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BARBECUE CHICKEN RECIPES
BBQ CHICKEN RECIPES
BEER CAN CHICKENS, SMOKED CHICKENS AND GRILLED CHICKENS
BEER CAN CHICKEN RECIPE
1 Whole Frying or Roasting Chicken 3 to 4 LBS
1 Can of Beer
3 Cloves Garlic Smashed
3 Tbsp. Your Favorite Barbecue Rub
Open can of beer and start drinking until approximately 1/2 full (or 1/2 empty depending on your perspective). Pull gizzards and neck from whole chicken and wash inside and out with cold water. Get a paper towel and rub/pat chicken until dry. Rub smashed garlic and juice on the inside and outside of the chicken saving 1 clove to put inside beer can. Rub chicken inside and out with your favorite barbecue rub saving one tablespoon to put in beer. With an ice pick or knife, poke about six small holes into the sides of the beer can above the liquid line. Stand chicken up on beer can with the tail down and place on grill. You might have to break the breast or back bone with a sharp knife from inside the bird to allow the chicken to slide down the can far enough to be more stable. Roast chicken on indirect fire between 250-275 degrees for 2-3 hours depending on heat and the size of the chicken. Poke a knife deeply into the largest part of the thigh to b sure juices run clear meaning the bird is done. Some people like additional smoke from wood chips during cooking to add flavor and some people like to serve with or without barbecue sauce. Either way, it is awesome!
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MARINATED AND GRILLED CHICKEN
1 1/4 cups of water
1/2 cup rice wine
1/3 cup sesame oil
1/4 cup soy sauce
2 tablespoons honey mustard
1/3 cup brown sugar
2 dashes liquid smoke flavoring
1 (.7 ounce) package dry Italian-style salad dressing mix
1 tablespoon grated orange zest
1 teaspoon ground ginger
2 teaspoons paprika
1 teaspoon fines herbs
1 (4 pound) chicken, skin removed, cut into pieces
6 sprigs fresh rosemary
In a large dish, mix water, mustard, brown sugar, wine, sesame oil, soy
sauce, and liquid smoke. Mix in Italian dressing mix, orange zest,
ginger, paprika and fines herbs. Place chicken in the dish, and turn to
coat. Cover, and refrigerate overnight. Get your outdoor grill
going with a medium heat, and lightly oil the cooking surface.
Discard marinade. Grill chicken 15 to 20 minutes per side, until no
longer pink and juices run clear. Occasionally place rosemary sprigs on
coals to impart a unique smoky flavor to chicken.
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REGULAR OLE GRILLED BARBECUE CHICKEN RECIPE
4 Lbs. Chicken Parts
2/3 Cup your favorite BBQ Sauce
1/2 Tsp. Salt
1/2 Tsp. Pepper
2 Tbs. Chopped Fresh Parsley
Prepare grill for direct heat at 260 degrees. Sprinkle Chicken with salt
and pepper. Grill until brown, five minutes per side. Mix the Spicy
sauce, and Parsley. Move Chicken to indirect heat, and brush the Spicy
sauce onto chicken, continue to cook for ten to fifteen minutes per
side.
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SMOKED CHICKEN RECIPE
Smoking chickens that are 3.5-4 lbs. will take you approximately 4
hours. Be sure to trim lose fat and wash the bird inside and out.
Get your smoker going about 220-235 degrees. Smoke until the
temperature at the center of the chicken breast reaches at least 165
degrees. Watch this temperature closely to keep from getting a dry
chicken. Dry chicken syndrome will begin to set in at temperatures
above 170 degrees.
Doing nothing but what has been stated thus far will get you a great
melt-in-your-mouth bird. However, as with almost anything on the
barbecue pit, there are several things you can do to further flavor the
chicken. You can try dark beer mop sauces, various barbecue rubs
and some folks like to finish with a favorite barbeque sauce the last
15-20 minutes of cooking. You must follow the low and slow method
of cooking as it produces a much better bird than grilling. Smoked
chicken is easy whether you use a large offset smoker or a charcoal
grill. This is a great recipe to start with if you are just learning
about barbecue. Just don't over cook it and you will be pleased.
