#bbqchicken

Enjoy the delicious smoky flavor of grilled lemon pepper chicken with this recipe inspired by John McLemore's Dadgum That's Good cookbook.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 2 lemons, juiced. 2 teaspoons black pepper. 1 teaspoon salt. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried thyme.

Instructions: To make a marinade, combine olive oil, lemon juice, salt, black pepper, onion powder, garlic powder, and dried thyme in a bowl. Pour the marinade over the chicken breasts and place them in a plastic bag that can be sealed. Refrigerate for a minimum of 30 minutes, or better yet, overnight, after sealing the bag. Set the temperature of your smoker to 225F 107C. Take the chicken out of the bag and allow any extra marinade to fall off. After the chicken has been placed on the smoker grates, smoke it for about two hours, or until the internal temperature reaches 165F 74C. To give the chicken a crispy outside, raise the temperature to 375F 190C during the final 15 minutes of smoking. Before serving, take it out of the smoker and give it five minutes to rest.

Prep Time: 35 minutes

Cook Time: 120 minutes

These BBQ chicken legs cooked in a slow cooker make a great starter or main dish for game day. They're very tender, taste great, and are simple to make. Leave it alone until you're ready to eat!

Ingredients: 8 chicken legs. 1 cup BBQ sauce. 1/4 cup brown sugar. 2 tablespoons apple cider vinegar. 1 tablespoon Worcestershire sauce. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: In a small bowl, mix together BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper. Place chicken legs in the slow cooker. Pour the BBQ sauce mixture over the chicken, making sure each piece is coated. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and cooked through. Optional: For a crispy finish, transfer the cooked chicken legs to a baking sheet lined with foil and broil in the oven for 3-5 minutes, watching closely to prevent burning. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

There are lots of tropical flavors in these Instant Pot Hawaiian BBQ Chicken Sandwiches. A sweet and sour pineapple BBQ sauce is mixed with tender shredded chicken to make a tasty sandwich filling.

Ingredients: 1.5 lbs boneless, skinless chicken breasts. 1 cup pineapple juice. 1/2 cup BBQ sauce. 1/4 cup soy sauce. 1/4 cup brown sugar. 1 tsp minced garlic. 1 tsp grated ginger. 8 hamburger buns. Sliced pineapple optional. Lettuce leaves optional.

Instructions: In the Instant Pot, combine pineapple juice, BBQ sauce, soy sauce, brown sugar, minced garlic, and grated ginger. Add chicken breasts to the Instant Pot and coat with the sauce mixture. Close the Instant Pot lid and set the valve to sealing position. Cook on high pressure for 10 minutes, then do a quick release of pressure. Remove the chicken from the Instant Pot and shred using two forks. Return shredded chicken to the Instant Pot and stir to coat with the sauce. Serve the Hawaiian BBQ chicken on hamburger buns, topped with sliced pineapple and lettuce if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

Make this easy Crockpot BBQ Chicken for a tender, juicy, flavor-packed meal! It's perfect for sandwiches, sliders, tacos, baked potatoes, or an effortless weeknight dinner. Let your slow cooker do the work while you enjoy delicious, fall-apart BBQ chicken everyone will love.

👇 Click the link below to get the full recipe and step-by-step instructions!

This Italian-style BBQ chicken marinade combines balsamic vinegar, olive oil, and fragrant herbs to make chicken that is tender and full of flavor. It's perfect for grilling.

Ingredients: 4 chicken breasts. 1/4 cup balsamic vinegar. 1/4 cup olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried oregano, dried basil, dried thyme, salt, and black pepper. Place chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight, to marinate. Preheat grill to medium-high heat. Remove chicken from marinade and discard excess marinade. Grill chicken for 6-8 minutes per side, or until cooked through and juices run clear, flipping once halfway through cooking. Serve hot, garnished with fresh herbs if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

Craving juicy, flavorful smoked chicken thighs? 🍗 This easy recipe shows you how to smoke chicken thighs to perfection with crispy skin, bold BBQ seasoning, and tender, smoky meat. Perfect for weeknight dinners, backyard BBQs, or meal prep, you'll get step-by-step instructions, cooking times, and expert tips for foolproof results every time.

👉 Click to get the full recipe and start smoking the best chicken thighs today!

Enjoy the savory and crispy goodness of BBQ chicken made quickly in a pressure cooker. Perfect for a weeknight dinner or a hassle-free meal with bold flavors.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup barbecue sauce. 1/2 cup chicken broth. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Use garlic powder, onion powder, salt, and pepper along with smoked paprika to season chicken breasts. Heat up the olive oil and set the pressure cooker to saut mode. For two to three minutes on each side, brown the chicken breasts. Mix the barbecue sauce and chicken broth together in the pressure cooker. Put the pressure cooker on high pressure for 10 minutes with the lid on tight. Let the pressure naturally drop for 5 minutes after the cooking is done, then quickly drop any remaining pressure. Take the chicken out of the pressure cooker and use two forks to shred it. Add the chicken shreds back to the sauce in the pressure cooker and mix them in. If you want, you can sprinkle fresh parsley on top of the BBQ chicken before serving it on buns or over rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

This slow cooker BBQ chicken recipe makes it easy to enjoy juicy, tender chicken with little work. It's great for busy days or when you just want some tasty barbecue.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup barbecue sauce. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1/4 cup chicken broth. 1 tablespoon Worcestershire sauce. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: In a bowl, mix together barbecue sauce, brown sugar, apple cider vinegar, chicken broth, Worcestershire sauce, smoked paprika, garlic powder, and onion powder. Place chicken breasts in the slow cooker and season with salt and pepper. Pour the barbecue sauce mixture over the chicken, making sure it's well coated. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through. Once done, shred the chicken using two forks and mix it with the sauce in the slow cooker. Serve hot as desired, such as on sandwiches, wraps, or over rice. Enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes