Any recipe for chicken barbecue?

Easy Barbecue Lemon-Pepper Chicken





INGREDIENTS:





* SERVES 2


* 8-10 chicken thighs, OR 2-4 boneless chicken breasts ';butterflied'; to lie flat, OR 1/2 chicken cut into pieces


* MARINADE:


* 6 cloves garlic, minced, OR 1 Tbsp. pureed (bottled) garlic


* 1 tsp. dark soy sauce (available at all Asian/Chinese food stores)


* juice of 1 lemon (approx. 2 Tbsp.)


* 1 Tbsp. fish sauce (available in tall bottles at all Asian/Chinese food stores)


* 1 loose cup fresh coriander, including stems, chopped


* 1 Tbsp. ground peppercorns (use a pepper-mill, or grind the peppercorns in a coffee grinder, or pound in a plastic bag)


* 3/4 Tbsp. salt





PREPARATION:





1. Stir all marinade ingredients together in a bowl, being sure to mix the coriander in well.


2. Place the chicken in a mixing bowl and pour the marinade over. Stir well, ensuring all surfaces are covered with the marinade.


3. Allow to marinate in the refrigerator while you warm up the grill - at least 10 minutes, or up to 24 hours if planning a barbecue party or cookout.


4. Turn the chicken in the marinade several times before placing on the grill.





# Barbecue the chicken, basting with the leftover marinade once each side. Chicken is cooked when inner flesh is opaque, plump, and juicy.





If Cooking in the Oven: Simply place chicken on a broiling pan (or a grill with a pan underneath to catch the drippings) and broil on high for 10-15 minutes. Place the pan on one of the upper shelves of your oven. Be sure to watch the chicken and turn it often, or it will burn. ENJOY!








-----------Barbecue Chicken with Tangy Dipping Sauce





INGREDIENTS:





* SERVES 2 (Double the recipe for 4 or more people)


* 1/2 fresh chicken, chopped into parts, OR 4-8 fresh chicken thighs


* MARINADE:


* 2 Tbsp. soy sauce or tamari


* 1 tsp. dark soy sauce (or 1 more Tbsp. tamari)


* 2 Tbsp. fish sauce


* 3 Tbsp. sherry (cooking sherry works well too)


* 2 Tbsp. brown sugar


* 1 Tbsp. black peppercorns, lightly crushed with pestle %26amp; mortar, OR lightly ground with coffee grinder


* 10 cloves garlic, minced


* DIPPING SAUCE or GLAZE:


* 1/2 cup rice vinegar OR white wine vinegar (or substitute 1/3 cup white vinegar)


* 1/3 cup brown sugar, lightly packed


* 4 cloves garlic, minced


* 1-2 fresh red chillies, minced OR 1-2 tsp. Thai red chilli sauce


* 1 Tbsp. fish sauce


* 1 Tbsp. soy sauce or tamari


* GARNISH: (optional)


* a few sprigs of fresh coriander or flat-leaf parsley





PREPARATION:





1. Combine all marinade ingredients in a bowl and stir well.


2. Add the chicken parts or thighs, turning several times to ensure the chicken is covered with marinade.


3. Cover the chicken and place in the refrigerator while you heat up the BBQ and prepare the dipping sauce.





# (Better yet, allow the chicken to marinate several hours, or overnight.)


# To make the dipping sauce/glaze, place all the dipping sauce/glaze ingredients in a sauce pan. Stir and bring to a boil.


# Reduce heat to medium-low. Allow sauce to simmer for 10-15 minutes, stirring occasionally. The sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salty, and spicy.


# Tip: this sauce can be served warm, at room temperature, or cold, so you can easily make it ahead of time and keep in the refrigerator until needed.


# Barbecue the chicken over hot coals or a hot grill, turning occasionally. Optional: brush the chicken with the leftover marinade for the first 10 minutes or so, then discard marinade. To Grill Chicken Indoors: If the weather doesn't cooperate, you can easily grill the chicken in the oven. Just place the chicken pieces on a grill-pan (a grill with a pan underneath to catch the drippings), and turn oven to ';grill'; setting. Place the pan directly under the heating element, turning chicken pieces every 5 minutes until cooked.


# Serve the chicken with the dipping sauce on the side. OR spoon a little sauce over each piece of chicken as a glaze before serving. This dish goes well with a salad (if you're watching your carbs), or serve with rice.


# Drinks: Enjoy with a cold lager or a chilled glass of your favorite white wine.





---------------Thai Chicken Wings Recipe





INGREDIENTS:





* 12 to 24 whole chicken wings (or buy them chopped into wings and drumlets) - Note: double the recipe for larger groups


* CHICKEN WING MARINADE:


* 1/3 to 1/2 cup liquid honey (1/2 cup if you have more than 12 wings)


* 3 Tbsp. soy sauce or wheat-free tamari


* 2 tsp. dark soy sauce


* 3 Tbsp. fish sauce


* juice of 1 lime


* 1 Tbsp. chili powder


* 1 thumb-size piece galangal or ginger, grated


* grated rind of 1 lime (limes are easier to grate when uncut - only grate the rind, not the white flesh underneath)


* 1-3 fresh red chillies, minced, OR 1-3 tsp. red chilli sauce (1=mild; 2=medium; 3 or more = hot wings)


* 2 cloves garlic, minced


* 1/2 Tbsp. ground coriander





PREPARATION:





1. Make the marinade by combining all marinade ingredients together in a large mixing bowl (one that can accommodate all the wings).


2. Mix the wings in with the marinade, stirring well to coat the meat.


3. Allow wings to marinate while you warm up the oven or BBQ.





# Be sure to stir the wings occasionally. Make-ahead Tip: For even better flavor, allow the wings to marinate for several hours or overnight.


# If Baking in the Oven: Turn oven to the grill setting and place wings on a broiling pan (a grill with a pan underneath to catch drippings). Place oven rack in the middle or higher, so that wings will be near the heating element of your oven. Watch the wings carefully as they cook, turning every 5 minutes or so to make sure they don't burn. As with barbecued wings, baste the wings once or twice on each side with remaining marinade from the bottom of the mixing bowl.


# If Barbecuing: Place wings on a hot grill on your barbecue. Baste with a brush once or twice on each side (with remaining marinade from the bottom of the bowl), or until the wings appear nice and sticky.


# Cook until well done (15 to 30 minutes, depending on how hot your barbecue or oven is). Wings are done when juices run clear.


# Serve wings hot from the grill or oven, alone or with white or brown rice. Enjoy!Any recipe for chicken barbecue?
Bourbon Barbecue Chicken








2 pounds chicken breast


1/2 cup chopped onion


3 cloves garlic, minced


1 tablespoon olive oil


2 teaspoons orange zest


1/3 cup orange juice


1 tablespoon wine vinegar, (balsamic is better)


1/3 cup bourbon whiskey


1/2 cup molasses


1/2 cup catsup


1 tablespoon steak sauce


1/2 teaspoon dry mustard


salt and freshly ground black pepper, to taste


Hot sauce (Chipotle or Habanero types would go well), to taste


1 teaspoon chili powder


1 pinch cloves


Mix all ingredients other than chicken well. Marinate chicken 4 hours. Remove from marinade and grill basting with marinade frequently.


Dipping Sauce For Barbecued Chicken








1/2 teaspoon dried chile flakes


2 cloves garlic -- coarsely chopped


1 tablespoon brown sugar


1/4 teaspoon salt


1/2 cup chinese red rice vinegar


1 green onion -- thinly sliced


1 tablespoon cilantro leaves -- coarsely chopped


Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top.





Grilled Chicken with Honey/Lime/Chipotle Sauce








1/3 cup fresh lime juice


2 tablespoons honey


4 cloves garlic, peeled and chopped


1 serrano chile, or jalapeno minced


1 chipotle chile, in adobo


1/4 teaspoon cornstarch


1 tablespoon minced cilantro


1 pound boneless skinless chicken breast


Preheat grill. In a food processor or blender, puree lime juice, honey, garlic, serrano, chipolte in adobo sauce and cornstarch. Transfer mixture to a medium sized sauce pan and boil until slightly thickened, about 1 minute. Stir in cilantro. Brush breasts lightly with glaze. Grill 4 minutes each side, turning once. Just before removing from the grill, baste chicken with the remaining glaze. Remove from grill and serve.





Mark Peel's Brine








2/3 cup salt


1/2 cup plus 2 tablespoons sugar


1/2 cup black pepper cracked


1 pinch dried thyme


13 whole allspice cracked


13 whole cloves


3 whole bay leaves


13 whole juniper berries crushed


1 gallon water


Combine salt, sugar, pepper, thyme, cloves, allspice, bay leaves and juniper berries in saucepan. Add 1 quart water and bring to boil. Simmer 5 minutes, then add to 1 gallon cold water. Chill thoroughly before using brine.Any recipe for chicken barbecue?
so the easyest meal ever for chicken barbecue is to put you chicken brest in a egg(little bit of water or milk, salt and pepper) bath and then crunch up bbq chips and bread the chicken in that then bake at like 350 till its fully cooked





or you can try bobby flay's recipie its pretty rockin!....








http://www.foodnetwork.com/food/recipes/鈥?/a>





1/4 pound margarine


1 garlic clove, crushed


1 teaspoon dry mustard


1 onion chopped


1 teaspoon ranch rub (recommended: Bob Tallman's)


1 teaspoon steak dust recommended: Bob Tallman's)


1/2 cup honey


3/4 cup cola (recommended: Coca Cola)


1 bottle Worcestershire sauce


1 bottle ketchup


2 lemons, halved


1 bottle hot sauce


4 chicken breasts, boneless or bone-in





In a saucepan, melt the margarine. Add the garlic clove, mustard, onion, ranch rub, steak dust, honey and cola and bring to a simmer. Then add the Worcestershire, ketchup, lemons, and the hot sauce. Cook for 20 to 30 minutes and let it simmer down. Dip chicken in sauce and put on grill. Keep applying sauce onto chicken until cooked.


Serve as well on side for brisket dippin! Dig in!








A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Boneless skinless chicken breasts marinated in Walkerswood Jamaican style Jerk. You can find it at Cost Plus World Market. Marinate it overnight for best results, then grill it. When it's almost done, slather it with BBQ sauce... really good.
first soak your chicken in some mojo sauce over night. then seas ion to your liking, sprinkle one lime on top, then place it in the oven or on grill, get what ever sauce you like than hit cut up onions, green peppers. add honey, two tea spoons of sugar, hit and let simmer. once your meat is finished. spread the sauce on the top.then let it hit for about three min then your done. ready to serve.
let me tell you! allrecipes.com is one of the best sources for recipes. you can even do an ingredient search and list the ingredients you have and even the ones you dont want. When you search for your recipe you can sort it by rating, this will allow you to get the top rated recipes, and people comment on how well they liked it! Good Luck!