Best Fruited Barbecue Chicken Recipes

THE ULTIMATE BARBECUED CHICKEN

Steps:

• For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
• Preheat oven 375 degrees F.
• Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

SOUTHERN FRIED BARBECUE CHICKEN

Steps:

• An American classic with a little twist from below the South, this crisp and smoky chicken is sure to become a barbecue favorite.
• In a large bowl, whisk together the eggs, water, milk, 2 tablespoons of garlic salt and 2 tablespoons of pepper until smooth.
• In a large flat pan stir together the flour, remaining tablespoons of garlic salt, pepper, onion powder and mesquite seasoning.
• Fill a large heavy skillet or wok halfway full with oil and heat over medium-high heat to 365 degrees Fahrenheit on the barbecue grill or side burner. Use tongs to dip each chicken piece into the egg mixture, then into the flour mixture, back into the egg mixture and back into the flour mixture again. Set on a platter until all pieces are coated.
• Cook the chicken in batches, do not overcrowd the skillet. Brown on each side.
• Coat a large baking dish generously with nonstick cooking spray then arrange the fried chicken pieces in the pan. Pour the barbecue sauce over the chicken.
• Bake in the oven at 365 degrees Fahrenheit for 10-15 minutes in the barbecue sauce, until the sauce has bubbled and caramelized and a meat thermometer inserted into the thickest part of the chicken breast has reached an internal temperature of 165 degrees Fahrenheit.
• Serve with one can (22 ounces) BUSH'S® Bourbon and Brown Sugar Grillin' Beans.

FRUITED BARBECUE CHICKEN

Steps:

• Combine all ingredients except chicken and oranges in slow cooker.
• Stir well, then add chicken breast pieces.
• Cover and cook on high for 4 hours.
• When you have 10-15 minutes before it is done, stir in oranges, and serve.

OVEN-FRIED BARBECUE CHICKEN

Steps:

• Heat oven to 400°F. Pour buttermilk into large shallow dish. In large plastic food-storage bag, mix flour, salt and pepper. Dip each chicken piece in buttermilk, then place in bag with flour. Hold bag closed and shake until chicken is coated. Place skin side down in ungreased 15x10x1-inch pan. Spray chicken generously with cooking spray. Turn chicken; spray other sides generously with cooking spray.
• Bake uncovered 45 to 50 minutes or until chicken is crisp and juice is no longer pink when centers of thickest pieces are cut.
• Meanwhile, in small bowl, mix barbecue sauce and honey . Just before serving, brush chicken with sauce mixture.