Kebabs:

 

1 tbs olive oil
450 g (1 lb) boneless, skinless chicken breast, cubed
1 courgette, cut into chunks
1 red pepper, diced
1 tbs  Chicken Grill & Sizzle Seasoning
1 bag mixed leaf salad

Place oil, chicken, vegetables and Chicken Seasoning in a bowl and mix until evenly coated. Thread onto 4 skewers or kebab sticks, alternating the chicken and vegetables.

Place on the grill and cook for 10-15 minutes, turning occasionally until cooked throughout.

Serve the kebabs on a bed of mixed leaf salad.

Makes 4 servings.

Chicken Teriyaki Burgers with Grilled Pineapple and Red Onions BBQ Recipe

 

Take your taste buds for a joy ride with this Asian-inspired spin on the classic American burger.

For the grilled onions:

1 red onion, sliced 1/2-inch thick
1 teaspoon crushed coriander seeds
1 teaspoon fresh chopped thyme
1/2 cup white wine
2 tablespoons olive oil
1 teaspoon lemon juice

For the burgers:

4 slices white bread, crusts removed and cubed
3 tablespoons teriyaki sauce
1 pound ground chicken or turkey (preferably leg meat)
3 tablespoons finely diced onion
1 clove of garlic, minced
1 teaspoon fresh chopped parsley
1 teaspoon sesame oil
2 teaspoons mustard
1 egg, slightly beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon nutmeg
3 to 4 drops hot sauce

For the grilled pineapple:

1 small can pineapple rings, drained
1 teaspoon freshly crushed pink peppercorns
1/4 teaspoon salt
Olive oil spray

To make the onions: Place onion slices in a shallow baking dish. In a small saucepan, combine coriander seeds, thyme, wine, oil, and lemon juice; bring to a boil over medium heat. Let cool slightly, then pour mixture over onions. Cover and refrigerate for 2 hours.

To make the burgers: In a large bowl, combine cubed bread with teriyaki sauce and let rest for 5 minutes. Fold in ground meat. In a small pan, sauté onions, garlic, and parsley in sesame oil for 1 minute. Add to ground meat mixture and combine. Add mustard, egg, salt, pepper, nutmeg, and hot sauce. Mix well. Mould into 4 patties and refrigerate, covered, for 1 hour.

To make the pineapple: Place pineapple slices on paper towels to drain. Remove and sprinkle with pink peppercorns and salt. Spray lightly with oil. Set aside.

Spray burgers lightly with oil and place in centre of cooking grate. Grill 6 to 8 minutes until well done and internal temperature registers 180ºF/82ºC, turning once halfway through grilling time. Place onions on grill for 4 to 6 minutes, turning once halfway through grilling time, and grill pineapple for 1 to 2 minutes, turning once halfway through grilling time. Place burgers on grilled buns; top with pineapple and onion.

Makes 4 servings.

Chicken Piri Piri

 

For the Marinade:
150 ml (1/4 pint) olive oil
2 tbs lemon juice
3 Grill & Sizzle Seasoning
8 chicken drumsticks, skinned

Place the marinade ingredients in a bowl and mix together. Score the chicken using a sharp knife, pour over the marinade, cover and refrigerate for 2 hours or overnight.

Cook the chicken pieces on the grill for 25-30 minutes, turning occasionally and basting with any remaining marinade throughout the cooking.

Serve hot with a mixed salad or fresh vegetables.

Basic Chicken Yakitori Recipe

 

Ingredients:
4 green onions, cut into 1" strips lengthwise
10 green peppers, quartered and seeded
2 lb. skinless, boned chicken breast
1 lb. chicken livers
1 clove garlic

Barbecue Sauce:
3/4 cup soy sauce
3/4 cup mirin (Mirin is a low-alcohol, sweetened rice wine.
It is also referred to as rice wine or sake)
2 tablespoons sugar
pepper
bamboo or wooden skewers

Method:

1. Pierce skewer through onions and peppers.
2. Cut livers into 4-6 pieces. Remove odor by washing in water.
3. Crush garlic and add to 1/2 pint of boiling water; add livers and boil for a few minutes until tender, drain in colander. Skewer livers.
4. Cut chicken into bite-size pieces and skewer.
5. Arrange and cover skewers for later.
6. Simmer sauce until reduced to half of original quantity.
7. Barbecue, brushing with sauce. Sprinkle with pepper.
8. Move cooked skewers to outside of grill to keep warm and let folks help themselves.

Crispy & Herby Barbecued Chicken

 

100 g (4 oz) butter
2 tsp Tarragon
1/2 tsp  Garlic Granules
1/2 tsp Paprika
8 chicken drumsticks, scored

For the Coating:
2 x 28g (1oz) packets plain crisps
1 tsp  Paprika

Place butter, Tarragon, Garlic Granules and Paprika in a small saucepan and heat very gently over the barbecue until melted.

Brush the drumsticks with the herb butter. Cook on a hot barbecue for approx.30 minutes or until the meat is thoroughly cooked. Turn and brush the drumsticks with the butter frequently during cooking. Reserve enough butter to give each drumstick a final brushing at the end of cooking.

Meanwhile, crush the crisps finely in a bowl. Add the Paprika and stir well. Brush each cooked drumstick with the remaining butter and toss in the crisp mixture.

Serve hot or cold.

Makes 4 servings.

Devilled Chicken Wings

 

For the marinade:
6 tbs tomato ketchup
4 tbs Worcestershire sauce
4 tsp mustard powder
4 tsp Paprika Hot
2 tsp  Turmeric
2 tsp clear honey
1/2 tsp salt
450 g (1 lb) chicken wings, tips removed or 8 chicken drumsticks, scored
2 tsp  Sesame Seed

For the marinade blend the first 7 ingredients together and pour over the chicken. Refrigerate for 30 minutes or overnight.

Cook the chicken pieces on the grill, allowing approx. 10 minutes for wings (30 minutes for drumsticks). Turn occasionally and baste with any remaining marinade throughout cooking.

Just before the end of cooking, sprinkle with the Sesame Seeds.

Makes 4 servings.

Greek chicken:

 

For the marinade:

1/2 cup finely chopped fresh Italian parsley
1/4 cup dry white wine
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
1 tablespoon black olive tapenade
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 whole chicken, 3-1/2 to 4 pounds, cut into 8 serving pieces

To make the marinade: In a medium bowl whisk together the marinade ingredients.

Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.

Remove the chicken from the bag, reserving the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Set aside.

Grill the chicken, skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 180°F in the thickest part of the thighs and 170°F in the breasts. The leg and thigh pieces will take 40 to 50 minutes and the breast and wing pieces will take 30 to 40 minutes. Baste with the marinade during the last 10 to 20 minutes of grilling time. Remove from the grill and serve warm.

Makes 4 servings.

Grilled chicken wings:

 

 

For the chicken wings:

18 whole chicken wings (about 4 pounds)
2 tablespoons soy sauce
2 tablespoons dry sherry wine
2 tablespoons vegetable oil
1 tablespoon sesame oil
2 to 3 drops hot sauce

For the sauce:

3 tablespoons vegetable oil
1 teaspoon minced fresh ginger
1 green onion, chopped
1/2 cup chicken broth
3 tablespoons dark soy sauce
2 tablespoons packed brown sugar
1 teaspoon chilli powder
1/4 teaspoon crushed red pepper
3 teaspoons cornstarch
1 tablespoon dry sherry wine

To make chicken wings: Cut off and discard small wing tips from chicken wings. Cut each wing at the joint to make 2 sections. In a small bowl combine soy sauce, wine, vegetable oil, sesame oil, and hot sauce. Place chicken wing pieces in a large plastic resealable bag. Pour marinade over chicken; close bag and marinate in refrigerator for 1 hour.

Meanwhile, make the sauce: In a small saucepan heat oil. Add ginger and green onion; cook 1 minute or until browned. Add chicken broth, soy sauce, brown sugar, chilli powder, and red pepper. Bring to a boil. Dissolve cornstarch in wine; add gradually to liquid, stirring constantly until slightly thickened. Keep warm.

Remove chicken wings from marinade; discard marinade. Place chicken wings in centre of cooking grate. Grill 15 minutes or until tender, turning once halfway through grilling time. Brush with sauce. Continue grilling 2 to 3 minutes, turning once halfway through grilling time. Serve with remaining sauce for dipping.

Makes 6 servings or 18 appetisers.

Jamaican Jerk Chicken:

 

8 chicken drumsticks, skinned
3 tbs olive oil
Juice of 1/2 lemon
4 tsp Jerk Grill & Sizzle Seasoning
2 tbs light soy sauce
1 tbs honey

Score the flesh of the chicken and place in a shallow dish.

Mix together the remaining ingredients and pour over the chicken. Marinate for at least 30 minutes, turning occasionally.

Place the chicken on the grill for 20-25 minutes turning frequently, basting with any remaining marinade until cooked.

Makes 4 servings.

Old-World Chicken Stew BBQ Recipe

 

The recipe that proves that comfort food is a universal concept. Searing the chicken first seals in all the flavour.

6 chicken legs
6 chicken thighs
Salt and pepper
3 red onions, cut into 1/2-inch cubes
6 ribs celery, thinly sliced
2 large carrots, thinly sliced
1 quart chicken stock
1 bottle of red wine (750 ml), divided
10 black peppercorns, crushed
6 juniper berries, crushed
1 bay leaf
1 sprig fresh thyme
Vegetable oil for brushing chicken
2 potatoes, peeled and cubed
1/4 pound lean slab bacon, cut into small cubes and cooked crisp
1/2 pound mushrooms, quartered
3 tablespoons ketchup
6 cloves garlic, crushed
1/4 cup flour

Season chicken pieces with salt and pepper. In a roasting pan place chicken pieces, red onions, celery, and carrots. Add chicken stock. Reserve 1 cup wine; add remaining wine to roasting pan. Combine peppercorns, juniper berries, bay leaf, and thyme; tie in a cheesecloth sachet. Add sachet to pan; cover and marinate in refrigerator overnight.

Remove chicken from marinade and pat dry. Reserve marinade.

Lightly brush chicken pieces with oil. Place chicken on cooking grate and sear over Direct High heat 4 to 8 minutes, turning once halfway through searing. Remove chicken from cooking grate just long enough to boil marinade.

Place roasting pan on cooking grate, close cover, and bring marinade to a boil over Direct High heat. Add seared chicken, potatoes, cooked bacon, mushrooms, ketchup, and garlic to roasting pan. Move pan to centre of cooking grate. Continue grilling over Indirect Medium heat for 45 minutes to 1 hour, or until vegetables are tender.

Combine flour and remaining 1 cup red wine; mix until smooth. Remove chicken from roasting pan. Add red wine mixture and simmer for 10 to 15 minutes or until slightly thickened. Return chicken to pan. Adjust seasoning with salt and pepper. Remove pan and let rest for 10 minutes.

Makes 6 servings.

Peppered Chicken with Garlic

 

1 lemon, cut into wedges
4 tbs olive oil
1 1/2 tsp  Garlic Pepper
1/2 tsp  Basil
1/4 tsp salt
8 chicken thighs, skinned and scored

Squeeze 1 tbs lemon juice from the lemon and reserve the remaining wedges for garnish.

Combine the lemon juice with the oil, Garlic Pepper, Basil and salt and pour over the chicken. Refrigerate for 2 hours or overnight.

Cook the chicken on the grill for 15-20 minutes or until tender, turning frequently and brushing with any remaining marinade throughout cooking.

Serve garnished with the reserved lemon wedges

Makes 4 servings.

Portuguese Chicken Piri Piri

 

150 ml (1/4 pint) olive oil
2 tbs lemon juice
2 tsp Chillies Crushed
1 tsp  Garlic Salt
1/2 tsp Lemon Pepper
1/2 tsp Tarragon
1/2 tsp Basil
1/4 tsp Oregano
8 chicken drumsticks, skinned

Place the marinade ingredients in a bowl and mix together. Score the flesh of the chicken and pour over the marinade. Refrigerate for 2 hours or overnight.

Cook the chicken on the grill for 25-30 minutes, turning occasionally and basting with remaining marinade until thoroughly cooked.

Serve with a mixed salad.

Makes 4 servings.

Sweet and Sour Chicken Thighs with Wilted Baby Spinach BBQ Recipe

 

Boneless chicken thighs rank high among a griller’s most dependable assets. They absorb seasonings in a matter of minutes, they cook even faster and they taste more like chicken than any other part of the bird. For dinner tonight, give them a well-balanced marinade and a bed of tender spinach leaves.

For the marinade:

1/4 cup rice vinegar
2 tablespoons canola oil
2 tablespoons granulated sugar
1 tablespoon soy sauce
1 to 2 teaspoons sambal oelek (chilli-garlic paste)
6 boneless, skinless chicken thighs, about 4 ounces each
1 plum tomato, seeded and chopped
4 large handfuls baby spinach leaves, about 12 ounces total

To make the marinade: In a small bowl whisk together the marinade ingredients.

Rinse the chicken thighs under cold water. Place them in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl and refrigerate for 1 to 2 hours, turning the bag occasionally.

Remove the chicken thighs from the bag, reserving the marinade. Pour the marinade into a very large skillet and set it aside. Grill the chicken thighs over Direct Medium heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once halfway through grilling time.

Meanwhile, bring the marinade to a boil over high heat and allow to boil for 1 full minute. Add the tomato and spinach leaves to the skillet and cook until the spinach is just wilted, 2 to 3 minutes, turning occasionally with tongs. Serve the warm spinach mixture under the chicken.

Makes 4 servings.

Tandoori-Style Chicken BBQ Recipe

 

This convenient version of a classic Indian dish uses yoghurt to tenderise the chicken and just the right combination of spices to make it mouth-watering!

For the marinade:

2 8-ounce cartons plain yoghurt
1 tablespoon grated ginger root
2 cloves garlic, minced
2 teaspoons paprika
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
2-1/2 pounds bone-in chicken pieces (breasts, thighs, or drumsticks)
1/2 cup chopped chutney
1 medium cucumber, sliced

To make the marinade: In a medium bowl, whisk together all marinade ingredients. Rinse chicken and pat dry. Place chicken pieces in a resealable plastic bag set into a deep bowl. Pour over chicken and close bag. Marinate in the refrigerator overnight, turning bag occasionally to distribute marinade.

Remove chicken from bag, reserving marinade. Place chicken pieces, bone side down, in centre of cooking grate. Grill 45 to 60 minutes or until chicken is tender and juices run clear, brushing with reserved marinade during the last 15 minutes of grilling time. Serve with chutney and sliced cucumber.

Makes 6 servings.

Thai Cilantro Chicken BBQ Recipe

 

The dark meat and dark green herbs and fruit in this dish will conspire to capture your heart…or at least your taste buds.

For the marinade:

1/2 cup chopped fresh cilantro
1/4 cup vegetable oil
1/4 cup finely sliced green onions
3 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon sugar
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon hot bean paste
1/2 teaspoon salt
6 whole chicken legs (drumsticks with thigh attached)
Vegetable oil for brushing chicken

Combine all marinade ingredients. Place chicken legs in a resealable plastic bag set in a shallow dish. Pour marinade mixture over chicken legs; close bag. Marinate in refrigerator 2 to 4 hours, turning occasionally to distribute marinade.

Lightly brush chicken legs with oil. Place chicken in centre of cooking grate. Grill 30 minutes or until juices run clear, turning once halfway through grilling time.

Makes 6 servings.