Shows
In the Kitchen
First Up
02:47
First Up
Barbecue Chicken 02:47
The Neelys let chicken marinate in Italian dressing before grilling it.
Now Playing
03:26
Now Playing
Grilling Basics 03:26
Be a grillmaster with tips for grilling over direct and indirect heat.
Now Playing
02:49
Now Playing
01:24
Now Playing
Food Network Shows How to Crush, Slice and Mince Garlic 01:24
Food Network teaches how to crush, slice and mince garlic. Peel off some of the papery skin from the garlic and then smash the head of garlic with the heel of your hand to loosen the cloves; if you only need a few cloves, leave the head intact and pull some off. Separate the cloves. To peel a clove, cut away the root end with your knife. Lay the flat side of the knife over the clove while holding the knife handle, then with the heel of your free hand carefully whack the knife against the garlic to separate the skin from the clove. To crush the peeled garlic, lay the flat side of the knife over the clove and smash it again. To slice peeled garlic, lay the clove flat on the cutting board and hold it with the fingertips of one hand, keeping them curled under. Using a rocking motion with the knife, make thin slices by moving the knife slowly across the clove. To mince peeled garlic, lay the flat side of a knife over the clove and smash it. Roughly chop the clove then move your free hand flat across the tip of the knife and use a rocking motion to chop the garlic until it’s finely minced.
- Level: Easy
- Total: 9 hr 50 min
- Prep: 10 min
- Inactive: 8 hr 30 min
- Cook: 1 hr 10 min
- Yield: 6 to 8 servings
Share This Recipe
- Level: Easy
- Total: 9 hr 50 min
- Prep: 10 min
- Inactive: 8 hr 30 min
- Cook: 1 hr 10 min
- Yield: 6 to 8 servings
Ingredients
Neely's Italian Dressing:
Neely's BBQ Seasoning:
Neely's Barbecue Sauce:
Directions
- Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's Barbecue Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
- If cooking inside: Take the chicken out of the refrigerator and brush chicken with Neely's Barbecue Sauce.
- Place into a preheated 350 degree F oven for 45 minutes.
- If grilling outside: Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
- Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neely's Barbecue Sauce during the last 5 minutes of cooking.
Neely's Italian Dressing:
Yield:
1 1/2 cups
- Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
Neely's BBQ Seasoning:
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Neely's Barbecue Sauce:
Yield:
3 1/2 cups
- In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Looking for Something Else?
Classes You May Also Like
Catherine McCord
Baked Chicken Nuggets with Easy Homemade Barbecue Sauce
23m
Easy
CLASS
Bobby Flay
Bobby's Quick Adobo Chicken
13m
Easy
CLASS
Justin Smillie
Grilled Chicken with Harissa Rub
16m
Advanced
CLASS
Megan Mitchell
Grilled Avocado and Chicken Salad
21m
Easy
CLASS
Take a Class on
Food Network Kitchen
Vivian Howard
Blueberry BBQ Chicken
12m
Intermediate
CLASS
Michael Solomonov
Ballpark Barbecue Fried Chicken
22m
Intermediate
CLASS
Gabriela Rodiles
Open-Face BBQ Chicken Melts
31m
Easy
CLASS
Stream discovery+
Your favorite shows, personalities, and exclusive originals. All in one place.
