Barbecue Chicken Salad – Super Delicious Chicken Salad Recipe

Everyone loves chicken salad and Barbecue Chicken Salad is one of the best. In this chicken salad recipe hot grilled chicken is sliced and laid on top of fresh greens mixed with black beans, corn and crunchy fried onions.

Barbecue Chicken Salad

The super easy dressing is a combination of your favorite barbecue sauce and ranch dressing.

There’s lots of room for individual adaptations, so be sure to mix and match ingredients to suite your tastes. This chicken salad recipe will stay on your “winners” list forever!

Just A Note – This recipe serves 8 as a side salad. Make an entrée for 4 by simply making larger portions. Serve with hot cornbread for a satisfying mid-week meal.

Super Delicious Barbecue Chicken Salad Recipe
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 
Course: Salad
Cuisine: Barbecue
Ingredients
  • 2 boneless skinless chicken breasts
  • 1 head of red leaf lettuce washed and torn into bite sized pieces
  • 1 head of green leaf lettuce washed and torn into bite sized pieces
  • 1/4 cup fresh cilantro chopped
  • 1 large ripe tomato diced
  • 1 can 15.25 ounces black beans, drained and rinsed
  • 1 cup frozen corn niblets thawed and drained
  • 1 can 2.8 ounces canned fried onions
  • 1/2 cup ranch dressing
  • 1/2 cup barbeque sauce - your choice
  • Kosher salt and ground black pepper
Instructions
  1. Light a charcoal barbeque or heat a gas grill for medium heat. Lightly oil the grate.
  2. Season the chicken breasts with the kosher salt and ground black pepper.
  3. While the grill is heating, assemble the salad ingredients: toss the red and green lettuces with the corn, black beans and diced tomato. Add the cilantro but hold off on the fried onions.
  4. Whisk together the barbeque sauce with the ranch dressing and set it aside.
  5. Grill the seasoned chicken breasts about 6 to 8 minutes per side, turning once, until they are no longer pink in the center and the juices run clear. Set them aside to rest for a few minutes, then cut them into long slices or thin medallions.
  6. Mix the dressing with the prepared greens and top with the fried onions. Portion out the salad on 8 plates and top each portion with some of the grilled chicken.

Food For Thought – Add a little smoke and spice to your salad by adding a well minced chipotle pepper and a tablespoon of the adobo sauce from the can to your salad dressing.

Replace the fried onion with broken up tortilla chips and top with some diced avocado and you have a terrific fiesta chicken salad.

Good To Know About Barbecue Chicken Salad – Use your favorite salad greens to suit your tastes – some of the lettuce combinations that come pre-mixed a great idea to use in this salad.

Look for a blend that suits you – iceberg and romaine add great crunch.

You can use a “light” version of the ranch dressing and omit the fried onions to save a few calories.

The dressing also makes a great dip for raw veggies and/or chips.

If you don’t use all of it on the salad, save the remainder in an airtight container.

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Barbecue Baked Chicken Wings – Convenient Oven BBQ Chicken

Barbecue Baked Chicken Wings have all the flavor of outdoor grilled chicken wings with the convenience of the indoor oven. Meaty chicken wings are baked in a savory sauce of ketchup, butter, brown sugar and onion.

Barbecue Baked Chicken Wings

The wings are baked until cooked through and the sauce is reduced to a bubbly, thick mixture perfect for sopping up with sourdough bread or dinner rolls.

Keep this in mind for your next tailgate party or picnic – and keep the napkins handy!

Barbecue Baked Chicken Wings
Ingredients
  • 10 to 12 chicken wings
  • 1/2 cup dark brown sugar
  • 1 cup ketchup or chili sauce
  • 1/2 cup beer light or regular
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dried minced onion or onion powder
  • 1/2 teaspoon liquid smoke
  • Kosher salt and ground black pepper
Instructions
  1. Preheat your oven to 425F.
  2. Whisk together the brown sugar, beer, ketchup or chili sauce, Worcestershire sauce, mustard, dried onion and liquid smoke.
  3. Melt the butter in a small saucepan and stir in the ketchup mixture. Simmer for about 15 minutes.
  4. Season the chicken wings with the kosher salt and black pepper. Put the wings in a baking dish in a single layer. Pour the barbecue sauce over the wings and turn them over to thoroughly coat them with the sauce.
  5. Bake the chicken wings, uncovered, for 35 to 40 minutes. The joints should move easily and the meat should be without any pink near the bones.

Food For Thought – Beer seems to be the perfect liquid additive for this recipe, but you can also use apple juice, chicken stock or just plain water.

If you really like the flavor of smoky barbecue sauce, use 1 cup of your favorite barbecue sauce, or a smoky variety, such as Sweet Baby Ray’s Hickory BBQ sauce in place of the ketchup

Good To Know – This preparation works wonderfully well with chicken thighs and legs.

Look for a good price on leg and thigh quarters. Cook the pieces under foil for the first 30 minutes, then remove the foil to finish cooking.

The chicken is done when it reaches an internal temperature of 180F. A quick minute or two under the broiler crisps the skin nicely and chars the sugar just a bit.

Yield = 4 to 6 Servings

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Baked Chicken Wings

Baked Chicken Wings so delicious that you’ll never have anybody say no when you offer them up. Serve these crispy baked wings as a snack with your favorite beverage or as a dinner entrée with rice or potatoes and gravy.

Baked Chicken Wings

For lunch, make a small mixed green salad and ranch dressing with a little extra on the side for dipping. Any way you have them you will love them.

Easy Baked Chicken Wings Recipe
Ingredients
  • 10 chicken wings
  • 3 cloves of garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 3 tablespoons olive oil
  • Kosher salt and ground black pepper to taste
Instructions
  1. Preheat the oven to 375F. Line a baking sheet pan with aluminum foil.
  2. In a medium bowl, combine the olive oil with the minced garlic and the chili powder and garlic powder. Whisk all the ingredients to make sure they are all well combined.
  3. Season the chicken wings with the kosher salt and pepper, and coat them in the olive oil mixture. Arrange the chicken wings on the baking sheet and bake in the preheated oven 1 hour, until they are crispy and brown.

Serves 2 to 3

On Your Own – You can turn this into your own Buffalo-style wing ding by adding 2 teaspoons of Tabasco or other hot sauce to the seasoning mix and serving them with ranch dressing and blue cheese.

You will probably have to start doubling this chicken recipe after the first time you serve baked chicken wings to friends and family.

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Baked Chicken Rice Recipe

This Baked Chicken Rice Recipe is all you need to feed 4 in one dish. The rice cooks with the boneless skinless chicken breasts in creamy chicken soup with mild green chilies and tomatoes.

Baked Chicken Rice Recipe

This is a basic recipe for baked chicken that can be punched up with extra chili and hot sauce, or add your favorite herbs and spices.

Take what could be pretty plain and make it memorable!

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Chilies Baked Chicken Rice Recipe
Ingredients
  • 4 boneless skinless chicken breasts
  • 1 can 14 1.2 ounces diced tomatoes with green chilies
  • 1 can 10 3/4 ounces condensed cream of chicken soup
  • 1 cup white rice uncooked
  • Kosher salt and pepper to taste
Instructions
  1. Preheat the oven to 375F.
  2. Mix together the canned tomatoes and chilies, the cream of chicken soup and the cup of white rice. Add 1 cup of water and stir the mixture.
  3. Lay the chicken breasts in a baking pan or dish just large enough to hold them in a single layer. Season the chicken breasts with salt and pepper and then pour the rice mixture over them.
  4. Cover the baking dish and bake the chicken and rice for about 45 minutes. The rice should be tender and cooked through. Bake a little longer if the rice is not cooked all the way through.

Serves 4

Food For Thought – Different types of rice take different cooking times. You may want to use minute rice to cut back on the amount of time to cook this dish. If you use pre-cooked rice, eliminate the water and cook only until the chicken breasts are cooked through, about 20 minutes.

On Your Own – Spice this dish up like we mentioned at the beginning. Use jalapenos in place of the milder green chilies and add a dash or two of Tabasco sauce to give your chicken a kick.

Go Mediterranean with a teaspoon each of dried rosemary and oregano, or a tablespoon each of the dried herbs, or any others of your choice.

Adding 1 cup of red wine in place of the water will give your Baked Chicken Rice Recipe some extra depth.

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Baked Chicken Drumstick Recipe

This Baked Chicken Drumstick Recipe is one of my favorites. They are good on their own but with the addition of Parmesan, these drumsticks are over the top.

 

I like to serve them with a fresh salad, buttered noodles, and steamed Brussels sprouts. A great baked chicken meal!

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Parmesan Baked Chicken Drumstick Recipe
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

It's the Parmesan that makes this Parmesan Baked Chicken Drumstick Recipe so great!

Course: Main Course
Cuisine: American
Keyword: Parmesan Baked Chicken Drumstick Recipe
Servings: 6
Calories: 395 kcal
Ingredients
  • 12 chicken drumsticks
  • 2 cups grated Parmesan cheese
  • 1 egg
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • Flour for coating
Instructions
  1. Preheat your oven to 400 degrees F.
  2. In a shallow bowl, mix together salt, pepper, and cheese. In a separate bowl, beat egg until lemon colored. Dredge the chicken in the flour and then dip it in the egg, coating well. Roll the drumsticks in the Parmesan cheese.
  3. Bake the drumsticks in the preheated oven for 45 minutes, or until brown.

 

Tips And Tidbits About This Baked Chicken Drumstick Recipe

Sometimes I like to add some breadcrumbs and garlic powder to the Parmesan cheese mixture for a little more flavor and body.

You can also brine the chicken or even parboil it before applying the coating for juicier drumsticks. If you parboil cut the baking time to 30 minutes.

Another good tip that I use for all baked chicken recipes is to bake it on a rack. With the chicken on a rack, you get good heat circulation all around the chicken so it’s evenly baked.

Without a rack, the chicken will “fry” on the bottom.

I use a half sheet pan lined with aluminum foil for easy cleanup and a cookie cooling rack. Works great!

You have to try this recipe because you just won’t believe how good it is until you do

Up Next: 

Sweet and Sour Chicken Recipe

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Baked Chicken

Baked ChickenBaked chicken is the most basic and probably the easiest of all chicken cooking methods. Essentially you just put the chicken in a pan, put the pan in the oven and let the chicken cook.

Does that sound like Roasting?
Well it really is I guess. But when it comes to chicken there is a thin line between baking and roasting.

Roast chicken is the term used when you’re referring to a whole bird. Baked chicken is usually referring to chicken parts. That’s my opinion anyway.

Selecting The Chicken For Baking

baked-chicken-1Any chicken recipe certainly begins in the grocery store and baked chicken is no exception.

There is a pretty wide selection. You can get a whole chicken and cut it up yourself. (The most economical!)

Or you can buy the part you are interested in already to go.

My rule of thumb is to go for the whole chicken first. By buying whole chicken you can inspect the entire bird for quality.

When you buy chicken parts you really don’t know if that was the only good part left on a badly handled bird.

An exception to my rule of thumb is boneless, skinless chicken baked-chicken-2breasts and chicken leg quarters.

For some reason I’ve never been able to take a whole chicken and skin and bone the breasts to make the neat little packages that you can get in the grocery. I buy chicken leg quarters because they are sooo inexpensive and I’m cheap, cheap, cheap!

Brining Chicken For Baked Chicken

I begin most all of my chicken recipes by brining the chicken.

You can add flavor to your baked chicken with seasoned brine but my primary purpose for brining is to tenderize and add moisture to the finished product.

The brining process is simple and certainly worth the extra hour or so that it adds to the chicken baking process.

Follow the Baked Chicken Recipe

Popping chicken parts in the oven and letting them cook is easy enough. However you can have a much better product if you select a good recipe and follow it exactly

You can adjust the recipe to suit your tastes later but first time around follow the recipe

With probably less than 10 or 15 minutes prep time you can come up with chicken baked to restaurant quality!

Baked Barbecue Chicken Recipe With Cranberry Sauce

This is a wonderfully savory baked barbecue chicken recipe that makes use of whole cranberry sauce for a sweet and tart casserole that is just as pretty to look at as it is delicious to eat.

Baked Barbecue Chicken Recipe

Celery, onion and garlic sauteed in butter add balance to the sweetness, and a finishing cup of barbecue sauce rounds out the flavorful components.

Try this preparation with pork chops or other cuts of chicken – both are naturals with cranberry sauce.

Cranberry Baked Barbecue Chicken Recipe

Ingredients

1 whole chicken, 2 to 3 pounds, cut up
1 large yellow onion, chopped
2 stalks celery, chopped
2 large cloves garlic, minced
1 cup whole cranberry sauce
1 cup barbecue sauce
2 tablespoons unsalted butter
Kosher salt and ground black pepper

Directions

Preheat the oven to 350F.

Heat a large skillet and melt the butter.

Season the chicken pieces with the kosher salt and black pepper, then brown them in the melted butter.

Remove the chicken from the skillet and place them, skin side up in a 9 x 13 baking dish.

In the same skillet, saute the onion, celery and garlic until softened. Distribute the cooked vegetables over the chicken pieces.

Whisk together the whole cranberry sauce with the barbecue sauce. Pour this mixture over the chicken and tightly cover the dish with aluminum foil.

Bake the chicken in the preheated oven for 1 hour.

Remove the foil after that time, and bake for another 30 minutes or until the chicken is cooked through and is no longer pink in the center of the largest pieces near the bone.

Good To Know About This Baked Barbecue Chicken Recipe – This is a very flexible recipe, able to absorb many modifications.

One of the easiest adaptions is basically throw everything in a crockpot.

To be a little more precise, put the thighs in the bottom of a large crockpot or slow cooker, layer with the chopped onions, celery and garlic, season with the kosher salt and black pepper, pour in the can of whole cranberry sauce and cover it with the barbecue sauce.

Cover the pot and cook on low for 8 hours. Done!

Food For Thought – If you find whole cranberry sauce available, chances are so will turkey!

Try this recipe with a small, 4 to 5 pound turkey breast.

Split the breast so it will not take too long to cook – the breast is done when the internal temperature reaches 180F.

If you’re serving this for Thanksgiving, brown the breast, skin side down until it is evenly colored.

Follow the directions in the recipe as above and serve it with mashed potatoes, gravy and hot rolls. You might be starting a new tradition!

Here’s another Baked BBQ Chicken Recipe:

Oven Baked Barbecue Chicken

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Baked Barbecue Chicken With Homemade Barbecue Sauce

This Baked Barbecue Chicken recipe has it’s own homemade barbecue sauce! Homemade barbecue sauce has no competition from the bottled brands when made with all the savory ingredients in this recipe.

Baked Barbecue Chicken

Brown sugar, ground mustard, apple cider vinegar and ketchup for the base of a thick and tangy sauce that is perfect for the skinless chicken thighs we feature in this recipe.

You may want to triple and quadruple the recipe just to have some on hand.

Baked Barbecue Chicken With Homemade Barbecue Sauce
Prep Time
30 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
 

Great barbecue starts with a great BBQ sauce. This homemade sauce is among the best! 

Course: Main Course
Cuisine: American
Servings: 12
Ingredients
  • 12 chicken thighs skin removed, bone in
  • 1/4 cup ketchup
  • 1/4 cup dark brown sugar
  • 1/4 cup beer - your choice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chili powder
  • 2 teaspoons ground mustard
  • Kosher salt and ground black pepper
Instructions
  1. Preheat the oven to 500F.
  2. In a small saucepan, whisk together the ketchup, brown sugar, beer, apple cider vinegar, Worcestershire sauce, fresh lemon juice, chili powder and mustard.
  3. Bring the pan to a boil then lower the heat and simmer the sauce for about 15 minutes, stirring occasionally.
  4. Season the chicken thighs with the kosher salt and black pepper. Put them in a 9 x 13 baking dish and pour the prepared sauce over them.
  5. Make sure the thighs are evenly coated with the mixture.
  6. Seal the dish tightly with aluminum foil and bake for 15 minutes in the preheated oven, then reduce the temperature to 300F and bake for 1 more hour.
  7. Remove the foil cover during the last 15 minutes of cooking to thicken the sauce and lightly brown the tops of the thighs.

Food For Thought – A few changes will take this sauce from basic to exceptional.

Add 1 teaspoon liquid smoke, 1/2 teaspoon celery salt, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander and 1/4 teaspoon ground cloves.

Add about 1/4 cup water or more beer if it seems too thick.

Good To Know – This preparation works wonderfully with bone-in chicken breasts, leg and thigh quarters and whole split chickens.

You can use this with center cut pork chops with great success, but reduce the cooking time.

To get a little browning on top, remove the foil covering during the last 10 to 15 of baking.

Up Next: 

One Dish Chicken and Rice Bake

Asian Chicken Salad

This easy Asian Chicken Salad recipe is a cross between a Chinese chicken style salad and an Asian slaw.

Asian Chicken Salad

This Asian Chicken Salad is really the best of both, and should become a staple of your easy chicken salad recipes.

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Asian Chicken Salad

It's the delicious marinade/dressing that makes this salad so good! 

Course: Salad
Cuisine: Asian
Servings: 4
Ingredients
Marinade-Dressing
  • 4 boneless skinless chicken breasts
  • 1/4 cup rice wine vinegar
  • 1/4 cup toasted sesame oil
  • 3 green onions green part only, chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable or olive oil
  • 1 teaspoon ground ginger powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic minced
  • 1 tablespoon fresh cilantro finely chopped
Salad
  • 2 cups shredded cabbage green or nappa
  • 2 cups shredded red cabbage
  • 2 carrots peeled and julienned
  • 3 green onions green part only, chopped
  • 1 tablespoon fresh cilantro chopped
  • 1/2 cup slivered almonds toasted
Instructions
  1. Whisk together the rice wine vinegar with the toasted sesame oil. If you have regular sesame oil on hand, go ahead and use it, the toasted variety just gives a little more depth of flavor.
  2. Whisk in the green gar until it is dissolved, then add the soy sauce, chopped green onions, the vegetable oil and the dried spices. Lastly add the minced garlic and the fresh cilantro. Pour half of this mixture into a separate container and reserve for the salad dressing.
  3. Pour the remaining half of the mixture over the boneless skinless chicken breasts and refrigerate them for at least 1 hour, or up to 4 hours.
  4. Preheat the oven to 350F. Remove the chicken breasts from the marinade and place them in a glass or ceramic baking dish. Discard the remaining marinade and cover the baking dish with foil.
  5. Bake the marinated chicken breasts in the preheated oven for about 45 minutes, until the chicken is no longer pink in the center and an instant read thermometer reads 175F. If the chicken isn't quite cooked and you are running short on time, carefully slice them horizontally through the center and layer them in the baking dish, re-cover it and finish the baking.
  6. When the chicken breasts are cooked, set them aside to cool. When they are cool enough to handle, either shred the meat or slice the breasts into thin julienned strips.
  7. Assemble the salad: Combine the shredded cabbages, carrots and chopped green onions. Toss in the cooled chicken pieces. Add the reserved dressing and toss well. Garnish with the toasted almond slivers and chopped cilantro.

Serves 4

On Your Own – To toast the slivered almonds, layer them on a flat baking sheet and put them in the preheated 350F oven while the chicken is marinating.

Watch the pan carefully, shaking it often, so the almonds don’t burn. It’s best to take them out of the oven a little after they have begun to color. They will continue to color a little when you take them out.

Let them cool completely them keep them in a small container until you are ready to use them. This part can actually be done quite a bit ahead of time or even the day before.

Food For Thought – Cilantro isn’t everyone’s favorite herb. Try substituting freshly shredded basil for a change of flavor. And if this seems like too much raw cabbage for you, cut down each of the cabbage amounts by half and add finely shredded romaine or iceberg lettuce.

Good To Know – This dressing keeps well in the refrigerator – make a double amount to keep on hand if someone wants extra. This is a great Asian Chicken Salad!

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