Tag: bbq chicken

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Ingredients:

• ⅔ cup olive oil
• 2 tablespoons fresh lemon juice
• 4 medium-size jalapeño peppers, seeded
• 2 bunches fresh cilantro (about 3 cups loosely packed leaves)
• 2 bunches fresh mint (about 1 cup loosely packed leaves)
• 4 garlic cloves
• 1 teaspoon table salt
• 1 teaspoon ground ginger
• 12 small skinned and boned chicken thighs
• 8 plum tomatoes, halved
• Freshly ground black pepper
• Assorted chopped fresh herbs
• Naan bread

Directions

1. Preheat grill to 200°c to 300°c (medium-high) heat. Process first 4 ingredients and 1/4 cup water in a blender until smooth. Add mint and next 3 ingredients, and process until smooth, stopping to scrape down sides as needed.
2. Rub 1/2 cup cilantro mixture over chicken; cover and chill 10 minutes. Reserve 1/2 cup cilantro mixture for Grilled Chicken Naan Pizza and 1/2 cup to serve with chicken.
3. Grill chicken, covered with grill lid, 5 to 6 minutes on each side or until done. Remove from grill, and let stand 5 minutes.
4. Meanwhile, grill tomato halves 3 to 5 minutes or just until they begin to blister. Sprinkle with salt and pepper, drizzle with desired amount of olive oil, and top with chopped fresh herbs. Grill naan 1 to 2 minutes on each side or just until puffy and soft.
5. Reserve 6 chicken thighs and 4 tomato halves for Grilled Chicken Naan Pizza. Serve remaining chicken and tomatoes with grilled naan bread and reserved 1/2 cup cilantro mixture.
6. LEFTOVER DINNER: Grilled Chicken Naan Pizza: Preheat oven to 250°c. Thinly slice 6 Grilled Spicy Cilantro Chicken thighs. Place 2 naan breads on a parchment paper-lined baking sheet; spread each with 1 Tbsp. reserved cilantro mixture; layer each with 1/2 cup sliced chicken, 4 reserved plum tomato halves, and 4 fresh mozzarella cheese slices. Bake 7 to 8 minutes or until cheese melts. Top with arugula. Serve with remaining cilantro mixture. Makes 4 servings.

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Ingredients:

• 2 cups hickory or mesquite wood chips
• ¼ cup water
• 3 tablespoons ketchup
• 2 tablespoons butter or margarine, melted
• 2 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 2 teaspoons chili powder
• ¼ teaspoon dried crushed red pepper
• 3 to 4 pounds chicken pieces

Directions

1. Soak wood chips in water to cover 30 minutes.
2. Stir together 1/4 cup water and next 10 ingredients; set aside.
3. Drain wood chips. Place in center of a large square of aluminum foil, and fold edges to seal. Punch several holes in the top of the packet.
4. Prepare fire by piling charcoal or lava rocks on sides of grill, leaving center empty. Place foil packet on 1 side of coals; place drip pan between coals. Coat food rack with vegetable cooking spray; place on grill.
5. Arrange chicken, skin side up, over drip pan; grill, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes on each side. Brush chicken with sauce; grill 20 to 25 more minutes or until done, basting and turning frequently.

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Ingredients:

• 1 (13- x 9-inch) disposable aluminum baking pan
• 2 tablespoons kosher salt
• 2 teaspoons paprika
• 2 teaspoons sugar
• 1 teaspoon black pepper
• ¾ teaspoon ground ginger
• ½ teaspoon ground red pepper
• 2 (1.5 -2kg.) whole chickens
• 2 (680ml) cans ginger ale
• Ginger Ale Glaze

Directions

1. Light 1 side of grill, (medium-high to high) ; leave other side unlit, placing disposable baking pan under grill grate. Stir together salt and next 5 ingredients; sprinkle mixture inside cavity and on outside of each chicken.
2. Reserve just 3/4 cup ginger ale from each can to put toward the 2 cups needed in glaze. Place chickens upright onto each can, fitting can into cavity. Pull legs forward to form a tripod.
3. Pour water to a depth of 1 inch into disposable pan. Place chickens upright on unlit side of grill above pan. Grill, covered with grill lid and rotating chickens occasionally, 1 hour and 20 minutes to 1 hour and 30 minutes or until golden and a meat thermometer inserted in thickest portion registers 165°. Let stand 10 minutes. Remove chickens from cans, and carve. Serve with Ginger Ale Glaze.

Ginger Ale Glaze

• 2 cups ginger ale or ginger beer
• 2 tablespoons light brown sugar
• 2 teaspoons grated fresh ginger
• ⅛ teaspoon ground red pepper

Directions

1. Stir ginger, brown sugar, grated ginger, and ground red pepper together in a small saucepan.
2. Bring to a boil over high heat
3. reduce heat to medium, and cook, stirring occasionally, 15 to 20 minutes or until reduced to about 1/4 cup

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Ingredients:

• ½ (170ml) can frozen lemonade concentrate, thawed (about 3/4 cup)
• ½ cup soy sauce
• 1 teaspoon seasoned salt
• ½ teaspoon celery salt
• ⅛ teaspoon garlic powder
• 2 (1.5-kg.) whole chickens, cut up
• Lemon slices

Directions

1. Preheat braai to medium (250 to 300°c). Stir together concentrate, soy sauce, seasoned salt, celery salt, and garlic powder.
2. Braai the chicken, covered, until skin begins to brown, 5 to 7 minutes. Brush with lemonade mixture, and grill, covered, turning and basting often, until a meat thermometer inserted in thickest portion registers 80°C, 20 to 25 minutes. Serve with lemon.

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Ingredients:

• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 10 skin-on, bone-in chicken thighs (about 1.5kg´s.)
• White Barbecue Sauce

Directions

Instructions Checklist

1. Combine first 7 ingredients until blended. Rinse chicken, and pat dry; rub seasoning mixture over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours.
2. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from bag, discarding bag.
3. Grill chicken, covered with grill lid, 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°. Serve with White Barbecue Sauce.

White Barbecue Sauce.

• 1 ½ cups mayonnaise
• ¼ cup white wine vinegar
• 1 garlic clove, minced
• 1 tablespoon coarse ground pepper
• 1 tablespoon spicy brown mustard
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 teaspoons horseradish

Directions

1. Stir together mayonnaise, vinegar, minced garlic, pepper, mustard, sugar, salt, and horseradish until blended. Cover and chill 2 to 4 hours. Store in an airtight container up to 1 week.

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Ingredients:

• 6 tablespoons olive oil
• 1/4 cup peanut oil
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 2 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 4 teaspoons dark brown sugar
• 4 teaspoons Worcestershire
• 1 garlic clove, minced
• 2 teaspoons table salt
• 1/2 teaspoon black pepper
• 1 (3- to 3 1/2-lb.) whole chicken, halved
• 1 cup hickory chips

Directions

1. Whisk together first 12 ingredients. Pour mixture into a 1-gal. zip-top plastic freezer bag; add chicken. Seal bag, and turn to coat. Chill chicken 8 to 12 hours.
2. Pile hot coals on 1 side of grill, leaving other side empty. Let grill heat up, covered with grill lid, 10 minutes or until internal temperature reaches 300°. (Go to southernliving.com/bbqchicken for gas grill instructions.)
3. Place chicken, skin-side up, in a 13- x 9-inch disposable aluminum foil pan. Pour marinade over chicken. Sprinkle hickory chips over hot coals. Place pan with chicken on unlit side of grill.
4. Grill, covered with grill lid and maintaining internal temperature at 200°, 2 hours or until a meat thermometer inserted in thickest portion registers 175°. Spoon pan drippings over chicken.