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Barbecue chicken

Barbecue chicken is a dish featuring chicken—typically parts like breasts, thighs, wings, or whole birds—that is cooked using barbecue techniques such as grilling, smoking, or slow-roasting over indirect heat, often basted with a sauce made from ingredients like vinegar, tomato, spices, or sweeteners to impart a tangy, smoky, or sweet flavor.^[1] This preparation method emphasizes low temperatures (around 225–350°F) and wood smoke from hardwoods like hickory or oak to tenderize the meat and create a characteristic pinkish "smoke ring" beneath the skin.^[1] In American cuisine, barbecue chicken holds a prominent place, especially in the South, where it evolved as part of the broader barbecue tradition rooted in Native American smoking and grilling practices combined with European basting methods introduced by 16th-century colonists.^[2] Regional styles vary significantly: Southern versions often use tomato-based sauces applied late in cooking to avoid burning, while Alabama's white barbecue sauce—a creamy mayonnaise-vinegar blend—is a hallmark for chicken, providing a tangy contrast to the smoky meat.^[3] Upstate New York's Cornell chicken, developed in the 1950s by Cornell University professor Robert Baker to boost post-World War II chicken sales, features a simple emulsified basting sauce of apple cider vinegar, oil, egg, and poultry seasoning, grilled over coals for a crisp, golden exterior.^[4] Beyond the United States, barbecue chicken appears in diverse global forms, reflecting local ingredients and techniques; for instance, Indian tandoori chicken involves marinating in yogurt and spices before high-heat cooking in a clay oven over charcoal, drawing from ancient South Asian grilling traditions.^[5] These variations highlight barbecue chicken's versatility as a social and cultural staple, commonly served at gatherings with sides like coleslaw, cornbread, or beans to complement its bold flavors.^[1]

History and origins

Early development

The origins of barbecuing techniques trace back to the Taíno indigenous people of the Caribbean, who practiced "barbacoa," a method of slow-grilling meats on elevated wooden frames over open fires to infuse flavor and preserve food.^[6] This technique, first documented by Spanish chronicler Gonzalo Fernández de Oviedo y Valdés in 1526, involved constructing a grill-like structure from four posts and crossbars to cook diverse proteins such as fish, hutia, and birds, allowing indirect heat and smoke to tenderize the meat.^[6] Chickens, originating from Asia, were introduced to the Americas primarily by European colonizers in the 16th century, providing a basis for adapting the barbacoa method to poultry.^[7] Chickens reached the Americas through European colonizers in the 16th century, with Spanish explorers introducing them as early as the 1500s, followed by French, Dutch, and English settlers who transported birds from Europe and Asia for sustenance during voyages and settlements.^[7] By the early 1600s, these poultry had proliferated across colonial regions, enabling the creation of initial grilled chicken preparations that blended Native American open-flame methods with European roasting styles.^[8] Enslaved Africans, arriving concurrently via the transatlantic trade, contributed spicing and stewing influences from West African traditions, fostering hybrid dishes where chicken was grilled or slow-cooked over pits.^[9] By the 19th century, barbecue chicken had emerged as a key element in U.S. Southern community gatherings, valued for its accessibility amid widespread poultry farming on small holdings and plantations.^[10] These events, often political or social affairs, featured chicken alongside pork, prepared via low-and-slow open-flame grilling to enhance tenderness and flavor from wood smoke.^[11] Early documented recipes, such as those in Lettice Bryan's The Kentucky Housewife (1839), advocated basic rubs of salt, pepper, and molasses for meats including chicken, basted during cooking to form a simple glaze.^[12] Enslaved Africans were instrumental in advancing these practices, serving as pit masters who refined slow-cooking for chicken at plantation barbecues through overnight fire tending and basting with vinegar, peppers, and herbs.^[13] Tasked with raising chickens as a plantation staple, they integrated African pit-roasting expertise to transform tougher birds into flavorful dishes, often using long swabs to apply seasonings amid the smoke.^[9] This labor, documented in WPA slave narratives from the 1930s, established enduring techniques that elevated barbecue chicken within Southern culinary traditions.^[13]

Global spread and evolution

The popularization of barbecue chicken in the United States accelerated in the 20th century, particularly through the proliferation of roadside stands and early festivals in the South and Midwest during the 1920s and 1930s. As automobile travel expanded along new highways, temporary barbecue pits evolved into permanent joints specializing in smoked or grilled chicken, often served at community gatherings and county fairs that drew crowds for affordable, flavorful meals. This shift marked chicken's rise as an accessible alternative to pork, appealing to urbanizing populations and leveraging the affordability of poultry amid growing commercial farming.^[11]^[14] Post-World War II, barbecue chicken spread globally through American soldiers stationed abroad, who shared recipes and techniques at military bases, fostering hybrid adaptations in countries like Germany, Japan, and South Korea. Media portrayals in films and television further exported the concept, blending it with local ingredients to create fusion variants, such as vinegar-tangy sauces influenced by European mustards or Asian spices. This era's cultural exchanges laid the groundwork for international appeal, with chicken's versatility aiding its integration into diverse diets. By the 1950s, innovations like Robert Baker's Cornell chicken sauce—a simple, bottled vinegar-oil-egg emulsion tailored for grilling—commercialized the dish, enabling widespread home and restaurant use in the Northeast and beyond.^[4]^[15] Commercial production evolved significantly in the 1970s, with supermarkets beginning to offer pre-marinated chicken packs, often infused with regional barbecue flavors, simplifying preparation for busy households and boosting sales through convenience. These adaptations transformed barbecue chicken from a regional specialty into a mass-market staple.^[16] The 1980s saw the formalization of international barbecue competitions, such as the Memphis in May World Championship Barbecue Cooking Contest (established 1978) and the American Royal, which incorporated dedicated chicken categories alongside pork and beef, attracting global teams and standardizing judging for tenderness, sauce integration, and presentation. This period elevated barbecue chicken's status in competitive circuits, emphasizing innovative rubs and woods. Entering the 21st century, immigration and globalization spurred fusion trends, with diaspora chefs infusing American barbecue chicken with Thai lemongrass, Mexican adobo, or Pakistani garam masala, as seen in urban pitmasters reimagining the dish for multicultural audiences.^[17]^[18]

Preparation

Ingredients and seasoning

Barbecue chicken preparation begins with selecting appropriate chicken cuts, such as bone-in thighs, drumsticks, wings, or whole birds, which are favored for their higher fat content that promotes juiciness and even cooking on the grill.^[19]^[20] These cuts allow for better moisture retention compared to leaner breasts, reducing the risk of drying out during high-heat exposure.^[21] Base seasonings typically include salt, black pepper, garlic powder, and paprika, which provide foundational flavor and help form a flavorful crust when applied directly to the meat.^[22]^[23] Brining is a common technique to further enhance moisture and flavor, involving soaking the chicken in a saltwater solution. Wet brining uses a solution of about ¾ cup salt per gallon of water, often with sugar and aromatics, for 1–8 hours in the refrigerator depending on the cut size. Dry brining applies a salt-based rub directly to the skin and allows it to rest uncovered in the fridge for several hours or overnight to draw out and reabsorb moisture.^[24] Marinades enhance tenderness and infuse flavor prior to cooking, with acid-based varieties using ingredients like vinegar, yogurt, or citrus juices to break down proteins and tenderize the chicken.^[25] These are often combined with herbs, garlic, and spices, and marination times range from 2 to 24 hours depending on the cut's thickness to avoid over-tenderizing.^[26] Oil-based marinades, incorporating olive or vegetable oil with soy sauce or Worcestershire, focus on flavor penetration without excessive tenderizing, making them suitable for shorter soaks of 2 to 8 hours.^[27] A basic vinegar-soy marinade might consist of equal parts apple cider vinegar and soy sauce, seasoned with garlic and ginger, to balance acidity and umami.^[28] Dry rubs offer a versatile alternative or complement to marinades, consisting of spice blends applied directly to the chicken's surface before cooking to create a seasoned bark.^[29] Common components include brown sugar for caramelization, chili powder for heat, paprika for color and smokiness, onion powder, and dried herbs like thyme or oregano, with salt and pepper as essentials.^[30] Rubs are typically patted onto oiled chicken and allowed to rest for 30 minutes to several hours, enhancing surface flavor without adding moisture.^[31] Barbecue sauces for chicken vary in composition, with tomato-based versions forming a thick, sweet glaze from ketchup, vinegar, and molasses that clings to the meat.^[32] Non-tomato alternatives include mustard-based sauces, which provide a tangy, golden finish using yellow mustard, vinegar, and spices, or mayonnaise-based white sauces combining mayo, vinegar, and pepper for a creamy contrast.^[26] These sauces are generally applied toward the end of cooking to prevent burning, though their development draws from traditional prototypes emphasizing balance between sweet, tangy, and savory elements.^[33]

Cooking methods

Barbecue chicken can be cooked using direct grilling, where the food is placed directly over the heat source at temperatures ranging from 350°F to 450°F (177°C to 232°C) on charcoal or gas grills, which helps achieve crispy skin through high-heat exposure.^[34]^[35] This method requires flipping the chicken pieces every 4-5 minutes to ensure even cooking and prevent burning, while monitoring for an internal temperature of 165°F (74°C) to guarantee safety.^[36] To manage flare-ups caused by dripping fat, trim excess skin and fat beforehand and move the chicken to a cooler zone if flames arise.^[37]^[38] Indirect heat methods involve low-and-slow cooking at 225°F to 300°F (107°C to 149°C), often using a two-zone fire setup on the grill where the chicken is positioned away from the direct flames to avoid charring while allowing smoke and heat to circulate.^[39] This approach promotes tender, juicy results and typically includes basting with sauce or marinade every 15-20 minutes to enhance moisture and flavor adhesion.^[40] The process continues until the internal temperature reaches 165°F (74°C), which may take 45-60 minutes depending on the cut.^[41] Essential equipment includes charcoal grills for authentic smoky flavor through wood integration, gas grills for precise temperature control and convenience, and dedicated smokers for extended indirect cooking sessions.^[42] Food thermometers are critical for verifying doneness and safety, inserted into the thickest part without touching bone.^[36] Wood types such as hickory, which imparts a bold, bacon-like smokiness, or apple, offering a mild, sweet fruitiness, are commonly added to charcoal or smokers to infuse complementary flavors without overpowering the chicken.^[42]^[43] Safety considerations emphasize preventing cross-contamination by using separate cutting boards and utensils for raw chicken and ready-to-eat foods, washing hands and surfaces thoroughly after handling raw poultry.^[36] Post-cooking, allow the chicken to rest for 5-10 minutes to redistribute juices and maintain an internal temperature above 140°F (60°C) until served, reducing the risk of bacterial growth.^[36] Common pitfalls like flare-ups can be mitigated by keeping a spray bottle of water handy to douse flames and avoiding overloading the grill with fatty pieces at once.^[37]

Regional variations

Asian variations

In Indian cuisine, tandoori chicken represents a prominent barbecue style featuring bone-in chicken pieces marinated in a yogurt-based mixture incorporating garam masala, chili powder, ginger, garlic, and turmeric for a tangy, spiced profile.^[44] The marinated chicken is traditionally threaded onto skewers and grilled over charcoal in a tandoor oven or open flame, yielding a charred exterior while retaining juiciness inside.^[45] This preparation, often served with mint chutney, emphasizes bold, aromatic spices that penetrate the meat during an overnight marinade.^[46] Iranian jujeh kabab consists of chicken pieces marinated in a blend of saffron, yogurt, turmeric, lemon juice, onion, and garlic, which imparts a golden hue and citrusy depth to the meat.^[47] The marinated chunks are skewered and grilled over an open flame, drawing from ancient Persian traditions of kebab preparation that date back to medieval grilling techniques in the region.^[48] This method highlights the use of high-quality saffron for flavor infusion and is commonly enjoyed with rice and grilled tomatoes.^[49] Mongolian barbecue, despite its name, originated in Taiwan in the mid-20th century as a stir-fry concept invented by restaurateurs to appeal to American diners, involving thinly sliced chicken and vegetables cooked on large hot plates with customizable sauces.^[50] Though not traditional barbecue, it is marketed as such in Western contexts, where the chicken is quickly seared with soy-based or spicy sauces for a smoky, wok-like char.^[51] The style reflects a fusion of East Asian stir-frying and grill aesthetics rather than ancient Mongolian methods.^[52] Thai gai yang features whole chicken or pieces marinated in fish sauce, garlic, coriander root, white pepper, and turmeric, then grilled over low heat using coconut husks or charcoal for an aromatic smoke.^[53] This street food staple, popular in northeastern Thailand, achieves crispy skin and tender meat through slow roasting, typically accompanied by sticky rice and a sweet chili dipping sauce.^[54] The marinade's umami from fish sauce balances the grill's char, making it a communal dish at markets.^[55] Japanese yakitori involves bite-sized chicken pieces skewered and grilled over binchotan charcoal, basted with tare—a thick sauce of soy, mirin, sake, and sugar—for a glossy, savory finish.^[56] Variations like negima alternate chicken with scallions, emphasizing precise grilling to maintain juiciness and subtle smokiness without overpowering the meat's natural flavor.^[57] This izakaya favorite highlights skewer techniques that promote even cooking and is often enjoyed in social settings with multiple skewers shared among diners.^[58] Korean dakgalbi is a spicy stir-grilled chicken dish where boneless thigh pieces are marinated in gochujang, gochugaru, soy sauce, garlic, ginger, and rice syrup, then cooked on a large iron griddle with cabbage, sweet potatoes, and rice cakes.^[59] The preparation combines stir-frying and grilling for a caramelized, fiery result, rooted in Chuncheon region's communal eating traditions where the dish is mixed and portioned tableside.^[60] Its heat level and vegetable integration make it a hearty, interactive meal.^[61]

North American variations

In North America, barbecue chicken exhibits diverse regional adaptations shaped by local ingredients, cultural histories, and cooking traditions, often emphasizing bold sauces, marinades, and grilling techniques that distinguish it from other global styles. These variations span the United States, Canada, Mexico, and the Caribbean, reflecting indigenous, European, African, and immigrant influences while prioritizing post-cooking sauces or dry rubs in many cases.^[62] United States barbecue chicken styles vary significantly by region, with the South, Midwest, and Southwest each contributing distinct flavor profiles. In the Southern states, particularly the Carolinas, vinegar-based sauces dominate, providing a tangy, peppery contrast to the grilled or smoked chicken; for instance, South Carolina's "Carolina gold" sauce incorporates mustard for a sharp, golden hue and acidity that cuts through the meat's richness. Kansas City style, originating in Missouri, favors a thick, sweet tomato-based glaze applied during or after cooking, resulting in a sticky, caramelized exterior that highlights molasses and brown sugar notes. Memphis-style barbecue chicken, from Tennessee, typically employs a dry rub of paprika, garlic, and spices applied before grilling, followed by a light mop of sauce post-cook to preserve the rub's crusty texture.^[62]^[63] Canadian barbecue chicken draws heavily from American influences but incorporates milder spices and local sweeteners, particularly in the eastern provinces where maple syrup production thrives. Eastern Canadian preparations often integrate pure maple syrup into glazes or marinades for a subtle sweetness that balances the smoke, as seen in Nova Scotia recipes where maple combines with mustard or herbs for grilled chicken. Beer brines are also common across Canada, using local ales to tenderize the meat with a malty undertone, reflecting post-World War II adoption of U.S.-style barbecuing adapted to cooler climates and available ingredients.^[64]^[65]^[66] In Mexico, pollo asado represents a staple of street vendor culture, where whole chickens or pieces are marinated in citrus juices like orange and lime, combined with chili powders, garlic, and adobo seasoning for a zesty, earthy depth before grilling over open flames. This preparation, common in urban markets and taquerias, ties into everyday Mexican cuisine, often served shredded in tacos with onions, cilantro, and salsas to evoke the vibrant, accessible flavors of regional street food.^[67]^[68] Caribbean jerk chicken, particularly from Jamaica, embodies African and indigenous roots, originating in the 17th century among Maroon communities who escaped enslavement and developed the technique to preserve meat in remote hills. The marinade features Scotch bonnet peppers for intense heat, allspice (pimento) berries for warm aromatics, and fresh thyme, applied as a wet paste before slow-grilling over pimento wood to infuse smoky, aromatic notes that define the dish's bold, layered profile.^[69] Modern fusions within North America, such as Hawaiian teriyaki barbecue chicken, blend Pacific influences with barbecue traditions, emerging from Japanese immigrants in Hawaii who adapted teriyaki glazes with local pineapple juice, soy sauce, ginger, and brown sugar for a sweet-savory grilled chicken. This style, popularized mid-20th century, reflects Hawaii's multicultural heritage and has spread to mainland U.S. barbecues as a glossy, tropical variation.^[70]^[71]

Other international variations

In Europe, Portuguese frango grelhado features butterflied chicken marinated in piri-piri sauce—a spicy blend of chili peppers, garlic, olive oil, and vinegar—then grilled over open flames for a charred, flavorful exterior.^[72] This dish, originating from the Algarve region, emphasizes bold heat and simplicity in preparation.^[73] Similarly, Ukrainian shashlyk involves chicken skewers marinated in a tangy vinegar-based mixture with onions and spices, then grilled over charcoal to achieve smoky tenderness.^[74] Australian barbecue chicken reflects a fusion of British grilling traditions and Indigenous influences, often using simple rubs of lemon myrtle—a native bush spice with citrusy, eucalyptus notes—for aromatic flavor.^[75] Beer-can chicken, a popular backyard method, involves upright grilling a whole bird over a half-filled beer can to steam and infuse moisture, aligning with Australia's casual outdoor culture.^[75] In Africa, South African braai chicken is rubbed with peri-peri spices—fiery chilies, garlic, and lemon—for communal grilling over coals, evoking social gatherings central to the tradition.^[76] Variations incorporate chakalaka elements, a vegetable relish of tomatoes, beans, and spices, blended into a butter rub for added depth and heat during braai.^[77] Nigerian suya-style chicken features skewers coated in a peanut-based spice mix of groundnuts, ginger, garlic, and cayenne, then barbecued for a nutty, spicy crust.^[78] South American styles include Brazilian frango ao churrasco, where whole chickens are rotisserie-grilled with a basic salt and garlic seasoning, often accompanied by farofa—a toasted cassava flour side with bacon and onions that absorbs juices and adds crunch.^[79]^[80] In Argentina, pollos asados entail whole or halved chickens grilled over wood or charcoal, basted with chimichurri—a vibrant sauce of parsley, garlic, vinegar, and oil—for herbaceous tang.^[81]

Rotisserie chicken

Rotisserie chicken is a specialized barbecue technique in which a whole chicken is impaled on a rotating spit and cooked over indirect heat, typically at temperatures between 300°F and 350°F (149°C to 177°C), allowing for even cooking and self-basting as the bird turns.^[82] The rotation, usually at 3 to 6 revolutions per minute, ensures that the chicken's surface is uniformly exposed to heat, while drippings from the melting fat and juices continuously baste the meat, enhancing moisture retention and flavor development.^[82] For a typical 4- to 5-pound bird, the process takes 1 to 1.5 hours, with internal temperature monitored to reach 165°F (74°C) in the thickest part without overcooking.^[83] The equipment for rotisserie cooking varies between home and commercial settings. At home, attachments for gas or charcoal grills include a motorized spit rod, prongs to secure the bird, and a counterweight for balance, often with an optional drip pan to catch juices and prevent flare-ups.^[82] Commercial rotisseries, such as those used in supermarkets, employ large gas convection ovens with multiple vertical or horizontal spits—pioneered in 20th-century Europe and North America—capable of roasting dozens of chickens simultaneously.^[84] Wood chips can be added to the heat source in home setups to impart subtle smoke flavors, mimicking traditional barbecue elements without direct flame exposure.^[82] This method produces a distinctive flavor profile characterized by a juicy, tender interior and crispy, golden skin, resulting from the constant turning that promotes even rendering of fat and caramelization of the exterior.^[82] The self-basting action distributes natural juices throughout the meat, breaking down collagen into gelatin for improved texture.^[82] Historically, rotisserie cooking of poultry dates to medieval Europe, with depictions in 14th-century art, and was prized in Middle Eastern and European markets by the 19th century, evolving into modern electric versions in the early 20th century.^[84] Variations include herb-seasoned styles popularized by chains like Boston Market since 1985, which use vertical spits to allow drippings to cascade over multiple birds for intensified flavor, and plain supermarket versions roasted with minimal salt.^[84] The even cooking from rotation reduces uneven fat pooling compared to static roasting, contributing to a lower overall fat content compared to fried chicken—while preserving protein and nutrients through retained juices.^[85]^[82]

Smoked and indirect methods

Smoking chicken employs distinct techniques to infuse flavor while maintaining tenderness, with cold and hot smoking representing the primary approaches. Cold smoking occurs at temperatures below 100°F (38°C), focusing on curing and flavor penetration without fully cooking the meat, often requiring a prior brine or cure to mitigate bacterial risks during the extended exposure to smoke. This method is less common for barbecue chicken due to safety concerns but can enhance subtle smokiness when combined with subsequent cooking. Hot smoking, by contrast, takes place at 225–250°F (107–121°C), simultaneously cooking and flavoring the poultry in a controlled environment that promotes even heat distribution and moisture retention.^[86]^[87]^[88] Preparation for both methods typically begins with brining to preserve juiciness, as chicken's low fat content makes it prone to drying out during prolonged low-heat exposure. A dry brine, consisting of kosher salt combined with spices like paprika, garlic powder, and onion powder applied 6–12 hours in advance, draws moisture to the surface before reabsorbing it, resulting in seasoned, succulent meat. Wood selection plays a crucial role in flavor profile; mesquite delivers a bold, earthy intensity suitable for shorter sessions to avoid overpowering the delicate poultry, while cherry wood imparts a mild, fruity sweetness that complements chicken without bitterness.^[89]^[89] Indirect methods emphasize controlled, enclosed setups to achieve optimal results, such as using a covered grill or smoker with a drip pan positioned beneath the grates to collect rendered fat and prevent direct flare-ups. This configuration maintains steady low heat away from the food, targeting 3–5 hours of cooking until the internal temperature reaches 165°F (74°C) in the breast and 175°F (79°C) in the thighs for thorough doneness without overcooking. Cherry wood pairs particularly well here, enhancing the subtle fruitiness during the extended smoke phase.^[88]^[90]^[89] The outcomes of these techniques yield exceptionally tender chicken with a characteristic pink smoke ring just beneath the surface, formed by a chemical reaction between the meat's myoglobin and nitric oxide gases from the wood smoke, signaling proper low-and-slow exposure without indicating flavor intensity. In competition barbecue, such as Kansas City Barbeque Society (KCBS) events, entries often feature chicken quarters evaluated on appearance—including the desirable bark, a flavorful crust from rub and smoke adhesion—alongside tenderness and juiciness, where the meat pulls cleanly from the bone while remaining moist and cohesive. Since the 2010s, pellet smokers have gained prominence for their automated temperature regulation via hardwood pellets, delivering consistent smoke and heat for reproducible tenderness and flavor in home and competitive settings. Rotisserie cooking offers a complementary indirect approach through rotational exposure, although wood smoke can be added in some setups; it typically lacks the fully enclosed smoke infusion emphasized in dedicated smoking methods.^[91]^[92]

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Perfect Temperatures for whole BBQ Chicken - ThermoWorks Blog
The cooking temperature range for barbecue is about 200-300°F (93-149°C). Normally, that means a long slow cooking process.Why Bbq A Whole Chicken... · Bbq Chicken Recipe · Instructions<|control11|><|separator|>
[40]
Best Grilled Chicken - Noble Pig
Jul 9, 2009 · Use a split fryer, apply dry rub 3 hours prior, bring to room temp, grill at 350, baste every 15 minutes for 1 hour, then 5 more minutes.
[41]
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/grilling-food-safely
[42]
How to Use Smoke Woods - Serious Eats
Oak is my go-to wood for almost anything, imparting that distinct smoke flavor without being overpowering. Hickory is heavier than oak, with a stronger flavor ...
[43]
How to Get Started Grilling - Serious Eats
Maple, apple, and pecan are good choices for more robust meats, like chicken or pork, while oak, hickory, or mesquite can stand up to the stronger flavors ...Missing: best | Show results with:best
[44]
Tandoori Chicken Recipe (Smoky Restaurant Style)
Rating 5.0 (588) · 55 minMar 11, 2025 · Basic Ingredients for marinade · Chicken: Use large portions of cut-up skinless & bone-in chicken like thighs, drumsticks, quarters (hind ...About Tandoori Chicken · What you need & Substitutes · How to make Tandoori...
[45]
Tandoori Chicken Marinade - Easy Chicken Recipes
Rating 4.8 (25) · 1 hr 30 minAug 29, 2025 · Traditional ingredients like yogurt, ginger, and turmeric blend together to create an unforgettably flavorful chicken marinade that's perfect ...
[46]
Tandoori Chicken Recipe (Oven-Baked or Grilled) | The Kitchn
Rating 5.0 (1) Jun 22, 2024 · This is a mixture of hung curd (or Greek yogurt), cream, mustard seed oil, some more lime juice, and a handful of powdered spices (red chile, ...
[47]
JOOJEH KABOB جوجه کباب | GRILLED SAFFRON CHICKEN
Rating 5.0 (15) Oct 15, 2015 · Grilled pieces of tender chicken breast that has been marinated in fresh lemon or lime juice, onion, saffron, salt, pepper and olive oil.
[48]
Jujeh Kabab (Persian Saffron Chicken Kebabs)
40 minJun 7, 2021 · Jujeh Kabab is the Persian offering of a chicken kebab. Made by marinating chicken in a mixture made of Greek yoghurt, turmeric, saffron, sliced onions, garlic ...
[49]
Joojeh Kabob (Persian Saffron and Yogurt Chicken Kabobs)
Rating 5.0 (7) · 30 minSep 8, 2023 · Joojeh Kabob, also spelled Jujeh Kabab, is the Persian version of the chicken kabob and one of Iran's most delicious and popular dishes.How To Make Joojeh Kabob · How To Serve Joojeh Kabob · Joojeh Kabob (persian...<|separator|>
[50]
The Origin of the Mongolian Grill | Eating The World
May 22, 2012 · The major component of the Mongolian grill originated in Taiwan as a restaurant concept to attract customers in the 1950s.
[51]
Khorkhog Is the Real Mongolian Barbecue | KQED
Jun 28, 2022 · “Khorkhog was invented during Soviet times,” Baatar says. Nevertheless, the dish traces its roots to a much older Mongolian food tradition known ...
[52]
Bodog: Mongolia's Real Barbecue - Roads & Kingdoms
Mar 5, 2013 · Research tells me that a Taiwanese man formulated Mongolian barbecue some years ago, and I think I know why he chose the name that he did. When ...<|separator|>
[53]
Grilled Marinated Thai Chicken (Gai Yang) - RecipeTin Eats
Rating 5.0 (60) · 16 minJun 3, 2015 · Made exactly per the recipe, I use Red Boat fish sauce, palm sugar, and sake. 24 hours in the marinade. I cooked it a bit differently – seared ...
[54]
Thai-Style Grilled Chicken (Gai Yang) Recipe - Serious Eats
Rating 4.7 (10) · 1 hr 10 minJul 28, 2014 · Coated in a marinade flavored with cilantro, white pepper, and fish sauce, is one of the tastiest things you'll ever pull off your grill.
[55]
Authentic Thai BBQ Chicken "Gai Yang" Recipe & Video
Rating 5.0 (17) · 3 hrMay 8, 2023 · The ultimate recipe for your chicken on the grill. Thai BBQ Chicken or "Gai Yang" will be the only recipe you need this summer!
[56]
Yakitori Recipe 焼き鳥 - Just One Cookbook
Rating 4.8 (226) · 1 hrFeb 6, 2025 · To Make the Yakitori Sauce (Tare) ... To a small saucepan, add ½ cup soy sauce, ½ cup mirin, ¼ cup sake, and ¼ cup water. ... Add 2 tsp brown sugar ...What is Yakitori? · Ingredients for Yakitori · How to Make Yakitori
[57]
Negima Yakitori (Japanese Chicken Skewers With Scallion) Recipe
Rating 3.5 (2) · 30 minThe easiest and most forgiving yakitori staple is negima: juicy chicken thigh alternately threaded onto a skewer with sections of scallion.Make the Sauce · Skewer the Chicken · Grill
[58]
Yakitori (Japanese Skewered Chicken) - RecipeTin Japan
Rating 4.8 (19) · 2 hr 15 minNov 9, 2021 · Yakitori is a Japanese skewered chicken, cooked on griller with either sweet soy sauce or just salt. You don't marinate chicken!
[59]
Dak Galbi (Korean Spicy Chicken Stir Fry)
Rating 4.9 (44) · 55 minDec 10, 2021 · Chopped chicken is marinated in a mix of spicy Korean sauce then stir fried with rice cakes, sweet potatoes, green cabbage, and perilla leaves.
[60]
Dakgalbi (Spicy grilled chicken and vegetables) recipe by Maangchi
Rating 4.8 (423) Combine the minced garlic, ginger, soy sauce, water, gochu-garu (Korean hot pepper flakes), rice syrup, and ground black pepper in a bowl. Mix well with a spoon ...
[61]
Dak Galbi (Spicy Korean Chicken) 닭갈비
Rating 5.0 (2) · 4 hr 20 minAug 30, 2024 · 1.0 LB Chicken thigh, Boneless, Skin-on Skin-on is optional but skin gives better flavor · 6 oz Cabbage You can vary amount depending on your ...
[62]
Regional BBQ Styles Explained by Pitmasters
Aug 27, 2025 · The Tasty Table of Contents. The Carolinas: Tangy Tradition; Memphis: Dry Rub Royalty; Kansas City: Sauce Capital of the World; Texas: Brisket ...The Carolinas: Tangy... · Memphis: Dry Rub Royalty · Texas: Brisket Is King
[63]
American BBQ: A History; Regional Styles; and 12 Recipes!
Apr 19, 2023 · Throughout the 19th and 20th centuries, American BBQ evolved into a diverse range of regional styles, each with its own unique flavors, cooking ...Missing: variations | Show results with:variations
[64]
Nova Scotia Maple Chicken | Food Gal
Feb 25, 2022 · There's no serious thinking needed, though, to know that maple syrup, mustard and orange juice make fpr a delicious marinade. ... tagged with ...Missing: barbecue Eastern
[65]
Smoked Beer and Maple Chicken Recipe | Exceldor
Try our whole BBQ chicken recipe with smoked beer and maple syrup, coated in a flavourful dry rub.
[66]
Barbecue, Rich In Flavour And History, Is More Than Backyard ...
May 2, 2023 · In Canada, barbecue is a relatively recent import from the US, having become popular after the second world war. Much of Canadian BBQ takes it's ...<|separator|>
[67]
Pollo Asado (Mexican Roast Chicken) - Chili Pepper Madness
Rating 4.9 (40) · 40 minJan 9, 2023 · Pollo Asado Marinade. Mix together 1/2 cup olive oil, citrus juices (orange and lime juice), vinegar, garlic, sazon, achiote, paprika, oregano, ...
[68]
Pollo Asado Recipe (Grilled or Baked) - Carlsbad Cravings
3 hr 35 minThe Pollo Asado is marinated in an intensely flavorful mixture of orange juice, lime juice, ground cumin, smoked paprika, oregano, garlic, onion and achiote ...
[69]
A Brief History of Jamaican Jerk
Dec 22, 2020 · Whereas a historical jerk seasoning recipe calls for bird peppers, pimento and pepper elder, modern recipes may include Scotch bonnet peppers, ...
[70]
Teriyaki Sauce Didn't Originate In Japan. Here's Where It's Really ...
Jun 16, 2022 · It explains that "Over many generations, the Japanese-Americans in Hawaii added fresh ginger, brown sugar, pineapple juice, and green onions to ...
[71]
It's actually Hawaiian: Teriyaki chicken is classic fusion
Aug 14, 2016 · Like the Mexican burrito or Chinese chop suey, teriyaki was invented by immigrants wishing to replicate the dishes they prepared at home. Ayako, ...
[72]
Portuguese-Style Grilled Chicken (The Best) - Ricardo Cuisine
Rating 5.0 (82) · 2 hr 15 minSpicy Sauce · 2 shallots, thinly sliced · ½ cup (125 ml) olive oil · 2 tbsp (30 ml) store-bought piri piri sauce · 2 tbsp sweet paprika · ½ cup (125 ml) white wine.
[73]
Piri Piri Chicken - Authentic Portuguese Grilled Chicken
Rating 5.0 (2) · 1 hr 55 minAug 29, 2024 · Chicken Piri-Piri or Frango Piri-Piri is a very popular Portuguese dish, it's simply a butterflied barbecued chicken served with fries and salad.Oven Baked Piri Piri Chicken... · Piri Piri Chicken – Authentic...
[74]
Shashleek – Ukrainian BBQ (shishkabob) - Paetkau's Place
Nov 15, 2020 · Marinated pork roasting over hot coals at Sumy Grace Camp, Sumy, Ukraine. Recipe below. Download pdf version of the recipe here.
[75]
[PDF] WARTIME FOOD PRACTICES AS CULTURAL RESISTANCE
Abstract. This article examines the transformation of food culture in Ukraine during the full-scale Russian Ukrainian war (2022 to 2025), ...
[76]
Aussie Beer Can Chicken with VB & Native Bush Spices
Rating 5.0 (3) Nov 25, 2008 · Learn to make Aussie beer can chicken recipe with VB and native bush spices like lemon myrtle. Crispy, tender BBQ favorite for summer gatherings
[77]
The World of BBQ: South African Barbecue - Memphis Grills
May 27, 2014 · The Peri-Peri chili is often used in a spicy marinade or rub for braai cooking and is so popular, the South African chain Nando's (known for its ...
[78]
Braaied chakalaka chicken recipe | Woolworths TASTE
Rating 1.0 (1) · 51 minFeb 7, 2022 · Elevate your braai with this delicious braaied chakalaka chicken, featuring a rich chakalaka butter and a fresh green aioli.
[79]
Nigerian Chicken Suya - Fusion Craftiness
Rating 4.9 (7) · 40 minMay 12, 2019 · Suya is a West African kebab. It is thinly slice meat, usually beef, ram or chicken, seasoned with a spicy peanut mixture and cooked over open flame.
[80]
Rotisserie-Style Brazilian Chicken
Rating 5.0 (85) · 5 hr 35 minOct 29, 2020 · This Rotisserie-Style Brazilian Chicken is a flavor-filled weeknight classic. The secret to this juicy recipe is in the rotisserie chicken marinade.Missing: churrasco | Show results with:churrasco
[81]
Farofa - Toasted Cassava Flour Recipe - Brazilian Kitchen Abroad
Rating 5.0 (26) · 10 minNov 4, 2017 · Farofa is a traditional Brazilian side dish made with toasted cassava flour, having a crunchy texture and mild, toasty taste.
[82]
How to Grill the Best Pollo a la Parrilla (Grilled Chicken)
Jul 9, 2024 · Pollo a la parrilla is a big part of Argentine asado. I will show you how to nail it, from picking the right chicken to getting that perfect ...
[83]
The Science of BBQ - How Rotisserie Cooking Works - Napoleon
Rotisserie cooking involves rotating seasoned meat on a spit, using indirect heat to cook from outside-in, rendering fat and basting the meat with juices.
[84]
The Convenient Truth of Rotisserie Chicken - Taste Cooking
Aug 18, 2020 · It is depicted in medieval European art dating back to the 14th century. It was prized by Napoleon. When it's grilled outdoors, it takes on many ...
[85]
Is Rotisserie Chicken Healthy? Nutrition, Calories, Benefits, and More
Feb 8, 2021 · Because it's oven-roasted instead of fried or deep-fried, rotisserie chicken is much lower in calories and fat than equally convenient options ...Nutrition · Ingredients · Benefits · DownsidesMissing: even | Show results with:even
[86]
Cure Smoke Review Post Processing
“Cold Smoking” is done over a much longer period of time, e.g. 12-24 hours, over a smoldering fire (below 85°F). Since foods are held in the temperature danger ...
[87]
Smoking and Curing | Minnesota Department of Agriculture
Hot smoking is more common and generally cooked at a higher temperature around 220 degrees Fahrenheit, and the meats are considered fully cooked afterward.
[88]
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/smoking-meat-and-poultry
[89]
Smoky Pulled Barbecue Chicken Recipe - Serious Eats
Rating 5.0 (2) · 2 hr 55 minIn both cases, I used only one fist-sized chunk of cherry wood, which imparts a milder smokiness than heartier woods like oak or hickory.
[90]
Temperature Tips for Whole Smoked Chicken - ThermoWorks Blog
Rating 3.8 (4) Cook your chicken at 225–250°F (107–121°C) for an hour to imbue the meat with smoky goodness. The slow smoking not only gives us flavor, but it also cooks the ...
[91]
Sample KCBS Scoring Info - BBQEntry.com
In KCBS competitions, scores are assigned to three distinct categories: Appearance, Taste, and Tenderness. These categories hold different weights in the ...
[92]
Why The Pellet Grill Category Is Smoking Hot - Forbes
Jun 17, 2021 · Today, pellet grills are the fastest growing segment of the outdoor cooking market. I have a Traeger Ironwood with a Super Smoke feature and ...Missing: history 2010s