Chicken in the barbecue sauce recipe

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How to prepare perfectly tender and juicy chicken breasts with an incredible marinade that contains a key ingredient to enhance this already delicious meat.

  1. To make the marinade, mix together the barbecue sauce, chicken seasoning, apple cider vinegar, and minced garlic.
  2. Prick the chicken all over with a fork. Place the chicken on a plate or in a ziplock bag and pour the marinade over the chicken to cover it completely. Refrigerate up to 4 hours, with a minimum of 30 minutes.
  3. Heat the grill over medium heat and brush with oil to prevent sticking. Place chicken on the grill and cook for 4 to 6 minutes per side, depending on thickness. Cook to an internal temperature of 80°C.
  4. Once this is done, remove the chicken from the grill and let it rest for 5 minutes. Then serve hot. Enjoy!

This recipe for chicken with barbecue sauce gives the breasts a very intense flavor. It consists of marinating the chicken for at least half an hour in a very tasty sauce. Any cut of chicken, including chicken thighs, wings, legs, and even whole chicken can be cooked with this barbecue sauce marinade and a key ingredient to tenderize the meat to an unexpected degree: apple cider vinegar. Serve the chicken in kamado bbq uk sauce along with a green salad, some crispy baked potatoes, or white rice.

Tips to adapt the recipe for chicken in barbecue sauce to other dishes

  • Baked chicken with barbecue sauce. Let the chicken marinate for 2 hours. Put the chicken breasts on a baking tray and cook in the oven at 200°C for 15 minutes. Spread an additional layer of BBQ sauce over the chicken breast and continue to bake for 10 more minutes.
  • Chicken with barbecue sauce in a pan. Chop the chicken into chunks or cut it into thin fillets. Marinate for 2 hours. Heat 1 tablespoon of vegetable oil over medium-high heat. Add chicken pieces (no extra marinade) Cook for 2-3 minutes on each side.
  • Chicken with barbecue sauce in a crock pot. I will place the chicken with the marinade in a slow cooker. Cook over low heat for 2 hours. Remove the chicken breasts and shred. Toss the shredded chicken back into the juices and cook for an additional 30 minutes.
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shahnaz zulfqar
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