Chicken is by far my favourite type of meat. It’s such a succulent meat that feels like it’s melting into a delightful taste when it touches the tip of your tongue – at least if it’s cooked right! If it isn’t cooked right then you’re going to get quite a dry – and probably charred – piece of chicken on your plate. Plus, of course, adding flavour to your barbecue chicken recipes will pep up the taste and leave you with a barbecue meal that can be just as good, if not better, than those juicy steaks, sausages and burgers you may already be accustomed to giving a bit of barbecue loving.
Here are three barbecue chicken recipes that really pack a punch when it comes to flavour. If you aren’t already a chicken lover, that’s about to change.
Grilled Orange Chicken Strips
This isn’t the orange chicken you’d find at your local Chinese restaurant (the battered and fried kind). Rather, this is chicken with a touch of orange flavour thanks to the zest and juice of an orange applied to grilled chicken strips.
Ingredients (for about 4 servings)
- 1 pound boneless and skinless chicken breasts cut into strips. Alternatively you can buy 4 smaller chicken breasts and cut them into strips.
- 1 orange, for the zest and juice (alternatively you can use fresh squeezed orange juice, about 1/3 of a cup)
- 2 tablespoons of olive oil
- 2-3 garlic cloves, minced up
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon of salt (optional)
- Get your chicken breast (or breasts if you’re going down the smaller size route) and cut it into strips of about ¼ inch.
- Mix the orange, olive oil, garlic cloves, thyme, oregano and salt (if using) into a resealable plastic bag. Add the chicken and give it a good shake, before popping it into the fridge and leaving it for about 2 hours.
- Preheat your grill to a medium heat.
- Drain the bag of the marinade and place chicken strips on to metal or wood skewers (soak them if you wish, but I’ve never had a problem with them catching fire when I’ve forgotten to soak them).
- Grill them over a medium heat for about 6-8 minutes, taking care to turn them often. Another way of checking if the meat is done is when the juices run clear.
Always a favourite on my barbecues, Cajun chicken is easy to prepare and will go down a treat with your guests. This is the recipe that I normally use for it, where I create my own Cajun seasoning instead of buying one from the shop.
Ingredients (again, serves about 4)
- 4 skinless and boneless chicken breast fillets
- ½ teaspoon of onion powder
- 1 tablespoon of paprika
- ¼ teaspoon of cayenne pepper
- 2 teaspoon dried thyme
- 1 tablespoon of cumin
- 1 tablespoon of coriander
- 1 tablespoon of sunflower oil
- Get a dish and add the oil (add more if needed), paprika, pepper, thyme, cumin, coriander and onion powder before mixing them together.
- Add the chicken breasts to the dish and turn them over to make sure they’re fully coated with the mixture. Cover and pop into the fridge for about half an hour.
- Heat the barbecue at a high heat, lightly oiling the grill.
- Drain the marinade out of the dish and place your chicken on the hot grill, cooking for 6 to 8 minutes before turning over and doing the same on the other side. The chicken will be ready when the juices run clear, and should have a nice crispy and tasty flavour.
Those are just two simple barbecue chicken recipes. We’ll be trying, testing (yum) and blogging even more in the future so look out for them. Check our BBQ recipes category for my tasty goodness!