Best 12 Easy Chicken Barbecue Recipes

SUPER EASY BARBECUE CHICKEN DRUMSTICKS & THIGHS

Steps:

• PART ONE.
• In 1 or 2 oblong storage containers (depending on size of yours - I need 2) pour 1/2 - 1 cup of BBQ sauce on bottom of each container and tilt container until BBQ sauce evenly coats bottom.
• PART TWO.
• Put chicken inside Dutch Oven or other large pot with lid.
• Fill with water until water is about 2 inches higher than chicken.
• Bring to boil and cook for 15 - 20 minutes - no longer or chicken will be tough.
• Pour chicken & water into colander to drain water.
• Leaving chicken in colander turn on cool water and while holding chicken leg or thigh under water pull off skin & any fat (usually on thigh pieces).
• Place each piece into the container (for thighs place the piece meat side down - the side the bone isn't sticking out of).
• Pour rest of the BBQ sauce evenly over the chicken making sure to cover all the meat.
• Cover container and put into fridge either for the rest of the day or overnight. Because the chicken is hot it absorbs more of the BBQ sauce flavoring.
• Tip - Because the sauce hasn't been cooked I save the extra sauce in a freezer bag in the fridge till the next time & use it first to line the container bottom. It doesn't go bad.
• PART THREE.
• Preheat oven to 400 degrees.
• Place coated pieces on greased oblong pan.
• Bake for 40 minutes (tastes even better if done on a grill).

EASY CROCK POT BARBECUE CHICKEN LEGS

Steps:

• Place chicken in one layer, if possible, in sprayed slow cooker.
• Mix remaining ingredients.
• Remove 1/3 of the mixed sauce and brush over chicken. Use a little bit more if needed.
• Save remaining sauce to serve with chicken.
• Cover and cook on low 6-7 hours or until chicken is tender and cooked through.

EASY AND TASTY BARBECUE CHICKEN SANDWICHES IN THE CROCK POT

Steps:

• Remove all visible fat from the chicken and toss it in the crock pot.
• Place the onion slices on top of the chicken.
• Pour the barbecue sauce over top.
• You may not need the entire jar, just enough to cover the chicken.
• Cook it on LOW for 8 hours or until the chicken is nice and tender.
• Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
• Or, if you're like my dad, you might prefer leaving the breasts whole and eating it that way.
• Voila!
• An easy weeknight meal that doesn't heat up your kitchen in the summertime!
• I love this with potato chips and a carrot and raisin salad.

EASY CHICKEN BARBECUE

Steps:

• In a saucepan, saute the celery, green pepper and onion in butter until tender. Stir in barbecue sauce and chicken; heat through. Serve on rolls.

IMPOSSIBLY EASY BARBECUE CHICKEN PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer chicken, corn and 3 tablespoons of the parsley in pie plate.
• In medium bowl, stir Bisquick mix, milk, 1/4 cup barbecue sauce and eggs with wire whisk or fork until blended. Pour into pie plate.
• Bake 28 to 32 minutes or until knife inserted in center comes out clean. Brush 2 tablespoons barbecue sauce over top of pie. Sprinkle onions evenly over sauce.
• Bake 2 to 3 minutes longer or until onions are golden brown. Remove from oven; sprinkle with remaining 1 tablespoon parsley. Serve with additional barbecue sauce.

EASY KETO BARBECUE CHICKEN THIGHS

Steps:

• Preheat an outdoor grill to 350 degrees F (175 degrees C) and lightly oil the grate.
• Season each side of the chicken thighs with salt and pepper. Place inner side of each chicken breast on the preheated grill and brush the top of each thigh with 1 tablespoon barbecue sauce. Grill undisturbed for 3 minutes, watching for flare-ups. Move chicken pieces to another part of the grill if flare-ups occur.
• Turn chicken pieces and brush each side with an additional 1 tablespoon barbecue sauce. Grill, turning the pieces three more times, until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Serve with additional sauce.

EASY BARBECUE PINEAPPLE CHICKEN

Steps:

• Combine barbecue sauce and pineapple in a large bowl and set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Grease the bottom of a 9x6-inch baking dish with butter.
• Place chicken breasts in the baking dish in a row. Pour pineapple mixture over the chicken, making sure to coat well. Cover the baking dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Garnish with pistachios and serve hot.

BAKED CHICKEN NUGGETS WITH EASY HOMEMADE BARBECUE SAUCE

Steps:

• For the nuggets: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Beat the egg in a shallow bowl. Place the panko, garlic powder, Italian herbs and salt in a separate shallow bowl and stir to combine.
• One at a time, dip the chicken chunks in the egg and then in the breadcrumbs. (Keep one hand dry to help adhere the breadcrumbs to the chicken.) Make sure the chicken chunks are completely coated. Place on the prepared baking sheet.
• Spray each nugget with nonstick spray. Bake until browned and cooked through, 18 to 20 minutes.
• For the barbecue sauce: In a small saucepan, stir together the ketchup, brown sugar, vinegar, Worcestershire sauce, garlic and paprika. Bring to a boil, stirring frequently. Reduce the heat to low and simmer until thickened, 2 to 3 minutes. Serve with the nuggets.

EASY AND TASTY BARBECUE CHICKEN PIZZA

Steps:

• Preheat oven to 450°F.
• In a small bowl, mix the shredded chicken and barbecue sauce. Make sure all chicken gets covered in sauce!
• Place pizza crust on ungreased cookie sheet. Spread chicken mixture over crust.
• Arrange tomato slice on top of chicken. Sprinkle entire pizza with cheese.
• Bake in oven for 8-10 minutes or until cheese is melted and crust is browned.
• Sprinkle with cilantro.
• Enjoy this tasty pizza! :D.

EASY PULLED CHICKEN BARBECUE SANDWICHES

Steps:

• Remove the skin and pull the meat off the bones, then pull apart the chunks of meat discarding any hard over cooked parts.
• The meat should look like pulled pork.
• If you are not serving within 30 minutes, refrigerate.
• When ready to serve, put enough meat for one sandwich in a small microwave proof bowl.
• Make up one bowl for each sandwich you are making.
• Heat the meat in the microwave until it reaches serving temperature.
• Heating can be done before putting meat in the bowls if you are making more then a few sandwiches.
• Serve each person a bowl of meat and a bun.
• Each person can then pick their own favorite BBQ sauce or mix a (sand) witches brew of different sauces with their meat and then spoon onto their bun.

EASY CROCK POT BARBECUE CHICKEN

Steps:

• Place chicken in crock pot.
• Combine remaining ingredients and pour over chicken.
• Cook 8-10 hours on low.

EASY BARBECUE CRISPY CHICKEN MELTS

Steps:

• Heat oven to 425°F. In 13x9-inch pan, place butter. Heat in oven 2 to 3 minutes or until melted.
• In shallow dish, stir Bisquick mix and pepper. Pour milk into small bowl. Coat chicken with Bisquick mixture, then dip into milk and coat again with Bisquick mixture. Place chicken in pan.
• Bake uncovered about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
• In small microwavable bowl, microwave barbecue sauce uncovered on High about 30 seconds or until warm. Spoon sauce evenly over chicken; top with cheese.