que: I need step-by-step instructions, because I suck at cooking. I also need recommendations on which bbq sauce to use. I have a gas grill.|||Any BBQ sauce will do. Basically just coat the chicken in BBQ sauce and BBQ them. Check them randomly to see if they're done. Keep coating them in sauce so they won't dry out.|||Honey Mustard Bar-B-Que Chicken Ingredients 3 Tbs. olive oil 1 3/4 pounds boneless skinless chicken thighs, cut into strips 3 oz. shallots, small chop 1 cup dry white wine 1 cup Creole Honey Mustard sauce 8 oz. baby green beans or haricot verts 1 cup cherry tomatoes cut in half Salt and pepper to taste STEP 1: Season chicken with salt and pepper. STEP 2: Heat oil in a pan and brown chicken. STEP 3: Remove chicken and set aside, and in same pan add shallots and cook until soft, scraping brown bits off the bottom of the pan. STEP 4: Add white wine, and cook, reducing liquid by half. STEP 5: Fold in Creole Honey Mustard sauce. STEP 6: In a separate pot, blanch beans and shock in ice cold water. STEP 7: Add chicken and its juices back into the pan, and simmer for approx. 5 minutes until chicken is done. STEP 8: Fold in the beans and tomatoes, toss, and serve. Bar-B-Que Chicken 1 陆 - 2 lbs. Chicken cut up into serving sizes. (A whole chicken [ 3 - 4 lbs.] will make two pots of chicken.) Garlic powder, onion powder, thyme, etc. to taste Your favorite barbecue sauce. 1. Place cut up chicken pieces on bottom of solar oven pot(s). Add preferred seasonings. 2. Put pot(s) into solar oven. 3. Cook for 1 录 - 2 hours in solar oven. Pour off the broth from the chicken (save it for soups or casserole if desired). Add barbecue sauce over top of chicken pieces. Continue to cook for another hour or more as required or desired. The longer the chicken cooks, the better the flavors blend and the meat is tender.|||1) Purchase chicken, bring home and marinade A) Marinade with fresh herbs like rosemary and thyme, whole garlic cloves and olive oil. I recommend overnight if possible, but no less than 1 hour 2) Turn on grill and preheat for 15 minutes with the lid CLOSED to build as much heat as possible A) With a clean, yet old kitchen towel, CAREFULLY wipe your grill grates with cooking oil to lubricate and prevent the chicken from sticking... preheating should have eliminated this step, better safe than picking chicken off the grates 3) SEASON!!!! Kosher Salt, fresh ground Black pepper, don't be afraid to be liberal with either, just know how much salt YOU and your guests like 4) Sear chicken on high heat, for GREAT CROSS HATCHED GRILL MARKS, start each piece in a uniform direction and then give each one a 1/4 turn before turning over completely. Be certain that you put your "PRESENTATION" side down first 5)Brush with BBQ sauce in the final stages of cooking. Commercial thick style BBQ sauces (as opposed to Carolina style vinegar based BBQ sauce) contain High Fructose Corn Syrup..... SUGAR in layman's terms. Sugar burns at a fairly low temperature and to avoid that bitter burned crust, I always glaze my chickens towards the end of the grilling process. 6) If you don't have one, invest in a pocket test thermometor. Any grocery store will have one, Cook your chicken until 158F and let them REST and CARRYOVER to 165F this will ensure properly cooked food without it being dry 7) Serve, have a beer, enjoy dinner As far as BBQ sauce reccomendations, try a few for yourself, if it sounds good to you, then it is. This is a matter of preference, I like Stubb's myself, but when I can and have time, I make my own!!! Ketchup, Molasses, vinegar, sugar, tabasco, salt, pepper simmer on LOW HEAT for a LONG TIME.|||Beer-can chicken. Wash the chicken inside & out, pat dry. Make a dry rub in a small bowl. (1 tsp each: dry mustard, salt, paprika, granulated onion; and 1/2 tsp black pepper, granulated garlic, cumin and ground corriander. Type A rub, from Weber.) Lightly oil the carcass with olive or vegetable oil. Sprinkle the rub on the chicken and distribute evenly. Now, get a 12 oz can of beer (any kind works - doesn't matter.) Pop the top, and take a sip. Take one more - good. Now, insert the can of beer into the rear end of the chicken (large opening) and stand it up on your grill - the can and two legs will give it a 3-point stance for stability. You want to cook by the indirect method (fire or coals on the edges of the BBQ, not directly under the bird.) Get another can of beer (this one is for you, so it should matter.) Pop the can, and drink it to keep cool while the chicken roasts. Cook about 20 minutes per lb of the bird, at 350 F. Typically about 1-1/2 hrs for a 4 or 5 lb bird. It's done when you can freely move the leg, or when cut, the juices in the leg run clear. Fortunately, the mass of the beer in the can moderates the temperature and it's hard to overcook (well, 3 hrs is way too long.) Use clean dishcloths or BBQ mits to remove the bird from the grill - it will be very hot. Remove the can and toss the beer - it has served its purpose. Let it rest for 10-15 minutes before carving. Enjoy - you'll have a great chicken and even better conversation topic. Alternate: you can use a can of apple cider, or other clear liquid in a 12 oz can. ie, water in a tomato can. Comment about all the other tomato and/or sugar-based BBQ sauces. If you choose one of those recipes, either cook your chicken using indirect heat and apply the sauce throughout cooking, or cook over direct heat but wait to apply the sauce until the last 15 minutes of cooking. Direct heat, if too long, will carmelize and burn the sugar in the sauce, leaving you with a less-appetizing blackened chicken.|||the best way is to maranade it overnight, soy sauce, ginger, a little honey, green onion|||First thing you want to do is par-boil the chicken ( that is to boil them in a pot...not to the point where they are falling apart though), I would say probably 20 minutes should do it in a good rolling boil. Then place tinfoil on the grill ( this will prevent the sauce from getting all over your grill). Spray a little cooking spray on the tinfoil....do it before the grill is on or you could get a flare up. Dip the chicken in BBQ sauce and place it on the grill, turning frequently and re-coating the chicken every now and then with sauce so the chicken won't stick too badly. As for the BBQ sauce, there are a lot of good ones out there to choose from, it just depends on your taste.....good luck......|||INGREDIENTS: 3 tablespoons vegetable oil 1 1/2 cups cider vinegar 1 tablespoon salt 1/4 teaspoon ground black pepper 2 teaspoons poultry seasoning 2 pounds cut up chicken pieces --------------------------------------鈥?br> DIRECTIONS: Heat grill to medium heat. In a small skillet combine the oil, vinegar, salt and pepper and put over low heat. Add the poultry seasoning while stirring constantly; when sauce mixes well and starts to bubble, it is done. Place chicken on hot grill and brush with sauce. Grill for 45 to 60 minutes, turning every 5 to 10 minutes, and brush chicken with sauce after each turning. Grill until chicken is done and juices run clear. (Note: Be sure to keep an eye on the chicken as it cooks, as it tends to have flair ups due to the oil and chicken drippings!)|||First, ditch the gas grill and get a charcoal grill. Sauce, Texas Pete Apple Cider Vinegar Worcester Sauce Garlic Red pepper / Cayenne for more "heat" Butter Honey or syrup Add ingredients / flavor to taste as desired. Heat on a stove until butter is melted. Be sparing on the honey. Place chicken pieces on ready to go grill. Skin side up. Sprinkle with Everglades Seasoning. Let cook for 15-20 minutes. Flip all pieces, sprinkle new side up with Everglades Seasoning. After 15-20 minutes, flip pieces and baste with sauce. Be sure to move pieces around as needed for evening cooking. Now, simply baste the chicken every 10 minutes or so, flip every 30-45 minutes to properly and evenly baste the other side. Continue until the chicken is thoroughly cooked. Enjoy.|||I've tried every way in the world and here is what I think is best! Use the indirect method of cooking.....meaning only turn on one side of your grill and cook on the other. It takes longer but the flames will not flare up onto the cooking chicken and burn it. After 1 hr. (it will be almost done), baste chicken with barbecue sauce (you'll have to experiment to find your favorite). I personally like Sweet Baby Rays barbecue sauce.....it's a little spicy, and and a little sweet, with a smoky flavor added. Keep basting (brushing) for 10-15 minutes with lots of sauce and then enjoy the best barbecued chicken you've ever tasted. If you like the open flame cooking, I've pre cooked the chicken in the oven until 1/2 done, then cook over the open flame (you have to keep turning or it will still burn) and then after cooking 15 minutes, baste for another 10-15 minutes. It will be soooo juicy! Good luck!|||Par-boil your chicken first. It gets some of the fat out, and ensures it will be fully cooked when finished grilling. In a plastic zip bag, add 1 cup of water and 1/4 tsp.( any more is too much!!) of liquid smoke. the liquid smoke is oily, so toss your chicken pieces in the mix quickly and set aside. BBQ with the coals well heated for 1/2 hr. Sweet Baby Ray's Honey flavor will do the trick now, enough hickory in the marinade. After adding BBQ sauce to both sides, cook 5 more minutes on each side. Enjoy!!!