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.

Tuscan Peppered BBQ Chicken is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

Herby Smoked Barbecue Chicken is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

Golden Sun Barbecue Chicken Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

Beer and Lime Cilantro BBQ Chicken Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

Hickory Smoked Beer Can Chicken Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

Hot Adobo Barbecue Chicken Wings Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

Malaysian BBQ Chicken Wings Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

BBQ Garlic and Peppercorn Chicken Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

Bourbon Grilled BBQ Chicken Skewers is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

German Beer Marinated BBQ Chicken Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

6 boneless, skinless chicken breast halves
1 cup plain non-fat yogurt
2 cloves garlic, finely minced
1 teaspoon fresh ginger, finely grated
1 tablespoon lime juice
1/4 teaspoon crushed red pepper flakes
2 tablespoons cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation

In medium bowl, stir together yogurt, garlic, ginger, lime juice, red pepper flakes, cilantro, salt and pepper. Transfer marinade to large zipper lock plastic bag, combining well. Add chicken, reseal bag and turn it over several times to thoroughly coat chicken with marinade. Refrigerate for one hour, or up to 6 hours.

Prepare gas or charcoal grill.

Remove chicken from marinade and grill over medium-hot coals, turning, for 5 6 minutes per side. Remove to platter and let rest for 10 minutes.

If desired, slice breasts on the diagonal into strips and arrange on platter. Garnish with lime wedges and additional chopped cilantro.

Serves 6

BBQ Chicken With Hot Ginger Marinade Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1 cup ketchup
5 tablespoons unsalted butter, if available
1/4 cup strong black coffee
3 tablespoons Worcestershire sauce
1 to 2 tablespoons pure ground hot chile
1 tablespoon dark brown sugar, packed
1/4 teaspoon salt, or to taste
3 to 4 pounds chicken, cut into serving pieces

Preparation

To prepare the sauce: in a 2-quart saucepan combine all the ingredients and all the sauce to simmer, uncovered over medium heat for 10 to 15 minutes. Set aside until you are ready to barbecue.

To barbecue the chicken: when the fire is ready, position the rack 5 inches above the heat source.

Place the chicken pieces on the hot rack, skin side down. When seared, turn and grill the pieces bone side down, until light golden.

Remove the chicken from the grill and cover the grill with a layer of heavy duty aluminum foil. Puncture the foil to make plenty of ventilation holes.

Place the chicken on the foil, skin side down, and generously spoon on the barbecue sauce. Grill until the sauce is set. Then turn the pieces over, sauce the skin side and grill bone side down.

Continue saucing and turning until all the pieces are done, about 50 to 60 minutes. To test to doneness, insert the tip of a sharp knife into the largest piece of chicken breast. If the juices run clear, it's done.

Carolina Style BBQ Chicken Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1/4 cup soy sauce
1/4 cup hoisin sauce
1/4 cup liquid honey
1/4 cup beer or brandy
1/4 teaspoon hot red pepper flakes, or more to taste
1 garlic clove, minced
1 teaspoon finely grated ginger
2 tablespoons olive oil
2 tablespoons plain whole-milk yogurt
4 boneless, skinless chicken breasts, about 6 ounces each

Preparation

Combine all ingredients, except the chicken breasts, in a mixing bowl. Whisk to combine until smooth and creamy. Reserve ½ cup of the marinade.

Rinse the chicken breasts under cold running water and dry on paper towels. Place the chicken in a glass bowl and pour the remaining marinade over it. Spread to coat the meat evenly on all sides. Cover the dish and refrigerate for at least 5 hours or overnight.

When ready to serve, preheat the grill to medium-high heat. Lightly oil the grate.

Place the chicken breasts on the grill, baste with the reserved marinade, and cook for 5 minutes without moving them. Turn on the other side, baste with the reserved marinade and grill for another 4 to 5 minutes, or until cooked to desired doneness.

Remove from the grill and let the breasts rest loosely covered for 5 minutes. Slice and serve immediately.

Asian Beer Marinated BBQ Chicken Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1 tbsp. sugar
1/4 c. mirin (Japanese sweet cooking rice wine)
1/2 c. sake (Japanese rice wine)
1/2 c. soy sauce
1 1/2 lb. boneless chicken, in 1 inch pieces
2 green peppers
8 oz. mushrooms, washed and stemmed
1 lg. yellow onion, in 1 inch pieces
16 cherry tomatoes
16 bamboo skewers, 6-8 inches long

Preparation

For yakitori sauce, mix sugar, mirin, sake and soy sauce. Heat to boiling. Reduce heat, simmer 10-15 minutes to reduce to 1 cup. Soak skewers in water for 10 minutes, to keep from burning while grilling.

Alternately thread 5 or 6 pieces of food on each skewer. Heat grill or broiler and lightly oil rack or pan. Cook yakitori about 3 minutes until chicken is light brown. Baste with sauce before turning. Repeat broiling, basting and turning 2-3 times until chicken is cooked, about 10 minutes.

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Ingredients

1 x 225g can pineapple pieces in natural juice, strained, juice reserved
2 tbs tomato saucebbq chicken skewers
1 tbs soy sauce
1 garlic clove, crushed
1 large red capsicum, halved, deseeded, cut into 2cm pieces
4 shallots, ends trimmed, cut into 3cm pieces
12 (about 550g) chicken tenderloins, cut into thirds crossways
Olive oil spray

Preparation

Combine the pineapple juice, tomato sauce, soy sauce and garlic in a bowl. Add chicken and turn to coat. Cover and place in the fridge for 1 hour to marinate.

Thread the capsicum, shallot, pineapple and chicken alternately onto skewers. Spray lightly with olive oil spray.

Preheat a barbecue flat plate or a large frying pan on medium-high. Cook, turning occasionally, for 10 minutes or until golden. Serve.

Sweet Pineapple and Chicken BBQ Skewers Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1/2 cup ketchup
3 tbsp. packed dark brown sugar
3 tbsp. apple cider vinegar
2 tbsp. spicy brown mustard
2 tsp. dried marjoram
1/2 tsp salt
1/4 tsp. pepper
1/4 tsp. garlic powder
4-5 lbs. chicken pieces

Preparation

Prepare grill for direct and indirect cooking.

In a bowl, combine ketchup, brown sugar, vinegar and mustard. In a small bowl, combine salt, pepper, marjoram, and garlic powder. Sprinkle herbs over chicken.

Place chicken, skin side down on grill over direct heat. Cover, grill until browned. Turn chicken over and place over indirect heating.

Divide sauce in half. Brush with remaining sauce. Cover grill.

Cook for about 25 minutes or until no longer pink in center, brushing with reserved sauce during the last 10 minutes.

Serve with any extra sauce.

Sweet Sugared Barbecue Chicken Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

6 split chicken breasts
BBQ sauce
brine
2 qt. cold water
1/2 cup salt
1/2 cup sugar

Marinade:

2 tablespoons fresh parsley
2 tablespoons fresh oregano
8 cloves roasted garlic
1/4 cup white wine vinegar
3/4 cup olive oil
1/2 tablespoon red pepper flakes (see note)

Preparation

To prepare brine, stir sugar and salt into cold water. Place 3 chicken breasts each in 2 gallon-size storage bags. Divide brine between the bags, seal removing air and place in the refrigerator for 1 1/2 hours. Drain and move all chicken into 1 bag (if it will fit).

To prepare marinade, place roasted garlic, vinegar, oregano and parsley into food processor and process until smooth. Add oil and emulsify.

Stir in red pepper flakes. Cooks Note: We used 1/2 teaspoon red pepper flakes.

Pour marinade into bag and seal, pressing out all air. Place in the refrigerator up to 6 hours.

To cook on a gas grill, turn all burners to high, close lid and allow to heat up for about 15 minutes. When hot, leave 1 burner on high and turn the rest to med-low.

Remove chicken from marinade and place over the burner on high. Cook 2-3 minutes per side or until slightly browned. Move chicken to the cooler side of grill, skin side up, and brush liberally with BBQ sauce.

Cook for 10 minutes. Brush with BBQ sauce again and turn over. Cook for 5 minutes.

Remove from heat and check for doneness. If not done, place back on the grill, turning frequently and checking for doneness about every 2 minutes.

Jakes Sizzling Backyard BBQ Chicken Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

8 boneless, skinless chicken breast halves
3 tablespoons brown sugar
1 tablespoon ground paprika
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 cup distilled white vinegar
1/8 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
1 1/2 cups tomato-vegetable juice cocktail
1/2 cup ketchup
1/4 cup water
2 cloves garlic, minced

Preparation

Preheat the oven to 350 degrees F (175 degrees C).

Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.

Bake uncovered, for 35 minutes in the preheated oven. Remove chicken breasts, shred with a fork, and return to the sauce. Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.

Texas Style BBQ Chicken Breasts Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

2 (4 pound) whole chickens, cut up
1 1/2 cups ketchup
3/4 cup prepared mustard
5 tablespoons brown sugar
5 tablespoons minced garlic
5 tablespoons honey
1/4 cup steak sauce
4 tablespoons lemon juice
3 tablespoons liquid smoke flavoring
salt and pepper to taste
12 hamburger buns
3 cups prepared coleslaw (optional)

Directions

Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.

In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.

When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

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Ingredients

For the Sauce

3/4 cup Mayonnaise
2 tablespoons Cider Vinegar
2 teaspoons Sugar
1/2 teaspoon prepared Horseradish
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper

For the Chicken

1 teaspoon Salt
1 teaspoon Black Pepper
1/2 teaspoon Cayenne Pepper
3 1/2-4 lbs Chicken parts, patted dry, split
2 cups Hickory Chips
Vegetable Oil, for grill grate

Preparation

For the sauce, mix all ingredients in blender until smooth, about 1 minute. Refrigerate sauce in airtight container for at least 1 hour or up to 2 days. For the chicken, mix salt, black pepper, and cayenne in small bowl. Rub spice mixture all over chicken.

Soak wood chips in bowl of water to cover for 15 minutes. Meanwhile open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9 inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in the center.

Scatter wood chips over coals and set cooking grate in place. Cover with lid vents positioned over center of grill and opened halfway.

Bring the BBQ grill up to heat for about 5-10 minutes to a medium heat and then dip a wad of paper towels in the oil and lightly rub the grill grate, holding the paper towels with long-handled tongs. Place the chicken skin side down on the center of grill. Cover with half opened lid vents over the chicken. Grill chickens until skin is well browned for up to 45 minutes until done.

Toss the chickens skin side up and grill, covered, until breast meat registers 165* on instant-read thermometer, 15 to 20 minutes longer.

Transfer the chickens to a cutting board and then brush them generously with about 2 tablespoons of sauce, tent them with aluminium foil, and and allow to rest for 10 minutes. Remove the foil and brush the chicken with 1 tablespoon of the sauce.

Slice and serve, passing remaining sauce at table.

Alabama Barbecue Chicken With Classic White Sauce is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!