BBQ Chicken Recipe
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try BBQ Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make BBQ Chicken.
Total Time: 6 hr 20 min
Prep 10 min
Inactive 4 hr 0 min
Cook 2 hr 10 min
Yield: 6 to 8 servings
Level: Intermediate
Ingredients
3 pounds chicken leg quarters
2 1/2 cups barbecue sauce (recommended: Butch’s Smack Your Lips Mild BBQ Sauce)
1/4 cup seasoning rub (recommended: Butch’s Smack Your Lips Magic Dust)
1/4 cup apple cider vinegar
Directions
Put the chicken in a non-reactive bowl. Combine 2 cups barbecue sauce, the seasoning rub, and vinegar and pour it over the chicken. Cover and marinate the chicken in the refrigerator at least 4 hours, preferably overnight.
Preheat the oven or smoker to 225 degrees F.
Remove the chicken and shake off the excess marinade. If cooking in an oven, place on a rack over a pan to catch drippings. If cooking in a smoker, place directly on a rack. Use your favorite wood, I use New Jersey hickory. Cook until the internal temperature, using an instant-read thermometer, registers 165 degrees F, about 1 1/2 to 2 hours.
Remove the chicken from the rack and place it in a foil pan. Brush with the reserved 1/2 cup barbecue sauce, cover with foil, and place back in the oven or smoker for 1/2 hour. Remove the chicken from the pan and finish off on a grill. Using medium to hot flame, grill until the outer skin is crisp and marked (a few minutes should do it). Serve immediately. You may also place chicken in a clean foil pan and cover with foil to keep warm until serving.
Cook’s tip 1: Before adding your wood, make sure the cooking temperature has been achieved. Add meat, then wood. This will prevent the meat from looking too dark.
Cook’s tip 2: For a sweeter taste, add 1/4 cup apple juice to your marinade. Adding apple juice to the barbecue sauce while grilling will give it a nice glaze, too.
Recipe courtesy Butch Lupinetti, BBQ Pit Master
Show: Throwdown with Bobby Flay Episode: BBQ
More Chicken Recipes:
Southwestern Bbq Chicken Breast
Cajun Chicken Alfredo
Chicken-Zucchini Alfredo
Chicken Tetrazzini
Chicken Pot Pie
Perfect Roast Chicken
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Italian Baked Chicken and Pastina
Prep 15 min
Cook 40 min
Yield: 4 servings
Level: Easy
Ingredients
1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Directions
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Kids′ Cooking Class
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Chicken Salad and Cranberry Brie Toast Recipe
Prep 10 min
Cook 1 hr 5 min
Yield: 4 sandwiches
Level: Easy
Ingredients
For the Poached Chicken:
1 (2 to 3-pound) whole chicken
1 gallon water
2 carrots, cut in 2-inch pieces
3 celery stalks, cut in 2-inch pieces
1 onion, halved
1 head garlic, halved horizontally
2 turnips, halved
4 fresh thyme sprigs
2 fresh rosemary sprigs
10 peppercorns
3 bay leaves
For the Chicken Salad:
1/2 cup walnuts, roughly chopped
Kosher salt
About 1 cup mayonnaise
1 heaping tablespoon Dijon mustard
1/2 lemon, juiced
2 celery stalks, small diced
2 tablespoons freshly chopped parsley leaves plus sprigs, for garnish
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 cups shredded chicken meat, roughly chopped
8 slices sourdough bread, cut 1/2-inch thick
4 tablespoons unsalted butter, room temperature
1/4 cup cranberry sauce
1/2 pound brie
1 green apple, thinly sliced
For the Poached Chicken:
Directions
Begin by poaching the chicken. Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. When done, remove to a platter and set aside to cool. Strain the liquid and reserve it for use as chicken stock. Shred the chicken meat and discard the skin and bones.
For the Chicken Salad:
Preheat oven to 325 degrees F.
Roughly chop the walnuts and then gently toast in a dry skillet over medium heat until they brown and are slightly fragrant. Season walnuts with salt once they are finished toasting. Add the walnuts, mayonnaise, mustard, lemon juice, celery, parsley, olive oil, and salt and pepper, to taste, in a large mixing bowl and combine. Fold in the shredded chicken and set aside while you prepare the bread.
Toast the bread in a hot oven until golden. Smear each piece with a little butter and then a tablespoon of cranberry sauce over 4 of the pieces. Lay the 4 cranberry-smeared pieces out on a sheet tray and top each piece with 2 to 3 slices of thick-cut brie. Pop this back in the oven for a minute or 2 so the cheese is slightly melted and creamy. Remove from the oven and top with a few slices of green apple. Top with a scoop of the chicken salad and cover with the other half of the bread to complete the sandwich. Serve.
Recipe courtesy Tyler Florence, 2007
Show: Tyler’s Ultimate Episode: Ultimate Chicken Salad Sandwich
More Chicken Recipes:
Curried Chicken Salad Sandwich
Chicken and Sausage Sandwiches with Sauteed Bell Peppers and German Potato Salad
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Curried Chicken Salad Sandwich Recipe – How to Make Curried Chicken Salad Sandwich
Prep 15 min
Inactive 1 hr 0 min
Cook 20 min
Yield: 4 servings
Level: Easy
Ingredients
Dressing:
2 cups mayonnaise
1/2 cup commercial chutney
3 tablespoons mild curry powder
Sandwich:
6 bone-in chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup coarsely chopped walnuts
1/2 cup dark raisins
3/4 cups finely chopped celery
4 croissants
Directions
To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.
Recipe courtesy Sanford Rich, Kopperman′s Specialty Foods and Delicatessen
Show: The Best Of Episode: Deli Delights
More Chicken Recipes:
Chicken and Sausage Sandwiches with Sauteed Bell Peppers and German Potato Salad
Chicken Salad Sandwiches
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Chicken and Sausage Sandwiches with Sauteed Bell Peppers and German Potato Salad
Prep 15 min
Cook 10 min
Yield: 4 servings
Level: Easy
Ingredients
For the sandwiches:
4 teaspoons olive oil
4 red bell peppers, seeded and sliced
1 large yellow onion, thinly sliced
4 reserved cooked chicken breast halves, sliced into thin strips
1 cup diced chorizo or andouille sausage
2 tablespoons balsamic vinegar
Salt and ground black pepper
4 long rolls (submarine or hoagie rolls)
For the potato salad:
6 small to medium Yukon gold potatoes, cut into 2-inch pieces
1/2 cup chopped green onions
4 slices turkey bacon, cooked until crisp
3 tablespoons apple cider vinegar
1 tablespoon olive oil
For the sandwiches:
Directions
Heat the olive oil in a large skillet over medium-high heat. Add bell peppers and saute 5 minutes, until tender. Remove half of the peppers from skillet and set aside.
Add onion and saute 3 minutes, until soft. Add sliced chicken and sausage and balsamic vinegar. Cook 2 minutes to heat through. Season, to taste, with salt and black pepper.
Using tongs, arrange mixture on rolls. Refrigerate remaining bell peppers for another recipe.
For the potato salad:
To make the potato salad, place potatoes in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes, until fork tender. Drain and while still warm, transfer to a large bowl and add onions, cooked bacon, vinegar, and oil. Season, to taste, with salt and black pepper.
2006, Robin Miller, All Rights Reserved
Show: Quick Fix Meals with Robin MillerEpisode: Multitasking
More Chicken Recipes:  
Chicken Salad Sandwiches
CATALINA Chicken Breasts
Chicken cacciatore
Baked chicken with pesto
Indian spiced chicken & roast squash
 
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Chicken Salad Sandwiches Recipe
Prep 10 min
Inactive 30 min
Cook 40 min
Yield: 4 to 5 servings
Level: Easy
Ingredients
4 split (2 whole) chicken breasts, bone-in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, plus more for the bread
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
8 to 10 slices health or seven-grain bread
1 package mesclun salad mix
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.
2006, Barefoot Contessa at Home, All Rights Reserved
Show: Barefoot Contessa Episode: The Magic Factor
More Chicken Recipes:
CATALINA Chicken Breasts
CATALINA Cranberry Chicken
Chicken cacciatore
Baked chicken with pesto
Indian spiced chicken & roast squash
Thai salad with paw paw and chicken
Save and Share Chicken Salad Sandwiches Recipe
 
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CATALINA Chicken Breasts Recipe – How to Make CATALINA Chicken Breasts
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try CATALINA Chicken Breasts Recipe. Enjoy our collection of quick & easy recipes and learn how to make CATALINA Chicken Breasts.
total time 55 min
prep 15 min
servings 6 servings
Ingredients
2 tsp. oil
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1/2 cup KRAFT CATALINA Dressing
1/2 cup  apricot jam
3 Tbsp. (1/2 of 1-oz. pkt.) onion soup mix
Preparation
HEAT oven to 350°F.
HEAT oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned on both sides. Transfer chicken to 3-qt. casserole.
MIX dressing, jam and soup mix; pour over chicken.
BAKE 35 to 40 min. or until chicken is done (165ºF).
Kraft Kitchens Tips
Serving Suggestion
Serve with hot cooked rice and a mixed green salad tossed with your favorite KRAFT Light Dressing.
From Kraft Foods
More Chicken Recipes:
CATALINA Cranberry Chicken
Save and Share CATALINA Chicken Breasts Recipe
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CATALINA Cranberry Chicken Recipe – How to Make CATALINA Cranberry Chicken
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try CATALINA Cranberry Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make CATALINA Cranberry Chicken.
total time 1 hr
prep 10 min
servings 8 servings
Ingredients
4 lb. bone-in chicken pieces (breast halves and/or thighs)
1 can (16 oz.) whole berry cranberry sauce
1 bottle (8 oz.) KRAFT CATALINA Dressing
1 env. onion soup mix
Preparation
HEAT oven to 350°F.
PLACE chicken in 2 (13ҹ-inch) baking dishes.
MIX remaining ingredients; pour over chicken.
BAKE 50 min. or until chicken is done (165°F).
Kraft Kitchens Tips
Note
Mix and match recipe using the chicken pieces you have on hand or what is on sale. Use all breasts, all thighs or a combination of both. Each breast half is one serving, while two thighs are a serving.
How to Safely Handle Raw Chicken
Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.   
From Kraft Foods
More Chicken Recipes:  
Chicken fajitas
Gingered chicken noodles
Save and share CATALINA Cranberry Chicken recipe
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Chicken cacciatore recipe – How to make Chicken cacciatore
Preparation Time 15 minutes
Cooking Time 35 minutes
Ingredients (serves 4)
8 chicken thigh fillets
plain flour, for dusting
salt and cracked black pepper
2 tablespoons olive oil
1 onion, sliced
2 cloves garlic, chopped
2/3 cup (160ml) chicken stock
1/2 cup (125ml) white wine
400g can chopped tomatoes
1/2 cup kalamata olives
2 tablespoons oregano leaves
steamed vegetables, to serve
Method
Dust chicken fillets in combined flour, salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, for 2-3 minutes on each side. Remove and set aside.
Reduce heat to medium. Add onion and cook for 4 minutes until softened. Add garlic and cook for 30 seconds. Pour in stock, wine and tomatoes, and simmer for 20 minutes. Stir through olives and oregano, and cook for 2-3 minutes. Serve with steamed vegetables.
Notes
Chicken cacciatore literally means ‘hunter′s style chicken’. This stew originates in central Italy and dates to the 15th Century when only the affluent could afford poultry and the sport of hunting.
Source
Taste.com.au – July 2007, Page 4
Recipe by Kate Murdoch
Chicken fajitas
Gingered chicken noodles
BBQ chicken and chorizo salad
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Baked chicken with pesto recipe – How to make Baked chicken with pesto
Preparation Time 15 minutes
Cooking Time 60 minutes
Ingredients (serves 4)
800g medium Golden Delight potatoes, peeled, quartered
80ml (1/3 cup) olive oil
8 chicken drumsticks
1 x 250g pkt cherry truss tomatoes
100g (1/2 cup) Wattle Valley Baby Spinach, Cashew & Parmesan dip
Method
Preheat oven to 180°C. Place the potato in a large saucepan of salted water. Bring to the boil over high heat. Reduce heat to medium and cook for 15 minutes or until almost tender. Drain and return to the pan.
Add 2 tablespoons of oil to the potato and toss to combine. Transfer to a large baking dish.
Add the chicken to the dish. Drizzle over 1 tablespoon of remaining oil. Season with salt and pepper. Bake for 30 minutes. Add the tomatoes. Bake for 15 minutes or until the chicken is golden.
Combine the dip and remaining oil in a small bowl. Divide the potato, chicken and tomatoes among serving plates. Drizzle over the dip mixture to serve.
Notes
If the dip is unavailable, use any other fresh or bottled basil pesto.
If medium Golden Delight potatoes are unavailable, use medium Lady Christl or Royal Blue potatoes.
Budget tip: Replace cherry truss tomatoes with 4 roma tomatoes, halved lengthways.
Source
Good Taste – November 2008, Page 61
Recipe by Alison Adams 
Gingered chicken noodles
BBQ chicken and chorizo salad
Oven-Fried Chicken Milanese with Tomato-Onion Salad
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