Category: BBQ

GRILLED PINEAPPLE WHISKEY CHICKEN ~ BLOG 365.47

GRILLED PINEAPPLE WHISKEY CHICKEN – serves 4

Plan ahead to make this simply delicious and juicy BBQ chicken. Marinating for 24 hours or more is best for providing the most flavor.

¾ cup QUALITY whiskey
¾ cup pineapple juice
½ cup of your favorite BBQ sauce
4-5 garlic cloves, FINELY minced
2 tablespoons QUALITY Worcestershire sauce
FRESH ground sea salt and black pepper, to taste
4 chicken breasts

  • Whisk together whiskey, pineapple juice, BBQ sauce, garlic, Worcestershire sauce and pepper.
  • Pour over chicken and let marinate overnight (24 hours is best) in the refrigerator.
  • Remove chicken from marinade and grill for 12 to 15 minutes. (see notes)
  • Brush with additional BBQ sauce before removing from grill.

NOTES:

  • To prepare chicken inside instead of grilling, pan sear the chicken on both sides for 3 minutes. Place the chicken on a baking sheet, brush with BBQ sauce and bake for 5-10 minutes at 400º.
  • You can substitute Bourbon if you prefer.

STUFFED GREEN CHILE CHEESE CHICKEN

As everyone knows bacon is the duct tape of the culinary world or more commonly BACON MAKES EVERYTHING BETTER 😀

This recipe is super simple, yet extremely tasty! PERFECT for any night of the week. It is also grill friendly if you don’t want to heat up the kitchen, but I prefer the oven.

STUFFED GREEN CHILE CHEESE CHICKEN serves 6-8
8 slices bacon
4 LARGE chicken breasts
1 LARGE can WHOLE green chiles, rinsed and sliced open
FRESH ground black pepper
Garlic Salt
4 ounces COLD cream cheese, sliced into 8 pieces
1/2 cup shredded cheddar cheese
1/2 cup BBQ sauce, optional

  • Preheat oven to 375°.
  • Line baking sheet with foil and top with roasting rack LIGHTLY sprayed with non-stick cooking spray.
  • Slice chicken breasts lengthwise so you have 8 thin steaks.
  • Season both sides of chicken steaks with garlic salt and FRESH ground black pepper.
  • Place cream cheese slices on top of chicken steaks.
  • Add a green chile on top of the cream cheese.
  • Sprinkle with cheddar cheese.
  • Roll each piece up TIGHTLY.
  • Wrap each piece with a bacon slice and secure with toothpicks.
  • Arrange chicken bundles in a single layer on roasting rack.
  • Bake 30-35 minutes.
  • Brush with BBQ sauce and bake another 5 minutes or until bacon is crisp and chicken is cooked through.

SHEET PAN SWEET & SPICY BBQ CHICKEN

SHEET PAN SWEET & SPICY BBQ CHICKEN serves 6
2 1/2 cups ketchup
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/4 cup QUALITY honey
1/4 cup chiles in adobo sauce, chopped small
1/4 cup yellow mustard (OPTIONAL) see notes
FRESH ground sea salt and black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
12 bone in pieces of chicken (legs and thighs work best) see notes
2 cloves garlic, FINELY minced
1 bunch green onions, FINELY minced
1/4 cup avocado oil

  • Whisk together the ketchup(s), brown sugar, vinegar, Worcestershire sauce, honey, Chipotle peppers in sauce, mustard if using, salt, pepper, garlic salt and onion salt until well blended.
  • Place chicken pieces in a large ziploc bag.
  • Pour marinade over chicken pieces and seal tight.
  • Marinade in refrigerator for AT LEAST 4 hours.

 

  • Preheat oven to 350°.
  • Line baking sheet with heavy duty foil.
  • In a small bowl toss together the avocado oil and onions.
  • Spread the onion and oil mixture onto the foil covered baking sheet.
  • Remove chicken pieces from the bag and place on top of the onion oil mixture in a single layer.
  • Brush with marinade.Reserve remaining marinade.
  • Bake 45 minutes.
  • Brush with reserved marinade again and bake 5 minutes more.
  • Let rest 5-10 minutes.

NOTES:

  • I’m deathly allergic to mustard so I substitute a jalapeno ketchup that works quite well 😀
  • Boneless, skinless pieces can be substituted, BUT be sure to adjust the cooking time accordingly! And I cover them for the first half of time with aluminum foil.
  • This recipe adapts to the grill quite easily also!

BBQ MEATBALLS & BACON CHEDDAR BAKED POTATOES

BBQ MEATBALLS & BACON CHEDDAR BAKED POTATOES serves 4
This quick and easy, but also budget friendly meal is flavor packed for a quick weeknight meal.

MEATBALLS
2 tablespoons butter
1 pound ground beef
2/3 cup FRESH breadcrumbs
2 tablespoons + 3/4 cup of your favorite BBQ sauce
1/2 cup beef broth
1 LARGE egg
1/4 cup FINELY chopped red onion
1/2 cup shredded Monterey Jack cheese
2 tablespoons FRESH chopped parsley, + more for garnish

  • In a large bowl combine ground beef, breadcrumbs, egg, red onion, 2 tablespoons parsley and 2 tablespoons BBQ sauce gently mixing JUST until combined.
  • Divide into 12 meatballs.
  • In a large ovenproof skillet melt butter over medium high heat making sure to coat sides also.
  • Add meatballs and brown 5-7 minutes until all sides are browned.
  • In a small bowl whisk together the 3/4 cup BBQ sauce and beef broth.
  • Pour into skillet around meatballs. Turn meatballs to coat.
  • Bring to a LOW boil, reduce heat and cover, simmer 5-7 minutes until sauce is heated through and meatballs are well coated.
  • Heat broiler.
  • Sprinkle cheese evenly over meatballs.
  • Broil 2 minutes until cheese is melted and golden.
  • Garnish with parsley.

POTATOES
4 LARGE Yukon gold potatoes
2-3 slices bacon, diced
FRESH ground sea salt and black pepper
1/2 cup shredded sharp cheddar cheese
1/3 cup FULL fat sour cream
4 tablespoons butter, divided and softened
2 green onions, FINELY diced

  • Preheat oven 400°.
  • Line baking sheet with foil.
  • Wash potatoes and pierce with fork.
  • Add potatoes to baking sheet.
  • Bake 1 hour until tender.
  • While potatoes are bacon, crisp up bacon in skillet and drain on paper toweling.
  • When potatoes are tender, slit them open.
  • Add 1 tablespoon of butter to each potato and generously sprinkle with
  • FRESH ground salt and pepper.
  • Add bacon pieces and cheese.
  • Increase heat to broil.
  • Add potatoes, broiling 2-3 minutes until cheese melts and becomes golden.
  • Add a dollop of sour cream and sprinkle with green onions or chives.

BBQ PORK SANDWICHES

BBQ PORK SANDWICHES
2-4 pound boneless pork butt
8 ounces tomato sauce
16 ounces BBQ sauce (whatever your favorite is)
1 large onion, SMALL chopped
2 teaspoons chili powder
1 teaspoon cinnamon
1/2 teaspoon cumin
8 buns

  • Whisk together the tomato sauce, BBQ sauce, chili powder, cumin and cinnamon until well blended.
  • Stir in onion pieces.
  • Add mixture to a large dutch oven.
  • Generously season pork with FRESH ground sea salt and black pepper.
  • Submerge pork in sauce, turning to coat.
  • Bring to a boil and then immediately reduce to low and simmer 4 hours or until meat is tender and shreds easily.
  • Shred meat into sauce and keep warm until ready to serve.

NOTE: If you prefer this can be baked in the oven using the same pan and time frame.

BULGOGI (FIRE – Korean) BBQ PORK

This is traditionally made with thin slices of beef, but we had it in a Hello Fresh meal with pork tenderloin and enjoyed the flavor so much that I decided to recreate it. Traditionally it is served in thin slices, but works well on steaks and cutlets too.

BULGOGI (FIRE – Korean) BBQ PORK

1 pork tenderloin cut into 1 inch steaks
1/2 small pear or Japanese apple, peeled and coarsely grated
1/4 cup Bragg’s liquid aminos
2 tablespoons brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, FINELY minced
2 teaspoons freshly grated ginger
1 tablespoon Gochujang
1 tablespoons avocado oil
1 tablespoon butter
2-3 green onions, thinly sliced, whites and greens separated
1 teaspoon toasted sesame seeds
Prepared rice



  • In a medium bowl, stir together the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Set aside for the moment.
  • Preheat oven to 425°.
  • Lightly spray a small sheet pan with non stick spray. Set aside.
  • Pat pork steaks dry with paper towels.
  • Generously season pork all over with salt and pepper.
  • Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
  • Add pork; sear, turning occasionally, until browned all over, 4-8 minutes.
  • Add to sheet pan in a single layer.
  • Roast on top rack for 10-12 minutes until steaks are cooked through. Turn them over half way through.
  • Using the skillet the pork steaks were seared in heat butter over medium heat.
  • Add green onion whites and sear 1-2 minutes.
  • Pour in sauce ingredients from the bowl and bring to a SLOW boil.
  • Reduce heat and simmer until thick. Add 1 tablespoon of water at a time to thin out the sauce if necessary.
  • Thinly slice pork crosswise, if desired.
  • Drizzle pork  and rice with sauce.
  • Sprinkle with scallion greens and toasted sesame seeds.

KANSAS CITY BBQ CHICKEN

KANSAS CITY BBQ CHICKEN
CHICKEN
2 1/2 pounds chicken (I like to use thighs)
2 tablespoons Pampered Chef Kansas City style BBQ rub
2 teaspoons baking powder

  • Preheat oven to 425°.
  • Toss the chicken with the rub and baking powder.
  • Arrange in a single layer on a large stone or stainless sheet pan.
  • Bake 30-35 minutes until cooked through, flipping chicken pieces midway.

SAUCE
1 cup jalapeno ketchup
1/4 cup water
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons molasses
1 tablespoon Pampered Chef Kansas City style BBQ rub
2 tablespoons QUALITY honey

  • Whisk together the ketchup, water, vinegar, Worcestershire sauce, molasses and Kansas City style BBQ rub in a saucepan until well blended, bringing to a simmer 8-10 minutes until thickened.
  • Remove from heat and whisk in honey.
  • Add baked wings to a large bowl.
  • Pour sauce over chicken and toss to coat.

DR. PEPPER BBQ CARAMEL CHICKEN

DR. PEPPER BBQ CARAMEL CHICKEN
12 ounces Dr. Pepper
1/2 cup Heinz chili sauce
2 tablespoons champagne vinegar
1 tablespoon vinegar
2 cloves garlic FINELY minced
FRESH ground sea salt and black pepper, to taste
3-4 pounds of your favorite chicken pieces or wings

  • In a large sauce pan whisk together the Dr. Pepper, chili sauce, vinegar, garlic and sugar over a medium high heat and bring to a SLOW boil.
  • Reduce heat to medium low and simmer 20 minutes or so, stirring often until reduced and thickened. Set aside.

 

  • Prepare grill to medium direct heat grilling. (I use a non-stick spray).
  • Generously season the chicken with the FRESH ground sea salt and black pepper.
  • Place chicken skin side down over direct heat and sear 5 minutes.
  • Flip chicken skin side up to indirect heat. Close lid and cook 25-30 minutes until chicken is JUST about cooked through. (No blood or pink meat)
  • Generously brush chicken with sauce ever 5 minutes for 15-20 minutes more.

SWEET & SPICY APRICOT BBQ CHICKEN

With summer here this recipe also works GREAT on the grill 😀

SWEET & SPICY APRICOT BBQ CHICKEN
SAUCE
Canola oil
1 cup finely chopped yellow onion
1 teaspoon red pepper flakes
4 cloves, minced garlic
13-ounce jar apricot or apricot-pineapple jam
1/2 cup FRESH orange juice (1 LARGE orange)
1/4 cup apple cider vinegar
1/2 cup jalapeno ketchup
2 tablespoons QUALITY honey
1 tablespoon Worcestershire sauce

  • Heat 1 tablespoon canola oil in a medium saucepan over medium heat.
  • Add the onions and cook until soft, 3 to 4 minutes.
  • Add the red pepper flakes and garlic; cook an additional 2 minutes.
  • Stir in the jam; cook until the jam melts, 3 to 4 minutes more.
  • Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey and
  • Worcestershire.
  • Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes.
  • Remove from the heat and let cool for 5 minutes.
  • Transfer the sauce to a blender and puree until smooth.
  • Add salt to taste.
  • Remove 1 cup for basting the chicken; reserve the rest for serving.

CHICKEN
1 tablespoon smoked paprika
FRESH ground sea salt and freshly ground black pepper
16 bone-in, skin-on chicken thighs
Avocado oil
Chopped fresh parsley, for garnish

  • Preheat the oven to 375°.
  • In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
  • Place the chicken thighs on two foil-lined baking sheets.
  • Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
  • Bake until the chicken is cooked through, 35 minutes.
  • Turn the oven to broil.
  • Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160°, about 2 minutes.
  • Remove to a platter, let rest for 5 minutes
  • Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.

DIMPLES BBQ CHICKEN modified

This recipe for Dimples BBQ Chicken, a type of jerk chicken, is based on a recipe from Fastina Sherman who was?/is a chef at Boar Hill outside of Kingston, Jamaica. The page is a torn cookbook page of unknown age that I think is from the BBQ Bible from 2008 maybe.  I found it among my cousin’s things when we were rehabbing the House From Hell and saved it because it sounded so good.  I kept the flavors virtually the same, but converted it to the oven.

DIMPLES BBQ CHICKEN modified
CHICKEN
8 bone in, skin on chicken thighs
1 bunch green onions, finely chopped
2 cloves garlic, minced
1 jalapeno, seeded and finely chopped
1 tablespoon sweet paprika
1 teaspoon FRESH thyme, chopped
FRESH ground sea salt and black pepper
2 tablespoons Bragg’s liquid aminos
1 tablespoon avocado oil

  • In a small processor, mince together the green onions, garlic, jalapeno, liquid aminos, paprika, thyme and avocado oil.
  • Pour into a large ziploc bag with chicken and marinade 12-24 hours.
  • Preheat oven to 350°.
  • Drain chicken and place skin side down on rack in a baking tray.
  • Bake for 30 minutes.
  • Dip each piece of chicken in BBQ sauce and return to baking rack skin side up for another 30 minutes.
  • Baste with BBQ sauce every 10 minutes during the final 30 minutes.
  • Serve remaining sauce on the side.

BBQ SAUCE
1 cup jalapeno ketchup
1/3 cup Bragg’s liquid aminos
1/4 cup apple cider vinegar
2 tablespoons QUALITY dark rum
1 cup red onion, finely minced
2 cloves garlic, finely minced
2 tablespoons finely minced ginger
1/2 cup packed brown sugar

  • In a small saucepan whisk together the ketchup, liquid aminos, apple cider vinegar and rum until well blended.
  • Stir in brown sugar until completely dissolved.
  • Stir in onions, ginger and garlic.
  • Simmer on LOW heat 20-30 minutes until thick and bubbly.

BBQ PULLED PORK

BBQ PULLED PORK

2 pounds boneless pork shoulder
2 tablespoons smoked paprika
1 tablespoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons avocado oil
1 1/2 cups BBQ sauce (whatever your favorite is)

  • Stir together the paprika, cayenne, garlic powder and onion powder.
  • Rub seasonings all over the pork and chill several hours or overnight.

 

  • Preheat oven to 375°.
  • In a large dutch oven heat avocado oil over medium-high heat.
  • Brown pork 3 minutes per side until seared well.
  • Add BBQ sauce.
  • Cover and roast 5 hours undisturbed.**
  • Shred pork with 2 forks and mix well with the sauce.

NOTE: This recipe can also be made in slow cooker 4 hours on HIGH or 8 hours on LOW.

BBQ “ICE CUBE TRAY” BACON BALLS

I found this recipe on Facebook and decided to give it a try for our special Superbowl goodies this year. I try and find “unusual” recipes to try each year for the BIG game. Recipes on Facebook and Pinterest can really be a hit or miss situation.  I’d say we probably have a 75% success rate 😀  But, these were fantastic!

BBQ “ICE CUBE TRAY” BACON BALLS
10-12 thin sliced bacon strips
1 pound hamburger
FRESH ground sea salt and pepper
1/4 cup FRESH chopped parsley
1 egg
1/2 onion, FINELY chopped
1/4 cup bread crumbs
2 cloves garlic, FINELY minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Favorite BBQ sauce

  • LIGHTLY spray ice cube tray with non-stick cooking spray.
  • Overlap bacon slices across an ice cube tray.
  • Gently push bacon into the ice cube holes.
  • Mix together hamburger, egg, parsley, bread crumbs and seasonings until well blended.
  • Divide meat into equal portions and press into ice cube tray.
  • Fold bacon slices over top of meat mixture.
  • Preheat oven to 400°.
  • Turn ice cube tray over onto a baking sheet and gently lift ice cube tray off.
  • Bake 20 minutes.
  • Remove tray from oven and generously brush with BBQ sauce.
  • Bake 10 minutes more.
  • Remove from oven and cut apart into individual “cubes.
  • Insert toothpicks and serve.