Great Tasting, Easy To Cook BBQ Chicken Recipes From Around The World

A Personal Selection Of Tried & Tested Recipes For You To Enjoy

I truly hope you enjoy them and share them with friends and relatives.

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The BBQ Chicken Recipes

Chicken Keema

makes 4 serves

A great, easy curry

• 4 chicken thigh fillets, cubed
• 1 large onion ( sliced)
• 1 cup coriander leaves, chopped
• 2 teasp red chilli powder
• 2 teasp coriander powder (seeds)
• 2 teasp amchar powder ( dried, powdered green mangoes - most Asian stores)
• 1 teasp ginger paste
• 1 teasp garlic paste
• 1 teasp garam masala
• 1/2 teasp turmuric
• 4 to 5 tablsp oil
• 4 green cayenne chillis ( slit)
• salt

Now add chicken cubes pulse 4 to 5 times in a processer until well blended ( do not over grind chicken it will become tough) make into balls the size of a plum

Heat some oil on a BBQ plate and add the sliced onions and slit green chillis and fry for 2 min.

Then place chicken balls on and cook on a low flame until chicken is cooked completely and brown (turn the chicken balls while cooking).

Done !

serve with warmed roti (round flat bread or wraps)

Fried Chicken With Basil & Hot Sauce

Another simple dish using fresh chicken and your favourite hot chilli sauce (for this dish ours is Blairs Original Death Sauce).

• 400g Chicken Thigh Fillets
• 2 tablsp Oil
• 1 teasp your favourite hot sauce
• 1 small bunch fresh sweet basil leaves
• 2 tablsp parsley, finely chopped
• 2 tablsp fish sauce

Chop chicken thigh fillets into bite sized pieces and fry on medium heat for 3 or 4 minutes. Use a wok or a frying pan on your wok burner.

Add chillies, half the basil and the chopped parsley. Cook, stirring frequently, for 5 minutes.

Splash on fish sauce and stir for another minute.

Spoon the chicken and herbs onto a serving dish and sprinkle the remaining basil leaves over the top.

Serve with rice and garnish it all with finely chopped parsley.

Devilled Chicken Drumsticks

A great, yet simple dish for using up some leftovers.

• 8 cooked chicken legs
• 1 cup breadcrumbs
• 0.5 cup melted butter
• 1 teasp yellow mustard powder
• 0.25 teasp ground, dried ginger
• salt & pepper to taste
• 1.5 teasp of your favourite hot chilli sauce

Deeply score the chicken legs 2 or 3 times each, with a sharp knife.

Put the breadcrumbs in a bowl in mix in the rest of the ingredients.

Cover each of the legs with the mixture and make sure to work some into the cuts you made earlier, then let them stand for 1-2 hours in the fridge.

Cook them on the barbecue until done and serve with a salad and thick, crusty bread.

Chicken Stuffed Capsicums

Serves 6.

• 1 kg chicken thigh fillets, cut into bite-sized pieces
• 1 cup teriyaki marinade
• 1 tablesp toasted sesame seeds (do it in a frying pan if they’re not yet toasted)
• 250g fresh mushrooms, sliced
• 1 head of fresh broccoli, chopped
• 0.5 teasp dried basil leaves
• 6 red capsicums
• 1/4 cup grated Romano (or Parmesan) cheese

Marinate the chicken pieces in the teriyaki sauce for about 1 hour.

Put chicken and marinade into a saucepan with the mushrooms, broccoli and basil.

Simmer on very low heat for 2 hours then place into a bowl. If you have a slow cooker like a crockpot, then it’s even better if you can cook the mixture in this for 6 hours instead of in the saucepan

Slice off top of each capsicum and take out the pith and seeds. Rinse and stuff each pepper with chicken and vegetable mixture.

Bake in a moderate hooded BBQ (150 C) for half an hour then top with the grated Romano cheese and serve.

Citrus Char-Grilled Chicken With Roast Tomato Salad

makes 4 serves

• 6 (about 900g) chicken thigh fillets
• 1 tablsp lime juice
• 1 tablsp orange juice (blood orange if you can get it)
• 1/3 cup olive oil
• 2 tablsp coarsely chopped fresh oregano
• 4 cloves of garlic thinly sliced
• 4 ripe roma tomatoes, cut into wedges
• 1 lime thinly sliced
• 1 large fresh red jalapeno, thinly sliced
• 3 teasp caster sugar
• 3 cups baby spinach

Put some plastic over the bowl and place in the fridge for around 30 minutes to allow the flavours to mix.

Meanwhile, preheat your hooded BBQ to 180°C and line a roasting tray with baking paper and arrange the tomato, lime and chilli on the tray. Scatter the remaining garlic on the tomatoes and then drizzle on the remaining oil and season with salt and freshly ground black pepper.

Then roast these ingredients in the BBQ for 30 minutes or until the tomatoes soften and the lemon begins to char.

Transfer to a bowl and sprinkle with the sugar.

Turn the barbecue (or open grill) onto medium-high and then drain all the excess marinade from the chicken and grill it until coloured on both sidea and cooked through.

Then arrange the chicken, chilli, tomato, lime and baby spinach on the plates you're intending to serve it on.

On a warm day (and it wasn't half bad in Perth when I tested this one) this would be great with a cold, Clare Valley riesling.

Chicken Kebabs With Chilli Jam & Sides

makes 4 serves

• 750g chicken thigh fillets, cut into equal, bite-sized pieces
• 2/3 cup chilli jam (see note)
• 600g chat potatoes
• olive oil cooking spray
• 1 avocado, peeled, diced
• baby spinach and lemon wedges, to serve

Thread chicken onto metal skewers (if you've only got bamboo ones, soak them for an hour first) and place in a large dish. Combine chilli jam and 1 tablsp warm water and pour over chicken. Turn to coat and refrigerate for 30-60 minutes.

Cook potatoes in a saucepan of boiling water for 10 minutes or until just soft. Drain. Set aside for 10 minutes to cool and then flatten them them slightly with the palm of your hand or the flat of a knife. You want to simply deform the potato to the point where it's starting to split open - not mash it.

Preheat barbecue plate on medium-high heat and the grill on medium heat.

Barbecue potatoes on barbecue plate for 5 minutes each side or until golden and crisp. Grill skewers for 3 minutes each side or until just cooked through.

Arrange avocado and spinach on plates. Top with skewers. Serve with crisp potatoes and lemon wedges.

This is a great spring warmer when it's warm enough to eat out in the sun, but the air still has a slight chill to it.

Balsamic Chicken Pieces

makes 4 serves

• 6 chicken thigh fillets
• 4 tablsp balsamic vinegar
• 3 tablsp orange juice concentrate
• 1 teasp grated orange peel (minimise the amount of bitter white material)
• ½ teasp tarragon
• ¼ teasp ground black pepper

In a bowl, combine all the ingredients except the chicken and mix well.

Add chicken, coating well with mixture, cover, and refrigerate for 3 to 12 hours, turning chicken every couple of hours.

Grill the chicken for 5 minutes on each side, until done. Garnish with grilled orange slices and serve with a simple herbed pasta.

Moroccan Grilled Chicken

makes 4 serves

The oranges and mint in this low-fat Moroccan chicken will add a great twist to the chilli zing you get from this dish.

• 800g chicken thigh fillets, cut into thin strips
• 1 red cayenne chilli, de-seed and finely chopped
• 1 teasp dried chilli flakes
• 2 garlic cloves, very finely chopped
• 1 lemon, juiced
• 2 teasp ground cinnamon
• 3 teasp ground cumin
• 4 tablsp sultanas
• 4 tablsp pine nuts
• 40ml (2 tablsp) olive oil
• 1 orange, halved, sliced
• 4 tablsp freshly chopped mint

Mix well. Add chicken and let it marinate in the fridge for 30-60 minutes. Pre-heat you grill plate to hot and add a little oil. Add the chicken pieces and cook on one side for 1-2 minutes or until golden.

Turn over, add the orange slices and cook for 2-3 minutes until cooked through. Stir through the mint.

Serve with couscous and some plain yoghurt.

Char Siu Chicken Salad

makes 4 serves

Char-siu (or char-siew) is the Chinese word for BBQ, so Char Siu Sauce is the Chinese take on BBQ sauce. Most supermarkets now stock this and certainly all Asian supermarkets do.

• 800g chicken thigh fillets, trimmed, thinly sliced
• ¼ cup char siu sauce (or you can buy it)
• 2 tablsp kecap manis (thick, sweet soy sauce)
• 2 tablsp sweet chilli sauce
• ¼ small red cabbage, shredded
• 75g snow pea sprouts
• 1 bunch baby bok choy, stems and leaves shredded
• 1 large carrot, peeled, shredded
• 100g beansprouts, trimmed
• 1/3 cup coriander leaves
• ½ cup crispy fried onions (shallots) - available in all asian stores
• 1 lime, juiced

Mix the char-siu sauce, kecap manis and half the sweet chilli sauce, in a bowl.

Add chicken and stir to coat and then let it marinate in the fridge for about 1 hour.

Just before you cook it, drain the excess marinade from chicken.

Pre-heat your well-oiled grill plate to medium heat and then grill the chicken for about 5-7 minutes until cooked through. The chicken should obtain a nice deep-gold colour and a little charring is desirable if possible.

Combine cabbage, snow pea sprouts, bok choy, carrot, beansprouts and coriander in a large bowl.

Whisk remaining sweet chilli sauce, oil and 2 tablsp lime juice in a jug until well combined.

Add chicken, shaloots and dressing to salad and toss to combine.

Serve as a main or a side dish.

Spicy Chicken with Basil-Coconut Sauce

I had something very similiar to this in a little side-of-the-road restaurant in the far north of Thailand near a place called Chiang Dao.

Since I got back I haven't been able to find a recipe for it - so I tried to recreate it as best I could and came up with this.

• 6 (800g) chicken thigh fillets, cut into 3cm cubes
• 1 onion, finely chopped
• 2 cloves garlic, very finely chopped
• 6 red Thai (or birdseye) chillies, de-seeded and finely chopped
• 1½ teasp palm sugar (substitute brown sugar - but palm sugar available in all asian supermarkets)
• 400ml can coconut cream (choose the cream in preference to the milk)
• 2 tablsp fresh coriander leaves & stalks, finely chopped
• 1 cup fresh Thai basil leaves, finely chopped (see photo)
• 1½ tablsp fish sauce
• 2 tablsp peanut oil

Heat oil in a wok or large frying pan and add onion, chilli and garlic.

Cook until the onion is soft, roughly 3-4 minutes

Add chicken and stir-fry until the chicken is just cooked through - around 3 minutes.

Now add the fish sauce, cream, chilli powder, and sugar and stir until well mixed and the sugar is dissolved.

Add basil and coriander toss until hot, serve immediately.

To serve: Serve over jasmine rice garnish with some coriander leaf.

Lemon Coriander Chicken Maryland

Serves: 4

• 4 chicken marylands
• 4 tablsp olive oil
• 2 serrano chillies, de-seeded & minced
• 3 cloves garlic, crushed
• 4cm (1½ inch)piece ginger, peeled, thinly sliced
• 500g (1.1 lb) green beans, trimmed
• 4 tablsp Thai sweet chilli sauce
• 1½ lemons, juiced
• 1 cup fresh coriander leaves, finely chopped
• 4 cups steamed basmati rice

Place coriander, 3 tablsp of lemon juice, 2 tablsp sweet chilli sauce and 2 tablesp of vegetable oil in a bowl.

Stir until well combined and then rub it all over the chicken maryland pieces.

Cover and let it marinate in the fridge for about an hour.

Preheat your hooded BBQ to 200°C (390°F).

Place chicken, skin-side up, on an oiled grill plate, and brush on the remaining marinade and close the lid.

Roast for 40 to 45 minutes, until well coloured and cooked through.

While the chicken is cooking, heat up a wok over high heat until hot.

Add remaining oil and swirl to coat and add the garlic, chilli and ginger and stir-fry for 15 seconds.

Add the beans and cook for 1 minute and then add remaining the remaining Thai chilli sauce.

Stir-fry for another 3-4 minutes, until beans are just tender.

Place beans on plate, top with chicken and spoon the wok juices over the chicken pieces.

Serve with rice.

Sort Of Chicken Tikka

Makes 4 serves

This is a variation that I accidently created one night when I didn't have all the ingredients I thought I had. The improvisation resulted in this unusual Asian-influenced Tikka recipe.

We all enjoyed it so much I still cook it this way sometime.

• 8 chicken thigh fillets, trimmed
• 1 tablsp olive oil
• 1 bunch baby bok choy, leaves and stems shredded
• 3 cups steamed jasmine rice
• lime wedges, to serve

Marinade

• ½ bunch coriander, washed, finely chopped
• 1 teasp coriander powder
• 1 lime, rind finely grated, juiced
• 2 red cayenne chillies, finely chopped
• ¼ teasp hot paprika
• 1 cup Greek-style yoghurt

Chop coriander leaves and roots (making sure there's no dirt on the roots of course).

Combine chopped coriander, lime rind, 2 tablsp of lime juice, coriander powder, chillies, paprika, yoghurt and salt and pepper in a bowl/marinading dish.

Add chicken to marinade and turn to coat. Cover and refrigerate for 1 to 2 hours.

Preheat oven/hooded-bbq to 200°C (390°F).

Remove chicken from marinade. Place, in a single layer, in a lightly-greased roasting pan.

Roast chicken for 20 to 30 minutes or until just cooked through.

While that's roasting, heat oil in a wok over medium heat. Add bok choy and stir-fry for 1 minute.

Add rice and stir-fry for 2 minutes or until heated through.

Spoon rice onto plates and then top with two thigh fillets.

Serve with lime wedges.