Best 8 All American Bbq Rubbed Chicken Recipes

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In the realm of culinary delights, few things are as enticing as the mouthwatering flavors of a succulent, perfectly cooked chicken. Whether you prefer a tender, juicy breast or a savory, fall-off-the-bone thigh, there's no denying the universal appeal of this versatile protein. If you're looking to elevate your chicken-cooking game and create a dish that will leave your taste buds tantalized, look no further than the all-American BBQ rubbed chicken. This recipe combines the classic flavors of tangy barbecue sauce with a smoky, aromatic blend of spices, creating a culinary masterpiece that is sure to become a favorite.

Let's cook with our recipes!

ALL-AMERICAN BARBECUE CHICKEN



All-American Barbecue Chicken image

This flavorful chicken entree can travel with you to your tailgate, picnic, or potluck. For one of the most delicious chicken recipes you'll ever bite into, marinate drumsticks in a citrus vinaigrette overnight and stir together a homemade sauce, then pack in an insulated cooler and grill up succulent barbecue chicken once you reach your site.

Provided by BHG Test Kitchen

Time 2h30m

Number Of Ingredients 17

3.5 - 4.5 pound chicken drumsticks
0.5 cup lemon juice
0.25 cup vegetable oil
4 cloves garlic, minced
1.5 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup water
0.333 cup coarsely chopped onion (1 small)
3 tablespoon butter
2 tablespoon packed brown sugar
1 tablespoon yellow mustard
1 tablespoon cider vinegar
0.125 teaspoon freshly ground black pepper
1 cup ketchup
3 tablespoon Worcestershire sauce
2 tablespoon lemon juice
0.125 teaspoon cayenne pepper (optional)

Steps:

  • If desired, skin chicken. Divide chicken between two resealable plastic bags set in shallow dishes. For marinade, in a small bowl combine 1/2 cup lemon juice, oil, garlic, salt, and 1 teaspoon black pepper. Pour marinade over chicken. Seal bags; turn to coat chicken. Marinate in the refrigerator overnight, turning bags occasionally.
  • Meanwhile, for barbecue sauce, in a large saucepan combine the water, onion, butter, brown sugar, mustard, vinegar, and 1/8 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Stir in ketchup, Worcestershire sauce, 2 tablespoons lemon juice, and, if desired, cayenne pepper. Return to boiling; reduce heat. Simmer, uncovered, for 50 to 60 minutes or until desired consistency. Transfer to a storage container; cover and chill overnight. Tailgate day:
  • Drain chicken, discarding marinade. Tote chicken and barbecue sauce in an insulated cooler with ice packs.
  • At the tailgating site, prepare grill (with a cover). For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink (180°F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
  • Meanwhile, transfer barbecue sauce to a medium disposable foil pan. After chicken has been grilling about 20 minutes, add barbecue sauce to grill to reheat. Brush chicken frequently with barbecue sauce during the last 10 minutes of grilling. Serve chicken with the remaining barbecue sauce. Provide moist towelettes when serving.

Nutrition Facts : Calories 182 kcal, Carbohydrate 8 g, Cholesterol 68 mg, Protein 15 g, SaturatedFat 3 g, Sodium 370 mg, Sugar 6 g, Fat 10 g, UnsaturatedFat 6 g

ALL-AMERICAN BBQ RUBBED CHICKEN



All-American BBQ Rubbed Chicken image

Dinner's ready in just 35 minutes! Serve your family with this spicy grilled chicken - a great summertime gift.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

4 bone-in chicken breasts (about 3 lb)
1 tablespoon packed brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil or vegetable oil

Steps:

  • Heat gas or charcoal grill. Using hands, gently loosen skin on chicken, forming pocket between meat and skin. In small bowl, mix remaining ingredients. Spread half of rub under skin on chicken. Spread remaining rub on top, bottom and sides of chicken.
  • Carefully brush oil on grill rack. Place chicken, skin sides up, on grill over medium heat. Cover grill; cook 25 minutes, turning once, until juice of chicken is clear when thickest part is cut to bone (165°F).

Nutrition Facts : Calories 470, Carbohydrate 6 g, Cholesterol 175 mg, Fat 3, Fiber 1 g, Protein 64 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 4 g, TransFat 0 g

RUBBED AND SAUCED BARBECUED BABY CHICKENS



Rubbed and Sauced Barbecued Baby Chickens image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 28

2 (3 1/2-pound) "baby" chickens
Olive Oil
Salt and fresh ground pepper or Classic BBQ Rub, recipe follows
Favorite BBQ sauce or Sassy Brown Sugar and Bourbon Sauce, recipe follows
2 tablespoons smoky paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons chili powder
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 teaspoon oregano, crushed
1 (28-ounce) can crushed tomatoes
1 cup firmly packed brown sugar
2 tablespoons molasses
1/2 cup bourbon
1/2 cup ketchup
1/4 cup American-style chile sauce
1/4 cup apple-cider vinegar
1/8 cup red wine vinegar
1/4 cup Worcestershire sauce
2 teaspoons Classic BBQ Rub, see recipe
1 tablespoon unsweetened cocoa
Kosher salt and freshly ground black pepper

Steps:

  • Build charcoal fire or preheat gas grill. Using poultry shears or a chef's knife, split chicken down the breast bone to cut the chicken in 1/2. Brush lightly with olive oil on all surfaces and sprinkle with salt and pepper or Classic BBQ Rub. Set aside.
  • Using a rib holder, place the 4 chicken halves vertically skin-side facing out in each of the 4 slots. The chicken in the holder will resemble slices of toast in an old-fashioned toast holder. Place the rib/chicken holder in the center of the cooking grate over indirect medium low heat (making sure no heat is directly under the chicken.) Grill for 1 hour, or until chicken registers 185 degrees F in the thickest part of the thigh. After 30 minutes, check the internal temperature with an instant-read thermometer. Brush liberally with barbecue sauce during the final 15 to 20 minutes only. If the chicken is sauced too early, it will burn on the outside before the interior meat is cooked through.
  • Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade barbecue sauce.
  • In a large saucepan on the stove, add tomatoes, sugar, molasses, bourbon, ketchup, chile sauce, vinegars, and Worcestershire sauce, stirring after each additional ingredient to combine. Add the classic spice rub and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes.
  • Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree using an immersion or traditional blender. Taste and adjust seasonings with salt, about 1/2 teaspoon, and freshly ground pepper. Remember, the ribs will have plenty of spice rub on them, so don't over-season the sauce. Add the cocoa powder and mix well to combine. Let sit 5 minutes and stir again to make sure cocoa powder is well distributed. Let cool and pour into a clean glass jar for storing. The sauce can be made in advance and kept for 2 weeks in the refrigerator.

ULTIMATE BARBECUE-RUBBED CHICKEN



Ultimate Barbecue-Rubbed Chicken image

Enjoy this savory grilled chicken flavored with smoked Spanish paprika and served with barbecue sauce - perfect for dinner that's ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1 tablespoon packed brown sugar
2 teaspoons smoked Spanish paprika
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon ancho chili powder
4 boneless skinless chicken breasts
1/2 cup barbecue sauce, warmed

Steps:

  • Heat gas or charcoal grill. In small bowl, mix brown sugar, paprika, cumin, garlic salt and chili powder. Rub both sides of chicken with seasoning mixture.
  • Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
  • Serve chicken with barbecue sauce.

Nutrition Facts : Calories 210, Carbohydrate 17 g, Cholesterol 75 mg, Fiber 0 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 14 g, TransFat 0 g

ALL-AMERICAN BARBECUE SAUCE



All-American Barbecue Sauce image

I'm very excited to show you my take on America's most popular style of barbecue sauce--which of course originated in and around Kansas City. After you make a batch of this and taste just how incredible it is, I don't think you'll ever buy that stuff from the store again. Sauce may be used right away, but for best results, wrap and refrigerate for a day or two before using to allow the flavors to develop.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 5m

Yield 24

Number Of Ingredients 11

2 cups ketchup
⅓ cup packed brown sugar
⅓ cup dark molasses
½ cup white distilled vinegar
½ teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon cayenne powder, or to taste
½ teaspoon freshly ground black pepper
¼ teaspoon ground allspice
¼ teaspoon ground coriander
¼ teaspoon ground cumin

Steps:

  • Combine ketchup, brown sugar, molasses, vinegar, paprika, chili powder, cayenne, black pepper, allspice, coriander, and cumin in a mixing bowl and whisk thoroughly.

Nutrition Facts : Calories 45 calories, Carbohydrate 11.6 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 226 mg, Sugar 10.1 g

AMERICA'S BEST BARBEQUE RUB



America's Best Barbeque Rub image

After traveling all over America looking for the best BBQ recipe, we found one on a golf course in Twin Falls, Idaho. I hope you enjoy it as much as our family does. This rub is best on any meat that goes on a charcoal grill. The rub should be applied a day in advance for large cuts and a few hours in advance for smaller cuts. Store the rub in a airtight jar away from heat or light. It will keep for six months. This is especially good using some smoking chips on top of the charcoal. Just soak the chips in water and then put them in foil on top of the coals.

Provided by CARLYHUSTON

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 10

¼ cup firmly packed brown sugar
¼ cup sweet paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt
2 tablespoons ground cumin
1 tablespoon hickory smoked salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper

Steps:

  • Whisk brown sugar, paprika, black pepper, coarse salt, cumin, hickory salt, garlic powder, onion powder, celery seeds, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 54.7 calories, Carbohydrate 12.1 g, Fat 1 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 3031.2 mg, Sugar 7.5 g

ALL-AMERICAN RUB



All-American Rub image

"This wonderful salt-free rub is great on steaks, pork and chicken," writes Heather Bonser from Laurel, Montana. Try shaking the quick, sweet-spicy rub on hot popcorn, too!

Provided by Taste of Home

Time 5m

Yield 3/4 cup.

Number Of Ingredients 6

1/2 cup packed brown sugar
2 tablespoons dried minced onion
1 tablespoon garlic powder
1 tablespoon ground mustard
1/2 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg

Steps:

  • In a small bowl, combine all ingredients; store in an airtight container. , Rub over meat or poultry; cover and refrigerate for up to 4 hours before grilling or broiling.

Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

ALL-AMERICAN BARBECUE SANDWICHES



All-American Barbecue Sandwiches image

I came up with this delicious BBQ sandwich on my own. Out of all my barbecue recipes, this one's my husband's favorite. It's also a big hit with family and friends who enjoy it at our Fourth of July picnic.-Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 18 servings.

Number Of Ingredients 10

4-1/2 pounds ground beef
1-1/2 cups chopped onions
2-1/4 cups ketchup
3 tablespoons prepared mustard
3 tablespoons Worcestershire sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon salt
1 tablespoon pepper
18 hamburger buns, split

Steps:

  • In a Dutch oven, cook beef and onions until meat is no longer pink and onion is tender; drain. Stir in the ketchup, mustard, Worcestershire sauce, vinegar, sugar, salt and pepper. Heat through. Serve on buns.

Nutrition Facts :

Tips:

  • Prep the Chicken: Pat the chicken dry before applying the rub. This helps the rub adhere better and ensures even cooking.
  • Use a Good Quality Rub: The rub is what gives the chicken its flavor, so use a flavorful blend that you enjoy. Experiment with different rubs to find one that you love.
  • Apply the Rub Liberally: Don't be afraid to use a generous amount of rub. The more rub you use, the more flavorful the chicken will be.
  • Let the Chicken Rest: After applying the rub, let the chicken rest for at least 30 minutes, or up to overnight. This allows the flavors to penetrate the chicken and develop.
  • Cook the Chicken to the Correct Temperature: Cook the chicken to an internal temperature of 165°F (74°C) for breasts and 180°F (82°C) for thighs and legs. This ensures that the chicken is cooked through and safe to eat.
  • Let the Chicken Rest Before Serving: After cooking the chicken, let it rest for a few minutes before serving. This allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful bird.

Conclusion:

This All-American BBQ Rubbed Chicken recipe is a delicious and easy way to enjoy a classic American dish. With its flavorful rub and juicy, tender meat, this chicken is sure to be a hit at your next barbecue or party. So fire up your grill and give this recipe a try!

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