Throwing a barbecue this weekend? Get the napkins
ready. Our barbecue chicken recipes include the classic American sauces you’d
expect (with plenty of vinegar and brown sugar), plus some global twists to
expand your barbecue horizons.
This just could become your new go-to barbecue chicken
recipe. Because the chicken stays in the buttermilk brine overnight, you
end up with one of the moistest, most tender chicken breasts you've ever cooked
on the grill.
This chicken gets its rich complexity from wood smoke
and layers of flavors: a spice rub, a mustardy mop sauce, and a zesty-sweet
barbecue sauce that’s seared onto the meat for a gorgeous lacquered finish.
This whole grill-roasted chicken is rubbed with an
intense spice paste and then basted with a tangy honey glaze on the grill for a
double dose of flavor. It's easy to double for a summer BBQ.
In traditional Korean barbecue fashion, these chicken
thighs are doused in a spicy-sweet soy-sesame-chile marinade, then grilled and
wrapped up in lettuce leaves to eat.
This foolproof recipe uses all the secrets to getting perfect barbecued chicken: the legs are dark-meat cuts, they're cooked slowly over
indirect heat, and the sauce is added at the end of cooking just to glaze the chicken.
Mayonnaise is the not-so-secret ingredient in this recipe,
which has roots in northern Alabama, a place with a long, proud tradition of excellent
Chinese cooks have used five-spice powder and hoisin
to flavor barbecued meat for centuries, and they’re really onto something: it
gives this chicken a sweet, spicy, haunting flavor.
Adam Perry Lang swears by his clinch-and-plank technique, which ensures the dark-meat whole chicken legs are fully cooked—even close to the bone.
Rained out? Go to Plan B. This recipe uses a smoky
spice rub and a sweet-hot barbecue sauce to mimic the flavor of
barbecued chicken with your oven broiler.
Classic and simple, this quick barbecue is easy fare for informal outdoor gatherings. You can even make the rub and the sauce up to a day in advance.
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