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Al's Favorite Barbecue Chicken Recipe

Make Al's Favorite Barbecue Chicken Recipe at home with Al S Favorite Barbecue Chicken Recipe, Garlic Crushed, Pepper White Ground, Coriander Chopped Fine, and Salt. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• to taste
• 8
• 1 tbsp
• 1/2 cup
• 1 tsp
• 1 tsp
• 1 tbsp
• 2 tbsp
• 4 lb

Method (preview)

1. 1

   Mix all ingredients thoroughly, coating the drumsticks on all surfaces.

2. 2

   Marinate 30 minutes or better yet, overnight in the refridgerator.

3. 3

   In bowl, combine honey, vinegar, curry powder and tarragon.

4. 4

   Remove grids from barbecue.

5. 5

   Place one or two shallow drip pans - filled with water or stock (you can also add a splash of white wine on the lava rocks.

6. 6

   Preheat barbecue to high setting.

7. 7

   Arrange chickens on spit, making sure they are evenly balanced.

8. 8

   Brush with honey basting sauce and install rotisserie on barbecue with drip pans directly underneath.

9. 9

   Barbecue at high setting for 10 minutes.

10. 10

    Reduce heat to medium and roast chickens, with lid down, for about 1 1/2 to 2 hours, basting every 30 minutes with sauce, until thermometer inserted in thickest part of thigh registers 185'F. Remove from barbecue, season with salt and pepper, and tent with foil.

11. 11

    Let stand 10 minutes before carving.

12. 12

    Serves six to eight.

13. 13

    INDIRECT COOKING METHOD FOR GAS BARBECUES WITH TWO BURNERS

14. 14

    Place a shallow metal or foil pan (not necessary to add water) under one side of grill to catch drippings.

15. 15

    Preheat both sides of barbecue on high setting.

16. 16

    Tie wings and legs of chicken with string; brush lightly with oil.

17. 17

    Place chicken breast-side down on hot grill and cook for two minutes.

18. 18

    Turn chichen on its side and grill for two minutes. (A long-handled spoon inserted in cavity makes it easy to turn).

19. 19

    Turn on back and grill for two minutes; continue to grill chicken on other side for two minutes until browned all over.

20. 20

    Place chicken, breast-side up, on the side of barbecue with drip pan underneath; turn off burner on that side.

21. 21

    Brush liberally with sauce and roast chicken with lid down for about 90 minutes, brushing occasionally with sauce, until chicken is done. (Indirect heat from other side of barbecue will cook the chicken).

22. 22

    This method also works well with beef, pork, or lamb roasts.

23. 23

    IF YOU HAVE A CHARCOAL BARBECUE WITH A LID

24. 24

    Move the hot coals to the sides of barbecue and place a drip pan in centre.

25. 25

    Place chichen or roast on grill with drip pan dirctly underneath.

26. 26

    Cook with lid down and use a meat thermoneter to gauge when foods are cooked.

27. 27

    Vegetable cooking spray Directions: Combine first 8 ingredients in a 1-quart measure; stir well.

28. 28

    Cover with wax paper; microwave at HIGH 3 minutes.

29. 29

    Set aside.

30. 30

    Combine paprika and next 3 ingredients; sprinkle over both sides of chicken breast halves, and set aside.

31. 31

    Coat grill rack with cooking spray, and place on grill over medium-hot coals.

32. 32

    Place chicken on rack; cook 10 minutes on each side or until done, basting occasionally with catsup mixture.

33. 33

    Hot Barbecued Chicken Recipe 1 Chicken (3 lb)

34. 34

    Juice of 1-1/2 lemons

35. 35

    Squeeze lemon juice over the chicken.

36. 36

    Mix together the garlic, peppers, and paprika, and add to the melted butter.

37. 37

    Pour over chicken.

38. 38

    If possible, let the chicken sit overnight, uncovered, in the refrigerator.

39. 39

    Prepare the grill.

40. 40

    Place the chicken, breast side up, on the grill.

41. 41

    Cover the grill and cook chicken for 50 minutes or until done.

42. 42

    Don't turn.

43. 43

    If the skin is not crispy, place the chicken under the broiler to crisp the skin and brown, watching carefully so that it doesn't burn.

44. 44

    Cut chicken into serving pieces and place in shallow dish.

45. 45

    Combine all other ingredients and pour over chicken.

46. 46

    Cover dish with foil; refrigerate overnight.

47. 47

    Remove to room temperature 1 hour before cooking.

48. 48

    Place chicken on hot grill 25 minutes; then turn and cook 25 minutes more.

49. 49

    If desired, pull off and discard the skin from the chicken.

50. 50

    Place the chicken in a shallow dish and brush with 1/4 cup of the italian dressing.

51. 51

    Refrigerate, covered, up to 3 hours.

52. 52

    Meanwhile, in a small saucepan, combine the remaining 1/4 cup italian dressing, the chili sauce and molasses, and bring to a boil.

53. 53

    Reduce heat to low and simmer for 5 minutes.

54. 54

    Grill the chicken over medium coals (or broil 5-6 inches from heat), turning two or three times, for 15 minutes.

55. 55

    Brush with some of the sauce and continue to grill, turning and brushing two or three times, until chicken is tender, juices run clear and meat is no longer pink, 10-15 minutes more.

56. 56

    In large bowl, combine: Yogurt coriander Lime juice cumin Garlic ginger Salt cayenne pepper Turmeric Stir to mix.

57. 57

    Add chicken pieces and toss to coat.

58. 58

    Cover mixture and chicken with peppers and onions.

59. 59

    Cover. Chill overnight (or longer).

60. 60

    Prepare hot coals or preheat oven broiler for 10 minutes.

61. 61

    Turn and cook until done, approximately 15 to 20 minutes.

62. 62

    Baste with marinade throughout cooking.

63. 63

    In a resealable plastic bag, combine the mustard and Worcestershire sauce.

64. 64

    Add water, soy sauce and oil; remove 1/3 cup and set aside for basting.

65. 65

    Cut chicken into 1 1/2 inch pieces; add to bag.

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    Seal and refrigerate for 1 1/2 to 2 hours.

67. 67

    Drain, discarding marinade.

68. 68

    Thread chicken and vegetables alternately on skewers.

69. 69

    Baste with reserved marinade.

70. 70

    Grill over hot coals for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear. 4 servings.

71. 71

    Mix all ingredients, except chicken, in a pint jar and shake vigorously.

72. 72

    Pour into shallow dish. (or use a ziploc bag) Place chicken pcs. in marinade and turn to coat.

73. 73

    Cover and marinate overnight.

74. 74

    Start grilling skin side up about 8" from heat.

75. 75

    Turn ever 10 minutes for an hour or until fork tender.

76. 76

    In a large bowl, whisk together the oil, vinegar, mustard, salt, sugar, black pepper, taragon, and red pepper flakes.

77. 77

    Add the chicken and turn it to coat with the marinade.

78. 78

    Let the chicken marinate, covered and chilled, overnight.

79. 79

    Drain it and discard the marinade.

80. 80

    Grill the chicken on an oiled rack set 5 to 6 inches over glowing coals, turning it, for 15 to 20 minutes, or until it is cooked through.

81. 81

    In small bowl, mix mustard, wine, herbs and garlic until well combined.

82. 82

    Spread evenly over all sides of chicken.

83. 83

    Cover chicken and refrigerate about 3 hours.

84. 84

    Arrange chicken on barbecue grill about 6-inches above glowing coals.

85. 85

    Grill chicken legs until well browned on both sides, abot 45 minutes in all (meat near thigh bones should no lomger be pink or run with pink juices when tested).