Showing posts with label barbecue sauce. Show all posts
Showing posts with label barbecue sauce. Show all posts

Wednesday, June 27, 2012

Skillet Barbecued Chicken

We had just returned from our vacation to Boston and then on to a week-long Carnival Cruise on the Glory to St. John and Halifax, N.S.  I was still feeling overstuffed from all the food on the cruise.  It was so wonderful.  I was also feeling somewhat lazy but we still had to eat something.  The boys did not complain when I suggested barbecued chicken.  No one was jumping up to start the grill.  In any case, my husband still has not replaced the propane tank on our gas grill which made grilling a moot point.  This dish went over well with the boys.  I also made a pasta salad that was quick and easy.  It wasn't anything special.  

Skillet Barbecued Chicken
Serves 4

¼ (1/2 stick) cup butter
1 small onion, chopped
1 garlic clove, minced (I used more)
1 3 to 3-1/2 pound chicken, cut into 8 pieces
½ teaspoon salt
¼ cup steak sauce
¼ cup tomato sauce
¼ cup firmly-packed light brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
¼ teaspoon chili powder

1.       In a large deep skillet, melt butter over medium heat and sauté onion and garlic 5 to 7 minutes, or until onion is tender.
2.       Season chicken with salt then add it to skillet and cook 8 to 10 minutes, turning to brown chicken on all sides.
3.       Meanwhile, in a medium-sized bowl, combine remaining ingredients; mix well then add to chicken.
4.       Cover and cook 35 to 40 minutes, or until no pink remains in chicken, stirring occasionally.

Thursday, March 22, 2012

Barbecued Pulled Chicken Sandwiches

I almost forgot to post this recipe. This is the first time I ever tried making pulled chicken. I made it last week and it was a very good work-night meal. I would recommend it. Sadly, I didn't make a note about where the original recipe came from. I always like to give praise when it is due. My son, who really wanted pulled-pork that day, even enjoyed this chicken.

Barbecued Pulled Chicken Sandwiches

For the Chicken:

1 medium onion, thinly sliced

1-1/2 pounds boneless skinless chicken breasts

6 hamburger buns, split and toasted

For the Sauce:

½ cup ketchup

½ cup barbecue sauce

2 tablespoons cider vinegar

2 tablespoons molasses

1 tablespoon yellow mustard

¼ teaspoon black pepper

1 teaspoon onion powder

¼ teaspoon cumin

½ teaspoon garlic powder

½ teaspoon chili powder

½ teaspoon paprika

1/8 teaspoon cayenne pepper

1 pinch salt

3 tablespoons light brown sugar

1 teaspoon Hot Sauce


1. Cover the bottom of a slow-cooker with the onions. Place the chicken on top of the bed of onions.

2. In a medium bowl, combine all of the sauce ingredients and pour on top of the chicken

3. Cover and cook on low until the chicken is fork-tender and shreds easily, about 6 hours. Pull apart chicken with two forks. Serve on top of toasted split buns.


The Creative Cook

Saturday, July 9, 2011

Blueberry Barbecue Sauce

Here are two different types of Blueberry Barbecue Sauces.  One is a quick version and the other is for the slow cooker.  They look great!

Servings:  3 cups
Ready in: 30 minutes

2-2/3 teaspoons vegetable oil
1/3 cup minced onion
1-1/3 tablespoon minced fresh jalapeno Chile; seeded
1/3 cup ketchup
1/3 cup rice wine vinegar
4 tablespoons light brown sugar
4 tablespoons Dijon mustard
1-1/3 teaspoon Tabasco sauce
2-2/3 cups blueberries, frozen or fresh
Fresh ground black pepper

Heat the oil in a non-reactive saucepan.  Add the onion and jalapeno and cook over moderate heat, stirring until wilted, about 3 minutes.  Add the ketchup, vinegar, sugar, mustard and Tabasco.  Bring to a simmer.  Add the blackberries and simmer over low heat, stirring until thickened, about 10 minutes.  Puree the sauce in a blender or food processor until smooth. Pass through a strainer and season with salt and pepper.   Serve at room temperature.

Use on:  any kind of beef, steak, hamburger, pork, chicken.

The sauce can be refrigerated for up to one day.

Servings:  4 cups
Ready in: 30 minutes

1 Tablespoon olive oil
1 small yellow onion, minced
2 garlic cloves, smashed
1/4 cup zinfandel wine (or other sweet wine)
1/3 cup cider vinegar
2-1/2 pints (5 cups) fresh blueberries
1/3 cup light brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
Red pepper flakes (large pinch or to taste)
Fresh ground black pepper


1.        In a small skillet over medium heat, warm the oil; sauté the onion and garlic for 5 minutes or until softened
2.        Add the wine and vinegar; bring to a boil, scraping up the browned bits sticking to the pan.
3.       Transfer mixture to a slow cooker and add in the remaining ingredients. 
4.       Cover and cook on Low for 6-8 hours or until thickened.
5.       If the sauce is not thick enough, remove the lid, turn the cooker to High and cook up to 30 minutes until it reaches the desired consistency.
6.       Puree with a hand-held immersion blender (or transfer to a food processor and process until smooth).
7.       Season with salt and pepper to taste.
8.       Let cool, transfer to a jar and store, tightly covered in the refrigerator up to 2 months.