To make our authentically flavored jerk chicken, start with a powerfully flavored marinade and brine combination, followed by a low and slow smoke over smoldering allspice berries and bay leaves.
'barbecue chicken' on Serious Eats
When it comes to Peruvian roast chicken—I'm talking the kind served at places like the Pio Pio mini chain—it's all about that green sauce, right? I mean, sure, the tender chicken, kissed with the smoke of a live fire and a hint of spices and garlic is pretty damn good on its own, but it's that green sauce—spicy, tangy, and cooling—that keeps us coming back for more, right? Here's how to make'em both.
This Peruvian Style Grilled Chicken is a recipe I back-hacked from the awesome chicken and green sauce they serve at Pio Pio in NYC. The basics are simple: butterflied chicken with a vinegar and spice rub gets slow-cooked on the grill, followed by a quick stay directly over the coals to crisp the skin. It comes out tender and juicy and goes perfectly with a simple spicy and cream sauce made with jalapeños and aji amarillo peppers.
Barbecue chicken doesn't fall under the strict definition of the Southern term "barbecue," as it is not cooked hot or long enough for connective tissue to break down the way it does in ribs or a pork butt (indeed, there isn't really any connective tissue to break down in the first place), but it does fall under the wider umbrella of "barbecue" which includes any foods cooked slowly (not to be confused with slow-cooked) with the addition of smoke and a barbecue sauce. Of course, all conversation of whether or not it's proper to call it barbecue will end once you all agree that it's delicious.
Smoky barbecue chicken with perfectly juicy meat and a sweet, sticky glaze.
For the best grilled chicken, start it off with a slow-cook over the cooler side of a two-level grill to allow the skin to dry and get ready to crisp. Finish it off directly over the hot coals to crisp up the skin until crackly and charred.
The problems with grilling whole chickens are similar to the problems with roasting whole chickens. After grilling a dozen Cornish hens, ten fryers, and six roasters, using methods ranging from a whole bird cooked over an indirect fire, to vertical grilling (beer can chicken-style), to make-shift rotisseries, here's what I've found.
Although these may be a bit much for backyard barbecue, this recipe shows exactly how competition barbecuers pack as much flavor into their meats as possible, along with a strong focus on presentation.
Each week Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! Along with lighter fluid, another common grilling sight that pains me to no end is improperly cooked barbecue chicken. I...
I’d always been scared of barbecue chicken. It was probably all those memories of dried-out chicken breasts lingering on negligent backyard grills. Why are those so bad? Turns out there is another way. All I did was cover a chicken...