Best 2 Tangy Barbecued Chicken Recipes
In the realm of culinary adventures, the tantalizing aroma of tangy barbecued chicken has long captivated taste buds around the world. This succulent dish, with its perfect balance of tangy and smoky flavors, is a true masterpiece that can transform any ordinary meal into an unforgettable feast. Whether you're a seasoned pitmaster or just starting your journey into the world of barbecue, this article will guide you through the delectable world of tangy barbecued chicken recipes, ensuring that you create a dish that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
SWEET & TANGY BARBECUED CHICKEN
My family loves to grill in the summer, and this is our go-to recipe when hosting friends and family. Every bite is full of flavor and the chicken is always tender and juicy. -Joy Yurk, Grafton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- For marinade, in a large bowl, combine wine, onions, lemon juice and garlic. Pour 2 cups marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate 4 hours to overnight. Add bay leaves to remaining marinade; cover and refrigerate., Meanwhile, in a large saucepan, combine tomato puree, honey, molasses, salt, thyme, cayenne, pepper and remaining marinade. Bring to a boil. Reduce heat; simmer, uncovered, 35-40 minutes or until liquid is reduced by half. Remove from heat. Remove bay leaves; stir in vinegar. Reserve 1 cup sauce for serving; keep warm., Drain chicken, discarding marinade in bag. Grill chicken, covered, on an oiled rack over indirect medium heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, brushing occasionally with remaining sauce. Serve chicken with reserved sauce.
Nutrition Facts : Calories 334 calories, Fat 12g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 398mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 30g protein.
TANGY BARBECUED CHICKEN
A local restaurant serves chicken that tastes about the same, and it is the only barbecued chicken you will ever want to eat again! Just sit back and enjoy the tangy, crisp flavor.
Provided by VINCE JONES
Categories Meat and Poultry Recipes Chicken
Time 1h5m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for indirect medium heat and lightly oil grate.
- In a small saucepan over medium low heat, combine the vinegar, oil, poultry seasoning and salt. Stir often, until the sauce just starts to bubble.
- Place the chicken halves on the grill and brush with the sauce, turning them every 7 to 10 minutes.
- Continue this over indirect medium heat for about 45 minutes, or until internal temperature reaches 180 degrees F (80 degrees F).
Nutrition Facts : Calories 526.5 calories, Carbohydrate 0.9 g, Cholesterol 149.6 mg, Fat 35 g, Fiber 0.1 g, Protein 47.3 g, SaturatedFat 8.5 g, Sodium 1890.3 mg, Sugar 0.2 g
Tips:
- To make the tangy barbecue sauce, combine ketchup, Worcestershire sauce, brown sugar, vinegar, mustard, garlic powder, onion powder, paprika, and cayenne pepper in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until thickened.
- For the chicken, use bone-in, skin-on chicken breasts or thighs. This will help the chicken stay moist and flavorful during cooking.
- To cook the chicken, preheat your grill to medium-high heat. Grill the chicken for 8-10 minutes per side, or until cooked through.
- While the chicken is cooking, baste it with the tangy barbecue sauce. This will help the chicken stay moist and flavorful.
- Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before serving.
Conclusion:
Tangy barbecued chicken is a delicious and easy-to-make dish that is perfect for any occasion. The tangy barbecue sauce gives the chicken a delicious flavor that is sure to please everyone. This dish is also very versatile, so you can serve it with a variety of sides, such as mashed potatoes, coleslaw, or baked beans.
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