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Barbecue Chicken Recipes
This barbecue chicken is equally good cold so if you have a picnic to attend just make extra chicken the night before and you will be ready for the next days festivities. Make sure if you do this that you keep it properly cold until it is served.
Time in Kitchen 15 minutes, cooking time 20 minutes, Less then 1 hour till dinner.
Ingredients for Barbecue Chicken with Feta Cheese: 4 or 5 boneless skinless breasts, 1 bunch of spinach, 2 medium size sweet potatoes, 1/3 cup crumbled feta cheese, minced fresh garlic, dried oregano, paprika and garlic salt.
Marinade for barbecue chicken: 1 teaspoon minced garlic, 1/2 teaspoon dried oregano, 1/4 tsp. pepper, 1/2 tsp. kosher salt. Whisk the 4 ingredients in medium bowl, Add chicken turn to coat.
Cover and let stand for 30 minutes.
Prep for Sweet Potato Rounds: peel 2 sweet potato's (about 2 lbs.), cut into 1/4 " rounds.
Arrange sweet potato's on a baking sheet covered with aluminum foil. Brush both sides of rounds with butter, garlic salt, paprika and pepper. Cover with saran wrap until ready to start cooking.
Spinach Prep: Cut off two inches of the stems, wash spinach carefully, place in a very large sheet of foil. Melt 1 tablespoon of butter, dribble it over the spinach, along with 1/4 tsp. salt and 1 Tbsp. lemon juice, enclose the spinach in the foil.
Turn your backyard barbecue grill to medium high, kick up your feet and relax! After the breasts have marinated for 35 minutes put your sweet potatoes on indirect heat.Ten minutes later put the spinach still enclosed in its foil, and the breasts over the fire. After the breasts have been on the grill for 9 minutes
turn it over brush with any reserved marinade sprinkle with the feta and grill until the barbecue chicken is
cooked through, about 4 minutes.
Time for prepping 20 minutes, Cooking Time 1 hour. Total Time 1 hour 20 minutes.
Ingredients for Garlic Lime Barbecue Chicken: 4 breasts halves, 3/4 cup lime juice, 1/2 cup chopped cilantro, 3 tsps. prepared minced garlic, put in a glass bowl and marinate at least one hour or overnight.
Ingredients for Roast Potatoes: 4 baking potatoes, quartered, 3 Tbsp. olive oil, 2 tsp. garlic salt, 1 tsp.cracked pepper, 1/2 tsp. crushed red pepper
Ingredients for Roast Tomatoes: 2 medium or large tomatoes, 1 Tbsp. butter, 1 Tbsp.Rosemary, 1 tsp. Kosher Salt, 1/2 tsp. Cracked Pepper.
Make the marinade and refrigerate until ready to cook.
Preheat the grill to medium high
Combine the roast potato with the oil, garlic salt, cracked pepper, and red pepper.
Spread the potatoes on baking sheet.
Cut the Tomatoes in half, put on foil on the baking sheet with the potatoes, turn up the edges to keep the juices inside the foil boat. spread the butter on the top of the tomatoes, sprinkle the rosemary,
salt and pepper on the tomatoes. Put the baking sheet on the grill over indirect heat.
When the veggies have been on the grill for 30 minutes remove the breasts from the marinade and put on the grill over the fire turning every 5 to 7 minutes for 25 minutes.
Ingredients for Barbecue Chicken: 4 boneless skinless breast halves, 6 Tbsp. rice wine vinegar, 3 Tbsp. virgin olive oil, 1/4 tsp. hot sauce, 1 tsp. Worcestershire sauce, 1 Tbsp. fresh minced parsley or 2 tsps.dried, 2 tsp. garlic salt, 1/2 tsp. paprika, 1 tsp.dried marjoram.
Ingredients for Potato Salad: 1 pound new potatoes, 6 slices bacon, 1/4 cup balsamic vinegar, 2 Tbsps. virgin olive oil, 1/2 cup finely chopped green onions, 1/2 cup chopped Italin parsley.
Ingredients for Grilled Cantaloupe: 1 large Cantaloupe, 1 Tbsp. butter.
In the morning or 4 hours before dinner combine the ingredients for the barbecue chicken in a shallow bowl cover tightly and marinate for 4 to 10 hours.
Scrub and quarter the potatoes and bring to a boil then simmer for 8 minutes, meanwhile cut up the bacon into bite size pieces and fry until crisp. Combine the remaining ingredients in a medium large bowl. When the potatoes are done drain and add to the seasonings in bowl, when bacon is done pour it and the bacon fat over the potatoes and stir gently. Cover tightly and refrigerate until dinner.
When ready to eat preheat the grill to medium. Take the potato salad out of the refrigerate to return to room temperature. Cut the cantaloupe into 1 1/2 inch wedges discarding the seeds, spread with butter. Put the drained chicken on the grill on direct heat for six minutes then turn the breasts over to grill the other side and put the cantaloupe on the grill turning it on all sides to grill remove the melon and barbecue chicken after 4 minutes. Serve!
Ingredients for Barbecue Chicken: 4 pounds wings(about 20), 2 Tbsp. prepared mustard, 1/2 cup soy sauce, 2 Tbsp. brown sugar, 1 Tbsp. lemon juice, 2 Tbsp. salad oil, 1/2 tsp. ground ginger, 1/2 tsp. pepper flakes.
Ingredients for Potatoes: 6 thinly sliced medium new potatoes, 2 yellow or green bell peppers, cut into strips, 1 Tbsp.minced garlic, 1/2 cup virgin olive oil, 2 tsp.onion salt, 1/2 tsp. course ground black pepper.
Ingredients for Tomato Salad: 3 large tomatoes, sliced 1/2 inch thick; 1 cucumber thinly sliced, 1/2 cup balsamic vinegar, 1/3 cup sugar, 1 tsp. cinnamon, 1 tsp. Kosher salt
At least two hours before eating combine the wings with their marinade and refrigerate up to 24 hours. One hour before you are ready to eat slice the tomatoes and cucumber arrange on a platter, combine the remaining ingredients and drizzle over the tomatoes and cucumbers cover with plastic and refrigerate until dinner. Preheat the grill to medium. Combine all potato ingredients in large bowl and toss to coat. Divide ingredients into 4 large sheets of heavy duty aluminum foil sealing packets tightly. Place packets over indirect heat. When potato packets have been on grill for 15 minutes drain the marinade from the wings and place directly on grill turning every 10 minutes for 30 minutes.
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