Chicken on the Barbie

Chicken with honey-chipotle BBQ sauce.

Chicken with honey-chipotle BBQ sauce.

Recipes for making BBQ chicken on the outdoor grill are a dime a dozen.  They seem to be in every food publication you look at, and I think most folks have their favorite way of doing it.  So what can I add that’s new?  Probably not a whole lot!!

I guess I just want to brag about how great my latest batch of grilled chicken came out.  It was very well done, but not dried out;  flavorful, but not overly sweet or spicy;  a little charred but not burned beyond recognition.  AND, I made the spice rub and the basting sauce from scratch.  Along side the chicken I grilled corn on the cob and cooked fresh green beans with a little bacon for added flavor.  This turned out to be a  wonderful summertime meal that was pretty fuss-free.

The recipe calls for a quantity of chicken that could be all thighs, or a mixture of thighs and drumsticks.  It’s worth making a lot if you do it because  its great cold for lunch cut up over a green salad, or used to make a chicken salad.  Anyway you eat this chicken it is enjoyable, hot or cold.



Yield:  4- 6 servings


  •  2 tsp. olive oil
  • 1/4 cup minced shallots
  • 1/4 cup low sodium catsup
  • 2 Tbsp. water
  • 1  1/2 Tbsp. honey
  • 2 tsp. cider vinegar
  • 1/2 tsp. dry mustard  ( I used 1 tsp. spicy brown mustard.)
  • 1/2 tsp. chipotle chile powder
  • 1/2 kosher salt, divided
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. black pepper
  • 4 bone-in chicken leg-quarters, legs and thighs separated or all thighs or all drumsticks for a total of 8 pieces
  • cooking spray

1.  Preheat grill to medium-high heat.

2.  Heat a small saucepan over medium-high heat.  Add oil, swirl to coat.  Add shallots, sauté  2 minutes or until tender.  Stir in catsup and next 5 ingredients (through chipotle powder), and 1/4 teaspoon kosher salt.  Reduce heat to low and cook 5 minutes stirring occasionally.

3.  Combine 1/4 tsp. salt, garlic powder, cumin and black pepper;  sprinkle over the chicken,  Place chicken on grill coated with cooking spray;  Grill 15 minutes on each side until done.

4.  Baste chicken generously with sauce; turn over, and grill 1 minute.  Baste again; turn over, and grill 1 minute.  Serve with any remaining sauce.


SOURCE:  Cooking Light


Hoisin Barbecued Chicken and Broccoli

Hoisin BBQ Chicken and Broccoli with Rice Pilaf.

Hoisin BBQ Chicken and Broccoli with Rice Pilaf.

This holiday weekend is pretty well accepted as the start of the summer cook-out season, and we are no exception.  On Saturday we cooked out at home, and on Sunday we attended a family cookout.  After the parade today there will be another cookout.  Of course I always bring along a variety of goodies to these events.  This week I’ll be telling you about my contributions, but to start the week off I’d like to share with you this recipe for Hoisin Barbecued Chicken and Broccoli.

The flavors in this dish will remind you of Chinese takeout, but my goodness, so much better!.  But you’ll have to make it to believe it.  The Hoisin Barbecue Marinade is addictive, it will have you licking your fingers.  You may want to double it to serve as a dipping sauce on the side or to drizzle over some rice.  I’m sure it would also be delicious with grilled pork or shrimp.  The chicken cooks quickly because you pound boneless chicken breasts out to about 1/2-inch thickness.  In my version I used skinless, boneless thighs and just pounded them a little for uniform thickness.


Yield:   Makes about 1 1/2 cup marinade,   serves 4

Boneless thighs, broccoli and all the seasonings for the marinade.

Boneless thighs, broccoli and all the seasonings for the marinade.

Ingredients for marinade:

  • 1/2 cup hoisin sauce
  • 1/4 cup barbecue sauce (any kind you like)
  • 2 Tablespoons low-sodium soy sauce
  • 2 Tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons grated fresh ginger
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 4  cups broccoli florets
  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1 teaspoon toasted sesame seeds

1.  In a small bowl, combine all of the marinade ingredients and whisk to blend.

2.  Place the broccoli florets in a zip-top plastic bag and add 1/2 cup of the marinade.  Seal the bag, toss to coat, and set aside to marinate.  Place the chicken in another zip-top bag and pour in remaining marinade.  Seal the bag, toss to coat, and marinate at room temperature for about 15 minutes.

3.  Prepare a hot fire in your grill.  Spray a grill wok or other grill pan with cooking spray.

4.  Place the wok in the kitchen sink.  Pour the broccoli and sauce into the grill wok and let drain.  (You can reuse the marinade from the broccoli, if desired.)  Place the grill wok on a foil-lined baking sheet.  Remove the chicken from the marinade and place on the baking sheet beside the wok.  Discard the chicken marinade.  Take the baking sheet out to the grill.

Broccoli goes on first to get a head-start on cooking.

Broccoli goes on first to get a head-start on cooking.

5.  Place the wok on the grill and close the lid for about 2 minutes.  Open the grill and toss the broccoli with wooden paddles or tongs  several times while grilling, for a total of 12 – 15 minutes.   Place the chicken on the grill and cook for  2 1/2 to 3 minutes per side.

Chicken pieces browning up nicely.

Chicken pieces browning up nicely.

This is Mr.D. doing his "grill" thing.

This is Mr.D. doing his “grill” thing.

When everything is done, place the food on the baking sheet and bring into the kitchen to serve.

6.  Place broccoli in a bowl, sprinkle with the toasted sesame seeds and toss.  Arrange the chicken on a platter around the broccoli.  This meal is nice with a serving of lemon rice, or other kind of rice pilaf.



SOURCE:  Weeknight Grilling with the BBQ Queens