Bbq Chicken Recipes

Summertime is almost upon us and The Barbecue Season will start for many of us, when it comes to looking for bbq chicken recipes, there are quite a few to choose from.

I have put together some barbecue chicken recipes that my family and I have tried and tested, we love to try different dishes as sometimes eating the same things can be quite boring and if your lucky enough to have beautiful barbecuing weather, you'll be cooking on yours over and over again.

I would also love you to share your favorite Bbq Chicken Recipes with our visitors, if you have a photo of your dish or you cooking it, please share that with us too.

Barbecued Jerk Chicken

Jerk refers to the blend of herb and spice seasoning rubbed into the meat, before it is roasted over charcoal sprinkled with pimento berries.

Jerk seasoning was originally used only on pork in Jamaica, but we love Jerked Chicken on our bbq.

Serves 4

8 Chicken Pieces

For the Marinade you will need:-

1 tsp Ground Allspice

1 Tsp Ground Cinnamon

1 Tsp Dried Thyme

1/4 Tsp Freshly Grated Nutmeg

2 Tsps Brown Sugar

2 Garlic Cloves, Crushed

1 Tbsp Chopped Spring Onion

1 Tbsp Vinegar

2 Tbsp Oil

1 Tbsp Lime Juice

1 Hot Chili Pepper, Chopped

Salt & Black Pepper

Combine all the marinade ingredients in a small bowl, with a fork mash them together well to form a thick paste.

Lay the chicken pieces on a plate or board and make several length ways slits in the flesh.

Rub the seasoning all over the chicken and into the slits.

Place the chicken pieces in a dish and cover with clear cling wrap and marinate in the fridge for a few hours (overnight is ideal if you can).

Shake off any excess seasoning from the chicken and brush with oil.

Place the chicken on your preheated Barbecue and cook for 30 minutes, if you want to cook this dish indoors, then place on a baking sheet and cook for 45 minutes under your grill. Turning the chicken pieces often.

Serve hot with a green salad.

Barbecued Gingered Chicken

Using Chicken Breasts in this recipe means that it will cook a lot quicker than chicken pieces on the bone.

This Recipe will serve 4

You will need :-

4 Chicken Breasts, Skin on

Marinade

5cm Piece Fresh Ginger, Peeled and Grated

1 Small Onion, Grated

1 Large Red Chili, de-seeded and finely chopped

2 Garlic Cloves, Crushed with a little salt

1 Tablespoon of Soy Sauce

2 Tablespoons Vegetable Oil

2 Tablespoons Clear Honey

In a small bowl, combine all the ingredients for the marinade mixture, Set the chicken breasts in a shallow dish and spread the mixture over them.

Cover and marinate in the fridge for at least 2 hours, preferably overnight.

Remove from the fridge 30 minutes before cooking.

Cook the chicken on the bbq grill, skin side down first for 7-8 minutes, then turn and cook on the other side for a further 7-8 minutes.

Baste the chicken occasionally with the marinade juices, until lightly charred and firm to the touch.

Whole Roast Chicken with Herbs

When cooking a whole chicken you will need to make sure you have plenty of coals/gas to keep the heat at the correct temperature to cook the chicken for 1 1/4 to 1 1/2 Hours.

To ensure the chicken is cooked through it is best to use a meat probe to test the internal temperature of the cooked meat. (it should be 75 Degrees C when inserted to the thickest part of the thigh.)

You will need :-

1 Chicken 1.5kg

Lemon Wedges to serve

Marinade

1 Tablespoon Fennel seeds, toasted in a dry frying pan then crushed

3 Garlic Cloves, Crushed

1 Tablespoon Chopped Rosemary

1 Tablespoon Chopped Thyme

2 Tablespoons Olive Oil

4 Tablespoons Lemon Juice

Salt & Ground Black Pepper

Wash the bird inside and out and dry on kitchen paper. Place in a small roasting pan and leave whilst you prepare the marinade.

Mix all the ingredients for the marinade together in a small bowl and spoon over and inside the bird.

Cover and leave in the fridge for a couple of hours, 24 hours would be better.

Remove from the fridge 1 hour before you want to cook to bring back to room temperature.

Spoon the marinade juices over the chicken once more, then set the roasting pan on the grill of the bbq.

If using a kettle bbq, close the lid, or cover with foil for 1 1/4 -1 1/2 hours until golden brown and cooked through.

Allow to rest for 10-15 minutes, then serve with extra lemon wedges to squeeze over the meat.

If you have lots to cook on the barbecue, like we often do I always start the chicken off in the oven and finish it off on the bbq to get the charred flavor.

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