Best Ever Barbecued Chicken – Homemade BBQ Sauce

Best Ever Barbecued Chicken – Homemade BBQ Sauce

Barbecued chicken

The 4th. of July is surely a day for barbecuing.  So what are you grilling on Independence Day?  Tired of the same old same old?  Why not grill some finger licking good Barbecued Chicken?

Barbecued Chicken is one of my summer favorites and it took me a while to figure out how those barbecue joints make their delicious barbecues.  Was it the sauce?  Or is there a marinade?  Well, after much searching I found out it takes both!  Yup a really good rub AND a really good sauce is what it takes for some restaurant style Barbecue.  Click here for my Basic BBQ Chicken Rub you’re going to need it to make your Best Ever Barbecued Chicken this weekend!

So really there are 3 steps to making the Best Ever Barbecued Chicken:

  1. Rub the chicken parts with my Basic BBQ Chicken Rub and let rest AT LEAST 30 minutes and not more than 24 hours in the refrigerator. (Use 1/4 of the BBQ Chicken Rub for 8-9 pieces of chicken.  Drizzle 2 Tbs. Olive Oil on the chicken parts then massage the rub into each piece making sure it’s completely covered.  I use boneless chicken thighs but you can use any part or parts you like.  The rub works better on skinless parts so I’d advise you to remove the skin.  Place chicken in ziplock bag and let rest for at least 30 minutes and no more than 24 hours.  If using chicken that has been resting in the fridge for more than 30 minutes place chicken on counter 30 minutes before grilling so that temperature goes down to room temp.)
  2. Grill the marinated chicken perfectly.  Click here for grilling tips.
  3. Baste chicken with my yummy homemade Barbecue Sauce – baste the last 2 minutes for grilling and after the chicken is cooked – you can also serve barbecue sauce on the side for dipping.

So here’s my super yummy Homemade Barbecue Sauce.  The recipe makes about 2 quarts.  I keep the sauce in quart sized mason jars in the fridge.  It keeps for about 3 months.

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Ingredients:

4 Cups Ketchup

1 Cup Blackstrap Molasses

1 Cup Dark Brown Sugar – Packed

1/2 Cup Seedless Blackberry Preserves

2/3 Cup Apple Cider Vinegar

2 Tbl.  Basic BBQ Chicken Rub  (click here from my recipes)

Directions:

Place all ingredients in a saucepan and whisk together until preserves are no longer lumpy.

Simmer 10 – 15 minutes.

Remove from heat and use or transfer to jars for storing.

Best Ever Barbecued Chicken - Homemade BBQ Sauce
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Best Ever Barbecued Chicken - Homemade BBQ Sauce
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Ingredients
Servings:
Instructions
  1. Combine all ingredients in a sauce pan and whisk together until preserves are no longer lumpy
  2. Simmer for 10 - 15 minutes
  3. Remove from heat and use or transfer to jars for storing.
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Basic BBQ Chicken Rub

Basic BBQ Chicken Rub

Who doesn’t love the sweet tangy taste of Barbecued Chicken? But have you ever wondered how those BBQ joints (as my NYC cousin calls them) make such delicious chicken?  I used to think it was all in the sauce which they slather on quite generously.  But oh how wrong I was!  I tried slathering different brands of barbecue sauces on my grilling chicken; all I got was burned sauce dripping off tasteless chicken!  Restaurant worthy finger licking good barbecued chicken requires 2 things:  BBQ Chicken Rub and really good barbecue sauce.

So really it all begins with a basic BBQ Chicken Rub; by the way in case you were wondering barbecued brisket, ribs, and other meats require a rub too; but I use a slightly different version with different spices.  I generally make a large batch of BBQ Chicken Rub, meaning a batch large enough to fill the 8 oz. mason jar I store it in.  This way I always have some handy, at least that’s the plan, whenever we feel like making barbecued chicken.

You will use about 1/4 of the jar each time you want to grill about 8-9 pieces of chicken.  I know it sounds like a lot, but trust me use the correct amount for some amazing chicken.  To use it you will need to drizzle 2 Tbs. of Olive Oil on the chicken ( I use boneless skinless chicken thighs, but you can use whatever parts you want although it’s best to at least remove the skin before seasoning.)  Then massage the BBQ Chicken Rub on each piece of chicken, be sure you get all sides.  Place the chicken in ziplock bag and allow to rest in the refrigerator for at least 30 minutes.  Or better still leave it in the fridge overnight or up to 24 hours.  Remember the longer it rests the more flavoring it will absorb.

If you’ve had the chicken marinating in the fridge for longer than 30 minutes let it rest on the counter for 30 minutes to bring it to room temperature.  Then grill* the chicken until just about 2 minutes before it’s full cooked then brush on barbecue sauce (homemade or your favorite brand) and cook for 1 minute, flip over, brush more sauce on and cook for another minute or until cooked.*  Read Tips on how to Grill Barbecued Chicken below.

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Here’s my recipe for Basic BBQ Chicken Rub.  You can also use it on Turkey and other poultry you want to grill.

Ingredients:

3 Tbs. Paprika

3 Tbs.  Ground Sea Salt

2 1/2 Tbs. Chili Powder

2 1/2 Tbs. Onion Powder

3 Tbs. Garlic Powder

2 1/2 Tbs. Dark Brown Sugar

2 Tsp. Chipotle Chili Powder

2 Tsp. Ground Thyme

2 Tsp.  Ground Black Pepper

Directions:

Combine all ingredients in a small bowl and mix thoroughly.

Transfer to 8 Oz. Mason Jar and store tightly covered in a dry place.

You can store it in the pantry for about 3 months.  Store in the freezer if you want to keep it fresh longer.

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* Tips for Grilling Barbecued Chicken

Spray grill with oil and preheat to high heat

Place chicken on the hot grill and cook uncovered for 5 minutes

Flip chicken over and cook another 5 minutes

Cover the grill and turn heat to low to maintain a temperature of about 325º with lid closed

Cook 5 minutes then flip chicken over and cook another 5 minutes with closed lid

Uncover the chicken and baste with barbecue sauce (homemade or your favorite brand)

Cook uncovered for 1 minute then flip chicken over and baste again

Cook uncovered another minute or until chicken temperature registers 165-180º when you insert a thermometer into the thickest part of the chicken (don’t touch the bone)

If chicken is still undone continue to grill with lid down until it reaches the correct temperature.  If you are doing this baste the chicken with barbecue sauce every 3 minutes until done.

Remove cooked chicken from grill and place in a pot.

Baste with more barbecue sauce and cover pot.

Let rest for 5 minutes before serving.  You can serve with a side of barbecue sauce.

Basic BBQ Chicken Rub
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Basic BBQ Chicken Rub
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Ingredients
Servings:
Instructions
  1. Mix all ingredients in a small bowl anc combine thoroughly
  2. Transfer to an 8 Oz. Mason Jar and cover with a tight lid, store in a dry place
Recipe Notes

This rub will store tightly covered in the pantry for about 3 months.  If you want to store it longer place it in the freezer where it can be stored for 6 months.

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Triple Chocolate Cookies

Triple Chocolate Cookies

Triple Chocolate

Triple Chocolate Cookies

I’m a confirmed chocoholic!  These delicious Triple Chocolate Cookies are one of my favorites.  I love the combination of white and milk chocolate chips in a dark chocolate cookie.  It’s the perfect combination!

 Ingredients

  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 ounces best quality unsweetened chocolate, melted and cooled
  • 1/4 cup unsweetened European cocoa powder
  • 2 cups all-purpose flour
  • 1 cup Premium white chocolate chips
  • 1 cup Semi-sweet chocolate chips

Directions

  • In a large mixing bowl, beat the shortening and butter  with an electric mixer on medium to high speed for 30 seconds.
  • Add sugars and baking soda; beat till combined.
  • Beat in eggs, vanilla and melted chocolate.
  • Beat in the cocoa powder and flour.
  • Stir in the semisweet and white chocolate chips.
  • Using a 1 oz. scoop or a tablespoon drop batter, 2 inches apart, onto parchment covered cookie sheets.
  • Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till the tops look dry.
  • Cool on cookie sheets for 1 minute; move the cookies from cookie sheets and cool on wire racks.

Triple Chocolate Chip Cookies
Print Recipe
These delicious Triple Chocolate Cookies are one of my favorites. I love the combination of white and milk chocolate chips in a dark chocolate cookie. It's the perfect combination!
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
10 Minutes
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
10 Minutes
Triple Chocolate Chip Cookies
Print Recipe
These delicious Triple Chocolate Cookies are one of my favorites. I love the combination of white and milk chocolate chips in a dark chocolate cookie. It's the perfect combination!
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
10 Minutes
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
10 Minutes
Ingredients
Servings: Dz.
Instructions
  1. In a large mixing bowl, beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds.
  2. Add sugars and baking soda; beat till combined.
  3. Beat in eggs, vanilla and melted chocolate.
  4. Beat in the cocoa powder and flour.
  5. Stir in the semisweet and white chocolate chips.
  6. Using a 1 oz. scoop or a tablespoon drop batter, 2 inches apart, onto parchment covered cookie sheets.
  7. Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till the tops look dry.
  8. Cool on cookie sheets for 1 minute; move the cookies from cookie sheets and cool on wire racks.
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Ganache Filled Bar Cookies

Ganache Filled Bar Cookies

Cookies

Who doesn’t love homemade chocolate chip cookies? Here’s a family favorite, a new twist on the classic cookie jar standard.  These bar cookies are crunchy on the outside and very chocolatey in the middle.

It requires a bit more work than the reqular drop cookies, but so worth the extra time and effort. It’s sure to become one of your favorites too!

Makes 32 Cookies

Ingredients:

 

½ cup heavy cream

8 oz. semi-sweet chocolate chip morsels

1 ¾ cups all-purpose flour

¼ tsp. salt

2 sticks unsalted butter, at room temperature

1 2/3 cups packed dark brown sugar

2 large eggs, at room temperature

1 ½ tsp. vanilla extract

Directions:

  1. Boil cream over moderate heat.
  2. Finely grind chocolate chips in a food processor.
  3.  With food processor on add the hot cream and process until smooth.
  4.  Scrape ganache into a bowl and let stand til firm – 30 mins. To 1 hr.
  5.  Pre-heat oven to 350 Degrees
  6.  Lightly butter 9”x13” baking pan.  Line pan with wax paper.  Butter and flour paper.
  7.   Whisk together flour and salt.
  8. In large mixing bowl beat butter and brown sugar at medium speed for 3 mins.
  9.  Beat in eggs one at a time.
  10.  Beat in vanilla
  11. At low speed add flour in 3 increments, batter will be stiff
  12. Spread batter into pan
  13.   Bake 18-20 mins. , until tester inserted in center comes out clean
  14.   Transfer pan to wire rack and cool completely
  15.   Invert pan onto a large wire rack.
  16.    Remove pan and peel off wax paper.
  17.    Invert cake onto large cutting board.
  18.   With a long serrated knife cut cake in halves crosswise
  19.   Spread chocolate ganache on one half of cake leaving a 1/8” border
  20.  Top with other cake half
  21.  Wrap in plastic wrap and refrigerate until ganache is set – 2 hours or more
  22. Trim cake edges.
  23. Cut lengthwise into 4 strips
  24.  Cut strips crosswise into 8 bars each.

Serve chilled or at room temperature with cold milk for a yummy treat.

Cookies
Ganache Filled Bar Cookies
Print Recipe
A new twist on a cookie jar standard. Instead of chocolate chip cookies make theses bar cookies.
Servings Prep Time
32 Bars 30 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Servings Prep Time
32 Bars 30 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Cookies
Ganache Filled Bar Cookies
Print Recipe
A new twist on a cookie jar standard. Instead of chocolate chip cookies make theses bar cookies.
Servings Prep Time
32 Bars 30 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Servings Prep Time
32 Bars 30 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Ingredients
Servings: Bars
Instructions
Ganache
  1. Boil cream over moderate heat.
  2. Finely grind chocolate chips in a food processor.
  3. With food processor on add the hot cream and process until smooth.
  4. Scrape ganache into a bowl and let stand til firm – 30 mins. To 1 hr.
Assemble
  1. Invert pan onto a large wire rack. Remove pan and peel off wax paper.
  2. Invert cake onto large cutting board.
  3. With a long serrated knife cut cake in halves crosswise.
  4. Spread chocolate ganache on one half of cake leaving a 1/8” border.
  5. Top with other cake half.
  6. Wrap in plastic wrap and refrigerate until ganache is set – 2 hours or more.
  7. Trim cake edges.
  8. Cut lengthwise into 4 strips.
  9. Cut strips crosswise into 8 bars each.
Recipe Notes

You can get more cookies by cutting the bars smaller.

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Bread Pudding With Caramel Sauce

Bread Pudding With Caramel Sauce

Bread Pudding

Whole Foods sells an awesome Bread Pudding with Caramel Sauce.  It’s one of the items in their hot bar.  It sells for around $7 or $8 a pound, and this stuff is pretty heavy.  My family loves this pudding and we usually take home a few pounds when ever we shop there.

Bread pudding is pretty basic, it’s just bread, milk, eggs, and sugar.  I decided I’d try my hand at making a bread pudding similar to Whole Food’s.  I’d also serve it with caramel sauce just like they do.  Luckily I hit it on the first try!  My family loves it, they say it’s even better than Whole Foods’.

You can serve bread pudding warm or cold; with or without the caramel sauce; and of course with a scoop of ice cream.  It’s one of my favorite comfort foods!

Here’s my recipe for bread pudding and caramel sauce.  It gives 12 generous servings.

Pudding:

12 cups baguette cubesI use day old baguettes that come on sale at the end of the day

7 cups whole milk

9 eggs

1 tbls. vanilla

1 1/2 cups brown sugar

1 tsp. ground cinnamon

  1. Place cubes in buttered 9″ x 13″ baking pan
  2. Beat eggs, mix in milk and brown sugar
  3. Stir in vanilla and cinnamon
  4. Pour milk mixture over cubes
  5. Bake in 350 degree oven 1 1/2 hours or until tester comes out clean and pudding is set

You can serve warm or cold, with or without caramel sauce.

 Caramel Sauce:

Makes 4 cups

2 sticks butter

2 cups brown sugar

2 cups heavy cream

Melt butter in sauce pan.  Add sugar and cream.  Cook over medium heat until sugar dissolves and sauce thickens.  Do no bring to a boil.  Stir to keep sides sugar from forming crystals on the side of the pan.

This Caramel Sauce can be used to top bread pudding, ice cream, brownies, etc.  I usually make a batch and just store in my refrigerator.  It keeps for about a month, just stir if the butter separates.

It gets a grainy texture if stored longer.


Bread Pudding With Caramel Sauce
Print Recipe
Super yummy bread pudding, my favorite comfort food. The caramel sauce makes this bread pudding exceptional. Make extra sauce to pour over ice cream!
Servings Prep Time
12 Servings 30 Minutes
Cook Time
90 Minutes
Servings Prep Time
12 Servings 30 Minutes
Cook Time
90 Minutes
Bread Pudding With Caramel Sauce
Print Recipe
Super yummy bread pudding, my favorite comfort food. The caramel sauce makes this bread pudding exceptional. Make extra sauce to pour over ice cream!
Servings Prep Time
12 Servings 30 Minutes
Cook Time
90 Minutes
Servings Prep Time
12 Servings 30 Minutes
Cook Time
90 Minutes
Ingredients
Pudding
Caramel Sauce
Servings: Servings
Instructions
Pudding
  1. Place cubes in buttered 9" x 13" baking pan
  2. Beat eggs, mix in milk and brown sugar
  3. Stir in vanilla and cinnamon
  4. Pour milk mixture over cubes
  5. Bake in 350 degree oven 1 1/2 hours or until tester comes out clean and pudding is set
Caramel Sauce
  1. Melt butter in sauce pan.
  2. Add sugar and cream.
  3. Cook over medium heat until sugar dissolves and sauce thickens. Do no bring to a boil.
  4. Stir to keep sides sugar from forming crystals on the side of the pan.
Recipe Notes

 

This Caramel Sauce can be used to top bread pudding, ice cream, brownies, etc.  I usually make a batch and just store in my refrigerator.  I keeps for about a month, just stir if the butter separates.
It gets a grainy texture if stored longer.

 

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