Ingredients
2 (3 1/2-pound) chickens, halved, backbones removed, excess fat trimmed
8 tablespoons olive oil (preferably extra-virgin)
2 tablespoons coarsely ground black pepper
Coarse salt
Lemon wedges
Preparation
1. Rub each chicken half all over with 2 tablespoons oil, then 1 1/2 teaspoons pepper. Sprinkle generously with salt. Let stand at room temperature 1 hour.
2. Preheat broiler. Arrange chicken, skin side down, on broiler pan. Watching closely to avoid burning, broil chicken 5 to 6 inches from heat source until golden brown, about 12 minutes. Remove broiler pan from oven. Using tongs, transfer chicken to plate. Pour off any pan drippings. Return chicken, skin side up, to broiler pan. Broil until skin is crisp and golden brown, about 5 minutes. Turn chicken over, skin side down again, and broil until cooked through, about 8 minutes longer. Transfer chicken to platter; let stand 5 minutes.
3. Serve with lemon wedges to squeeze over chicken.
Ingredients
1 (4 pound) whole chicken
3 tablespoons butter
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon fresh chives, finely chopped
Directions
Preheat an outdoor grill for low heat.
Rinse chicken inside and out. Pat dry. Loosen skin around the breast area.
Place three tablespoons of butter in various places under the skin.
Mix herbs together and place half under the skin and the other half inside the chicken.
Cook chicken with smoke for 4 hours or until juices run clear when poked with a fork.
Ingredients
1 chicken (3 lb size)
1 tablespoon fresh thyme -- chopped
1 orange
1/4 teaspoon black peppercorns -- coarsely cracked
1/3 cup white wine vinegar
1/4 cup vegetable oil
Directions
With kitchen scissors or chef's knife, cut along each side of chicken's backbone; remove backbone and trim visible fat.
Tuck wing tips behind back; flatten to 1 layer. Place in shallow casserole.
Grate orange rind and squeeze out juice; mix with vinegar, oil, thyme and pepper. Ptheir over chicken; cover and marinate in refrigerator, turning often, for at least 4 hours or up to 24 hours.
Reserving marinade, place chicken, skin side down, on greased grill over medium-low indirect heat. Add soaked wood chips. Cover and cook for 1 hour, turning and basting with marinade halfway through.
Transfer to direct heat; cook for 10 minutes per side or until meat thermometer inserted in thigh registers 185 F (85 C).
Remove to platter and tent with foil; let stand for 10 minutes before cutting into quarters.
Ingredients
1 lime, juiced
1 (12 fluid ounce) can light colored beer
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
Salt and pepper
4 skinless, boneless chicken breast halves
Directions
In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Ptheir the mixture over the chicken, cover and marinate for 30 minutes.
Preheat an outdoor grill for medium heat and lightly oil grate.
Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.
Ingredients
2 whole chickens
3-4 cloves garlic
A few cans of beer( 2 for the chickens, rest for you!)
A good chicken rub (I use Emerald's chicken Rub, Stubbs BBQ rub is also great)
paprika
lemon pepper seasoning
Directions
Wash and pat dry the Chickens.
Rub chickens generously inside and out with the rub, gently separate the skin and get rub in there as well and sprinkle with lemon pepper and alittle paprika.
Drink 1/2 of each beer, you only want the beers 1/2 full (and I cut open the top alittle with some pliers) smash a couple of cloves of Garlic and drop into the beer cans.
Place Chickens onto beer cans.
Put on Smoker and cook at approx. 225-250 degrees for about 3 hours.
In the water pan place the water along with a dash of soy sauce, a touch af balsamic vinegar and a little liquid smoke. If you prefer, use hickory wood chips, the taste is just great.
Ingredients
3 pounds chicken wings, separated at joints, tips discarded
1 cup distilled white vinegar
1/2 cup water
2 bay leaves
1 teaspoon whole or cracked black peppercorns
1 medium onion, chopped
2 jalapeno peppers
1/2 cup soy sauce, or to taste
1 whole head garlic, minced
Directions
Bring a large pot of water to a boil. Add the wings, and boil for 5 to 8 minutes. Drain in a colander and run under warm water. Return to the dry pot, and add the vinegar, water, bay leaves, peppercorns, onion and jalapenos. Simmer over low heat for 20 minutes.
Season the chicken with soy sauce, and simmer for another 10 to 15 minutes, or until the sauce has reduced by 1/2. Remove the wings to a colander, and set aside. Add a few garlic cloves to the liquid in the pan, and simmer until the sauce has a syrupy consistency, and the jalapenos have burst open releasing all of their seeds into the reduction.
Add the chicken wings and the remaining garlic. Cook and stir until the garlic is tender and the wings have browned, about 10 minutes. Return wings to the sauce to coat before serving.
Ingredients
12 chicken wings
4 tablespoons soy sauce
2 tablespoons dark soy sauce
1 tablespoon sesame oil
2 tablespoons oyster sauce
1/2 tablespoon garlic powder
1/2 teaspoon onion powder
ground black pepper to taste
1 tablespoon dried basil
Directions
In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.
Lightly oil grill and preheat to high heat.
Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.
Ingredients
3 pounds roasting chicken
3 teaspoons garlic -- chopped
2 teaspoons salt
2 tablespoon black peppercorns
1 cup fresh coriander -- chopped
2 tablespoon lime juice
tomatoes
scallions
Instructions
Cut chicken in half lengthwise, and remove bones, if desired. Crush the garlic with salt into a smooth puree. Coarsely crush the peppercorns with a mortar and pedestal or blender.
Combine in a flat dish with the coriander, and lime juice. Rub the mixture well into the chicken on all sides, cover and refrigerate overnight or at least one hour.
BBQ chicken over glowing coals, turning about every 5 minutes, until chicken is no longer pink and the skin is crisp. Garnish with tomatoes and curls of scallions. Serve with a salad of cucumber, scallions and tomatoes, seasoned with lime and salt.
Ingredients
Orange juice   1 cup   250
Brown sugar, packed   1/4 cup
Bourbon whiskey   1/4 cup
Soy sauce   2 tbsp.
Cayenne pepper   1/4 tsp.
Boneless, skinless chicken thighs (about 4 3 oz., 85 g, each), cut in half lengthwise
Bamboo skewers (8 inches, 20 cm, each),   8   soaked in water for 10 minutes
Preparation
Combine first 5 ingredients in a medium resealable freezer bag. Add chicken and marinate in refrigerator for at least 6 hours or overnight. Drain marinade into a saucepan. Boil gently on medium for about 20 minutes until thickened and syrupy.
Thread chicken onto skewers. Cook on a greased grill on medium for about 8 minutes, turning once and brushing with marinade, until no longer pink inside. Makes 8 skewers.
Ingredients
1/2 cup peanut oil
1 teaspoon German mustard
1 cup dark German beer
1/4 cup lemon juice
4 cloves garlic, minced
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon minced fresh basil
1 teaspoon fresh thyme leaves
4 pounds chicken parts
Non-stick cooking spray
Directions
Whisk together peanut oil and mustard in a large bowl. Whisk in beer and lemon juice until mixture is smooth. Stir in garlic, salt, pepper, basil and thyme. Add chicken pieces and turn to coat well. Cover and refrigerate 2 to 12 hours.
In a charcoal grill, heat about 5 dozen charcoal briquettes until covered with white ash. Meanwhile, drain chicken and discard marinade. Use large tongs to push hot briquettes to one side of the grill. Away from the grill, spray grill rack evenly with non-stick cooking spray; place on grill.
Place chicken parts on grill rack, on the coals side. Cook uncovered until skin is crisp, about 10 minutes, moving and turning as needed with clean tongs to prevent charring.
Move chicken parts to the cool side of the grill; cover and cook until meat is opaque throughout and juices run clear, about 10 to 15 minutes more. Serve.
