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A BBQ guide to chicken

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Author: Katie Mae Hewitson

Cooking chicken on a BBQ

BBQ chicken
Chicken

What to BBQ - Wanting to have friends
over and light up that BBQ?
Are you out of ideas when it comes to food?
Below are some of my favourite chicken
recipies to BBQ along with tips to make that
party a success!

How to BBQ chicken

When it comes to chicken there is one rule: make sure that the chicken is completely cooked prior to eating. Make sure to obtain a temperature of at least 170 degrees Fahrenheit or 77degress Celsius for poultry breasts and roasts.
It's difficult to gage temperatures on a charcoal BBQ but if you wait until the flames have died down and the coals start to turn white the temperature will be easily high enough to start cooking chicken.

A quick guide to chicken

Chicken is a very popular BBQ meat mainly because there are so many different chicken options available.
Chicken drumsticks - Chicken legs - Chicken fillets - Chicken breasts - Chicken wings
These are the most popular for cooking on a BBQ

Chicken meat is generally cheap but we would recommend buying the best you can find, our suggestion is to buy all of your meat not just chicken from farm shops, farmers markets and local butchers as the quality tends to be a long way better than any of the supermarkets.

It all comes down to personal preference when choosing the chicken you will be cooking on the BBQ, with chicken wings and legs you can have fun experimenting with different sauces and marinades as they are small inexpensive cuts of meat but the chicken breasts should be given more attention to detail as wasting a decent quality piece of chicken would be a shame.

Below are some recipes for you to try on your chicken.

Barbecuing chicken
One of my favourite sauces to add to chicken on the BBQ is a honey based BBQ sauce

Honey BBQ chicken sauce

Combine all in a sauce pan:
2 tbsp honey
2 tbsp ketchup
1/4c butter ( ½ stick )
1tbsp vinegar
2 tbsp. Dijon style mustard
2 tbsp brown sugar
1 tbsp soy sauce
1 pressed clove of garlic chilli powder to taste

Simmer for about 5 mins on a low heat
Be sure to add the BBQ sauce last just before the meat has finished cooking.
Allow the sauce to caramelise on your chicken using a low heat and plenty of time.
Remember when Barbecuing it s not how fast you get the product out but allowing enough time for flavours to blend and come together in the end; If it s a marinade your after slightly altering the recipe above will do the trick. Remember a marinade is soaking your food in a liquid often acidic, which allows the meat to absorb the flavours in a dish overnight.

Marinades often contain acidic items such as lemon, vinegar or wine which causes the tissue of the meat to break down which is why most people will marinade tougher meats in order to tenderise them.

Honey BBQ chicken marinade

Combine in a large bowl:
4 tbsp soy sauce
3 tbsp honey
2 tbsp white wine
2 pressed garlic cloves
1 tbsp minced ginger
175ml or 6 fl oz olive oil
2 spring onions chopped
1 tsp coarsely ground pepper

Place meat in mixture for at least 4 hours or overnight in a refrigerator before barbecuing or grilling the BBQ Chicken Legs.
Chicken legs are a fun food, which can be picked up to eat and enjoy. From your butchers you will need to buy 6 chicken drumsticks and 6 chicken wings.
Clean and wash the meat and then slice the drumsticks a few times on the top creating slash marks.

2 tbsp clear honey
Fresh ginger, peeled and grated
1 garlic clove, crushed
1½ tsp Chinese five spice
2 tsp soy sauce
3 tbsp orange marmalade
½ tsp grated orange zest
1 tbsp sesame oil

Once you have marinated your chicken overnight place them on a lit grill for approximately 20 minutes. If they are cooking to quickly move them to the cooler side to rest for about 3 minutes and then return them to cook. You know your legs & wings are cooked when the juices have run clear. If the juices continue to be pink then return them to the grill to cook for longer.
Remember it is not recommended that you consume raw chicken because it can make you ill !!!

Beer-can chicken

You might be thinking how strange this may sound but it is a very popular way to cook poultry in America. It makes a very succulent chicken which will have all your guest’s mouths watering and begging for the recipe.

What you will need:

1 Whole chicken
1 Can ( 12 ounces) Lager such as Stella or Carling
21/2 tbsp of Barbecue Rub ( recipe to follow)
2 tbsp vegetable oil
hand full of wood chips/chunks

Place the wood chips in a bowl and open your can of lager.
Pour half of it over your wood chips/chunks to soak ensuring they are completely covered.
Set aside for at least an hour to be used at a later time.
Next to prepare the chicken remove any kidneys or giblets left inside the cavity of your chicken along with the neck.
Rinse and blot dry inside and out.
Dust 1 teaspoon of rub inside the chicken.
Rub the oil then another tablespoon of rub on the outside of the chicken.
The remaining rub should be placed inside the half empty can of larger.
Careful placing it in as the lager will foam.
Holding the bird upright, place the can of lager in the cavity of the bird.
Pull the chicken legs forward so that it is in a sitting position.
The can and two front legs will act as a tripod to keep the bird upright.
Next prepare your charcoal grill by placing a metal pan in the middle to catch any droppings and warm until medium heat has been achieved.
Toss the drained wood chips onto the coals.
Place the chicken in the middle of the grill, over the pan. Cover the grill.
If using a large BBQ without a cover, then place aluminium foil around the bird to act as a cover. Cook until the chicken’s skin is dark golden brown and crisp and a temperature of 180 degrees F or 82 degrees C is achieved. This should take around 1 ½ - 2 hours.
Add fresh hot coals after an hour to keep the temperature.
You and your guest will be delighted by the juiciness of the chicken.

Rub Recipe:

1/2-cup brown sugar
1/4-cup paprika
1-tablespoon black pepper
1-tablespoon salt
1-tablespoon chilli powder
1-tablespoon garlic powder
1-tablespoon onion powder
1-teaspoon cayenne Mix together and store for up to six months