When you think of a BBQ, you normally think of burgers and steaks. Chicken, however, is also a great meat to include in your grill rotation!
Chicken can be done on the BBQ as spatchcock, chicken skewers, or in pieces (i.e. just the drumsticks or the thighs).
You must be aware that you can’t cook chicken the same as burgers or steak on the BBQ, or you will end up with burnt chicken skin but raw flesh on the inside (If this has happened to you, don’t despair, it is actually a very common mistake!).
Chicken should be a cooked at a lower temperature, and for a longer time period. It is safe for red meat to still have a bit of pink inside, but that is not the case at all with chicken.
Choose legs and things if you are purchasing pieces – these are a little easier to cook than the breast, or a whole chicken. Add the BBQ rub before cooking, but only add the sauce the towards the end (around 15 to 30 minutes). This will prevent the sugars in the sauce from burning.
Here are some simple recipes to try out at your next BBQ!
Easy BBQ Chicken Sauce
A great, summery BBQ sauce. This sauce can be made up to a week in advance and stored in the fridge.
*3/4 cup tomato sauce
*1/4 cup dark brown sugar
*3T white wine vinegar
*2T diced onion
*2T Dijon mustard
*1t hot sauce
*1/4t ground black pepper
*1 1/2t freshly squeezed lime juice
*1kg chicken breast, cut into chunks
*1 portion ‘Easy BBQ Chicken Sauce’
*1 red bell pepper, cut into chunks
*20 baby portobello mushrooms, with stems removed
*1 small zucchini sliced into rounds.
Marinate the chicken in the Easy BBQ Chicken Sauce overnight. Soak the skewers in water for a few minutes. Then prepare the skewers by alternating pieces of chicken, with the bell pepper, mushrooms and zucchini.