BBQ sauce – BBQ Chicken Recipes
November 2nd, 2009 | Author: admin
If you want to cook killer bbq chicken then you will need to cook your own barbecue sauce. Barbeque sauce adds flavor and moisture to the chicken. There are number of recipes for bbq sauce, but you can create your own unique bbq sauce if you want. You can brush your meat with bbq sauce before,after and during cooking. It’s not hard to make your own bbq sauce but today we choose one of the many delicious bbq sauces to present on our bbq chicken recipes website, because we think that this is perfect sauce for your barbecue chicken and you will love it this perfect barbecue sauce!
Here is the delicious recipe:
Ingredients:
2 tbs olive oil
1 small onion, peeled, chopped
2 garlic cloves
300g can peeled tomatoes, drained
2 tbs tomato puree
1 tbs brown sugar
1 tbs Worcestershire sauce
1 tbs sweet chilli sauce
2 tbs white wine vinegar
1 tbs Dijon mustard
Preparation:
Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until thickened slightly. Set aside to cool slightly. Place in a blender and blend until smooth. Store in an airtight container in the fridge for up to 2 weeks.
This is perfect sauce for every bbq chicken recipe, because it is simply delicious! I hope you can enjoy cooking and eating your perfect bbq chicken brushed with this perfect sauce.
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Posted in Tandoori chicken burger with mango chutney – BBQ Chicken Recipes
October 31st, 2009 | Author: admin
This burger is simply delicious! Cook this for your kids and be sure they will love it! This is one of our favourite bbq chicken recipes!
Ingredients:
-500g chicken breast fillets
-100g (1/3 cup) tandoori paste
-2 tbs Greek-style natural yoghurt
-1 tbs fresh lemon juice
-Olive oil spray
-1 Lebanese cucumber
-4 large Turkish bread rolls, split, toasted
-80g baby spinach leaves
-3 ripe tomatoes, thinly sliced
-Fresh mint leaves, to serve
-120g (1/3 cup) mango chutney
Minted yoghurt
-180g (2/3 cup) Greek-style natural yoghurt
-1 1/2 tbs shredded fresh mint
Preparation:
Cut the chicken in half horizontally. Cut each piece in half lengthways.
Place the tandoori paste, yoghurt and lemon juice in a shallow glass or ceramic dish and stir until well combined. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 10 minutes to marinate.
Preheat a barbecue grill or chargrill on medium-high. Lightly spray both sides of the chicken with olive oil spray. Add the chicken to the barbecue and cook for 2 minutes each side or until cooked through.
Meanwhile, to make the minted yoghurt, combine the yoghurt and mint in a small bowl.
Use a vegetable peeler to slice the cucumber lengthways into thin ribbons. Spread the minted yoghurt evenly over the base of each bread roll. Top with the spinach, tomato, cucumber, chicken and mint leaves. Top with the remaining bread and serve with the mango chutney.
Notes & tips
Tip: Get a head start on the Tandoori chicken burger with mango chutney. Prepare it to the end of step 2 up to 2 hours ahead. Continue from step 3 up to 10 minutes before serving.
Variations
Tandoori fish with basmati rice & naan: Omit the Turkish bread rolls and spinach. Replace the chicken with 4 (about 150g each) firm white fish fillets (such as ling). Increase the cucumber to 2 Lebanese cucumbers, coarsely chopped. Preheat oven to 200°C. Omit step 1. At the end of step 2, line a baking tray with non-stick baking paper. Place the fish, in a single layer, on the lined tray. Lightly spray with olive oil spray. Bake in oven for 12-15 minutes or until the fish flakes when tested with a fork in the thickest part. In step 5, combine the cucumber, tomato, mint and 1/4 red onion, thinly sliced, in a bowl. Warm 4 mini naan breads following packet directions. Divide the tandoori fish among serving plates. Serve with the cucumber salad, minted yoghurt, mango chutney, naan and cooked basmati rice.
Tandoori lamb focaccia with minted yoghurt: Replace the chicken breast fillets with 4 lamb leg steaks. Omit step 1. Replace the Turkish bread with 1 focaccia, quartered, split, toasted.
Lentil & vegetable burger with mango chutney: Omit the chicken, tandoori paste, yoghurt and lemon juice. Omit steps 1 and 2. In step 3, preheat a barbecue flat plate or frying pan on medium-high. Lightly spray both sides of 4 bought lentil patties with olive oil spray. Cook on barbecue for 2 minutes each side. Continue from step 4.
Serves 4.
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Chicken souvlaki with spiced pita bread – BBQ Chicken Recipes
October 27th, 2009 | Author: admin
This bbq chicken is one of our best bbq chicken recipes presented on our bbq chicken recipes website. Your kids will love this delicious bbq chicken recipe!
Ingredients:
-2 tsp red wine vinegar
-2 tsp dried oregano
-2 cloves garlic, crushed
-2 tsp sweet paprika
-60ml (1/4 cup) olive oil
-600g chicken breast fillets, cut into 4cm pieces
-1 large brown onion, halved, thickly sliced
125ml (1/2 cup) passata (tomato pasta sauce)
-4 rounds pita bread
-3 cups baby spinach leaves
-120g (1/2 cup) bought garlic dip, to serve
Preparation:
Combine vinegar, oregano, garlic, half the paprika and one-third of the oil in a bowl. Add chicken and onion. Stir to coat. Combine the passata and remaining paprika in a bowl. Preheat a barbecue grill or chargrill on medium-high. Cook the chicken and onion on grill, turning once, for 5 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm. Preheat grill on high. Cut bread into wedges. Place on a baking tray. Drizzle over the remaining oil. Cook under grill for 2 minutes or until toasted. Spread the passata mixture over the bread. Divide the spinach, bread, chicken and the onion among serving plates. Serve with the garlic dip.
Variations
Chicken ragout with olives & rosemary: Omit the vinegar, pita, spinach and dip. Replace the oregano with 2 tsp fresh rosemary leaves. Replace chicken breast fillets with 600g chicken thigh fillets. Reduce oil to 1 tbs olive oil. Increase passata to 500ml (2 cups) passata (tomato pasta sauce). Heat a saucepan over medium-high heat. Add garlic, chicken and onion. Cook, stirring, for 5 minutes. Add the passata, rosemary, paprika, 250ml (1 cup) chicken stock and 125ml (1/2 cup) white wine. Season with salt and pepper. Cook, stirring occasionally, for 20 minutes. Stir in 110g (2/3 cup) pitted kalamata olives. Serve with Woolworths Steamed Potatoes with Garlic Butter.
Open steak sandwich with garlic dip: Omit the vinegar and passata. Replace the chicken with 4 beef scotch fillet steaks. Replace the pita with 1 loaf Turkish bread, sliced. Reduce spinach to 2 cups baby spinach leaves. Combine oregano, garlic, paprika and oil in a bowl. Add beef. Turn to coat. Set aside for 10 minutes to marinate. In step 3, cook beef and onion on grill for 4 minutes each side for medium or until beef is cooked to your liking. Toast bread on grill for 1-2 minutes each side. Spread cut side with dip. Top with beef, onion and spinach. Serve.
Lamb, spinach & feta pizzettes: Omit onion and dip. Replace the chicken with 4 lamb eye of loin (backstraps). Reduce the spinach to 2 cups baby spinach leaves. Preheat oven to 180°C. Combine garlic, paprika and passata in a bowl. Spread over bread. Sprinkle with 150g feta. Bake for 15 minutes or until crisp. In step 3, cook lamb for 4 minutes each side for medium or until cooked to your liking. Combine vinegar, oregano and oil in a bowl. Add spinach and toss to coat. Thinly slice lamb. Top pizzettes with lamb and spinach mixture to serve.
Serves 4.
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Delicious BBQ Chicken Recipes
October 26th, 2009 | Author: admin
Here you have two delicious bbq chicken recipes and few tips about how to cook perfect bbq chicken!
Few tips about cooking the perfect bbq chicken:
BBQ chicken is one of the best summer foods. You need to cook the chicken over low heat ( low & slow) and don’t baste the bbq sauce while grilling on the bbq because you may burn the sugars in the sauce and you will get a bitter bbq chicken. If you want to get a great barbecued chicken, with moist, tender succulent meat and sticky smoky skin you need to cook the chicken slow and on a low heat, and remember to brush with sauce when the chicken is finely cooked!
Here is 2 delicious bbq chicken recipes:
-Pesto Chicken
- Ingredients:
- -800g chicken thigh fillets, trimmed, halved
- -2 teaspoons olive oil
- Basil Pesto:
- -2 garlic cloves, peeled, quartered
- -1/2 cup finely grated parmesan cheese
- -2 cups firmly packed fresh basil leaves
- -1/4 cup pine nuts, toasted
- -2 tablespoons lemon juice
- -1/3 cup olive oil
Preparation:
Place basil, pine nuts, garlic and parmesan in a processor. Process until roughly chopped. Add lemon juice. Process until combined. With motor running, add oil in a thin, steady stream. Process until combined. Transfer to a bowl. Season with pepper. Cover. Refrigerate until required. Preheat a barbecue plate or chargrill on medium. Brush chicken with oil. Season with salt and pepper. Cook for 3 to 4 minutes each side or until cooked through. Top chicken with pesto. Serve.
Serves 8.
Red curry chicken:
- Ingredients:
- -1/4 cup Thai red curry paste
- -270ml can Ayam light coconut milk
- -2 tablespoons fish sauce
- -1 lemongrass stalk (white part only), trimmed, finely chopped
- -6 (125g each) skinless chicken thigh cutlets, trimmed
- -canola oil cooking spray
- -lime wedges, to serve
- Preparation:
- Combine curry paste, coconut milk, fish sauce and lemongrass in a shallow ceramic dish. Add chicken. Turn to coat. Cover and refrigerate overnight. Spray a barbecue plate or chargrill with oil. Heat over medium heat. Cook chicken, covered, for 5 to 6 minutes each side or until cooked through (see note). Serve.
- Serves 6.
- Enjoy with these perfect bbq chicken recipes and remember to bookmark our bbq chicken recipes site!
Tandoori bbq chicken with tomato, avocado & cucumber salsa
October 25th, 2009 | Author: admin
Here you have another perfect bbq chicken recipe from the best bbq chicken recipes!
Ingredients:
-2 tbs Patak’s Tandoori Curry Paste (see note)
-2 tbs olive oil
-4 single chicken breast fillets cut diagonally into 3cm-thick pieces
1 green coral lettuce, leaves separated
-180g (2/3 cup) natural yoghurt
-Lime wedges, to serve
Salsa:
-2 ripe tomatoes, finely chopped
-1 avocado, halved, stone removed, peeled, finely chopped
-1 Lebanese cucumber, finely chopped
-1/3 cup fresh coriander leaves
Preparation:
Combine the curry paste and half the oil in a large glass or ceramic bowl. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
Meanwhile, to make the salsa, place the tomato, avocado, cucumber and coriander in a small bowl and toss to combine.
Brush a barbecue grill or chargrill with the remaining oil. Heat the grill on medium. Cook the chicken on grill for 3-4 minutes each side or until cooked through. Transfer the chicken to a plate. Cover with foil to keep warm.
Divide the chicken and lettuce among serving plates. Top with tomato mixture. Serve with the yoghurt and lime wedges.
Budget tip: To save money, replace the chicken breast fillets with 8 thigh fillets.
Patak’s curry pastes are gluten free – if you use a different curry paste and want this to be gluten free, check the label.
If Patak’s Tandoori Curry Paste is unavailable, use mild korma curry paste.
Source: Recipe by Valli Little
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Oregano and lemon chicken with zucchini and sweet potato salad – BBQ Chicken Recipes
October 24th, 2009 | Author: admin
This recipe is a perfect low fat bbq chicken recipe from our delicious bbq chicken recipes, great for Saturday barbecue with your family.
Ingredients:
-1/4 cup dry white wine
-2 tablespoons lemon juice
-2 garlic cloves, crushed
-1 teaspoon dried oregano
-4 (600g) Lilydale chicken breast fillets, halved lengthways (see note)
-olive oil cooking spray
-600g sweet potato, peeled, cut into 5mm thick slices
-3 medium zucchini, sliced diagonally
-100g baby spinach leaves
-balsamic vinegar, to serve (see tip)
Preparation:
Combine wine, lemon juice, garlic and oregano in a shallow glass or ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 10 minutes.
Meanwhile, spray a barbecue plate or chargrill with oil. Heat over high heat. Cook sweet potato for 5 minutes each side or until just tender. Add zucchini and chicken. Cook for 2 to 3 minutes each side or until chicken is cooked through and vegetables are browned and tender.
Transfer sweet potato and zucchini to a large bowl. Add spinach leaves. Toss gently to combine. Serve chicken on salad, drizzled with vinegar.
For a zestier dressing, combine the balsamic vinegar with 1 teaspoon of dijon or wholegrain mustard.
Halving chicken fillets Slicing chicken fillets in half reduces cooking time and lets more flavour penetrate the meat. Using a sharp knife, slice trimmed chicken breasts lengthways to form 2 thin, even-sized fillets.
Enjoy with your family in this quick, low fat, healthy and delicious bbq chicken recipe from our best bbq chicken recipes!
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Several Tips For Barbeque Chicken:
October 23rd, 2009 | Author: admin
Grilling is an art, no doubt about it. Burnt burgers, charred steaks and oh yes…raw chicken are all some of the common grilling mistakes. Chicken seems to be one of the more difficult meats to grill – it’s either burnt or raw. Rather than risk sending your guests running for the door or politely eating around the burnt parts, here are a few tips for perfectly cooked barbeque chicken.
Tip #1 One of the best kept secrets of barbequing chicken is to lower the heat and wait until it’s almost completely cooked before adding any sauces. In this way the chicken is moist and tender with a pleasant smoky flavor. This also prevents fire flare ups because the sauce is generally the actual culprit of these flare ups. It’s the sugar in the sauce that causes the burning. When you put it on near the end of the cooking time, it won’t burn.
Tip #2 In order to keep your chicken moist you can baste it constantly over a slow heat with apple juice. You can use almost anything other than wine for basting. Wine will cause the chicken to dry out and depending on what type of wine can even cause a bigger fire to occur.
Tip #3 The sugars in many sauces are often the cause for burning. Rubs are a great way to season your chicken without the risk of burning. There are many rub varieties to have a different rub almost every day of the summer.
Tip #4 Use a meat thermometer. This is particularly important for chicken because raw or undercooked poultry can be extremely dangerous. To make sure your chicken is perfectly cooked, not overdone nor undercooked; try the voice alert remote thermometers for ease. These handy gadgets tell you when your chicken is almost done so you can place the sauce on at the right moment. The voice alert also enables you to enjoy time outside without having to hover over your grill.
Tip #5 Marinades offer the best of both worlds. Marinating your chicken before you grill allows your flavor to permeate the meat and it’ll be moist and juicy – perfectly grilled chicken! The there are many marinades out on the market today that keep your chicken moist throughout the grilling process.
With all of these handy tips and gadgets, perfectly grilled chicken is right around the corner. Happy Barbequing!
Get the best grilling marinades, spices and rubs at http://www.mysecretpantry.com today!
Article Source: http://EzineArticles.com/?expert=L._Moses
Lemon and garlic bbq chicken drumsticks – BBQ Chicken Recipes
October 22nd, 2009 | Author: admin
Here is delicious lemon and garlic bbq chicken from our best bbq chicken recipes site!
Ingredients:
-3 garlic cloves, crushed
-3 teaspoons dried mixed herbs
-1/3 cup (80ml) olive oil
-1 lemon, rind finely grated, juiced
-8 chicken drumsticks
Preparation:
Combine the garlic, mixed herbs, oil, salt and cracked black pepper, lemon rind and juice in a large non-metallic bowl.
Carefully make a few slashes in the skin of the drumsticks (this will allow the marinade to penetrate the chicken better). Add to garlic mixture and toss to coat evenly. Cover and refrigerate for 1 hour.
Heat a stovetop grill or barbecue on high. Drain the chicken from the liquid and cook on preheated grill for 10-12 minutes, turning regularly until golden brown and cooked through. Serve immediately with a simple salad or steamed vegetables.
Notes & tips:
This dish works well for feeding a crowd. Try using wings, thighs or breast fillets.
Serves 4.
Source:
Recipe by Kate Murdoch
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Portuguese bbq chicken – BBQ Chicken Recipes
October 21st, 2009 | Author: admin
Check this new delicious and most tasty Portuguese style of bbq chicken with chilli sauce from our bbq chicken recipes!
Ingredients:
-2kg chickens ( 1kg each chicken)
-Lemon wedges,
-hot potato chips,
For chilli sauce:
-3 roughly chopped garlic cloves,
-1/4 cup olive oil,
-5-7 small fresh roughly chopped red birdseye chillies,
-1 tablespoon sea salt,
-2 tablespoons fresh lemon juice
Preparation:
For the chilli sauce, in a bowl of food processor place the chillies and the garlic. Then scraping down the side occasionally until the chillies are finely chopped. Now add lemon juice, oil and salt into the bowl and transfer to a plastic container. Place one of the chickens, breast side up on a work surface and use poultry shears to cut the the chicken breast in a half and cleaning the bones. Press the chicken to open flat and cut on eaither side of backbone then discard backbone. Remove breast bone halves and tuck under wings. Pat dry with paper towel. Repeat these steps with the other chicken. Preheat your barbecue on high. Make 5 mm deep and 4 cm long cuts into the chicken flesh. Reserve 2 1/2 tablespoons chilli sauce and brush underside of the chicken with the rest of the chilli sauce. Reduce the bbq grill to medium, then place chicken skin side up on the grill. Cook for about 10 minutes, brushing with the chilli sauce. Brush the top of the chicken with the rest of the chilli sauce and turn over. Cook for 8 minutes more and when chicken is fully cooked transfer to a plate and cover loosle with foil. Set aside for about 5 minutes. Brush the chicken with the reserved chilli sauce and serve the chicken with lemon wedges and hot potato chips.
You can cook the delicious chilli sauce 2-3 weeks before, and store in a fridge for much more better taste.
Serves 4.
This is a perfect Sunday bbq recipe for your family. Enjoy in our best colection of bbq chicken recipes!
BBQ Chilli chicken skewers:
October 19th, 2009 | Author: admin
Here is one of the most delicious bbq chicken recipes you will ever cook. I love this bbq chicken skewers especially the killer marinade!
Ingredients:
- 2 tablespoons olive oil
- 2 long red chillies, roughly chopped
- 3 garlic cloves, roughly chopped
- 600g chicken tenderloins, halved lengthways
- 250g punnet cherry tomatoes, quartered
- 240g can cannellini beans, drained, rinsed
- 3/4 cup flat-leaf parsley leaves, chopped
- 1/2 red onion, thinly sliced
- 1 tablespoon red wine vinegar
- 2 bunches asparagus, trimmed
- Olive oil cooking spray
Preparation:
Soak skewers in a shallow dish of cold water for 30 minutes. Drain. Process 1 1/2 tablespoons oil, chillies and garlic in a food processor. Pour into a glass bowl. Add chicken. Cover. Refrigerate for 1 hour, if time permits. Thread onto skewers. Combine tomatoes, beans, parsley and onion. Whisk together remaining 2 teaspoons of oil, vinegar, and salt and pepper. Pour over bean mixture. Toss. Preheat a barbecue grill on high heat. Reduce heat to medium. Spray asparagus with oil. Cook for 1 to 2 minutes, turning, or until tender. Transfer to a plate. Cover. Cook skewers for 5 minutes, turning. Arrange bean salad on serving plates. Top with asparagus and skewers and serve.
Serves 4.
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