We love a change of pace. Try these BBQ chicken recipes for a non-traditional twist
Savory Sweet Island Chicken
This butterflied BBQ chicken recipe has two simple basting sauces for extra goodness
Basting Sauce I
1 cup butter or margarine
3 garlic cloves; minced
3 2-pound broiler chickens. Have the butcher butterfly them for this recipe.
Salt and pepper to taste
Basting Sauce II
1-1/2 cup orange marmalade
3 tablespoons lemon or lime juice
3 tablespoons butter
In a small saucepan, melt butter over low heat. Stir in lemon or lime juice, Italian seasoning, salt, garlic, dry mustard, and black pepper.
Sprinkle each side of chicken halves lightly with salt and pepper. Place chicken on grill skin side up and brush with butter mixture. Grill about 4 to 5 inches from medium coals until chicken is done and juices run clear, about 1 hour depending on your grill. Baste frequently, turn chicken occasionally.
Meanwhile, combine marmalade with lemon or lime juice and butter in saucepan. Heat, stirring constantly, until melted.
About 4 minutes before chicken is done, brush some of the marmalade mixture on each chicken half to glaze; grill about 1 minute. Turn chicken; brush with remaining marmalade mixture; grill about 1 more minute.
Chili Barbecued Chicken Recipe
The marinade for this BBQ chicken recipe is not tomato-based. It gets its kick from an interesting blend of spices.
1 cup vegetable oil
6 garlic cloves, pressed
1 1/4 tablespoon chili powder
1 tablespoon fresh lime juice
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cloves
1/4 teaspoon cayenne pepper
5 pounds chicken pieces
Salt and freshly ground pepper
Combine first 8 ingredients in medium bowl. Arrange chicken in large pan in single layer. Pour oil mixture over. Turn chicken to coat. Cover and refrigerate at least 4 hours or overnight, turning chicken occasionally.
Prepare barbecue grill (medium heat). Remove chicken from pan, reserving marinade. Season chicken with salt and pepper. Grease grill rack and arrange chicken on rack skin side down.
Cover and cook until chicken is brown and cooked through, basting every 10 minutes with reserved marinade and turning occasionally, about 30 minutes. Transfer the barbecued chicken to a platter and serve.
Grilled Orange Chicken Breast Recipe
1 12-oz can frozen orange juice concentrate, thawed
1/4 cup olive oil
3 tablespoons soy sauce
1 teaspoon dried thyme
1½ teaspoon orange zest
12 boneless, skinless chicken breast halves
Mix all ingredients into 2 Ziploc bags or a large glass dish. Add chicken breast and marinate for 1 hour at room temperature or at least 2 hours in the fridge.
Light a grill. Place chicken breasts on grill rack and close lid. This will help keep moist. Grill about 4-5 minutes. Turn chicken and grill about 3 minutes longer until done. Transfer to serving dish and let rest.
Simmer remaining marinade over low heat until slightly syrupy. Brush chicken with glaze and serve.
Garlic Ketchup Grilled Chicken
Sounds too simple but is too delicious. The ketchup will give you a wonderful char. Serve with tossed salad and grilled potato wedges
2 tablespoons melted butter
3/4 cup tomato ketchup
2 tablespoons fresh lemon juice
3 cloves garlic, minced
2 teaspoons dried thyme, crushed
3 Pound Chicken, cut-up into serving pieces
Salt and freshly ground pepper to taste
Blend butter, tomato ketchup, lemon juice, garlic and thyme. Cut off excess fat from chicken pieces. Sprinkle chicken with salt and pepper. Place on grill rack.
Brush both sides with basting sauce and grill chicken for 12 to 15 minutes on one side, brushing with basting sauce from time to time.
Turn chicken and brush with sauce. Grill chicken for another 12 to 15 minutes or until chicken is done and juices run clear when pierced with a fork.
Tandoori-Style Chicken on the Grill
1/2" piece fresh ginger root, grated
4 garlic cloves, grated
1/2 cup plain yogurt
Salt to taste
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon Garam masala or curry powder
1/2 teaspoon coriander seeds, ground
1/2 teaspoon cumin seeds, ground
2 pounds chicken drumsticks or thighs
Lime wedges for serving
Placed grated ginger and garlic into a small bowl and mix in the yogurt and spices. Mix well to form a paste. Add salt as needed
Remove the skin from the chicken. Wash & pat dry with paper towels. Make deep slashes on the surface with a knife. Rub the paste into the chicken and let marinate at least 4 hours in the refrigerator.
Cook pieces on grill or in broiler (30 minutes for legs), basting with leftover marinade and turning to ensure even cooking. Cook until done and juices run clear about 25-30 mins.
Easy BBQ Beer Chicken
1 broiler chicken. Have the butcher butterfly for this recipe.
1 regular-sized can beer. Do not use light beer
1 tablespoon dark molasses
1 tablespoon grated white onion
2 tablespoon fresh lemon juice
1/2 cup ketchup
1 teaspoon salt
Blend beer, molasses, grated onion, lemon juice, ketchup and salt. With your hands, massage mixture into chicken. Marinate overnight in the fridge.
Cook on outdoor grill approximately 1 hour or until done, turning and basting with sauce every 10-15 minutes.
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