Beckis Oven Barbecue Chicken Recipe. Barbecue Chicken Recipes' title='Barbecue Chicken Recipes' />Light a grill. Rub the chicken with oil and season with salt. Grill over moderately high heat, turning once, until almost cooked, about 7 minutes. This is a nofuss barbecue chicken recipe simply marinade the chicken overnight and throw it on the BBQ. Slow Cooker Barbecue Cola Chicken this super simple shredded barbecue chicken is the perfect easy meal for those busy week nightsA simple, sweet barbecue sauce will please even finicky eaters. Barbecue Recipes from Competition BBQ Pitmaster. Ever had BBQ that tastes bitterThe ultimate kitchen resource with 50,000 free recipes, plus menus, videos and cooking tips. Australias 1 food site. Make and share this Barbecue Recipes Chicken Basting Sauce recipe from Genius Kitchen. This popular appetizer features ovenbaked chicken wings smothered with a traditional, homemade sauce of ketchup, Worcestershire, brown sugar and mustard. Barbecue Chicken Recipes In CrockpotLeftover shredded chicken serves as the base for Barbecue Chicken Sandwiches with Creamy Slaw. Toss the chicken in homemade or bottled barbecue sauce. Barbecue chicken is so common that we often overlook it. But when done well, its one of my very favorites, and its also one of the most forgiving meats to smoke. I. Not sure what to cook Weve pulled together our most popular recipes, our latest additions and our editors picks, so theres sure to be something tempting for. How To Keep Sparkling Wine From Going Flat here. Or looks way too dark One big mistake when BBQing is to add smoke through the entire cooking process. If you add too much smoke, youre not going to get the best que possible. Its easy to avoid this you just have to understand how the meat takes on that smoky flavorWhen you first place a cut of meat on a hot grill, the pores of the meat are essentially open. CtTHKT&timestamp=1411670754' alt='Barbecue Chicken Recipes For The Oven' title='Barbecue Chicken Recipes For The Oven' />But when the surface of your meat reaches a specific temperature around 1. This is called the Maillard reaction or the browning reaction. This is what gives you the brown color on the outside, this is what creates your bark and this reaction gives you a LOT of flavor. If you threw a steak on a hot grill, you would have this reaction almost instantly but when you smoking low n slow it takes a while and gives you a chance to add a rich, smoky flavor to the meat. Once the browning process occurs, you cant get anymore smoke into the meat that part of the cooking process is over. I dont care who you are its just not going to happen. Barbecue Chicken Recipes In The OvenAll you can do now is add smoke to your bark and too much smoke on your bark is going to give your BBQ a very bitter taste and a black color. A lot of people will taste badly cooked BBQ and think that they can taste lighter fluid but really its just the bitterness they taste caused from too much smoke. For the perfect smoked flavor, you smoke meat from the time it goes on the grill until the internal temperature reaches 1. F. Then just remove the wood or let it finish burning and continue to breakdown and cook the meat with a clean burning charcoal. This is how you get the maximum amount of smoke flavor inside our meat without making any part bitter.