Okay, so I’m not looking to make a homemade barbeque sauce, I’m going to depend on my good friend, the grocery store. Also, instead of wings, letgs, or thighs (whatever) or an entire chicken, I’m just going to use chicken cutlets (I guess that’s what they’re called, minus the breading). Stove – top cooking might be easier, but if the recipe calls for it, I’ll use a grill. So…lay your best barbeque chicken recipes on me.
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If you’re referring to boneless chicken breasts, here’s an idea that we like that’s pretty simple but very flavorful on the grill. Season the chicken breasts with a nice commercial seasoning (we like Durn Good seasoning), then spray lightly with Pam for Grilling.
Grill over a direct-medium fire. For grilling times we use the cookout calculator at charcoalbob.com. Enter the type of grill, thickness of each chicken breast, etc. and it will give you instructions for how to grill chicken breasts so that they come out nice and juicy.
Then allow the grilled chicken breasts to rest for about 5 minutes. Put a little of your favorite bbq sauce in a dish and use it as a dipping sauce just as you would shrimp sauce.
This has become a favorite at our house.
Mole BBQ Chicken
1 cup Barbecue Sauce
1-1/2 Tbsp. honey
1-1/2 Tbsp. unsweetened cocoa powder
3/4 tsp. chili powder
1 broiler-fryer chicken (3 lb.), cut up
PREHEAT greased grill to low heat. Mix all ingredients except chicken in medium saucepan until well blended. Cook on medium heat 5 min. or until mixture bubbles and begins to darken slightly, stirring occasionally.
PLACE chicken on grill; cover grill with lid. Grill 30 to 40 min. or until chicken is cooked through (180°F), turning occasionally and brushing with the barbecue sauce mixture during the last 15 min. of the grilling time.
Root Beer BBQ Sauce Recipe
Ingredients
1 cup Barq’s Root Beer
1 cup ketchup
1/4 cup fresh lemon juice
1/4 cup orange juice
3 Tbsp Worcestershire sauce
1-1/2 Tbsp dark brown sugar, packed
2 Tbsp Steen’s Cane Syrup
1 tsp liquid smoke
1/2 tsp lemon peel, grated
1/2 tsp ground ginger
1/2 tsp granulated garlic
1/2 tsp onion powder
Instructions
Combine all ingredients in a heavy medium-sized saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer until sauce is reduced to 1-1/2 cups volume, about 20 minutes. Season to taste with salt and pepper and cool slightly. Transfer to a ceramic bowl, cover and refrigerate.
This barbecue sauce can be made 2 weeks in advance. Keep refrigerated.
Yield: 1-1/2 cups
Barbequed cutlets
2 lb. chicken cutlets
1/2 c. soy sauce
1/2 c. pineapple juice
1/4 c. oil
1 tsp. dry mustard
1 tbsp. brown sugar
2 tsp. ground ginger
1/4 tsp. pepper
1 tsp. garlic powder
Combine all ingredients (except chicken cutlets). Simmer for 5 minutes. Let cool. Pour over cutlets and marinate. (I use a zip-loc bag.) Grill for approximately 7 minutes on each side.
HONEY MUSTARD CHICKEN CUTLETS
1 tbsp. Dijon mustard
2 tbsp. honey
1 tbsp. lemon juice
1 tbsp. white wine vinegar
1/2 tbsp. olive oil
1 clove garlic, crushed
Rosemary
4 cutlets
Mix ingredients. Marinate chicken overnight. Grill and serve.
EASY BARBECUED CHICKEN CUTLETS
Chicken cutlets
Bottled Ranch dressing or bottled creamy cracked peppercorn dressing
Marinate cutlets in your choice of dressing for an hour. Grill on barbecue
there u go they are a few and i like them all