Food Guide and Recipes » Barbeque

Southern Style Barbecue Chicken

Alex Bhaswara — Fri, 05 Mar 2010 02:10:55 +0000

Serves : 4-6

This recipe can be made with any cut of chicken, breasts, drumsticks or chicken pieces threaded onto kebabs.

This sauce can double both as a marinade and as a sauce simply mix the basic ingredients together for the

marinade then separate and use a third for marinade and two-thirds for the cooked sauce.

Ingredients

4-6 chicken breasts
4-6 chicken drumsticks
4-6 chicken breasts cut into chunks and threaded onto kebab skewers

(BBQ sauce)
1 onion (very finely chopped)
1 clove garlic, crushed
2 tbsp oil
2 dsp cider vinegar
1 tsp grainy mustard & ¼ tsp paprika pepper
2 tbsp soft brown sugar
Few drops of Worcestershire sauce
Pinch of salt & pepper
1 large tin tomatoes (400g/14oz) chopped
1 dsp tomato puree
200g/8 oz vegetables (peppers, mushrooms, spring onions)

Method

Trim off any visible skin or fat at this stage, then brush with a little olive oil. Brush the chicken pieces

with the marinade. Begin placing on the barbeque and cook until tender. Turn occasionally and brush with extra marinade. Ensure the chicken is no longer pink before serving. This can be served with the deep southern barbeque sauce.

BBQ sauce

Toss the crushed garlic and onion in hot oil for 1-2 mins. Add the cider vinegar, grainy mustard, pepper, brown sugar, Worcestershire sauce and seasoning cooking for a further 1-2 mins until the sauce almost caramelises.

Add the tin of tomatoes and 1 dsp of tomato puree. Continue to cook for a further 3-4 mins. After cooking this sauce can be cooled and stored in a screw top jar in the fridge for up to 1 week.

At this stage take 1/3 of the mixture and use as a marinade. Take the remainder of the sauce and to this add 1 yellow pepper finely diced 4 oz mushrooms finely diced and 4-6 spring onions finely chopped.

Return to the heat and cook for a further 5 mins. This will give you a wonderful chunky barbeque sauce.

I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue chicken recipes and much more. They have a wealth of BBQ guides, recipes, how-to’s, hints, tips and reviews, with a blog that is updated daily, so don’t forget to subscribe to their feed.

Barbecue Chicken Sizzlers

Alex Bhaswara — Fri, 05 Mar 2010 00:11:05 +0000

For a quick and easy meal using the barbecue and chicken, you can create a delicious, healthy and filling meal in next to no time.

Ingredients:

2 tablespoons barbecue sauce

1/2 onion, chopped

1/2 green bell pepper, chopped

1 skinless, boneless chicken breast half – cut into bite-size pieces

1 potato, peeled and cubed

Preparation:

The first step would be to heat the grill on a medium high heat and oil the grate lightly. Now take two sheets

of aluminum foil so that you can place the chicken breasts, potato, green bell pepper and the onion along with

the barbecue sauce in the center of the foil and pack it.

Make as many as these packages as you want and then grill them at a moderately high temperature for approximately 35 minutes or until the temperature of the meat reaches approximately 180 degree Fahrenheit.

Barbecue Chicken cooking tips

When adding chicken to a recipe that calls for a measured amount, determine how much chicken is needed by following a standard of one pound of boneless chicken equals approximately 3 cups of cubed chicken.

When roasting a chicken, an untrussed chicken will cook faster and more evenly than a trussed chicken.

Covered chicken takes longer to cook in the oven than uncovered chicken.

When frying, grilling, broiling, or sautéing chicken, remove pieces as they get done to avoid overcooking while finishing other pieces. White meat and smaller pieces, such as breasts and wings, will get done faster than dark meat pieces, such as legs and thighs.

Portuguese Barbecue Chicken Recipe

Alex Bhaswara — Wed, 17 Feb 2010 08:46:53 +0000

Ingredients:

-2kg chickens ( 1kg each chicken)

-Lemon wedges,

-hot potato chips,

For chilli sauce:

-3 roughly chopped garlic cloves,

-1/4 cup olive oil,

-5-7 small fresh roughly chopped red birdseye chillies,

-1 tablespoon sea salt,

-2 tablespoons fresh lemon juice

Preparation:

For the chilli sauce, in a bowl of food processor place the chillies and the garlic. Then scraping down the side occasionally until the chillies are finely chopped. Now add lemon juice, oil and salt into the bowl and transfer to a plastic container.

Place one of the chickens, breast side up on a work surface and use poultry

shears to cut the the chicken breast in a half and cleaning the bones.

Press the chicken to open flat and cut on eaither side of backbone then discard backbone. Remove breast bone halves and tuck under wings. Pat dry with paper towel.

Repeat these steps with the other chicken.

Preheat your barbecue on high. Make 5 mm deep and 4 cm long cuts into the chicken flesh. Reserve 2 1/2 tablespoons chilli sauce and brush underside of the chicken with the rest of the chilli sauce.

Reduce the bbq grill to medium, then place chicken skin side up on the grill.

Cook for about 10 minutes, brushing with the chilli sauce. Brush the top of the chicken with the rest of the chilli sauce and turn over. Cook for 8 minutes more and when chicken is fully cooked transfer to a plate and

cover loosly with foil.

Set aside for about 5 minutes. Brush the chicken with the reserved chilli sauce and serve the chicken with lemon wedges and hot potato chips.

You can cook the delicious chilli sauce 2-3 weeks before, and store in a fridge for much more better taste.

Serves 4.

BBQ Chicken Sauce Recipe

Alex Bhaswara — Wed, 17 Feb 2010 06:45:58 +0000

Ingredients:

2 tbs olive oil
1 small onion, peeled, chopped
2 garlic cloves
300g can peeled tomatoes, drained
2 tbs tomato puree
1 tbs brown sugar
1 tbs Worcestershire sauce
1 tbs sweet chilli sauce
2 tbs white wine vinegar
1 tbs Dijon mustard

Preparation:

Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until
thickened slightly.

Set aside to cool slightly. Place in a blender and blend until smooth.

Store in an airtight container in the fridge for up to 2 weeks.

This is a perfect sauce for many barbecue chicken recipes, because it is simply delicious! Try it and you will see.

Barbecue Chicken Cooking Tips

For a quick test of doneness when roasting a chicken, hold on to the leg, move it around, and side to side. The leg should move freely at the joint if it is done. Be sure to use other methods for checking doneness also!

Do not overcrowd chicken pieces when cooking. Leaving space between them will allow them to brown and cook more evenly.

If using a marinade for basting, set some marinade aside before placing raw chicken in it to marinate. Never reuse marinade that the chicken was marinated in for basting.

Be sure to use a sharp knife when cutting or carving chicken. Sharp knives will make the job a lot easier, especially when having to cut in the joint areas, and will provide neatly cut slices and pieces.

Barbecue Thai Lime and Coconut Chicken Recipe

Alex Bhaswara — Wed, 17 Feb 2010 04:44:59 +0000

Ingredients

2 lemon grass stalks
3 fresh green chiles, seeded and chopped
2 garlic cloves, chopped
3 scallions, chopped
1 handful cilantro leaves
1/2 tsp ground cumin
1/2 tsp ground white pepper
1/2 tsp turmeric
1 tsp ground coriander
grated zest 1 lime
3 tbsp fresh lime juice
2 tsp grated fresh ginger root
1 tbsp fish sauce
1/2 cup (120ml) coconut milk
4 boneless, skinless chicken breast halves, butterflied
salt, black pepper
1 recipe fresh papaya sambal (see Sauces), optional

Method

Butterfly the chicken breasts; with one hand on the breast half to hold it in place, slice through the middle horizontally to cut almost in half. Open out flat.

Remove and discard the tough outer skin from the lemon grass stalks and roughly chop. Put lemon grass, chilles, garlic, scallion, cilantro, cumin, pepper, turmeric, ground goriander, lime zest, lime juice, ginger, fish
sauce and coconut milk in food processor or blender; pulse until smooth.

In a bowl, toss chicken with lemon grass mixture.

Cover and refrigerate for 1 hour. Grill according to instructions below. Sprinkle with salt and pepper. Serve hot with fresh papaya sambal, optional.

Outdoor on the barbecue
Grill over medium-hot coals until the chicken is opaque, with no trace of pink, 3 minutes per side.

Indoor
Preheat broiler. Broil until the chicken is opaque, with no trace of pink, 3 minutes per side.

Think ahead
Make marinade up to 3 days in advance. Cover and refrigerate. Marinade chicken up to 4 hours in advance. Cover and refrigerate.

Makes 4 servings.

Barbecue Chicken Tenderness Tips

Avoid freezing whenever possible to eliminate additional moisture loss during thawing, which results in less tender meat.

Keep chicken from drying out in the refrigerator by keeping it tightly wrapped. If the chicken dries out, it will become tough.

Leaving the skin on the chicken, when cooking it, helps to hold in juices, which increases tenderness.

To keep breast area of chicken from drying out during roasting, place a piece of foil over this area. Remove during last 30 minutes of roasting time to allow the skin to brown properly.

Super Lemon Barbecue Chicken Recipe

Alex Bhaswara — Wed, 17 Feb 2010 02:41:11 +0000

Bright lemon and roasted garlic make this chicken a wonderful start to a summer picnic or the perfect ending to a relaxing weekend.

Ingredients

1 head of garlic

1 teaspoon extra-virgin olive oil

For the paste

Lemon zest from 2 lemons

2 tablespoons fresh lemon juice, divided

1-1/2 teaspoons finely chopped fresh rosemary

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 whole chicken, 4 to 5 pounds

Kosher salt

Freshly ground black pepper

4 sprigs fresh rosemary

1/4 cup dry white wine

1 whole lemon, thinly sliced (optional)

Method

Remove the loose, papery outer skin from the head of garlic. Cut about 1/2-inch off the top to expose the cloves.

Place on a large square of aluminium foil. Drizzle the olive oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam.

Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes. Remove the garlic from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl.

To make the paste: In the bowl with the garlic, combine the lemon zest, 1 tablespoon of the lemon juice, rosemary, salt and pepper. Mix well.

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels.

Loosen the chicken skin gently with your fingers and spread half of the paste under the skin on the breast. Season the inside of the chicken cavity with salt and pepper and add the rosemary sprigs.

Truss the chicken with cotton string. Pour the remaining 1 tablespoon of lemon juice and the wine into the cavity.

Coat the outside surface of the chicken with the other half of the paste, pressing it into the skin.

Grill the chicken, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours.

Halfway through grilling, slide three lemon slices under the string on top of the breasts.

Transfer the chicken to a platter, loosely cover with aluminium foil, and allow to rest for about 10 minutes before removing the string and carving. Serve warm.

Makes 4 to 6 servings.

Barbecue Grilled Chicken With Bourbon Glaze Recipe

Alex Bhaswara — Wed, 17 Feb 2010 00:41:07 +0000

Ingredients

For the glaze

1/3 cup bourbon
2 tablespoons maple syrup
1 tablespoon Dijon country-style mustard
1 roaster chicken, 6 to 7 pounds
2 tablespoons olive oil
3 large cloves garlic, minced
2 teaspoons Kosher salt
1/2 teaspoon cracked black pepper

Method

To make the glaze: In a small bowl, combine all glaze ingredients. Set aside.

Rinse chicken and pat dry. With poultry shears or knife, split chicken lengthways along one side of backbone.

With breast side up, pull up on two sides of back and press down firmly on breast until bones begin to crack and chicken is reasonably flat. Thread two sturdy metal skewers crosswise through flattened chicken; skewers

should run perpendicular to thigh bones, through the breasts, and through the middle of the large wing joints.

Combine oil, garlic, salt, and pepper; brush evenly on both sides of chicken. Place chicken, skin side up, in centre of cooking grate. Grill 1-1/2 to 1-3/4 hours or until meat thermometer inserted into centre of thigh

meat (but not touching bone) reaches 180°F/82°C (170°F/77°C for breast) or until juices run clear and skin is well-browned, brushing occasionally with glaze during last 20 minutes. Let stand 10 minutes before carving.

Makes 6 servings.

Barbecue Chicken Tenderness Tips

Cook chicken to the proper temperature, because undercooking the chicken will cause it to be tough and overcooking the chicken causes loss of moisture, making the chicken drier.

Let roasted chicken rest for 10 to 15 minutes before carving to allow juices to be distributed throughout the meat. Standing the chicken up with bottom end up allows more juices to run into the drier breast area.

Cutting meat across the grain will produce slices with shorter fibers, resulting in more tender pieces.

When adding cooked chicken to dishes that have a long cooking time, it is best to use dark meat because it will stay moist longer than white meat.

Barbecued Dragon Chicken Wings

Alex Bhaswara — Mon, 01 Feb 2010 04:25:24 +0000

Barbecued dragon chicken wings are really easy to make, and you eat them with your fingers. My favourite type of barbecue food! To save time I make the sauce for them the night before and keep it in the fridge until it’s needed.

Serves: 6

Preparation: 10 minutes

Cooking time: 25 to 30 minutes

Ingredients

* 18 chicken wings

* Oil for cooking

For the sauce

* 9 fl oz (250ml) of cider vinegar

* 1 tablespoon of coarse sea salt

* 1 teaspoon of freshly ground black pepper

* ! teaspoon of paprika

* I small, roasted red pepper chopped

* freshly ground black pepper to taste

* 9 fl oz (60ml) of vegetable oil

* 2 tablespoons of Worcester sauce

* 2 tablespoons of lemon juice

* 1/2 teaspoon of dried chilli flakes

1. Place all of the ingredients into a blender and mix well together. Pour the sauce into a jug or bottle.

2. Rub the chicken wings with the oil and cook over a hot grill for about 10 to 15 minutes. Stir the sauce and drizzle it over the wings every few minutes.

3. Turn over and repeat for the other side. The sauce will separate and so will need stirring frequently prior to drizzling.

4. Serve your barbecued spicey chicken wings while they’re hot.

Tip: Use a digital thermometer for cooking Barbecue Chicken

A basic digital thermometer is designed to take a temperature reading in about 10 seconds and cannot stay in the food during cooking. Remove the chicken from the heat and slide the thermometer into the thickest part of chicken pieces or into the breast on whole birds. Check the temperature reading.

If the temperature is too low, remove the thermometer and put the chicken back on the heat to finish cooking. If the temperature is right, the chicken is ready to eat.

Caribbean Fire BBQ Chicken

Alex Bhaswara — Mon, 01 Feb 2010 02:23:16 +0000

Preparation time: 15 minutes

Marinade time: 2 hours in a refrigerator, or overnight if possible

Cooking time: 30 minutes

Serves 6

Ingredients

6 chicken portions

3 small hot chillies (birds eye or Scotch Bonnet), deseeded for a milder strength

3 pieces of fresh root ginger, about 1″ (25mm) cube each

6 spring onions, trimmed

2 to 3 cloves of garlic

1/2 teaspoon of ground allspice

1 teaspoon of paprika

1 teaspoon of dried thyme

pinch of ground cinnamon

pinch of ground cloves

5 tablespoons of light soy sauce

6 tablespoons of white wine vinegar

freshly ground black pepper

1. Place the spring onions, chillies, garlic, ginger, thyme, paprika, allspice, cinnamon, cloves, wine vinegar, soy sauce and pepper in a food processor and make into a smooth paste.

2. Place the chicken portions in a dish and pour the mixture over. Turn the portions so that they are well coated. Transfer to a refrigerator and leave to marinade for at least 2 hours, overnight if possible.

3. Remove the chicken from the dish, keeping the marinade for basting, and grill over hot coals for about 30 minutes. Turn occasionally and baste with the remaining marinade.

4. Serve at once on individual plates.

Tip: Cooking a Whole Barbecue Chicken

For whole birds and other foods that take longer to cook, consider a heat proof digital thermometer. These have a base unit that sits on the counter and a heat proof cord that connects the temperature probe to the base unit.

The probe stays in the food during cooking and the base unit displays the temperature throughout the cooking time. Slide the probe into the breast on a whole chicken.

Connect the cord to the base unit. Turn the base unit on and follow the manufacturers instructions for setting the desired end temperature. Once the end temperature is reached, remove the chicken from the heat.

Using a meat thermometer when barbecuing any meat is highly recommended for the best and most hygienic results.

Spicy BBQ Lime Chicken Wings Recipe

Alex Bhaswara — Mon, 01 Feb 2010 00:20:55 +0000

Served as an appetizer or entrée, lime juice gives a delightful tang to these marinated baked chicken wings.

You can also use this recipe on an outdoor barbecue. Try the marinade and sauce on other cuts of chicken (such as pre-cut chicken tenders) as well as pork.

Ingredients

* 1 cup ketchup
* 1/4 cup fresh Key lime juice or Persian lime juice
* 2 tablespoons liquid smoke
* 1 tablespoon Worcestershire sauce
* 1 tablespoon balsamic vinegar
* 2 tablespoons brown sugar, packed
* 1 teaspoon hot pepper sauce, or to taste
* 1 teaspoon granulated garlic powder
* 1/4 cup minced sweet onion
* 4 pounds meaty chicken wing pieces, joints separated and tips discarded (or save tips for making stock), about 24 pieces

Directions

In small bowl, combine ketchup, lime juice, liquid smoke, Worcestershire sauce, balsamic vinegar, brown sugar, hot pepper sauce, garlic powder, and sweet onion.

Stir until well-combined. (Yields about 1-1/2 cups of marinade.) Place chicken wing pieces into large freezer zip-top bag. Pour in marinade, squeeze out air, and seal.

Turn bag over and over until chicken wings are coated with marinade. Refrigerate at least two hours or overnight. Preheat oven to 325°. Place wings on baking rack nestled inside a baking pan.

Bake about 1-1/2 hours, basting with boiled marinade sauce during last half hour. While chicken wings are cooking, bring reserved marinade to boil in small saucepan.

Let boil for five minutes. Thirty minutes before wings are done, baste chicken wings with boiled marinade sauce, and continue cooking until wings are tender. Makes 8 appetizer or 3 entree servings.