Al's Favorite
Barbecue Chicken Recipe
8 Garlic cloves; crushed
1 tb Pepper, white, ground
1/2 c Coriander; chopped fine
1 ts Salt
1 ts Coriander, ground
1 tb Red chili flakes
2 tb Lime juice
4 lb Chicken drumsticks
Mix all ingredients thoroughly, coating the drumsticks on all surfaces.
Marinate 30 minutes or better yet, overnight in the refridgerator. Barbecue
over moderate charcoal fire or gas barbecue for 30 minutes or until well-cooked
on both sides.
Honey
Barbecued Chicken Recipe
BASTING SAUCE:
6 tb Honey, 8 tb if necessary
3 tb Tarragon or white wine Vinegar
1 ts Curry powder
1 ts Dried tarragon
2 x Chickens, each 3 lbs
Salt and pepper
In bowl, combine honey, vinegar, curry powder and tarragon. Remove grids
from barbecue. Place one or two shallow drip pans - filled with water or stock
(you can also add a splash of white wine on the lava rocks.
Preheat barbecue grill to high setting. Arrange chickens on spit, making sure
they are evenly balanced. Brush with honey basting sauce and install rotisserie
on barbecue with drip pans directly underneath. Barbecue at high setting for 10
minutes. Reduce heat to medium and roast chickens, with lid down, for about 1
1/2 to 2 hours, basting every 30 minutes with sauce, until thermometer inserted
in thickest part of thigh registers 185'F.
Remove from barbecue, season with salt and pepper, and tent with foil. Let
stand 10 minutes before carving. Serves six to eight.
INDIRECT COOKING METHOD FOR GAS BARBECUES WITH TWO
BURNERS:
Place a shallow metal or foil pan (not necessary to add water) under one side
of grill to catch drippings. Preheat both sides of barbecue on high setting.
Tie wings and legs of chicken with string; brush lightly with oil. Place
chicken breast-side down on hot grill and cook for two minutes. Turn chichen on
its side and grill for two minutes. (A long-handled spoon inserted in cavity
makes it easy to turn).
Turn chicken on its back and grill for two minutes; continue to grill chicken
on other side for two minutes until browned all over. Place chicken,
breast-side up, on the side of barbecue with drip pan underneath; turn off
burner on that side. Brush liberally with sauce and roast chicken with lid down
for about 90 minutes, brushing occasionally with sauce, until chicken is done.
(Indirect heat from other side of barbecue will cook the chicken). This
barbecue method also works well with beef, pork, or lamb barbecue recipes.
IF YOU HAVE A CHARCOAL BARBECUE WITH A LID:
Move the hot coals to the sides of barbecue and place a drip pan in centre.
Place chichen or roast on grill with drip pan dirctly underneath. Cook with lid
down and use a meat thermoneter to gauge when foods are cooked.
Hot 'n
Spicy Barbecued Chicken Recipe
1 c catsup
1/4 c Firmly packed brown sugar
1/4 c Lemon juice
1 tb Worcestershire sauce
2 ts Water
1/2 ts Dry mustard
1/8 ts Garlic powder
1/8 ts Hot sauce
1 ts Paprika
1 ts Pepper
1/2 ts Dry mustard
1/4 ts Garlic powder
8 Chicken breast halves, -skinned/boned
Vegetable cooking spray Directions: Combine first 8 ingredients in a 1-quart
measure; stir well. Cover with wax paper; microwave at HIGH 3 minutes. Set
aside. Combine paprika and next 3 ingredients; sprinkle over both sides of
chicken breast halves, and set aside. Coat grill rack with cooking spray, and
place on grill over medium-hot coals. Place chicken on rack; cook 10 minutes on
each side or until done, basting occasionally with catsup mixture.
Hot
Barbecued Chicken Recipe
1 Chicken (3 lb)
Juice of 1-1/2 lemons
2 Cloves garlic, (see note)
1 tb Fresh ground black pepper
2 ts Ground cayenne pepper
1 ts Paprika
2 tb Melted butter
NOTE: the two cloves of garlic should be crushed
with 1 tablespoon of salt.
Split and butterfly the chicken by cutting down the backbone and opening the
chicken leaving the breast attached. Squeeze lemon juice over the chicken. Mix
together the garlic, peppers, and paprika, and add to the melted butter. Pour
over chicken. If possible, let the chicken sit overnight, uncovered, in the
refrigerator. Prepare the grill. Place the chicken, breast side up, on the
grill. Cover the grill and cook chicken for 50 minutes or until done. Don't
turn. If the skin is not crispy, place the chicken under the broiler to crisp
the skin and brown, watching carefully so that it doesn't burn.
Barbecue
Lemon Chicken Recipe
2 Skinless boneless chicken Breast
1 c Olive oil
1/2 c Lemon juice at room Temperature
1 ts Salt
1 ts Paprika
2 ts Onion powder
1/2 ts Thyme
1/2 ts Garlic powder
Cut chicken into serving pieces and place in shallow dish. Combine all
other ingredients and pour over chicken. Cover dish with foil; refrigerate
overnight. Remove to room temperature 1 hour before cooking. Place chicken on
hot grill 25 minutes; then turn and cook 25 minutes more.
Lip
Smackin' BBQ Chicken Recipe
3 lb Chicken pieces
1/2 c Bottled Italian dressing
1/2 c Bottled chili sauce
1 tb Molasses or dark corn syrup
If desired, pull off and discard the skin from the chicken. Place the
chicken in a shallow dish and brush with 1/4 cup of the italian dressing.
Refrigerate, covered, up to 3 hours. Meanwhile, in a small saucepan, combine
the remaining 1/4 cup italian dressing, the chili sauce and molasses, and bring
to a boil. Reduce heat to low and simmer for 5 minutes.
Grill the chicken over medium coals (or broil 5-6 inches from heat), turning
two or three times, for 15 minutes. Brush with some of the sauce and continue
to grill, turning and brushing two or three times, until chicken is tender,
juices run clear and meat is no longer pink, 10-15 minutes more.
Tandoori
(Indian) Grilled Chicken Recipe
16 oz Plain yogurt
1/4 c Lime juice
2 cl Garlic, finely Chopped or pressed
2 ts Salt
1/4 ts Turmeric
1/2 ts Coriander
1 ts Ground cumin
1 1/2 ts Ground ginger
1/8 ts Cayenne pepper (optional)
3 Whole chicken breasts, Split
1 lg Onion, finely chopped
1 lg Green pepper, Finely chopped
In large bowl, combine: Yogurt coriander Lime juice cumin Garlic ginger Salt
cayenne pepper Turmeric Stir to mix. Add chicken pieces and toss to coat. Cover
mixture and chicken with peppers and onions. Cover. Chill overnight (or
longer).
Prepare hot coals or preheat oven broiler for 10 minutes. Turn and cook until
done, approximately 15 to 20 minutes. Baste with marinade throughout cooking.
Zing
Zang Chicken Grill Recipe
1 Whole cut-up chicken
1/4 c Olive oil
1/4 c Wine vinegar
2 ts Sugar
1 ts Dry mustard
1 ts Salt
1/2 ts Tarragon
1/4 ts Rosemary
1 Clove garlic -- minced
1/2 ts Freshly ground black pepper
Mix all ingredients, except chicken, in a pint jar and shake vigorously.
Pour into shallow dish. (or use a ziploc bag) Place chicken pcs. in marinade
and turn to coat. Cover and marinate overnight. Start grilling skin side up
about 8" from heat. Turn every 10 minutes for an hour or until fork
tender.
Southwest Grilled Chicken
Recipe
2 lb Chicken pieces
1 c Vegetable oil
1/3 c Red wine vinegar
2 tb Dijon mustard
1 tb Salt
2 tb Sugar
1 1/2 ts Black pepper, fresh ground
3/4 ts Dried tarragon, crumbled
1/2 ts Hot pepper flakes to taste
In a large bowl, whisk together the oil, vinegar, mustard, salt, sugar,
black pepper, taragon, and red pepper flakes. Add the chicken and turn it to
coat with the marinade. Let the chicken marinate, covered and chilled,
overnight. Drain it and discard the marinade.
Barbecue the chicken on an oiled rack set 5 to 6 inches over glowing coals,
turning it, for 15 to 20 minutes, or until it is cooked through.
