BBQ recipes

Readers BBQ chicken & turkey recipes

Be inspired!

Run out of ideas for barbecue chicken? These recipes should bring you fresh inspiration.

Chicken and Pepper Kebabs

  • Chicken and pepper kebabs with soy sauce and drizzle of lemon.
    Put on bbq for 15 mins and hey presto!

by Sarah Dixon

 

Chicken and Apricot Kebabs

  • 16 ready to eat apricots

  • 2 large pepper cut into squares of about 1 inch

  • 1 pond of chicken fillets cut into cubes

  • 16 small shallots

  • 8 bamboo skewers

For the Glaze

  • 1 tablespoon of korma curry paste

  • 2 tablespoons of water

  • 2 tablespoons of clear honey

  • 2 tablespoons of mustard

  • 1 tablespoon of cider vinegar

  • 1 tablespoon of mango chutney

  • 1 garlic clove

  • 1 tablespoon of olive oil

  • Mix all the glaze ingredients together.

  • Starting with the chicken and alternating them with 2 apricots, 2 shallots and 4 pieces of pepper thread onto the bamboo stick. You will use approx 5 pieces of chicken altogether on one stick.

  • Cook over a hot barbeque for about 10 minutes turning frequently. Baste with the glaze during the last 5 minutes giving you a delicious sweet apricot chicken kebab. Enjoy.....

by Lorraine Smith

 

Chinese Smoked Chicken

  • Put a pint of water in a wok, on the bbq. When it boils place the chicken, on a frame of chopsticks and steam for 45 minutes. Dry the wok, line with foil and place a handful of chinese tealeaves and orange peel in the bottom. Put the chicken back on the chopsticks and return to the bbq for 45 minutes. Tastes delicious.

by Alistair Richardson

 

Poultry Sandwiches

For 6 servings you'll need

  • 2 pounds minced raw turkey thigh meat (without skin)

  • 3 tablespoons minced parsley

  • 2 tablespoons dry bread crumbs

  • 1 tablespoon fresh chopped thyme

  • 1 tablespoon Dry Rub

  • 11 tablespoons minced onions

  • Prepare a wood or charcoal fire and let it burn down to embers. In a large mixing bowl combine turkey meat with first 6 ingredients. Mix thoroughly and chill in refrigerator for at least 2 hours. When ready to grill, form into large patties and grill for 5 minuets on each side or until done. Make sure turkey mixture is cold before grilling. Serve with your choice of condiments.

by Ieva Staneviciute

 

Cola Chicken

  • Put chicken legs, wings, etc, in a saucepan. Cover with full sugar coke. Bring to boil and simmer until coke is reduced to a syrup. Put syrup covered chicken on the barbecue and finish off.

  • The fat is cooked out of the chicken in the pan and doesnt drip onto the barbeque to cause flames. The chicken crisps up nicely on the barbie and you know its cooked through. Also works with other full sugar softdrinks.

by Alison Drybrough

 

Marinated Chicken

  • Marinade 4 breasts of chicken overnight in a mixture of 2 tablespoons of tomato ketchup a teaspoon of Worcester sauce,1 teaspoon mustard, seasoned with black pepper. BBQ and enjoy.

by Ann McTurk


Turkey Burgers

  • 200g turkey mince

  • 1 small punnet mushrooms

  • 1 medium onion

  • 1 small tin tomato pure

  • fresh basil

  • salt & pepper (just a pinch of each).

  • Chop up all ingredients (by hand or in a blender). Roughly form balls of the mixture and squash down into patties (burger shapes). Cook for approx 10/15 minutes on each side. Slip inside a large burger bun with a dollop of your favourite relish.

by Sarah-Jayne Windridge

 

Barbecued Honey Chicken

  • 6 chicken legs

  • 4 tablespoons honey

  • 2 tablespoons olive oil

  • 2 tablespoons white wine vinegar

  • 1 teaspoon each of ground coriander

  • basil and chilli powder

  • a pinch of mustard powder.

  • Mix all the ingredients together except for the chicken legs! Brush the chicken legs with generous amounts of the mixture. Barbecue for 10 minutes.

by Emily Hutchinson

 

Chicken Wraps

  • Cut small strips of chicken part cooked and wrap in parma ham or even german peppered salami. Place on the warm, but not very hot middle part of the barbeque and cook for approx 10 minutes.

  • The slower you cook the better. The flavour of the chicken is enhanced by the ham or salami, it even works with smoky bacon. I call them chicken wraps and my family and friends love them.

  • I also have a secret ingredient which I add on special occasions to the chicken before wrapping. I would say but then it wouldn't be a secret! Lets say its very australian and very unusual, you either like the taste or you don't.

by Lorraine McKee

 

Zingy Chicken

  • Pulverise one clove of garlic in a pestle and mortar. Add 30ml of regular olive oil, half a teaspoon of dried fennel flakes, and half a teaspoon of cayenne pepper and dash or two of lemon juice. Mix together well.

  • Make a space under the skin of a 1.2kg chicken over the breast areas (use your fingers to lift off the skin and make a pocket). Pour the prepared mix into this pocket and seal the entry area with a skewer or string.

  • I like to cook the chicken with a one third full can of beer in the cavity using indirect heat on the charcoal or gas bbq for approximately 1 hour 40mins (20 mins per lb plus 20 mins extra total cooking time). The result is a wonderfully moist and tasty chicken that will complement a fresh summer salad and/or jacket spuds.

by Rob Salisbury

 

BBQ Chicken Marinade

  • 4 drops tobasco

  • 2 tsp chilli powder

  • 2 tbsp soft brown sugar

  • 2 tbsp worcester sauce

  • 2 tbsp ketchup

  • 2 tbsp wine vinegar

  • 5 tbsp water

  • Mix tobasco, chilli powder and brown sugar together in large dish. Gradually stir in the Worcester sauce, ketchup, vinegar and water. Marinade chicken for 4 hours. Transfer to grill & cook brushing frequently with marinade.

by Judy Dye

 

Lemon Chicken

  • Marinate 4 chicken breasts in the juice and grated zest of 2 lemons, 2 crushed garlic gloves and 4 tbsp of olive oil for a few hours. BBQ the chicken, brushing with the marinade as it cooks.

by Nicola Ryall

 

Sticky Chicken Drummers

Marindade 8 drumsticks in:

  • 2 tbsp honey

  • 1 tbsp soy sauce

  • 2 tbsp olive oil

  • 1 tsp ground ginger

  • 1 glove garlic, crushed

  • Leave for 4 hours/overnight then cook on the barbecue!

by Julie Cook

 

Chicken Kebabs

  • Grind up some rock salt, black pepper, a couple of garlic cloves and mixed herbs, (preferably fresh, but dried will do) Add sunflower oil and lemon juice. Marinade cubes of chicken, chunks of onion, green pepper and small whole brown mushrooms in the mixture for at least half an hour. Thread onto wooden kebab sticks and grill on the barbecue until chicken is cooked through. Delicious!

by Linda Dalton

 

Three-Lemon Chicken

  • 1whole chicken

  • 1 head of garlic

  • 1 teaspoon extra-virgin olive oil

For the paste

  • lemon zest from 2 lemons

  • 2 tablespoons fresh lemon juice, divided

  • 1-1/2 teaspoons finely chopped fresh rosemary

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 whole chicken, 4 to 5 pounds

  • Kosher salt

  • freshly ground black pepper

  • 4 sprigs fresh rosemary

  • 1/4 cup dry white wine

  • 1 whole lemon, thinly sliced (optional)

  • Makes 4 to 6 servings. Cut about 1/2-inch off the top of the garlic to expose the cloves and remover outer layers. Place on a large square of aluminium foil. Drizzle the olive oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over indirect medium heat until the cloves are soft, 30 to 45 minutes. Remove the garlic from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl.

  • To make the paste: In the bowl with the garlic, combine the lemon zest, 1 tablespoon of the lemon juice, rosemary, salt and pepper. Mix well.

  • Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Loosen the chicken skin gently with your fingers and spread half of the paste under the skin on the breast. Season the inside of the chicken cavity with salt and pepper and add the rosemary sprigs. Truss the chicken with cotton string. Pour the remaining 1 tablespoon of lemon juice and the wine into the cavity. Coat the outside surface of the chicken with the other half of the paste, pressing it into the skin.

  • Grill the chicken, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Halfway through grilling, slide three lemon slices under the string on top of the breasts.

  • Transfer the chicken to a platter, loosely cover with aluminium foil, and allow to rest for about 10 minutes before removing the string and carving. Serve warm.

by Dave Deeks

 

Chicken on Ciabatta

  • Mix Olive Oil, Whole Grain Mustard and Balsamic vinegar. Slice 2 chicken breasts as if butterflying them. Marinade the chicken overnight in the fridge and barbecue Slice open the ciabatta and drizzle with olive oil Toast the ciabatta on the barbecue, add salad and top with the chicken.

by Cliff McLoughlin

 

Chicken Pizza

  • 4 skinned chicken breats

  • tomato relish

  • grated cheese

  • pitza topping ie: mushroom, sweet corn, pepperoni or any other desired topping.

  • Serves 4. Lay chicken breasts on clingfilm then cover with another peice of clingfilm. Flatten chicken with rolling pin to thin it to a level thickness.

  • Place on BBQ until once side is cooked, turn cooked side up and then brush ont (cooked side) topside , tomato relish. sprinkle with grated cheese and then top with you favourite pizza topping, ie: mushroom, sweetcorn, pepperoni or any other topping. continue to cook until topping is cooked.

  • If BBQ has a lid close lid to help the top cook, serve with salad or place in a bun.

by Dave Delve


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