SWEET AND SPICY APRICOT BBQ CHICKEN THIGHS
Provided by Valerie Bertinelli
Time 1h35m
Yield 8 servings, 2 cups sauce
Number Of Ingredients 16
Steps:
- For the apricot BBQ 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 chile and garlic; cook an additional 2 minutes. Stir in the apricot 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, Dijon 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.
- For the chicken thighs: Preheat the oven to 375 degrees F. 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 degrees F, about 2 minutes. Remove to a platter, let rest for 5 minutes
- Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.
PAK BULGOGI (KOREAN BBQ CHICKEN) TACOS WITH SPICY SLAW AND SRIRACHA AIOLI
Steps:
- Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
- Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
- Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed.
- Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
- Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.
SWEET AND SPICY BBQ CHICKEN
The honey balances out the spicy smokey flavor that gives makes this chicken taste like it was cooked on the grill and not in the oven.
Provided by David04
Categories Chicken Thigh & Leg
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine cayenne pepper, paprika, garlic powder, chili powder, salt and pepper together.
- Rub the chicken with honey and then sprinkle with the spice mixture, being sure that the chicken is well-coated.
- Place chicken into a covered container, and refrigerate for at least 30 minutes.
- Preheat oven to 350F degrees.
- Place chicken thighs on a baking tray.
- Bake for about 45-55 minutes, ensuring the chicken is completely cooked.
SPICY BBQ CHICKEN
The traditional BBQ sauce for grilled chicken (or ribs!) that everyone has had at some point -- very tasty with a little extra personality. You will not regret cooking!
Provided by chefmommyof4
Categories Meat and Poultry Recipes Chicken
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium heat and cook the onion and garlic until tender. Mix in ketchup, vinegar, Worcestershire sauce, brown sugar, dry mustard, salt, pepper and hot sauce. Bring to a boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and set aside.
- Preheat grill for high heat.
- Lightly oil grill grate. Place chicken on grill. Brush constantly with the sauce and cook 8 to 15 minutes on each side, depending on size of piece, until juices run clear. Discard any remaining sauce.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 10.6 g, Cholesterol 99.6 mg, Fat 20.9 g, Fiber 0.3 g, Protein 32.4 g, SaturatedFat 5.2 g, Sodium 679.1 mg, Sugar 8.9 g
SPICY BBQ CHICKEN WINGS
For zesty appetizers that win big every time, we glaze chicken wings with barbecue sauce, a little heat and a good team of spices. Whether you're tailgating on the frozen tundra or watching the game from the comfort of your couch, these wings will keep you warm from the inside. -Audi Perry, Green Bay, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Using a sharp knife, cut through the two wing joints; discard wing tips. Place wings in a large bowl; add vinegar and water. Refrigerate, covered, 45 minutes. Drain and rinse, discarding vinegar mixture. Combine flour and seasonings; add chicken, tossing to coat., Preheat oven to 375°. In a deep skillet, heat 1 in. oil to 375°. Fry wings, a few at a time, 3-4 minutes on each side or until golden brown. Drain on paper towels; cool 10 minutes., Meanwhile, in a small saucepan over medium heat, cook and stir barbecue sauces, honey and jalapeno. Bring to a boil; reduce heat and simmer, stirring occasionally, to allow flavors to blend, 10-15 minutes., Dip wings in sauce; place on greased foil-lined baking pans. Bake until glazed, about 10 minutes.
Nutrition Facts : Calories 317 calories, Fat 19g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 816mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 12g protein.
EASY SWEET-N-SPICY BBQ CHICKEN
Sweet from applesauce, spicy from bottled BBQ sauce, and easy from only 4 ingredients, this dish is perfect for a busy weeknight family meal. Serve alone or over rice, potatoes, or pasta.
Provided by Paula T
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Spray a large nonstick skillet with cooking spray and place over medium-high heat. Cook and stir chicken and onion in the hot skillet until chicken is no longer pink in the center and the onions are tender, about 10 minutes.
- Pour BBQ sauce and applesauce over chicken and onions; stir to coat. Reduce heat to medium and cook until heated through, about 5 minutes.
Nutrition Facts : Calories 228 calories, Carbohydrate 27.5 g, Cholesterol 58.5 mg, Fat 2.6 g, Fiber 1.8 g, Protein 22.7 g, SaturatedFat 0.7 g, Sodium 575.6 mg, Sugar 19.2 g
BBQ CHICKEN PIZZA WITH SPICY SLAW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h5m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the dough: Sprinkle the yeast over 1 1/2 cups warm (not lukewarm) water in a bowl. Let stand for a few minutes.
- In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Next, pour in the yeast/water mixture, add the pressed garlic and mix until just combined and the dough comes together in a sticky mass. Divide the dough into 2 balls and put each one in a separate ziptop bag. Set the dough aside for 1 to 2 hours, or store in the fridge until you need it.
- For the chicken: Heat the olive oil in a heavy pot over medium-high heat. Season the chicken with salt and pepper and sear it on both sides until the skin is golden brown. Remove the chicken from the pot and pour off all but 1 tablespoon of the grease.
- Add the onions and cook until softened, 2 to 3 minutes. Add the garlic and cook for another minute. Pour in the barbecue sauce and return the chicken to the pot. Cover and cook over medium-low heat until the chicken is falling off the bone, 45 to 50 minutes. Remove the chicken from the pot and set aside until cool enough to handle.
- When cool, use 2 forks to shred the meat from the bones, discarding the skin and bones. Skim off the excess fat from the top of the sauce and reserve.
- For the slaw: While the chicken is cooking, combine the shredded cabbage and sliced jalapeno in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the dressing over the cabbage mixture and toss to combine. Cover and refrigerate.
- For the pizza: When you are ready to make the pizza, preheat the oven to 475 degrees F. Oil a baking sheet or pizza pan with olive oil.
- Grab one of the balls of pizza dough (the recipe makes 2 crusts, so you can refrigerate or freeze the other ball of dough for another recipe) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you'd like, but sometimes it's just as easy to throw it around and pull and stretch until it feels right.
- When the crust is nice and thin, lay it on the oiled baking sheet. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on top. Spread the reserved barbecue sauce and onion mixture over the crust, then cover with the mozzarella slices followed by the shredded chicken. Bake on the bottom rack until the crust is golden brown and the toppings are bubbly, 12 to 15 minutes.
- Stir the cilantro into the slaw. Top the pizza with the slaw, cut into pieces and serve.
SPICY BBQ CHICKEN PIZZA
Sadly, I cannot take credit for this pizza. It's from Sam the Cooking Guy. The spicy chili sauce really makes this pizza pop. You can omit the chili sauce if you don't care for spicy food, but I really suggest trying it. I also drizzled a little more plain bbq sauce to the pizza before topping with mozzarella to make it even more saucy. We made this last night and absolutely loved it.
Provided by ltlmishu
Categories Chicken
Time 25m
Yield 1 pizza, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 425.
- Mix cooked chicken with BBQ sauce and chili sauce.
- Spread chicken over the crust and top with red onion and then the mozzarella.
- Bake 10-12 minutes until top starts to brown and get bubbly.
- Remove pizza from oven and sprinkle with chopped cilantro.
Nutrition Facts : Calories 480.1, Fat 22, SaturatedFat 9.9, Cholesterol 149.2, Sodium 923.6, Carbohydrate 19.6, Fiber 1.1, Sugar 13.1, Protein 47.8
SPICY CARIBBEAN CHICKEN SANDWICH WITH PINEAPPLE AND TANGY BBQ SAUCE
I love the blend of spicy, sweet, and tangy flavors. This recipe reminds of the time I have spent in the Caribbean Islands.
Provided by Ron Nattress
Categories Sandwiches
Time 1h45m
Number Of Ingredients 34
Steps:
- 1. For spicy chicken rub add all spices into a bowl and stir well. Pull skin off chicken legs. Cover both sides of chicken with spicy rub and set aside. Turn oven on to 350 degrees.
- 2. In large heavy oven proof pot heat up oil on med-high heat. After oil is transluscent add marinated chicken to pan. Allow to brown on both sides about 8 minutes each side. Move chicken around pan occasionally. Add the green onions, sweet and spicy peppers, and thyme to pan. Stir vegetables around pan for 5 minutes. Add orange juice, lime juice, and pineapple chunks to pan. Stir bottom of pan to de-glaze. Cover with foil and lid and allow to cook in oven for 45 minutes or until chicken is 180 degrees.
- 3. While Chicken is cooking, heat sauce pot on medium with olive oil to begin bbq sauce. When oil is transluscent add yellow onion and garlic. Season with salt and pepper. Stir occasionally and allow onion and garlic to sweat in pan for 3 to 5 minutes. When garlic and onions have changed color add the rest of ingredients to pot. Turn heat up to high and bring to a boil stirring frequently. When it comes up to a boil turn down heat to low-med and allow to simmer for 30 to 45 minutes. Stir occasionally. The finished product should be thick. When sauce has finished leave chunky or blend in food processor if you prefer a smoother bbq sauce.
- 4. When chicken is done cooking allow to cool. Start pulling chicken meat off the bone into a large bowl. Shred the pineapple also and mix with chicken. Then serve chicken and pineapple on hearty roll with bbq sauce.
SWEET AND SPICY BBQ CHICKEN WITH CORN SALAD
This BBQ sauce packs a powerful punch of vitamins and antioxidants from the mango, raisins and sundried tomatoes. Try it with grilled pork chops too.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the smoothies, combine 2 cups of the yogurt, 2 cups ice, 1 cup of the mango and all of the honey in a blender, and blend until very smooth. Divide among four glasses and refrigerate until ready to serve. Rinse out the blender.
- Preheat the grill to medium-high heat. Combine the remaining 1 cup mango, 1/4 cup water, 1/4 cup of the vinegar, the raisins, olive oil, cayenne, tomatoes and garlic in a microwave-safe bowl. Cover with a piece of plastic wrap and microwave until the tomatoes are soft, about 3 minutes. Let cool slightly and puree in a blender. Transfer to a small bowl. Set aside 2 tablespoons for the dressing, the rest will be used for tossing with the chicken.
- Place the corn on the grill, cover and cook, turning as needed, until nicely charred, about 10 minutes. Remove and keep warm.
- Turn the grill down to medium and brush the grates with some of the oil. Toss the chicken thighs with half of the remaining sauce and 1/2 teaspoon salt. Arrange on the grill and cook until nicely marked and the internal temperature registers 170 degrees F on an instant-read thermometer, 8 to10 minutes per side. Baste a few times with the remaining sauce while grilling.
- While the chicken cooks, whisk together the remaining 2 tablespoons yogurt, the reserved 2 tablespoons sauce, the remaining 1 tablespoon vinegar, 1 tablespoon water and 1/4 teaspoon salt in a large bowl. Toss the mixed greens and carrots together. Divide the chicken, corn and salad among four dinner plates. Drizzle the greens with the reserved dressing. Serve each plate with a mango smoothie.
Nutrition Facts : Calories 600 calorie, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 150 milligrams, Sodium 670 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 45 grams, Sugar 47 grams
SPICY CRAB BOIL BBQ CHICKEN WITH CAJUN BARBEQUE SAUCE
Provided by Food Network
Categories main-dish
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- In a large stock pot, bring 1 gallon of water and 1/4 cup of the green onions to a boil. Add crab boil, mix and reduce heat to a slow boil or simmer. Add all chicken pieces and continue to simmer for 8 to 10 minutes. Turn off heat and allow the chicken to soak for 5 to 15 minutes.
- Strain water. Place chicken on a large tray. Season with a light coating of garlic powder, to taste, and parsley and rub into meat.
- Place all chicken pieces on grill. Baste chicken with generous portions of sauce, repeat if necessary. Grill until the chicken skin is crispy.
- This dish is delicious if you have a taste for red pepper and something cold to drink nearby. However, if you are not a fan of peppery foods, I would not suggest this dish for your table.
SPICY BBQ SHREDDED CHICKEN SANDWICHES
This shredded chicken sandwich is great when you don't have a ton of ingredients laying around to make an elaborate meal. Experiment with the seasoning measurements. No matter what, I find it turns out delicious. Simple, tasty, and filling--and great for leftovers!
Provided by jenXya
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Put chicken into a pot and fill water to cover by 1 inch. Add lime juice, bay leaf, garlic salt, onion powder, poultry seasoning, and pepper; bring to a boil.
- Reduce heat, partially cover, and simmer until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While chicken is cooking, combine BBQ sauce, salsa, and cayenne in a medium bowl.
- Remove cooked chicken from the pot and shred with 2 forks. Mix shredded chicken into the BBQ sauce mixture until fully covered.
- Put a little mayo on each hamburger bun and pile the shredded chicken mixture on top.
Nutrition Facts : Calories 485.8 calories, Carbohydrate 67.6 g, Cholesterol 61.1 mg, Fat 10.7 g, Fiber 3 g, Protein 28.6 g, SaturatedFat 2.1 g, Sodium 1879.1 mg, Sugar 30.3 g
SWEET AND SPICY BBQ CHICKEN
Combine honey, pepper sauce and bottled barbecue sauce for Sweet and Spicy BBQ Chicken. This Sweet and Spicy BBQ Chicken is a great weeknight recipe.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 5 servings
Number Of Ingredients 5
Steps:
- Heat greased grill to medium heat.
- Mix all ingredients except chicken.
- Grill chicken 35 to 40 min. or until done (165ºF), turning occasionally and brushing with barbecue sauce mixture for the last 10 min.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 95 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 29 g
SWEET AND SPICY BBQ CHICKEN WINGS
Frozen chicken wings are cooked to perfection in the Panasonic CIO while you quickly make a simple sauce to toss them in. Now you're ready to tailgate in record time.
Provided by RainbowJewels
Categories Trusted Brands: Recipes and Tips Panasonic
Time 33m
Yield 4
Number Of Ingredients 8
Steps:
- Arrange chicken wings on a grill pan. Cook in the Panasonic Countertop Induction Oven on "Auto Cook" setting 1 until browned, about 18 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Make barbeque sauce by whisking ketchup, vinegar, brown sugar, paprika, salt, pepper, and red pepper flakes together in a small sauce pan until well combined. Simmer for 5 minutes, stirring occasionally.
- Place cooked wings in a large bowl; pour desired amount of sauce over top and toss to coat well.
Nutrition Facts : Calories 269.4 calories, Carbohydrate 26.7 g, Cholesterol 47.7 mg, Fat 11.4 g, Fiber 0.7 g, Protein 16.2 g, SaturatedFat 3.1 g, Sodium 787.3 mg, Sugar 22.6 g
CROCK POT SPICY BONELESS BBQ CHICKEN - EASY
I was inspired by Recipe #40416 and create my own. I am a novice cook and this has to be the easiest recipe I have tried in my crock pot. I would have liked to try a better BBQ Sauce but Winn-Dixie had a limited selection so I used there own which turned out pretty good. This is a great recipe for people who work or have little time to fix a meal trust me :-)
Provided by RedShirt
Categories One Dish Meal
Time 7h15m
Yield 3-5 serving(s)
Number Of Ingredients 8
Steps:
- Unwrap and put all 5 pieces of chicken breasts on the bottom of the crock pot.
- Take the bottle of Big Kevin's Seasoning and cover the top of each chicken breast.
- Take pack of red onions and green peppers and dump on top of chicken.
- Take liquid smoke, hot sauce, and jalapeño and dump on top of chicken.
- Take barbecue sauce and make sure you put enough in to cover all the chicken breasts with (you will not need all of the 2nd bottle.
- Set crock pot on Low for 7 to 8 hours. Once you get to the 7th hour you can check the chicken which should be tearing off when you pick it up. You can make kick ass shredded chicken sandwiches or pick it out for a really good meal.
- As a bonus you should have enough sauce left to put in a plastic container and enjoy later.
Nutrition Facts : Calories 1291.6, Fat 23, SaturatedFat 5.9, Cholesterol 307.2, Sodium 5370.9, Carbohydrate 133.4, Fiber 17.5, Sugar 29.3, Protein 141.2
GRILLED SPICY ORANGE-BBQ CHICKEN BREASTS
Marinated chicken breasts are brushed with a blend of BBQ and Sriracha sauces and then grilled over orange slices to ensure the juiciest chicken possible.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Grate zest from 1 orange, then juice orange. Mix zest and juice with barbecue sauce and Sriracha sauce until blended. Pour half over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 15 min. to marinate. Meanwhile, heat grill to medium heat. Cut each of the 4 remaining oranges into 4 slices.
- Remove chicken from marinade; discard marinade. Place 8 orange slices on grill grate; top with chicken. Brush with some of the remaining barbecue sauce mixture.
- Grill chicken 5 min.; turn. Add remaining orange slices to grill. Cook 15 to 20 min. or until chicken is done (165ºF), turning chicken and oranges occasionally and brushing with remaining sauce.
- Remove chicken and oranges from grill. Discard orange slices from under chicken. Serve chicken with remaining grilled orange slices.
Nutrition Facts : Calories 220, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
CHICKEN SLIDERS WITH SPICY BBQ MAYO
Steps:
- Add canola oil to a heavy bottomed pot with a tight fitting lid and put it over medium heat. Add the onion and garlic and saute until softened, about 4 minutes. Add the chicken thighs, skin side up, fitting them in tightly. Add the thyme and rosemary sprigs, season with salt and pepper, to taste, and pour in 1/2 cup water. When it comes to a boil, lower the heat, cover and simmer for 1 hour. Remove the chicken from the pot and let it cool. When it is cool, shred the meat, discarding the skin and bones. (Reserve the meat from 2 thighs for Round 2 Recipe Chicken Tacos with Cucumber Salsa.)
- In a large bowl combine the sugar, vinegar, red pepper flakes and mix together. Shred half of the cabbage and add it to the bowl, then season with salt and pepper, to taste. (Reserve the remaining cabbage half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Toss to coat all of the cabbage, then cover and refrigerate until ready to use.
- In a large bowl, whisk together the mayonnaise, barbecue sauce, mustard, and hot sauce. Taste and adjust the seasoning with salt and pepper, to taste. Add the shredded chicken and toss to coat.
- Divide the shredded chicken evenly among each roll bottom. Top with some of the cabbage, cover with the roll top, and insert a toothpick to hold it all together. Arrange on a serving platter and serve.
AIR FRYER JERK CHICKEN WITH SPICY BBQ SAUCE
Jerk chicken is typically cooked in a smoker, low and slow, to really let the flavors develop. But sometimes you want some jerk chicken without the wait! Throw that spiced chicken in the air fryer and it will be crispy, juicy and deliciously done in no time. This recipe gives us just what we're looking for thanks to the traditional elements of Jamaican jerk on dark-meat chicken pieces. A sweet and tangy barbecue sauce adds even more flavor.
Provided by JJ Johnson
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Preheat an air fryer to 380 degrees F. Line the basket with parchment paper and spray the parchment with cooking spray.
- For the chicken: Combine the brown sugar, allspice, cinnamon, ginger, thyme, granulated garlic, onion powder, cayenne, nutmeg, salt and pepper in a large resealable bag and mix to combine. Add the chicken, in batches if necessary, and shake to coat the pieces completely.
- Let the chicken rest while you make the BBQ sauce: Place the brown sugar, scallions, garlic, ginger, jalapeños, soy sauce, lime juice, tamarind paste, vinegar, cinnamon, thyme, salt and pepper in a food processor and add 1/2 cup water. Pulse until well blended, making sure the ginger is incorporated. Transfer to a small saucepan and simmer over low heat for 15 minutes to meld the flavors, stirring every few minutes.
- Place the chicken, skin side down, in the prepared basket, making sure the pieces don't touch (cook the chicken in batches if necessary). Cook for 12 minutes.
- Remove the basket from the fryer, flip the chicken with tongs, and baste with BBQ sauce. Continue cooking until an instant-read thermometer inserted in the thickest part of a thigh reads 165 degrees, about 12 minutes more. Serve the remainder of the BBQ sauce on the side with the finished chicken.
SLOW COOKER SWEET & SPICY BBQ BUFFALO CHICKEN DIP RECIPE
Prepare this slow cooker BBQ Buffalo chicken dip for your next get-together! This sweet and spicy recipe works great with tortilla chips and jalapenos.
Provided by My Food and Family
Categories Chicken
Time 3h10m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Add all ingredients except peppers and chips to a slow cooker.
- Stir ingredients until mixed well.
- Cook on low for 3 hours or on high for 1 hour.
- Stir mixture well and transfer to a serving dish. Top with jalapeño pepper .
- Serve with tortilla chips.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SPICY BBQ CHICKEN RECIPE BY TASTY
Here's what you need: ginger, lemon, skinless chicken legs, salt, garam masala, water, all purpose flour, chili powder, garam masala, smoked paprika, garlic powder, salt and pepper, milk, lemon, chili powder, BBQ sauce, Marinade, sugar, chili powder, lemon
Provided by Anmol Merban
Yield 4 servings
Number Of Ingredients 20
Steps:
- Add sliced ginger to a pot with lemon, chicken legs, garam masala, salt and water. Cook on high heat for 30 minutes
- Remove chicken when fully cooked and place into marinade for 5 minutes.
- Mix the breading ingredients together in a paper or plastic bag. Add the chicken legs one at a time and shake
- Remove the chicken, place back into the marinade (briefly), and place back into bag and shake.
- Heat 2 inches of sunflower oil on medium heat.
- Fry chicken in batches at 5-7 minutes per side, flipping until brown on each side.
- Transfer chicken onto a baking tray. The temperature of the chicken should be
- Heat the BBQ glaze ingredients together, stirring, in a pan on high heat until it forms a sticky glaze.
- Coat chicken legs with the glaze and broil for 5 minutes.
- Garnish with toasted sesame seeds and shallots and serve.
- Enjoy!
Nutrition Facts : Calories 814 calories, Carbohydrate 128 grams, Fat 15 grams, Fiber 9 grams, Protein 39 grams, Sugar 28 grams
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