1 pound boneless, skinless chicken breast, cut into 1-inch cubes or jumbo shrimp, shelled and deveined
1/2 cup lemon juice
1/4 cup olive or vegetable oil
2 teaspoons Dijon-style mustard
1 teaspoon dried thyme leaves, crushed
1/4 teaspoon crushed red pepper
2 cups DOLE® Tropical Gold® Pineapple, cut into chunks
1 zucchini, cut into 1/2-inch-thick slices
2 red or green bell peppers, cut into 1-inch pieces
1 teaspoon cornstarch
Preparation
Combine chicken or shrimp, lemon juice, oil, mustard, thyme and red pepper in shallow, non-metallic dish. Cover; marinate 15 minutes in refrigerator.
Although perhaps not the most popular way to cook barbecue chicken, the venerable and widely tried beer can chicken recipe still has plenty of fans who swear by it.
When it comes to cooking a great whole barbecue chicken, often the best results are obtained by using a rub and marinade and then smoking the bird or by using a charcoal rotisserie.
Either way, this beer can chicken recipe has a great deal of flavour and produces good consistent results and if you should happen to have a whole chicken on your hands and a large can of beer, why not give it a try!
For the Beer Can Chicken Rub
1 tsp. dry mustard
1 tsp. granulated onion
1 tsp. paprika
1 tsp. kosher salt
1/2 tsp. granulated garlic
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1 whole chicken, 4 to 5 pounds
2 tsp. vegetable oil
1 16oz can of beer
To make the Beer Can Chicken
In a small bowl combine the rub ingredients.
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. Lightly brush or spray all over with the vegetable oil and season, inside and out, with the rub.
Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity.
Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over indirect medium heat (350°F to 450°F) 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. Keep the lid closed as often as possible during grilling.
Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer—it will be hot.
Allow the chicken to rest for about quarter of an hour before raising it from the can.
Discard the beer. Cut the chicken into serving pieces, and serve warm.
Steven Raichlen wrote the book on beer can chicken - literally. This ingenious device makes the process easier and virtually fail proof. Square construction gives you greater stability. The bird won't tip and beer won't spill.
All stainless steel, so it will not react with food. Metal holder adapts to both beer cans and the included unique stainless steel canister, which you can fill with wine, fruit juice, or other flavorful liquid.
[Read more ..]
This is one of the best whole chicken BBQ recipes that we have tasted this year. It is fairly easy to put together, and most of all, it is enjoyable to cook. It has to be said that the smoky and woody chicken flavor is very, very satisfying.
As always, when cooking a whole chicken, be sure to increase your cooking times.
If you do use BBQ sauce with your whole smoked chicken, allow it to char a little in small areas because you don't want any thin sauce ruining your whole barbecue chicken.
Preparation time with marination is two to four hours, overnight is preferable if you have the time available, and this recipe serves 4 people comfortably.
INGREDIENTS
1 Whole Chicken
1 Bottle of italian dressing
Salt, pepper and garlic powder
Dried red pepper flakes
2 Tbls. Lemon Juice
Your favorite BBQ sauce
Oak or Hickory wood chips for smoking
To make the Grizzly Smoked Whole BBQ Chicken
In a large mixing bowl, pour the Italian dressing in along with the lime juice. Add 3 teaspoons of pepper, 2 teaspoons of salt, and about 2 tablespoons of garlic powder.
Add in 1 tablespoon of the red pepper flakes. If you have a large freezer bag to marinate the chicken in then use that; otherwise, you'll just have to use the mixing bowl.
Skin the chicken if you prefer and put it in the marinade mixture. Seal tightly and put in refrigerator for several hours or overnight.
Brush the grate with oil so that the chicken does not stick first before lighting up your smoker or grill.
When you are ready to cook the chicken, start your barbecue charcoal grill with the charcoal just as normal. While you are waiting for the coals to turn gray, go ahead and soak the wood chips in water.
When the charcoals are hot , spread them out on the bottom of your grill as normal.
Place several new briquettes of charcoal on top and also a couple of handfuls of wood chips, making sure to remove as much excess water as possible before placing them into the fire so that you do not bring cooking to an abrupt halt!
Place the BBQ griddle directly over the fire but not too close to the coals.
Immediately place the bird on the griddle and then choke all air off of the fire to prevent any flare ups.
Once the fire has died down a bit, open a small hole for air to enter, just enough to keep the fire on the go without burning at too high a temperature. Remember that chicken has a tendency to burn easily, especially if the skin is still on, so be careful here. It is better to take your time and cook the chicken slowly so that there is no chance of over doing the meat.
Barbecued chicken takes longer to cook than a lot of meats so be patient. Also, place the thicker pieces over the hottest part of the fire, and the wings to the outside if you have chosen to cut them off and cook them seperately.
Add more wood chips and charcoal as necessary during cooking, and turn the meat several times. Wait until chicken no longer sticks to grill grates before turning the first time.
When the chicken is nearly done (juices will run clear on piercing), add a generous amount of barbecue sauce on each side and sear it on both sides until it is not longer runny and it shows a few black spots. This final stage is worth taking an extra few minutes to do as the finished result will be that much better.
Serve your grizzly barbecue chicken recipe warm with additional BBQ sauce on the side if your prefer.
A fusion of mouth-watering flavours. Marinate for at least four hours - the longer you marinate the more flavour the chicken will absorb.
Ingredients
Large pinch of saffron strands
2 oranges, grated zest only
2 teaspoons fresh thyme, chopped
8 tablespoons olive oil
Salt
Freshly ground black pepper
4 boneless chicken breasts, with skin on
4 red peppers
oil, for brushing
1 small onion, finely chopped
2 plump garlic cloves, crushed
100g Serrano ham, chopped
400g can of chopped plum tomatoes
2 tablespoons fresh parsley, chopped
Method
Soak the saffron in 1 tablespoon of boiling salted water for 10 minutes.
Put the orange zest, thyme, saffron with its water, 6 tablespoons of the oil and plenty of seasoning into a bowl and mix very well. Put the chicken breasts into a large shallow dish and pour the marinade over it. Brush the marinade well into the chicken. Cover and leave in the refrigerator for at least 4 hours, turning occasionally.
About an hour before you want to cook the chicken, brush the peppers with oil. Barbecue them over Direct Medium heat until they are evenly charred on all sides, for about 10–12 minutes, turning every 3–5 minutes. Remove from the heat, place in a bag and close tightly. Leave for 10–15 minutes to steam off the skins. Once cool enough to handle, remove the peppers from the bag and peel away the charred skins. Cut off the tops and remove the seeds, then chop the flesh finely.
Heat the remaining 2 tablespoons of olive oil in a saucepan and cook the onion and garlic for 3–4 minutes until softened. Add the chopped ham and cook for a further 2–3 minutes. Add the peppers and tomatoes, cover and cook for 15 minutes until thickened. Stir in the chopped parsley and some seasoning to taste.
Remove the chicken from the dish and discard any marinade. Season the chicken with salt and pepper and barbecue over Direct Medium heat for 10–12 minutes, turning once. Check the seasoning
in the sauce, adjust if necessary and serve with the chicken breasts.
Jack Daniel's rich honey glazed chicken wings and dijon mustard
Crispy, tasty chicken wings infused with Jack Daniels chilli sauce - a new twist on a classic meal.
Ingredients
8 chicken wings
14 ml sea salt
14 ml fresh ground pepper
14 ml garlic powder
10 ml cayenne pepper
473 Jack Daniel’s Honey BBQ sauce
30 ml Dijon mustard
Marinade
115g butter
3 garlic cloves, crushed
1 tablespoon fresh root ginger, finely chopped
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons Jack Daniel’s Hot
Chilli sauce
Method
Clean the chicken under cold water and trim off any excess fat and skin.
Pat dry with a paper towel. Place the chicken in a bowl and pour the marinade over.
Refrigerate for 1 hour.
While the grill is heating up, remove the chicken from the marinade and lightly season with the sea salt, pepper, garlic powder and cayenne pepper.
Add the Dijon mustard to one cup of Jack Daniel’s Honey barbecue sauce and set aside in 2 separate dishes - 1 for glazing, 1 for dipping.
Place the chicken on the grill for about 5 to 7 minutes per side. After turning once, glaze with the sauce. Remove from the heat and allow to sit for 3 to 5 minutes.
Place in a dish or on a platter to serve, warming the second dish of Jack Daniel's Honey BBQ sauce for dipping.
The recipe that proves comfort food is a universal concept. Searing the chicken first seals in all the flavour.
Ingredients
6 chicken legs
6 chicken thighs
Salt and pepper
3 red onions, cut into 1/2-inch cubes
6 ribs celery, thinly sliced
2 large carrots, thinly sliced
1 quart chicken stock
1 bottle of red wine (750 ml), divided
10 black peppercorns, crushed
6 juniper berries, crushed
1 bay leaf
1 sprig fresh thyme
Vegetable oil for brushing chicken
2 potatoes, peeled and cubed
1/4 pound lean slab bacon, cut into small cubes and cooked crisp
1/2 pound mushrooms, quartered
3 tablespoons ketchup
6 cloves garlic, crushed
1/4 cup flour
Method
Season chicken pieces with salt and pepper. In a roasting pan place chicken pieces, red onions, celery, and carrots. Add chicken stock. Reserve 1 cup wine; add remaining wine to roasting pan. Combine peppercorns, juniper berries, bay leaf, and thyme; tie in a cheesecloth sachet. Add sachet to pan; cover and marinate in refrigerator overnight.
Remove chicken from marinade and pat dry. Reserve marinade.
Lightly brush chicken pieces with oil. Place chicken on cooking grate and sear over Direct High heat 4 to 8 minutes, turning once halfway through searing. Remove chicken from cooking grate just long enough to boil marinade.
Place roasting pan on cooking grate, close cover, and bring marinade to a boil over Direct High heat. Add seared chicken, potatoes, cooked bacon, mushrooms, ketchup, and garlic to roasting pan. Move pan to centre of cooking grate. Continue grilling over Indirect Medium heat for 45 minutes to 1 hour, or until vegetables are tender.
Combine flour and remaining 1 cup red wine; mix until smooth. Remove chicken from roasting pan. Add red wine mixture and simmer for 10 to 15 minutes or until slightly thickened. Return chicken to pan. Adjust seasoning with salt and pepper. Remove pan and let rest for 10 minutes.
A delicious and fragrant mix of tropical fruit, earthy herb and spice makes this chicken recipe a sure-fire favourite with even the most discerning of barbecue party guests.
Ingredients
6 chicken breasts (boneless and skinless)
Vegetable oil
2 to 3 tbsp vegetable oil
2 tbsp ground coriander
2 tbsp minced lemongrass
2 tbsp lime juice
1 tbsp fish sauce
1-1/2 teaspoons minced fresh ginger
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon salt
1/2 teaspoon sugar
Method
Combine all ingredients except the chicken breasts and vegetable oil.
Place the chicken in a sealable plastic bag, and when the marinade is well mixed, pour it in with the chicken. Seal the bag, ensuring that the marinade is distributed venly and that the chicken is entirely covered in the liquid. Marinate in the fridge for at least 4 hours, turning occasionally to distribute marinade.
When the chicken has marinated, remove from the fridge and discard the liquid left in the bag. Brush the chicken with a little oil, then place on the barbecue grill.
Grill the meat for 10 to 12 minutes until the juices run clear and no pink meat inside, turning once halfway through cooking.
Although it looks quite long it's very simple and can be prepared a day in advance.
Ingredients
For the grilled chicken
600g/4 chicken breasts boneless, skinned, organic
90ml olive oil, extra virgin
15ml lemon juiced
10g garlic cloves crushed
10g paprika smoked
2g rosemary, finely chopped
sea salt
For the grilled vegetables
200g/8 courgettes, baby, cut in half lengthways
200g/13 new potatoes, cooked and cut in half
150g/20 asparagus, washed and woody stalk removed
240g 2 peppers, romano, halved, deseeded, cut in half lengthways
60ml olive oil, extra virgin
salt and pepper
To finish
12g/20 slices chorizo
20g parmesan shavings
60ml chorizo oil (10g of chorizo cooked in 100ml olive oil)
Method
For preparing the chicken breasts
Slice each chicken breast horizontally in half, leaving it joined at one side, sao you can open it up like a book. Place between 2 sheets of cling film and flatten with a heat mallet or rolling pin (be careful not to do this too forcefully or the texture of the meat will be ruined at it will taste dry).
Marinating the chicken
Mix the olive oil, lemon juice, crushed garlic, paprika, rosemary, cumin and 4 pinches of salt together to make a marinade. Put the chicken breasts in a large shallow dish; cover the dish with cling film and leave to marinate in the refrigerator for at least 6 hours.
Grilling the vegetables
Mix all the prepared vegetables in a large bowl and season 6 pinches of salt and 4 pinches of pepper, drizzle with the olive oil. On a medium heat, in either a griddle pan or on a bbq, chargrill the vegetables until they have an even golden bar marks on both sides. Transfer to a tray, correct the seasoning and arrange on your plates.
Grilling the chicken
Season the chicken breasts with 4 pinches of salt. On a hot griddle pan or bbq, cook 2 chicken breasts for 2 minutes on each side, then remove and set aside. Repeat with the remaining chicken breasts. (*1)
Finishing the dish
Serve the chicken breast on top of the vegetables, either whole or in slices around the place/ Garnish with chorizo slices, shavings of parmesan and chorizo oil.
Chefs notes
(*1) As the chicken breast is quite thin the timing here should ensure that your chicken is tender and remains succulent, too much cooking and it will dry out.
Skewered chicken cooked in a refreshing coconut marinade. Pre-soak the skewers to avoid them burning on the grill.
Ingredients
For the chicken
12 wooden skewers
4 skinless, boneless chicken breasts, each weighing about 175g, cut into
2.5cm cubes
Oil, for brushing
For the marinade
250ml coconut milk
1 mild red chilli, deseeded and sliced
Grated zest and juice of 1 lime
1 garlic clove, crushed
3cm piece root ginger, grated
For the rice
250g red rice
2 tablespoons fresh
chopped coriander
Salt and freshly ground
black pepper
Method
Place 12 wooden skewers in cold water and leave them to soak for 30 minutes.
Stir together the ingredients for the marinade and tip into a shallow dish. Add the chicken cubes, mix well, cover and chill for 25 minutes.
Remove the chicken and discard the marinade. Remove the skewers from the water and pat dry. Divide into twelve piles and thread the cubes onto the skewers.
Brush with oil and barbecue over Direct Medium heat for 8 to 10 minutes, or until the chicken is cooked
through, turning once.
Meanwhile, cook the rice according to the packet instructions, drain, stir in the coriander and season. Put a portion of rice on each plate and three skewers on top.
Great party food, this deliciously moreish Chilli Chicken Satay will fly off the plate at your next barbecue!
Ingredients
1 tablespoon Jack Daniels Hot Chilli BBQ sauce
1 tablespoon olive oil
675g skinless chicken breast
3 tablespoons melted butter for basting
25g fresh coriander finely chopped
Wooden skewers soaked in cold water for 30 mins
Dipping sauce
4 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon molasses
175ml coconut milk
Method
Place the Jack Daniel’s Hot Chilli sauce and olive oil in a small bowl and stir well.
Rinse the chicken thoroughly under cold running water and pat dry with a paper towel.
Place in a shallow dish, pour over the marinade and toss until fully coated.
Cover with clingfilm and refrigerate for 1 hour.
To make the dipping sauce: put all the ingredients in a medium sized saucepan and bring to to the boil over a medium heat.
Reduce the heat to low, stir and simmer for 10 minutes, or until a smooth pourable consistency is reached. Remove from the heat.
Remove the chicken from the refrigerator and drain and discard the marinade. Thread the presoaked skewers through the chicken strips in 2 places. a third of the distance from the end.
Before grilling the satays, place a folded piece of foil directly on the grill under the exposed wood of the skewers to help prevent burning.
Grill over Direct high heat untill fully cooked - about 4 minutes.
Brush surfaces with butter and turn once halfway through the grilling time.
Sprinkle the satays with coriander before serving the dipping sauce.
Chicken teriyaki burgers, pineapple and red onions BBQ recipe
Take your taste buds for a joy ride with this Asian-inspired spin on the classic American burger.
Ingredients
Chargrilled chicken breasts with harissa
Simple chargrilled chicken breasts with a fiery Harissa marinade. Harissa is a flavourful combination of chillies, garlic, cumin and coriander.
Ingredients
1 ciabatta loaf
4 boneless, skinless chicken
breasts, each weighing about 175g
1 tablespoon fresh chopped coriander
25g wild rocket, washed and drained, to serve
Lime wedges and red onion
slices, to garnish
Sweet and sour chicken thighs with wilted baby spinach BBQ recipe
Boneless chicken thighs rank high among a grillers most dependable assets. They absorb seasonings in a matter of minutes, they cook even faster and they taste more like chicken than any other part of the bird. For dinner tonight, give them [...]
Tea-smoked duck BBQ recipe
A unique dish thats worth the effort. Be sure to use the smoking packet as recommended to minimise cleanup.
Ingredients
For the duck
Tandoori-style chicken BBQ recipe
This convenient version of a classic Indian dish uses yoghurt to tenderise the chicken and just the right combination of spices to make it mouth-watering!
Ingredients
For the marinade
US $299.99
