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
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.
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.
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...