Barbecue Chicken Recipes

Barbecue chicken recipes for the grill - barbecue honey chicken, bbq hot and spicy chicken, grilled lemon chicken, tandoori chicken bbq recipe. Pick out a favorite grilled chicken recipe here. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program
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Recipe for Honey Barbecued Chicken


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.


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.


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.

Easy Recipe for Barbecue Chicken

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.

Recipe for Tandoori (Indian) Chicken

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

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.

Mustard-Barbecued Chicken Legs Recipe

2 tb Dijon mustard
1 tb Dry white wine
1/4 ts Dried basil
1/4 ts Oregano
1/4 ts Rosemary
1/4 ts Thyme
1 Clove garlic minced
4 Chicken legs & thighs

In small bowl, mix mustard, wine, herbs and garlic until well combined. Spread evenly over all sides of chicken. Cover chicken and refrigerate about 3 hours. Arrange chicken on barbecue grill about 6-inches above glowing coals.

Barbecue chicken legs until well browned on both sides, abot 45 minutes in all (meat near thigh bones should no lomger be pink or run with pink juices when tested). Recipe serves 4.

Hot 'n Spicy Barbecued Chicken

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 Bbq Chicken Grilling 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

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 Chick'n 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.

Grilled Chicken Kabobs Recipe

2 ts Ground mustard
1 tb Worcestershire sauce
1/2 c Water
1/2 c Soy sauce
1 tb Vegetable oil
4 Boneless skinless chicken Breast halves
2 md Zucchini -- cut in 1 1/2 in Slices
1 md Onion -- cut in wedges
1 md Green pepper -- cut into Chunks
12 Fresh mushrooms

In a resealable plastic bag, combine the mustard and Worcestershire sauce. Add water, soy sauce and oil; remove 1/3 cup and set aside for basting chicken.

Cut chicken into 1 1/2 inch pieces; add to bag. Seal and refrigerate for 1 1/2 to 2 hours. Drain, discarding marinade. Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot coals for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear. 4 servings.

Barbecue Recipes
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