Our Readers’ Favorite Chicken Recipes on BarbecueBible.com


Chicken



Tastes like chicken. And that’s a good thing. We’re talking about the favorite chicken recipes of thousands of visitors to our website (not including wings or sandwiches). From Jamaican Jerk Chicken (a recipe shared with Steven by the only Jamaican-approved seller in the U.S. of pimento wood) that will thrill anyone at your table, to old-fashioned barbecued chicken you can grill indirectly without fear of flare-ups. Do you have ingenious chicken recipes of your own? Please share them with us!

Our Best Chicken Recipes

Authentic Jamaican Jerk Chicken

If you want to wake up your taste buds after months of cold weather “comfort food,” look no further than this recipe. Explosively-flavored jerk chicken—spicy, sweet, and smoky—will transport your palate to the Caribbean. Steven’s recipe uses a modest amount of Scotch bonnet peppers (the source of this dish’s heat), but you can cut the number down to one or two for the heat-averse. Though the recipe calls for whole chickens, you can substitute budget-friendly chicken leg and thigh quarters or just legs.

Jamaican Jerk Chicken

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Peruvian-Style Spatchcocked Chickens with Aji Amarillo Sauce

This Peruvian roast chicken, fragrant with spices like cumin, has a great story. Apparently, in the 1950s there was a Swiss national named Roger Schuler, who moved to Peru to open a chicken farm. Things didn’t work so well. He was on the verge of losing everything, and he decided to roast chicken, set up four tables, then sell his roast chicken for two bucks for all you could eat. The public came, the public loved it, and today, La Granja Azul, the blue farm, serves 450 people a day.

Peruvian-Style Spit-Roasted Chickens with Aji Amarillo Sauce

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Foolproof Barbecued Chicken

You’ll definitely want to add this American classic to your warm weather repertoire. Steven’s taken all the flare-up risk out of the recipe by moving the fire to the sides of the grill—away from where the chicken cooks. You still get that smoky live-fire flavor, but without the risk of the bird burning. Pit masters will recognize this technique as indirect grilling, and it produces some of the tastiest barbecued chicken this side of Memphis. And to make you feel like a pro, he’s included a mop sauce (a thin vinegar mixture you apply to the chicken with a barbecue mop), so you can hold your own with the big boys on the barbecue circuit. The barbecue sauce is applied the last few minutes of grilling, then sizzled directly over the fire to set the sauce.

Perfect Barbecued Chicken

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Cornell Chicken

Cornell Chicken was created by a Cornell University poultry scientist. Today, it is one of America’s regional barbecue specialties, served mostly in upstate New York. The skin is crisp, the meat is moist, and it’s unlike any barbecue we’ve ever tasted.

Cornell Chicken

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Bacon, Ham, and Cheese Chicken Thighs

These bacon-wrapped smoked chicken thighs may sound like pure Americana, but the inspiration comes from Belgrade. In Serbia, grilled chicken and pork are routinely stuffed with smoked ham and piquant cheese. It’s a terrific combination of ingredients, well worth a few minutes of prep time.

Bacon, Ham and Cheese Chicken Thighs

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