Best 9 Deep In The Heart Of Texas Backyard Barbeque Chicken Recipes

HIDDEN HEART CAKE

Steps:

• Line a loaf pan with plastic wrap, leaving excess on all sides to fold over the top. In a medium bowl, combine the sprinkles and 1/2 cup of crumbs from the Heart-Shaped Blondies. Set aside.
• Soften 1/2 cup of the ice cream and spread in an even layer on the bottom of the loaf pan. Freeze the layer of ice cream until set, about 30 minutes.
• Meanwhile, place the 12 heart-shaped blondies in a row and press them together as tightly as possible.
• Soften all of the remaining ice cream until smooth and easy to spread. Remove the loaf pan from the freezer and spread another 1/2 cup of softened ice cream over the bottom. Carefully place the log of blondies, heart lobes down against the ice cream, in the center of the pan. There should be a 1/2-inch gap between both ends of the log and the ends of the loaf pan.
• Spread the remaining softened ice cream around the log, filling the loaf pan to the top. Work carefully to keep the blondies pressed together tightly. Top the loaf with the blondie crumb/sprinkle mixture in an even layer. Fold the plastic wrap over the cake. Freeze until set, about 4 hours.
• Invert the pan to remove the ice cream cake. Peel off the plastic wrap and discard. Slice the ice cream cake like a loaf of bread, revealing the hidden heart inside. Serve immediately.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a small saucepan, melt the butter. Put the sugar in a large bowl, add the butter and stir to combine. Cool to room temperature. Beat in the red food coloring, vanilla and eggs.
• In a medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the wet ingredients, mixing just until a smooth batter is formed.
• Transfer the batter to the prepared baking sheet and spread into an even layer. Lay another sheet of parchment paper over the batter and place an inverted baking sheet over the top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the blondies in the baking sheet slightly before inverting them onto a cooling rack. Cool completely.
• Cut the blondies into 12 hearts using a small heart-shaped cookie cutter with straight edges. The hearts should be about 1/2 inch thick. Crumble the remaining blondies into coarse crumbs.

BACKYARD BARBECUE CHICKEN

Steps:

• Preheat grill to medium-high or oven to 450 degrees F.
• Center two chicken breast halves on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon 1/4 the barbecue sauce over each piece of chicken. Top each piece of chicken with 1/4 of the vegetables.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
• Grill 12 to 15 minutes in covered grill.
• OR bake 18 to 22 minutes on a baking sheet in oven until chicken reaches 170 degrees F on meat thermometer.
• Open packets carefully, allowing steam to escape, by cutting along top fold with sharp knife.

FAVORITE BARBECUED CHICKEN

Steps:

• Sprinkle chicken pieces with salt and pepper. Grill skin side down, uncovered, on a greased grill rack over medium heat for 20 minutes. , Meanwhile, in a small saucepan, make barbecue sauce by heating oil over medium heat. Add onion; saute until tender. Stir in remaining sauce ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Turn chicken; brush with barbecue sauce. Grill 15-25 minutes longer, brushing frequently with sauce, until a thermometer reads 165° when inserted in the breast and 170°-175° in the thigh.

BACKYARD BARBECUE CHICKEN

Steps:

• Preheat grill to medium-high or oven to 450 degrees F.
• Center two chicken breast halves on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon 1/4 the barbecue sauce over each piece of chicken. Top each piece of chicken with 1/4 of the vegetables.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
• Grill 12 to 15 minutes in covered grill.
• OR bake 18 to 22 minutes on a baking sheet in oven until chicken reaches 170 degrees F on meat thermometer.
• Open packets carefully, allowing steam to escape, by cutting along top fold with sharp knife.

SOUTHERN BBQ CHICKEN

Steps:

• Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.
• Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
• Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.
• Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

TEXAS BBQ CHICKEN...BAKED!

Steps:

• Preheat the oven to 350° F (175°C).
• Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
• Bake uncovered, for 35 minutes in the preheated oven.
• Remove chicken breasts, shred with a fork (or not), and return to the sauce.
• Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor.
• Serve on a bed of rice with freshly ground black pepper.

DEEP IN THE HEART OF TEXAS BBQ RUB

Steps:

• Mix all ingredients together and store in airtight container.

BACKYARD BARBECUE CHICKEN

Steps:

• Preheat grill to medium-high or oven to 450 degrees F.
• Center two chicken breast halves on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon 1/4 the barbecue sauce over each piece of chicken. Top each piece of chicken with 1/4 of the vegetables.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
• Grill 12 to 15 minutes in covered grill.
• OR bake 18 to 22 minutes on a baking sheet in oven until chicken reaches 170 degrees F on meat thermometer.
• Open packets carefully, allowing steam to escape, by cutting along top fold with sharp knife.

TEXAS BBQ CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
• Bake uncovered, for 35 minutes in the preheated oven. Remove chicken breasts, shred with a fork, and return to the sauce. Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.