Barbecued Island Chicken Recipes

TROPICAL ISLAND CHICKEN

Steps:

• In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.

THE ULTIMATE BARBECUED CHICKEN

Steps:

• For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
• Preheat oven 375 degrees F.
• Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

BARBECUED CHICKEN

Steps:

• Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
• Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
• Serve with extra barbecue sauce on the side.
• In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
• Yield: 1 1/2 quarts

GRILLED BARBECUED CHICKEN

Steps:

• In a bowl, combine the first 11 ingredients. Cover and refrigerate 1/3 cup for basting. Place the chicken in a large resealable plastic bag; add remaining marinade. Refrigerate for at least 1 hour, turning occasionally., Drain and discard marinade from chicken. Grill chicken, covered, over indirect medium heat for 20 minutes. Turn; grill 15-25 minutes longer or until juices run clear, basting occasionally with reserved marinade.

BARBECUED ISLAND CHICKEN

Steps:

• In a small bowl, combine all ingredients except chicken.
• In a large, shallow non-aluminum baking dish or plastic bag, pour 1 cup marinade over chicken (Reserve the remaining 3/4 cup marinade in fridge for later); turn to coat.
• Cover or close bag and marinate in the refrigerator, turning occasionally, for at least 30 minutes and up to 3 hours.
• Remove chicken from marinade, discarding marinade.
• Grill or broil chicken, brushing with refrigerated marinade, until chicken is no longer pink.
• Serve, if desired, with grilled pineapple wedges.

GRILLED ISLAND CHICKEN KABOBS RECIPE

Steps:

• Combine vegetable oil, lemon juice, soy sauce, garlic, oregano, salt, and pepper in a large resealable bag.
• Place chicken in bag, making sure all pieces are covered.
• Seal bag and place in fridge and let marinate for at least 4 hours (or overnight).
• On metal or soaked wooden skewers, thread chicken, onion, pepper and pineapple.
• Discard remaining marinade in bag.
• Heat grill to medium heat.
• Place skewers on grill and cook for 7-8 minutes per side or until chicken is no longer pink in the middle (if using a meat thermometer, make sure it registers 165 degrees F).
• Remove from grill and serve.