barbecue chicken

To make spicy Jamaican-style jerk chicken, marinate and brine the bird, then smoke it low and slow on the grill.

Spicy Grilled Jerk Chicken Recipe

Scotch bonnet peppers (see note)

scallions,

(2-inch) knob fresh ginger, roughly chopped

garlic

freshly picked thyme leaves

allspice

nutmeg

dark brown sugar

soy sauce

olive oil

salt and black pepper

allspice berries

bay leaves (about 2 loosely packed cups)

Combine peppers, scallions, ginger, garlic, thyme, allspice, nutmeg, brown sugar, soy sauce, lime zest and juice, olive oil, 2 teaspoons black pepper, and 1 tablespoon kosher salt in the work bowl of a food processor or the jar of a blender. Blend until a rough purée is formed, about 1 minute.

Place chickens in a large bowl or baking dish. Pour marinade over chickens and turn until thoroughly coated. Divide chicken and marinade between two gallon-sized zipper-lock bags, or place in a large baking dish and cover tightly with plastic wrap. Place whole allspice berries and bay leaves in a gallon-sized zipper-lock bag and fill with water. Refrigerate chicken and bay leaves at least 10 hours and up to 1 day.

When ready to cook, remove chicken from bags, allow excess marinade to drip off, and transfer to a large plate. Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and pile the coals against one wall of a kettle grill. Alternatively, set the leftmost burners of a gas grill to medium-high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Set bottom and lid vents to half open.

Drain bay leaves and allspice berries in a fine mesh strainer. Spread 2/3rds of bay leaves evenly over the cooler side of the grill (it's ok if some allspice berries fall through) in a pattern just large enough to fit the chickens. Lay the chickens over the bay leaves skin side up with the legs pointed towards the hotter side of the grill. Place 1/3 of remaining bay leaves over hot side of grill and immediately cover, with the vent above the chicken. Cook for 15 minutes.

Open lid and place half of remaining bay leaves and allspice berries on hot side of grill directly above the coals. Immediately cover and cook for another 15 minutes. Open lid, add 15 new coals to the pile of hot coals, then place remaining bay leaves and allspice berries on hot side of grill directly above the coals. Cover and continue to cook until the coolest part of the chicken breast registers 145°F on an instant read thermometer, about 20 minutes longer.

Uncover grill and wait five minutes until coals are hot again (if using gas grill, increase heat to high). Carefully lift the chicken off the bay leaves and transfer it to the hot side of the grill skin side up. Using tongs, drop the bay leaves into the grill directly onto the coals or burners so that they smoke. Cook the chicken until lightly charred, about 3 minutes. Flip chicken and continue to cook until skin is crisp and charred and coolest part of breast registers 150 to 155°F on an instant read thermometer, 4 to 6 minutes longer. Transfer to a large platter, allow to rest 5 minutes, and serve.

Butterflied chicken with a vinegar and spice rub gets slow-cooked on the grill, then quickly cooked directly over the coals to crisp the skin. It comes out tender and juicy, and goes perfectly with a simple spicy and creamy sauce made with jalapeños and ají amarillo peppers.

Peruvian-Style Grilled Chicken With Green Sauce Recipe

For the Sauce:

jalapeño chilies, roughly chopped (see note)

(15 milliliters) ají amarillo pepper paste (see note)

cilantro leaves (1 ounce; 28 grams)

(120 milliliters) mayonnaise

(60 milliliters) sour cream

lime

(5 milliliters) distilled white vinegar

(30 milliliters) extra virgin olive oil

For the Chicken:

whole chicken, 3 1/2 to 4 pounds (1.6 to 1.8kg)

(20 grams) kosher salt

(30 grams) ground cumin

(30 grams) paprika

(5 grams) black pepper

(30 milliliters) white vinegar

(30 milliliters) vegetable or canola oil

For the Sauce: Combine jalapeños, ají amarillo (if using), cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in the jar of a blender. Blend on high speed, scraping down as necessary, until smooth. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will be quite loose at this point, but will thicken as it sits. Transfer to a sealed container and refrigerate until ready to use.

For the Chicken: Pat chicken dry with paper towels and place on a large cutting board, breast side down. Using sharp kitchen shears, remove backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten chicken. For added stability, run a metal or wooden skewer horizontally through chicken, entering through one thigh, going through both breast halves, and exiting through other thigh. Tuck wing tips behind back.

Combine salt, cumin, paprika, pepper, garlic, vinegar, and oil in a small bowl and massage with fingertips until homogeneous. Spread mixture evenly over all surfaces of chicken.

Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 110°F (43°C). Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature, or chicken will burn.

Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Carve and serve with sauce.

This amazing Brown Sugar BBQ Chicken from Delish.com is the only way you'll want to eat chicken.

Brown Sugar Bbq Chicken

chicken breasts

c. barbecue sauce,

c. brown sugar

bourbon

c. Italian dressing

garlic powder

paprika

Kosher salt

black pepper

Potato buns

Coleslaw,

What do you top pulled chicken sandwiches with?

Brown Sugar BBQ Chicken

Turned out great! I didn’t have Italian dressing so I left that out but it was still delicious.

I omitted the bourbon and dressing; it was still a hit! I used what I had: thighs (dark meat is better anyway), turbinado sugar, Himalayan pink salt, and gluten free bread. I served with pickles and butter lettuce besides coleslaw. When the bread ran out, I used tortillas to make tacos. 

Bonus: I used a chicken shredding hack! If you have a stand mixer, use that while the chicken is still warm. Beats forks.

DELICIOUS!  Super easy to make and had all the ingredients already!

5 star, home run right out of the park!  But heavy on the garlic powder for me, so I cut to 1 tsp., and I'll go a little scant on the bourbon next time.  I was worried about cooking breasts that long on high, but they fell apart & got "burnt/baked/crunchy" ends like if you had smoked it outside.

https://streaming.hearstdigitalstudios.com/manual_upload/5882862ebbddbd0a09d3bb9b/mp4/Brown_Sugar_BBQ_Chicken_Sandwiches_FRONT_1484949056_4000_hd_v3.mp4

Bourbon adds a smoky depth to this easy slow-cooker chicken.

These Brown Sugar BBQ Chicken Sandwiches Let Your Slow Cooker Do All The Work!

Smoky barbecue chicken with perfectly juicy meat and a sweet, sticky glaze.

The Best Barbecue Chicken Recipe

chicken,

salt

brown sugar

chili powder

coriander seed

garlic,

Kansas City-style Barbecue Sauce,

hardwood,

Pat chicken dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back. Season generously with salt and pepper.

Combine salt, brown sugar, black pepper, chili powder, coriander seed, and garlic in a small bowl and massage with fingertips until homogenous. Spread mixture evenly over all surfaces of chicken.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. If using charcoal, place hardwood chunks directly on coal. If using gas, place on grate above lit burners.

Place chicken skin side up over cooler side of grill with legs pointed towards hotter side. Close grill and cook until center of thickest part of chicken registers 120°F on an instant read thermometer, 35 to 45 minutes. Brush top of chicken with barbecue sauce. Cover and continue cooking for 5 minutes until sauce is beginning to dry. Brush with more sauce, cover, and continue to cook for until thickest part of breast registers 135°F on an instant read thermometer, about 5 minutes longer. Using tongs and a flexible metal spatula, carefully flip the bird and place it skin side-down directly over the coals. Brush back of chicken with more sauce. Continue to cook, covered, until brown, crisp, charred in spots, and thickest part of breast registers 150°F on an instant read thermometer, 7 to 10 minutes longer. If bird threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and cook until done. Remove from grill, let rest 10 minutes, carve, and serve.

Barbecue chicken thighs take on a delicious Persian twist with a quick, all-natural marinade. A simple tomato-avocado salata (salad) tops it. Fire up the grill for this easy, unfussy recipe!

Easy Persian-Style Barbecue Chicken Thighs

chicken

Wild Garden Persian Quick Marinade

green pepper, cored, chopped

cherry tomatoes

red onion

avocado, peeled, pitted, and diced

Salt and pepper

lemon juice

tbsp extra virgin olive oil

basil leaves, torn

Pat the chicken thighs dry and place in a wide deep dish. Pour in the Wild Garden Persian marinade. Coat the chicken completely with the marinade. Set aside at room temperature for 15 minutes or so.

Meanwhile, lightly oil your outdoor grill grates and preheat.  You'll want the grill to be very hot.

Once the grill is ready, lay the chicken down on the grill grates. Close the lid, and leave the thighs alone for 3 - 4 minutes. Turn the thighs over, and you should see the cooked side nicely seared, with dark grill marks. Allow the second side to cook for another 3 – 4 minutes with the lid closed. The thighs should be cooked through (to be sure, use an instant read meat thermometer. Internal temp should be between 165 degrees F and 170 degrees F). Remove from heat and place on a serving platter to rest for 5 minutes before serving.

In the meantime, prepare the tomato avocado salata. Place all the salata ingredients (except the basil) in a medium bowl. Toss gently to combine. Add the basil and give it one more toss.

Top the chicken with the tomato avocado salata, and add warm pita bread for an easy side! Enjoy!

Yum! I love the pop of color from the tomatoes and avocado on these Persian barbecue chicken thighs! Do you think the marinade would work well on chicken breasts as well? If so, I'll have to pick some up!

I made this. Excellent. Making again next week

I’m fixing it this weekend for family I have wanted to try something cool and tasty and this recipe has everything that we enjoy and so easy to prepare . Most of the time I spend my time cooking never visiting  with the children and grandkids . Can’t wait to try

I made this today and it was SO good! Since I had time, I put t the chicken in the marinade in the morning. I made the salsa and Tzatziki sauce too. I served it with warm naan bread and rice. This will definitely be in our dinner rotation!

Absolutely the most delicious chicken I’ve ever made !

I couldn't find the marinade anywhere, so I used paprika, garlic, salt, cayenne, coriander, and a lil cinnamon,, marinated 4 hours, then grilled.  It was perfect, tender, full o f robust flavor, nice  grilled marks. I served it with  the tomato salad and your roasted cauli. This is one I will make again and again. Yum!

Sticky spiced wings make great finger food or canapés, and this version skips the deep-fried stage so they're healthier

Baked buffalo chicken wings

garlic cloves, crushed

tbsp cider vinegar

Worcestershire sauce

tsp celery salt

tbsp pepper sauce (we used Frank's hot sauce)

tbsp honey

½kg chicken wing, halved at the joint

In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they’re fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.

Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

Fried rice that doesn't require home delivery and wait-time? That's our kind of quick and easy midweek meal.

Korean barbecue chicken fried rice

peanut oil

eggs, lightly beaten

barbecue chicken, meat shredded

savoy cabbage, outer leaves

garlic cloves, chopped

(300 grams) long-grain rice, cooked to packet instructions, cooled

coriander, leaves picked

tbs black sesame seeds

(60 milliliters) light soy sauce

(60 grams) brown sugar

tsp chilli paste

tsp grated ginger

tbs rice wine vinegar

tsp sesame oil

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6260750632001&=domain=del

5348771529001-6260750632001

Love pasta salad? This BBQ Chicken Pasta Salad from Delish.com is the best!

BBQ Chicken Pasta Salad

kosher salt

lb. cavatappi

c. barbecue sauce

limes

lb. rotisserie chicken, shredded

avocado, diced

green onions, thinly sliced

just wondering where the tomato from the photo went as seems to be missing

Paul West says "Roasting a big free-range cook adds to the sense of occasion when entertaining." Butterflying your chicken also increases the surface exposed to direct heat, making sure every member of the family gets a piece of crispy, delicious chicken on their plate!

Butterflied chicken with chargrilled lemon

lemons, halved

Extra virgin olive oil,

Flat-leaf parsley and oregano leaves,

(165 grams) each sea salt flakes and caster sugar

tsp each coriander seeds, cumin seeds

onion and carrot, chopped

garlic cloves, bruised

bay leaves

thyme

baby spinach leaves

tbs tahini

extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853645895001&=domain=del

5348771529001-5853645895001

It should be illegal for creamy, delicious dinners to be this quick and easy. This chicken and pesto pasta (with a risotto flare) will become a weeknight favourite.

One-pan creamy chicken and pesto pasta

(1 1/2 cups) risoni pasta

green beans, trimmed, halved

pouring cream

barbecued chicken

tub store-bought basil pesto dip

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770870296001&=domain=taste

5348771529001-5770870296001

Easy and mess-free, Oven Baked BBQ Chicken Thighs is the ultimate family chicken dinner. Kids (and husbands) LOVE this simple meal.

Oven Baked BBQ Chicken Thighs

chicken thighs

BBQ Chicken Rub

Honey Chipotle Barbecue Sauce (or your favorite BBQ sauce)

Coat the chicken thighs with the BBQ rub and allow to stand for 15 minutes or up to 24 hours. (If marinating for more than 30 minutes, store in an airtight container in the refrigerator....allow to come to room temperature before cooking.)

Preheat oven to 400 degrees.

Arrange the chicken thighs on a baking sheet lined with aluminum foil, skin side down and with space in between.

Roast the chicken in the oven for 25 minutes. Flip the chicken and baste with the barbecue sauce.

Roast the chicken for an additional 25-30 minutes or until an instant read thermometer registers 165 degrees F.

Baste the chicken with the remaining barbecue sauce and turn the broiler on high.

Broil the chicken for 2-3 minutes or until the sauce is caramelized and slightly charred.

Serve immediately with extra sauce, if desired.

Recipe video above. This is how I make BBQ Chicken in the oven when I&#039;m craving sticky chicken but don&#039;t want to fire up the BBQ! Made with a quick homemade BBQ sauce, the chicken is braised in the sauce which is loaded with extra flavour from the juices of the chicken. Fabulous sticky glaze, juicy inside!

Oven Baked BBQ Chicken - with quick homemade barbecue sauce

ketchup (or Australian/UK tomato sauce)

apple cider vinegar

Worcestershire Sauce

tbsp brown sugar

mustard powder

onion powder

tsp salt

water

chives

Preheat oven to 200°C/390°F.

Sauce: Mix all Sauce ingredients in a ceramic/glass baking dish (Note 3), then mix in water.

Add chicken and turn to coat. Place chicken skin side down.

Bake for 20 minutes. Remove from oven, turn chicken, spoon over Sauce.

Bake for a further 30 minutes, then remove and spoon over Sauce.

Skim off fat (optional): Tilt pan and spoon or drain off excess fat.

Broil/grill - Change to broiler/grill on high. Spoon sauce over chicken generously, then place under grill / broiler for 2 to 3 minutes to caramelise the chicken and the sauce to thicken more. Do not walk away - this can happen quickly!

Top 31 barbecue chicken recipes from across the web

The most viewed barbecue chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 31 barbecue chicken recipes from across the web

The most viewed barbecue chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Grilled Jerk Chicken Recipe

Peruvian-Style Grilled Chicken With...

Brown Sugar Bbq Chicken

The Best Barbecue Chicken Recipe

Easy Persian-Style Barbecue Chicken...

Baked buffalo chicken wings

Korean barbecue chicken fried rice

BBQ Chicken Pasta Salad

Butterflied chicken with chargrille...

One-pan creamy chicken and pesto pa...

Oven Baked BBQ Chicken Thighs

Oven Baked BBQ Chicken - with quick...

Asian BBQ Chicken

Pit Boss Smoked Whole Chicken

BBQ Chicken

Pit Boss Smoked Chicken Legs

The soup that's basically the green...

Pit Boss Smoked Chicken Breasts

Instant Pot BBQ Chicken

Creamy chicken and greens pasta

Frango churrasco (Grilled lemon & g...

Slow Cooker Barbecue Chicken

Bob Baker's Crispy Grilled Cornell ...

Chicken and Mexi-bean quesadillas

Air fryer French onion chicken past...

Barbecue Chicken Pizza

Barbecue Chicken Pizza

Sweet and Sticky Grilled Chicken

Sweet and Sticky Grilled Chicken

Grilled BBQ Chicken Breast

BBQ Chicken Marinade Recipe

The most viewed barbecue chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine