Post your BBQ chicken recipie

[Jim Nazium]

Gonna do some grilling on memorial day. Got a good repcipie / procedure for chicken?

[MJ5150]

I marinate it overnight in a plastic bag. I got my marinade from Bobby Flay, but I'll mix it up now and then by adding various spices according to who I am cooking for. Here are the basics.....

Crushed garlic
Chopped onion
Fresh squeezed orange juice
Fresh squeezed lime juice
Fresh squeezed lemon juice
Ground chilli peppers. Depends on how hot you want it. I like the heat, so I'll do a mixture of habanero, ancho, and pasilla

Some of the other items I have added in the past include paprika, cumin, cilantro, no juice and beer instead, and soy sauce. Make sure and let us know what you end up going with.

-Mike

[dbhokie]

I usually get a few whole chicken's split one, and cook it split on the grill, if it keeps bowing up wrap some aluminum foil around a brick and put it on it to keep it flat and spread. Split along backbone so breasts are down. Smoke at low temperature for 2.5 hours.

I usually take one or two and make them beer can chickens, beer can chicken is great, steamed from the inside out by beer, just get a beer can cooker or fashion one (couple bucks at some grocery stores or wal-mart), stuff an onion in the neck cavity and watch the juices flow....tender and delicious.

Herb Rub

Actually I'd have to think about it, I usually keep a somewhat fresh supply of herbs so I kind of gauge it myself each time.

Rosemary, Garlic, Ancho Chili Powder, bit-o-cinnamon, Red Pepper, Black Pepper, Kosher Salt, Thyme, Lemon Verbena, or some Lemon Zest.

BBQ Sauce

Apple Cider Vinegar, Brown Sugar (or sugar in the raw), simmer with garlic, beer, and honey reduce a little bit and add spices at the end (Black Pepper, Salt, Cinnamon) I like this bbq sauce with a spicy rub.

[tastybasslines]

Simple and good? Marinate in Italian Dressing overnight. Tastes awesome, super easy and the oil from the dressing makes a nice sear/grill marks.

[MJ5150]

Good call on the Italian dressing. I've used that before, and found the store brand is just as good as the more expensive designer brands in some cases.

-Mike

[Chef FourString]

Salt and pepper whole chicken, inside and out. Take beer in can, widen the mouth, pour out 1/3. Stuff can with rosemary, garlic and sage (all fresh of course). Put can in chicken and grill it upright. Enjoy.

William C.A.

[elgecko]

Simple and delicious:

Salt and pepper followed by BBQ sauce of your choice (I prefer Sweet Baby Ray's). That is all!

[6jase5]

Not a traditional bbq taste, but for those of us in Cali its a well known taste you may or may not like. I have had 100% success converting out of towners with the "El Pollo Loco" style marinade. I skip the yellow food coloring that they use in the restaurant and honestly, I don't go to El Pollo Loco.

I make the marinade in gallon freezer bags and then put my chick in overnight. I'm quite generous in marinade volumes as I want the chicken swimming.

Per bag estimates:
Pineapple juice" 5-6 cups
Lime juice: 2-3 whole limes squeezed
Oregano (the more the merrier)
Salt: 1/2 teasp
Black Pepper: 1 teasp
Diced chili peppers (not canned): 1 pepper per bag
Minced Garlic: 2-3 cloves minced
Veggie oil: 1 tablesp

[EricF]

NOM!! There's so much good stuff here. I'm definitely inspired to to a bricked or beer-canned chicken on Memorial Day weekend.

[blendermassacre]

I did an asian marinade last night.

1 can of high life
6oz soy sauce
peanut butter
saracha or sambal to taste ( I did about 1.5 tbsp saracha)
1 tbsp wasabi
1 tsp maple syrup

I also took aside the mixture and made reduced down to a brushable sauce once on the grill

and my new favorite thing ever: Strongbow Peaches. melt 1 tbsp butter with 2-3oz of strongbow cider, soak peaches, then grill until there are grill marks on both sides. I got laid with this one

[blendermassacre]

Originally Posted by Chef FourString

Salt and pepper whole chicken, inside and out. Take beer in can, widen the mouth, pour out DRINK 1/3. Stuff can with rosemary, garlic and sage (all fresh of course). Put can in chicken and grill it upright. Enjoy.

William C.A.

fixed.

[EricF]

Originally Posted by blendermassacre

fixed.

Good call!

[Ripper]

I know where to get some good ones that I unfortunately dont have the recipe for... but I do know a good one.

Cook chicken
Melt butter
Mix Frank's Red Hot with butter
Toss chicken in butter/hot sauce mix.

DONE!

[Musiclogic]

I do a simple bbq rub with Brown sugar, paprika, garlic powder, onion powder, salt, black and white pepper, thyme, ginger, cayenne, and red chili powder.

Lightly salt and pepper chicken breast, rub with bbq rub liberally, place on grill smooth side down first, about 7 minutes over a medium low flame, flip allow to cook about 5 more minutes, when the fat starts to come up from the muscle split sauce lightly and move to upper rack until sauce skins, flip and sauice lightly on the other side, let sauce skin, and serve. If you wanted Bnls sknls.

[Tat2dHeart]

I do half chickens on the grill after an overnight brine. Split whole fryers down the middle. In a huge stock pot, put two onions quartered, a handful of fresh thyme, five sprigs of fresh rosemary, one sliced lemon, a half handful of cracked peppercorns, a bay leaf, the chickens and cover with water. Refrigerate them overnight. Grill over the indirect slow heat and baste with beer & butter sauce or a hot, spicy bbq sauce.

[tk421]

Brine:

1/4 c kosher salt
1/4 c light brown sugar
1/2 c boiling water
stir till dissolved. add 1/2 tray ice cubes, stir till cold.
1/4 c DARK mushroom soy sauce (gotta be the dark, syrup-y kind)
2 heaping tablespoons jarlic (garlic in the jar, yo)
1T smoked paprika
1 lime, cut in half, squeeze a little, chuck it all in
1t fish sauce
1t cilantro paste (or 7-8 stalks fresh, dont chop, just bruise)
sriracha or sambal to taste - note - grilling will mellow the heat.
1/8 c sesame oil
whisk.

i use a big red tupperware salad bowl to brine, as i am usually just cooking for 3. stuff the whateveritis that you are gonna brine in the the juicy deliciousness that you just made. my trick - get a gallon ziplock bag, put in a half a tray of ice, and a tablespoon of kosher salt, and fill the bag about 1/3 to 1/2 full of cold water, and squeeze out the air as you close it. lay this on top of the meat. does 2 things - keeps it all submerged, and keeps it cold.
walk away for at least 8 hours. 24 is better.
then grill, smoke, or whatever. with short ribs or "country style" ribs, i skip the grill - i sear them on my griddle, put in a glass pan, brush with homemade hoisin bbq sauce, cover w/ foil, and braise in oven @ 325 for 30 min, then turn down to 250 for another 2 - 2 1/2 hours, until they fall apart.

i smoked a dozen bone in chicken thighs in this brine a few weeks ago. 3 hours, avg 225 deg, really heavy smoke. mesquite. it turned the chicken into bacon.

[Chef FourString]

Originally Posted by blendermassacre

fixed.

Thanks for looking out, man.