caramelize in the pan. Chicken will turn golden brown. Sharon's NOTES : These freeze GREAT & I recommend you make several of them at one time since your oven is on for so long! This chicken is to die for & falls off the bone!!! For Heating: You can bring these straight from the freezer if you want! I've done this for years in my own home & here's how I do it. From the freezer: Put in the microwave on a plate covered w/ papertowels & heat on high X 5-7 minutes. Then, place in a 350* oven X 15-20 minutes or until hot throughout. Or, you can thaw in the refrigerator overnight, wrap in foil and heat in a low oven for 20-30 minutes. Teresa's Notes: JMO, but I do not think cooking the chicken in a crock pot would get the same results. Crock pot cooking would be more moist and the oven slow and low baking is a drier cooking method. On the thread are direction for cooking chicken pieces. You could perhaps spread some BBQ sauce on the chicken toward the end of the cooking time if desired. But you want to be sure to keep the oven temp low and watch the chicken to be sure the sauce does not burn. Teresa Here is a link that might be useful: Roast Sticky Chicken
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BBQ for 160 guests. How much do I need of each dish for the following?
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Comments (2)
It's hard to figure when you are having a choice of meats. I usually figure half a serving for each person expected. That would mean 80 to 90 hot dogs, same for burgers, I would also figure 90 pieces of chicken....maybe 100 because I think some will take 2 pieces. As for the pulled pork, I would figure 4 servings to a pound and try to have 100 servings....because 4 servings to a pound is fairly skimpy. Sausage with peppers and onions....I would figure servings for 75 or 80. The rule for potato salad is 5 pounds of potatoes and 6 eggs ( plus dressing, onions etc) will feed 30. I would cook 20 pounds of potatoes and 2 dozen eggs. Macaroni salad....a pound of pasta cooked will make 20 servings as a side....because you are having so much, I would make 5 pounds of pasta....(Hell! Pasta is cheap, have lots!) Baked beans for 175 ( everyone will take some beans!!)....go by what it says on your cans....but 6 #10 cans...institutional size sould be enough> Cucumber salad...I would do 10 big cukes. Mac and Cheese....again figure 20 servings to a pound of dry pasta. BUT....you are having waaaay too much stuff!! Pare back to burgers, dogs and chicken....and maybe pulled pork, cuke salad andnother veggie or fruit salad....maybe that broccoli with the bacon.
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Rob333 your BBQ Chicken recipe from the dinner thread
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Comments (12)
Ribs and chicken are two of my favorite things to BBQ/grill. Whether with charcoal or gas, both need a fair amount of time to cook using indirect heat, maybe 50-70% of the total cooking time. If with charcoal, you need a BBQ with a lid. Put the coals on one side only and use the other side for indirect heat. With a gas grill, same thing, heat it up and then turn off one section of burner. You can "sear" the outside of the meat at the beginning or the end or a little of both (needed for BBQ sauce), it's the same. Then move the meat to the indirect section. I use soaked wood chips to add to the flavor. Add sauce only at the end and then give it a quick hit to the direct side. The sugar most have will burn quickly. Use a thermometer with chicken to make sure it hits 160 degrees. To avoid sticking, clean the grill first with a wire brush after it's very hot. Oil it just before putting the meat on, using a paper towel dipped in vegetable oil that you hold with tongs. Some fish can stick when doing this but usually nothing else will. Another approach instead of oiling the grate is to lightly brush the raw chicken with mayonnaise. Doing so adds no flavor but its water/oil emulsion will prevent sticking. Same thing usually works with a skillet, like a cast iron one, to avoid using too much oil. (PS - I like liquid smoke in some sauces. It's not needed if you're using bottled sauce or a sauce of your own concoction using bottled sauce as a base)
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glenda_al
17 years ago
Use this mixture to swab your chicken with. Seals in the juices and baste about every 15 minutes.

This was my former MIL's recipe and she was very picky with whom she shared her recipes.

This is a mixture that I have used on grilling pork chops, ribs, chicken, turkey.
1 cup vinegar
1 cup water
1 Tbl salt
1 tsp pepper

Swab every 15-30 minutes with bbq mop.

Last 15 minutes with bbq sauce. I prefer to serve the bbq sauce "on the side". Sometimes, I just don't serve sauce at all.

--------------------------------------------------------------------------------

This is the bbq sauce that I make, it's a family sauce. Know it has ketchup, but it is a VERY light bbq sauce compared to others that are mainly ketchup.

1 garlic clove minced
1 chopped small onion
1/4 cup salad oil
Saute until onions are transparent.

Add
2 tsp sugar
1 tsp dry mustard
1 Tbl prepared mustard
1/2 tsp salt
1/4 tsp pepper
1/4 tsp Tobasco sauce
1 Tbl worcestershire
3/4 cup ketchup
1/3 cup vinegar
1/2 lemon sliced

Bring to boil,reduce to simmer for 30 minutes.

Baste meat the last 15 minutes of grilling, after swabbing with the vinegar, water, s & p mixture.
-----------------------------------
Or your can combine equals amounts of coke and ketchup for an outstanding bbq sauce. May sound weird and it is great!
rthummer
17 years ago
No, Glenda your coke and ketchup recipe does not sound wierd. We have used that equal parts of ketchup/coke for many, many years and yes indeedie it is gooooooood!! We have also used a tad of mustard with it too. That must be a southern recipe because it has been around a long, long time. I remember it back in the 70's. I e-mailed coke/ketchup bbq recipe to friend in Rhode Island,(a recipe e-mail circle) and she could not imagine that it would taste good, but she tried it and liked it. Also, some of the other gals made a comment that it was just tooooo easy to be good. But several came back and wrote on recipe comments that they liked it.(:-) I knew they would if they would try it.(:-)
glenda_al
17 years ago
My dear friend, made my pulled pork to take to the beach, with her "Northener family". I suggested the coke and ketchup and she said they all loved it.

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