The best way to determine whether your barbecue chicken recipe was a hit with your family or guests is to watch them dig in, smack their lips, and ask for more!
You can decrease the learning curve for barbecuing chicken by following the recipes below.
Barbecue Chicken on the Grill
When barbecuing chicken, there are some essential steps to follow. For example, the first step is to choose the right size and type of chicken to ensure the end result is tender, not tough. Purchase chicken with skin on, not skinless, especially when your cooking method involves a barbecue grill.
Ingredients:
Two to four chicken fryers, about 3 to 4 pounds each
1/4 cup peanut or olive oil
Salt and ground black pepper
Barbecue sauce (see recipe below)
Barbecue Sauce (Makes about 2-1/2 cups BBQ sauce)
Ingredients:
2 tablespoons of peanut or olive oil
1 small onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 cup sherry vinegar
1/4 cup brown sugar
1 large tomato, coarsely chopped
12 ounces canned chicken broth
Salt and ground black pepper
Instructions:
Heat the oil in a medium saucepan over medium-high heat to warm it. Add the onion and garlic, and cook until softened, about 5 minutes.
Add the vinegar and reduce the heat to medium.
Add the brown sugar, chicken broth, and tomatoes. Stir and bring to a boil.
With the heat on medium, simmer for 20 minutes, stirring occasionally.
Pour the mixture into a food processor or blender and process until smooth.
Return the mixture to a clean medium saucepan. Season with salt and pepper to taste, about 1/4 teaspoon salt and 1/8 teaspoon ground pepper. Cook the mixture over low heat until it thickens, stirring occasionally.
Time to Barbecue the Chicken on the Grill
Remove the whole chicken from the package and place it on a meat chopping board, breast side down. Split the chicken down the backbone and open it, pressing it flat. You can cook the chicken whole, opened, or split it in half by slicing along the backbone again and into fourths by cutting between the lower breast and upper thigh area.
Preheat a gas or charcoal grill to medium heat.
When barbecuing chicken, it’s important to brush the chicken on both sides with an oil like olive or peanut to help retain its natural juices and prevent it from drying out. Do this, then place the chicken skin side down on the grill. Do not turn the chicken until the skin is golden brown and crispy, about 5 minutes. Turn the chicken over, brush with the barbecue sauce every 3 minutes, and continue cooking, alternating sides until cooked through. The cooking time depends on the heat of your grill.
Remove the chicken from the grill and place it on a large attractive platter. Garnish with orange slices and sprigs of parsley. Serve your eager guests and watch for the lip-smacking!
And when they ask for your tips on barbecuing chicken, give them your best!
Barbecue Chicken in the Oven
Ingredients:
2 tablespoons olive oil
2 large cloves garlic, crushed or minced
1 tablespoon minced onion
1 cup ketchup
1/4 cup water
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 (3-pound) frying chicken, cut into fourths
Instructions:
Place a 1-quart sauté or sauce pan over medium heat. Add the olive oil and cook the onion and garlic for about 4 minutes.
Add the water, ketchup, and remaining ingredients, and bring to a boil. Reduce heat, cover, and simmer on medium-low heat, stirring occasionally until thickened.
Preheat the oven to 375°F.
Place the chicken, skin side up, in a large roasting pan. Pour 2/3 of the barbecue sauce over the chicken. Place it in the oven and bake for about 1 hour, basting with barbecue sauce every 20 minutes, until done.
Remove the chicken from the oven and place it on an attractive serving platter. Garnish with mint leaves and serve.
When barbecuing chicken, always be sure to make at least an extra plate for snacks and leftovers for the next few days! And keep a mental tally of all the lip-smacking!
