Chook Me!

Anyone have a killer BBQ chicken recipe?

I have the grill out and I'm looking for the best BBQ chicken recipe I can find. Maybe a little spicy. Maybe a little asian. Who knows?! What've you got, folks? Lay those recipes on me!

Public Comments

1. I don't like eatting the BBQ chicken.I like eatting the KFC chicken.
2. Southwest chipotle chicken. I generally use boneless, skinless thighs and or breast tenders, but suit yourself. Anyway, put whatever chicken bits you fancy in a plastic bag along with a glug or 2 of light oil, peanut, canola or the like, and squish the chicken around to get it all oiled up. In a small bag, mix together 1 t each of onion powder, garlic powder, chipotle chili powder and cumin, and 1/2 t each of oregano and black pepper. Stir it up well to mix and pour into the bag on the chicken. Again, squish the chicken around in the oily bag until it's all evenly coated. Fire up your grill and have at it. I usually serve this with a corn and black bean salsa and guacamole. Enjoy.
3. 1 X 1.5 kg chicken 4 cloves garlic, peeled, chopped 1 red chilli, finely chopped 1 tsp coriander seeds 1 tsp sea salt 125 ml extra virgin olive oil 1 tbsp sherry vinegar 2 tbsp lime juice 2 tbsp orange juice For the salbitxada sauce 3 tomatoes, peeled, seeds removed, finely chopped 1 roasted red pepper, peeled, diced 30 g blanched almonds, , toasted, roughly chopped 1/2 tsp dried red chilli flakes 1/2 tsp paprika 3 cloves garlic, peeled, crushed 1 tsp finely grated lemon zest 2 tbsp chopped fresh flatleaf parsley 1 tbsp sherry vinegar 125 ml extra virgin olive oil For the couscous and pea salad 225 g couscous 375 ml chicken stock pinches saffron 150 g fresh peas 1 red pepper, seeds removed, diced 100 g green olives, pitted, chopped For the salad dressing 2 tbsp extra virgin olive oil 1 tbsp lemon juice 1 tbsp orange juice 1 tbsp sherry vinegar 1. For the chicken: remove the backbone from the chicken by cutting either side of the bone. Flatten out with the palm of your hand, then slash the chicken breast in a few places on each side with a sharp knife. Place the chicken into a dish, cover and set aside in the fridge. 2. Pound the garlic, chilli, coriander seeds and salt to a paste together in a mortar. Transfer the paste to a bowl. Heat the olive oil in a pan until shimmering, then carefully pour the oil over the paste. Add the sherry vinegar, lime juice and orange juice and mix well to combine. Season with freshly ground black pepper, then pour half of the mixture over the chicken and leave to marinate in the fridge for one hour. 3. For the salbitxada sauce: place all of the salbitxada ingredients, except for the olive oil, into a bowl. Heat the olive oil in a pan until shimmering, then carefully pour over the tomato mixture. Pulse to a chunky puree in a food processor. 4. For the couscous and pea salad: place the couscous into a large heatproof bowl. Bring the stock and saffron to the boil in a pan, then pour over the couscous, cover the bowl with cling film and leave to soak for five minutes. Fluff up the grains with a fork, then stir in the red pepper, peas and olives. 5. For the dressing: whisk together the olive oil, lemon and orange juices and sherry vinegar. Season, to taste, with salt and freshly ground black pepper. Drizzle the dressing over the couscous, then set aside for 20-30 minutes. Stir in the parsley. 6. Heat a barbecue to a high heat. Place the chicken cut-side down on the rack, close the lid and cook for 30 minutes, or until the chicken is cooked through. (If not using a barbecue, preheat the oven to 220C/gas mark 7 and cook for 30 minutes, or until cooked through.) 7. To serve, spoon the couscous onto serving plates. Carve the chicken into thick slices and divide between the plates, then serve the salbitxada sauce alongside Hope it helps :)
4. Habanero barbecued chicken Ingredients Ratio of ingredients for the sauce 5 parts Tomato paste 3 parts Distilled vinegar 1 part Malt vinegar 1 part Brown sugar 1 part Molasses 1/8 part Grey salt 1/8 part Soy sauce 1/8 part Dehydrated onion 1/8 part A1 steak sauce 1/8 part dried Italian seasoning 1/8 part Onion powder 1/16 part Dry mustard 1/16 part Dehydrated Habanero pepper, then more to taste 1/16 part Garlic powder 1/16 part Sugar 1/16 part Tamarind 1/16 part Turmeric 2 whole chickens, rinsed, patted dry and butterflied Method Combine ingredients for habanero barbecue sauce in a saucepan and cook over medium-low heat 5 hours. Cool to room temperature. Remove 1 cup of sauce to a clean bowl. Add the chickens to the remaining sauce, cover with plastic wrap and refrigerate overnight 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 the reserved habanero barbecue sauce during the last 5 minutes of cooking.
5. I buy a whole chicken cut up with the bones left in. I marinade this in a combination of bbq sauce, apple cider vinegar, orange juice, lime juice and olive oil over night. Then I bake the chicken in a dish covered with foil at 375 for two hours. Remove from heat and let cool. Then I bbq with my fave sauce... Sweet Baby Rays original or spicy. Yum, falls off the bone and so tender. Have fun!
6. Ingredients * 2 tablespoons vegetable oil * 1/4 cup onion, finely chopped * 1 clove garlic, minced * 3/4 cup ketchup * 1/3 cup vinegar * 1 tablespoon Worcestershire sauce * 2 teaspoons brown sugar * 1 teaspoon dry mustard * 1/2 teaspoon salt * 1/4 teaspoon black pepper * 1/4 (5 ounce) bottle hot pepper sauce * 1 (3 pound) chicken, cut into pieces Directions 1. Heat the oil in a skillet over medium heat and cook the onion and garlic until tender. Mix in ketchup, vinegar, Worcestershire sauce, brown sugar, dry mustard, salt, pepper and hot sauce. Bring to a boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and set aside. 2. Preheat grill for high heat. 3. Lightly oil grill grate. Place chicken on grill. Brush constantly with the sauce and cook 8 to 15 minutes on each side, depending on size of piece, until juices run clear. Discard any remaining sauce.
7. If it's a whole chicken, I would spatchcock it http://www.nakedwhiz.com/spatch.htm Or do chicken under a brick with citrus (oranges etc.) & fresh herbs http://www.epicurious.com/recipes/food/views/Grilled-Citrus-Chicken-Under-a-Brick-242115
8. Rub Nando's BBQ rub into chicken and leave in fridge to marinate for a few hours before grilling! (marinating isn't essential, i just like to do that) its amazing! mmm!