Doug's Sweet and Spicy Mixed Barbecued Chicken By: Doug M.
We have a 33-year-old daughter with CF who loves barbecued chicken. Barbecued chicken is a nutritious and delicious food and a great way to bring the family together. Serving two different barbecue flavors is a great way to make sure there is something that everyone will like.
- 3 lb chicken breasts and thighs (with or without skin)
- 2 Tbsp Spike seasoning (or Lawry's garlic salt)
- 1 tsp black pepper
- 1/2 c olive oil
- 1 c Kinder's mild barbecue sauce
- 1 c Kinder's hot barbecue sauce
- Add All Ingredients
Wash and dry chicken pieces.
Cut breasts in half with a poultry shear.
Coat chicken pieces with olive oil.
Rub on Spike and pepper and place in covered container overnight in refrigerator to let seasoning sink in.
Brush olive oil onto grill while cold.
Heat grill to a medium heat (350-400 on barbecue lid thermometer).
Cook chicken pieces on both sides for 5-7 minutes or until about 2/3 done (the exact cooking time will depend on your grill. Thick breasts will take a minute or two longer than thighs).
Apply mild BBQ sauce to 1/2 of the pieces and apply hot BBQ sauce to the other half.
Cook chicken pieces for 2 min on each side on lower heat or until fully cooked, being careful not to burn the sauce (use a thermometer or cut and check to ensure that the meat is fully cooked).
Baste while cooking with additional BBQ sauce to your taste.
Options: Adjust fraction of hot/mild pieces to suit your preference. Use warm BBQ sauce for dipping after cooking. Substitute Soy Vey Teriyaki for one of the BBQ sauces if desired. Kinder’s and Soy Vey BBQ sauces are available in many supermarkets.
- Servings: 6
Amount per serving:
- Calories: 329
- Fat: 19 g
- Sodium: 2098 mg
- Protein: 6 g
- Calcium: 4 mg
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