Tag Archives: chicken

How to Cook Barbecue Chicken

Leave a reply

How to Cook Barbecue Chicken

Article by Stanley Djagbo
























In the world of the court became the center of many of the barbecue dinner.

While the women stay in the kitchen organising salads, often the main retreat outdoors, glass of beer or wine in hand, to discuss how to cook barbecue to perfection on the outdoor grill.

But while it seems that many men know how to cook the steaks and sausages, very few men know exactly how the chicken barbecue in a way that all their guests enjoy cooking.

When many people think of how to cook barbecue chicken, they immediately ponder what the 11 secret herbs and spices may entail! The fact is that there does not need to be any secret as to how to cook barbecue chicken to perfection because you need only to consider two steps: the preparation and the cooking.

If you learn how to cook the chicken barbecue, the first thing to remember is that the marinade or sauce that is used in cooking, is very important.

Whatever the basis of the sauce, be it the tomato, barbecue or Chilly base, USA fits to leave chicken steaks marinating in it overnight.

Another time-honoured secret of how to cook barbecue chicken is to slice the chicken into steaks, then cover the stakes in your preference of spices, we exotic tastes such shares paprika, Chilly, garlic and ginger providing an exciting and tenderising surface to the chicken steak.

One of my favourite methods is to slice the chicken breast into steaks, then lightly and gently cooking the steaks on the outdoor grill surface.

Some prefer to barbecue spit, and if you know how to cook with the grill and rotisserie-style, you can generally be sure, juicy and very healthy meal of grilled chicken.

The most important thing to remember when cooking chicken on an outdoor grill is to not over cook the meat.

Overcooking will cause the meat to dry and brittle, but moist and juicy.

Care should be taken to sear either side of steak, while still keeping the centre portion of the steak tender.

The same principle applies when using the barbecue chicken barbecue, cooking outside, while the freshness of the inside juicy and tender.

If you are not sure how to cook barbecue chicken properly, I recommend doing so on a low flame, being careful to sear the services but leave the centre tender.

So if you are interested in learning how to cook barbecue chicken to perfection, remember that part of the secret lies in the marinade and sauce preparation, while the other part of the secret involves you carefully cooking the chicken on a low heat.

Learn everything you need to know, from the basics to advanced techniques, to be a master in the kitchen.

How to cook barbecue

About the Author

writer, blogger, online marketer, promoter http://830beo6xv9yy0u2iomziij2wfp.hop.clickbank.net/












Use and distribution of this article is subject to our Publisher Guidelines
whereby the original author’s information and copyright must be included.

Related Barbecue Articles

Two Techniques To Grill Whole Chicken

Leave a reply

Two Techniques To Grill Whole Chicken

Chicken is my nations most popular meat however when it comes to the barbecue it’s probably less popular because people are more concerned to ensure that the meat is properly cooked. I’ve known some even to pre-cook chicken in the microwave first but this really isn’t necessary if you follow the basic rules that I’ve set out before.

Just to re-iterate one point when using a charcoal barbecue grill, always give the coals time to settle before starting to cook (about 45 minutes) because despite chicken being described as a lean meat, the fat that is under the skin mobilises very quickly and makes for serious flames. You don’t get beautiful barbecue chicken with a crispy skin but raw chicken with what looks like an dirty oily coating, best described as a health hazard.

So when it comes to how to barbecue chicken there are essentially four different styles, rotisserie, spatchcock, smoker or roast, the fist two are the ones I’m going to concentrate on being specifically for the grill. Hopefully smoked chicken is self explanatory and roast chicken is great in a kamado ceramic BBQ but maybe that’s for another day.

]]>


Rotisserie

Rotisserie is when you barbecue chicken on a spit roaster and rotate it over the heat so effectively grilling and continually turning to ensure that the chicken is cooked evenly all over. Rotisserie is probably the most difficult way to barbecue chicken because it’s not so easy to tell when the chicken is done and it’s important to ensure that the inner cavity is cooked. This means that it needs to be cooked well and for longer than if you were roasting the bird but that doesn’t mean that it’s going to be dry. The secret is to ensure that your barbecue chicken is basted every 15 minutes with the juices in the drip tray. Check for good cooking either by using a BBQ thermometer or simply stabbing the thigh with a skewer and when the juices run clear (no blood) then it’s done. If using a barbecue thermometer then you’re looking for a breast temp of 165°F and 180°F in the thigh and wing.

Spatchcock

This is my preferred way of how to barbecue chicken because it’s relatively quick (about 45 – 50 minutes) and because the cavity is exposed, you’re guaranteed to have the inside well cooked. The challenge is in the preparation because you’ve got to cut the chicken down either the backbone or the breast bone and this is best done with shears or a sharp knife. When using a knife I tend to cut the breast bone because it’s easier. When you finished cutting, flatten the bird and place it in a BBQ basket and then you’re ready for the grill, 25 minutes each side and then your done. TIP – less fat drips from the inside of the chicken so cook this side first.

Both the above are essentially grill techniques and to simply turn these into full blown barbecue chicken recipes then simply season with salt and pepper. This will add flavor but most importantly the salt will help crisp up the skin – not the most healthy part of the chicken but certainly tasty. If you then want to enhance the recipe then break out your favorite homemade barbecue sauce.

Resources: Barbecue Chicken – Free barbecue grill recipes. Smoked Chicken – Easy recipes for the smoker grill with lots of tips. Homemade Barbecue Sauce – Great easy recipes.


Article from articlesbase.com

Applewood Smoked Barbecue Chicken Recipe

Leave a reply

Applewood Smoked Barbecue Chicken Recipe

Ingredients

whole chicken
salt and pepper
butter
cajun spice
beer (The darker the better)
Can of chipotle peppers
Generic BBQ Sauce (or make your own)
clove of garlic (crushed and minced)
onion
Hoisin or Char Siu Sauce
honey
soy sauce
red wine
apple Wood chips

Directions

Prepping the grill (gas or propane).

Soak Apple wood chips in apple juice for at least 1 to 2 hours.

Make smoke pouches with a mixture of wet wood and dry (3-1).

Heat one side of grill and throw in the pouch and close lid on high.

When you see smoke, it’s ready.

]]>

Prepping Chicken

Clean and dry chicken.

Rub in Cajun spice, salt, pepper, and butter (inside and out).

Let sit for 1/2 to 1 hour.

Prepare the Glaze

Heat BBQ sauce to a simmer and add the following;

Chopped up the chipotle’s (use accordingly at your descretion)

Peeled and finely chopped the garlic clove

Peeled and finely chopped onion
1/2 cup of Hoisin sauce / Char Siu Sauce
1/2 cup of Honey
1/4 cup of Soy
1/4 cup red wine

Directions

Simmer for 1/2 hour to 45 mins or until the onions are soft and squishy.

USE INDIRECT HEAT to smoke/cook chicken (that means on the side where there is no heat).

Use a Beer can Chicken technique to stand up the bird. Obviously, take a few swigs to clean the pallet.

After about 30 to 40 mins of smoking/cooking, start to turn and baste the bird.

Keep doing this for about 1 1/2 hours (depending on the power of your grill) Don’t let it burn, turn it down if you must.

Poke the bird with a knife in the thigh and look for a clear flow of juice. If juice is clear, it’s ready.

BTW, if there is no more smoke, make another pouch. Make approx. 3 pouches in advance, and keep an eye out for the smoke.

Cooking is my life, having been taught initially by my mother at a very young age, I then moved my career on professionally and now work in a pretigious hotel in Washington D.C. If you enjoy great tasting BBQ food, then I urge you to visit Barbecue Party, where you will find a superb selection of BBQ recipes. You may also like to find out how to make your own homemade barbecue sauce.


Article from articlesbase.com

Barbecue Grilled Double Orange Chicken with Mexican Zucchini

Leave a reply

Barbecue Grilled Double Orange Chicken with Mexican Zucchini

Ingredients

4 cloves garlic
2 Oranges freshly squeezed
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon (freshly ground) pepper
1 whole chicken, cut up, or about 2 pounds bone-in pieces

Preparation

Mash the garlic in a large bowl or on a cutting board (you can use the back of a large spoon or the bottom of a heavy pan, or mince the garlic first, then press down with the side of a knife).

Squeeze the oranges, remove the pips and add the juice, thyme, salt and pepper to the garlic in the bowl. Add chicken, turn to coat, and set aside while you heat grill. (Chicken can marinate at this point overnight or several hours.)

When the grill is medium hot, put the chicken on the grill, and cover. Cook the chicken 35 to 40 minutes or until cooked through (breast pieces might take as little as 25 minutes, so check them). Quit basting 10 minutes before chicken comes off the grill.

]]>

Serve with Mexican zucchini and grilled or roasted potatoes.

Serves 4 to 6.

Mexican Zucchini

Because zucchini has so much water in it, it takes a little while to brown. But browning the squash adds considerably to the flavor of the dish. (Substitute yellow squash, if desired.)

1 pound zucchini (or so), none over 6 inches long
3 tablespoons olive oil
2 ears of corn (or 10 ounces frozen)
1 red bell pepper (or mild chili pepper)
1 small onion
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon (freshly ground) pepper

Trim the zucchini and cut it into discs about ½ inch thick. Heat the olive oil in a wide, deep skillet set on medium-high heat. Put the zucchini discs in the skillet and cook them until they become a deep brown. Remove with a slotted spoon to a dish.

While the zucchini cooks, slice the corn off the cob. Remove and discard stem and seeds from red pepper (or a mildly hot chili pepper), and mince the pepper. Mince the onion.

Add the corn, pepper and onion to the skillet and cook over fairly high heat to soften the onion. Add chili powder, salt, pepper and zucchini to the skillet. Reduce heat to medium and cook to heat through, about a minute.

Serves 4 to 6.

Whether you like your ribs chewy or tender, or your food smoked or grilled, then I’ve got plenty to offer! I’ve spent the last 20 years in the yard with my various barbecue smokers, refining my skills as I have gone along. Today, I have over 200 of my very own special barbecue smoker recipes that are sure to delight your tastebuds. While you are there, take a look at Barbecue Party’s superb range of charcoal BBQ grills.


Article from articlesbase.com

Southern Style Barbecue Chicken

1 Reply

Southern Style Barbecue Chicken

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.

Barbecue Party is a leading resource that provides a regularly updated news feed, a BBQ store that stocks BBQ smokers and grills from dozens of popular manufacturers, and provides competition schedules and results, product reviews, guides and hundreds of delicious BBQ recipes, restaurant reviews and much more.


Article from articlesbase.com

Super Lemon Barbecue Chicken Recipe

Leave a reply

Super Lemon Barbecue Chicken Recipe

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.

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 BBQ recipes and much more. They have a wealth of guides, how-to’s, hints, tips and reviews, with a BBQ blog that is updated daily, so don’t forget to subscribe to their feed.


Article from articlesbase.com

Zingy Sweet Barbecue Chicken Wings

Leave a reply

Zingy Sweet Barbecue Chicken Wings

You can cook the chicken wings on your grill, in your smoker or if it’s too cold to fire up your grill , you could bake these and finish them off with a quick broil to give them that nice charred flavor.

Ingredients

6 large chicken wings
1/2 tsp Chinese wine
1/2 tsp sesame oil
1 Tbsp light soy sauce
2 Tbsp dark soy sauce
2 Tbsp oyster sauce
2 Tbsp honey
Salt and pepper to taste

Method

1. Combine all the ingredients and marinate the chicken wings for 6 hours, up to 3 days. I find a ziplock bag really handy for this purpose–just squeeze out all the air and massage the marinate into the chicken wings. Flip around once or twice before cooking.

]]>

2. Grill it on your barbeque until golden brown and cooked or bake at 425 F for about 20-25 mins and finish with a 2-3 minute broil for added color.

Tips:

Plan on about five wings per pound, depending on size. Four to six wings per person makes an adequate serving. Keep in mind that the dummettes will take a little longer to cook than the double-bone joint and plan accordingly. Raw wings may be frozen up to nine months. Cooked wings may be frozen up to one month.

If you are watching your fat intake and must avoid the skin, some markets carry skinless drummettes, both fresh and frozen. Try baking them and dredging in a hot sauce, but you’ll also want to forego the traditional butter that is mixed in with the hot sauce.

When using a marinade, always remember to discard it after use and do not apply it to the meat after it has been cooked as this will compromise hygeine by introducing unwanted bacteria.

I hope you enjoyed my article on the regional differences of BBQ food in the United States. If you are looking for reviews, ideas, barbecue beef recipes, guides and how-tos for everything BBQ, then please visit Barbecue Partys BBQ Blog, they have a wealth of BBQ news, product reviews, delicious recipes, competition schedules, guides and much more.


Article from articlesbase.com

Carribean Heat Barbecue Chicken Wings

Leave a reply

Carribean Heat Barbecue Chicken Wings

FOR THE WINGS

4 Garlic cloves
2 Shallots
1 1/2 teaspoons Salt
1 tablespoon Chinese 5 spice
2 teaspoons Paprika
1 teaspoon Dried rosemary — crumbled
1/2 teaspoon Cayenne — or to taste
2 tablespoons Vegetable oil
4 pounds Chicken wings — about 20-24
Tips removed

FOR THE SAUCE

1/3 cup Natural style peanut butter
1/4 cup Canned cream of coconut –
Well stirred
2 Garlic cloves — chopped
1/4 cup Water
1/4 cup Red bell pepper — chopped
1/8 teaspoon Dried hot red pepper flakes

]]>

Or to taste
1 teaspoon Soy sauce
Coriander sprigs

THE WINGS:

Prepare the chicken wings:  Mince and mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well. Add the chicken wings.

Toss and stir them until they are completely  covered with the marinade. Let them marinate, covered and chilled for 4 hours or over night. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden.

The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving.

THE SAUCE: In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper  flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste.

THE PRESENTATION: Transfer the sauce to a serving bowl set on a platter. Arrange the wings around the bowl and garnish the platter with the coriander and serve.

Barbecue Party is a leading resource that provides a regularly updated news feed, a BBQ store that stocks BBQ smokers and grills from dozens of popular manufacturers, and provides competition schedules and results, product reviews, guides and hundreds of delicious BBQ recipes, restaurant reviews and much more.


Article from articlesbase.com

Asian Style Sweet And Sour Barbecue Chicken Wings

Leave a reply

Asian Style Sweet And Sour Barbecue Chicken Wings

Ingredients

20 Chicken wings
7 1/2 ounces Tomato sauce (half can)
2 tablespoons Orange marmalade
1 tablespoon Honey
2 teaspoons Ginger — minced
2 teaspoons Fermented chili sauce
2 teaspoons Pepper vinegar
4 Garlic cloves — peeled
1 teaspoon Salt (scant)
2 teaspoons MSG
1/2 cup Water (more as needed)
Tabasco, to taste -(or other hot pepper-sauce)

Method:

Cut off spurs from chicken wing-tips and rinse chicken wings. Place in pressure cooker with water; bring to pressure and cook at high heat for up to five minutes. Remove from pressure cooker and place cooked-out fat in

]]>

wide-mouthed, tapered jar for other uses.

Blend all ingredients except chicken and Tabasco (or hot sauce) until fairly even consistency, with no large chunks of ginger or garlic. Place 3/4 of sauce in pan. Roll wings in sauce; remove wings to broiler pan (with slotted top). Bake at 325 degrees F. for 20 minutes. Remove from oven and spoon about half of remaining sauce on top of each piece; broil for 5 minutes. Add Tabasco or other hot pepper sauces to taste and serve.

Notes:

* Use vinegar “which has been used to keep a supply of bird’s-eye
peppers.”

* After discarding chicken spurs, wash hands with very warm water and Dial soap (and follow up with isopropyl alcohol rinse); wash all utensils with bleach. (One should always regard chickens, even if processed in USA
or inspected by USDA, as unclean! USDA inspectors are notoriously less than thorough, and U.S. packing houses often neglect basic hygienic rules in working with chickens, especially in dealing with their entrails, waste
products un-excreted, etc. And one should not expect much better from out-of-country chickens.)

If you enjoy BBQ, and want to learn how to cook like the Pro’s, then you may enjoy reading Big Bob Gibsons BBQ Book at Barbecue Party, a leading BBQ resource that includes daily news updates, competition schedules, BBQ recipes, product and restaurant reviews and much more.


Article from articlesbase.com

Blue Cheese Chicken Barbecue Wings

Leave a reply

Blue Cheese Chicken Barbecue Wings

Ingredients:

6 tablespoons Butter or margarine
1/4 cup Hot pepper sauce
Vegetable oil for frying
18 Chicken wings, disjointed with the tips discarded
Dipping Sauce:
1/4 pound Blue cheese — Roquefort or Similar
1/2 cup Mayonnaise
1/2 cup Sour cream
1 tablespoon Lemon juice
1 tablespoon Wine vinegar
hot pepper sauce to taste

Method:

Prep: 10 minutes Cook: 35 minutes Serves: 36 mini-drumsticks These spicy hot wings with cool, creamy dip are all the rage. Serve with plenty of ice-cold beer.

1. Melt butter in a small saucepan. Add hot sauce & remove from the heat.

]]>

2. In large frying pan or deep-fat fryer, heat 1″ of oil to 375ø. Fry wings in batches witho crowding until golden brown, 12 1/2 minutes. Drain on paper towels.

3. Brush wings with spicy butter & serve warm with Blue Cheese dipping sauce.

For the Blue Cheese dipping sauce:

In small bowl, mash the blue cheese, leaving some small lumps. Whisk in the mayonnaise until blended. Add the remaining ingredients & whisk to blend well. Cover & refrigerate until serving time.

Tips:

Remember that chicken should be cooked to a temperature of 165 degrees F, and that the meat will continue to cook after it’s removed from the heat; the internal temperature will rise about 5-10 degrees in the first few minutes it’s off the heat.

Choose the final temperature based upon the health and risk factors of those who will be eating the meat. If you have young children, elderly persons, or those with a compromised immune system in your household, choose the higher temperature.

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.

You can find out more about the Weber Smokey Mountain cooker at Barbecue Party, where you will find daily updated BBQ news, competition schedules, product reviews, helpful guides, hundreds of delicious barbecue recipes, and restaurant reviews, as well as a BBQ store that stocks smokers and grills from dozens of popular manufacturers.


Article from articlesbase.com