Barbecue chicken consists of chicken parts or entire chickens [1] that are barbecued, grilled or smoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. grocery markets. Barbecued chicken is one of the world's most popular barbecue dishes. [2]
Various techniques exist for cutting poultry for barbecuing, including skewering, butterflying, halving [3] quartering and using individual pieces.
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Regional variations in the preparation of barbecue chicken include culinary variance in preparation, cooking and saucing techniques.
In Asia, barbecue chicken is sometimes cubed and marinated in a spiced soy-based sauce, then threaded onto skewers and grilled. [4]
In India, similar variations of barbecue chicken like Chicken tikka and Tandoori chicken is eaten.
In Iranian cuisine, Jujeh kabab is a dish consisting of grilled chicken.
In Mongolia, the term shashlyks may refer to barbecue chicken. [5]
Kai yang, also sometimes referred to as Gai Yang, [6] [7] is a popular barbecue chicken street food in Thailand. This dish has many variations. [7]
Grilled chicken wings are a popular dish in Australia. [8] Some Australian take-away stores purvey rotisserie chicken. [9]
Frango no churrasco is a Portuguese barbecue chicken dish. [10] Piri piri peppers are sometimes used to flavor the dish. [11] In Portugal, frango de churrasco is a common grilled chicken dish that is prepared at many churrascarias in the country. [12] Portuguese churrasco and chicken dishes are very popular in countries with Portuguese communities, such as Canada, Australia, the United States, Venezuela and South Africa.
In Ukraine, the terms shashlyks or kurka refers to Barbecue chicken.
In North America, barbecue chicken is often seasoned with a spice rub, then coated with a tomato based barbecue sauce, and grilled.[ citation needed ] Some versions only use a spice rub and don't use sauce. [13] Barbecue chicken can also be prepared in pressure cookers, in which the chicken is cooked inside the cooker with barbecue sauce, [14] and in slow cookers. [15]
Barbecue chicken is a popular dish in French Canadian fast food restaurants. [16]
In Cuba, some palladores (privately run Cuban restaurants)[ citation needed ] offer barbecue chicken. [17] Additionally, street vendors may offer the dish. [18]
In Jamaica, barbecued chicken flavored with Jamaican jerk spice is a common dish. [2] In the past, spices and wild chili peppers were used to preserve meat in Jamaica. [19]
In the French West Indies, Buccaneer-style chicken is a popular dish. [20] A modern preparation involves marinating chicken for 24 hours in a mixture of lime, spices, vegetables, vinegar and other ingredients, and then smoking the chicken. [20]
Street food stalls that serve breakfast and lunch dishes, called Loncherias, sometimes offer barbecue chicken. [21]
In Alabama, egg or mayonnaise-based white sauces are sometimes served with barbecue chicken at the table as a dipping sauce. [22] [23] This has been described in the book 1,000 Places to See in the United States and Canada Before You Die as being more common in Northern Alabama, particularly in Northwest Alabama. [24] Per the same book, barbecue in Southern Alabama tends to have sauces that are tomato-based. [24]
California Pizza Kitchen, a restaurant chain founded in California, is the original creator of barbecue chicken pizza. [25]
In the U.S. state of Georgia, slightly sweet sauces with mustard are used on chicken. [26]
In Western North Carolina, thin tomato and vinegar based sauces are common. [27]
In rural Pennsylvania, egg is sometimes used to make the skin on the chicken crispy. [28] In Kentucky, chicken is a favorite meat for barbecuing along with lamb and mutton. [29]
In Texas, barbecue usually refers to ribs, but many barbecue restaurants in Texas serve barbecue chicken seasoned with rub, sometimes called "dalmatian rub", that is made of salt and pepper. The chicken is often served with a very hot vinegar or even beer-based barbecue sauce. Texas barbecue tends to be slow-smoked, rather than grilled. [30]
Beer can chicken involves the indirect grilling a whole chicken on a barbecue grill [2] [31] using steam from beer (or another liquid) as a flavoring agent and cooking medium.
Kebab, kabob, kebap, or kabab is roasted meat that originates from the Middle East and has been popularised by Iranian, Arabic and Turkish cuisine. Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.
A churrascaria is a place where meat is cooked in churrasco style, which translates roughly from the Portuguese word for "barbecue".
Churrasco is the Portuguese and Spanish name for grilled beef prominent in the cuisines of Brazil, Colombia, Uruguay, and Argentina. The term is used in other Spanish- and Portuguese-speaking countries for a variety of different meat products.
Indirect grilling is a barbecue cooking technique in which the food is placed to the side of or above the heat source instead of directly over the flame as is more common. This can be achieved by igniting only some burners on a gas barbecue or by piling coals to one side of a charcoal pit. A drip tray is placed below the food to prevent fat from the food igniting and generating a direct flame. Indirect grilling is designed to cook larger or tougher foods that would burn if cooked using a direct flame. This method of cooking generates a more moderate temperature and allows for an easier introduction of wood smoke for flavoring.
St. Louis–style barbecue refers to spare ribs associated with the St. Louis area. These are usually grilled rather than slow-cooked over indirect heat with smoke which is typically associated with the term "barbecue" in the United States. Often overshadowed by its more famous cousin, Kansas City–style barbecue, St. Louis–style barbecue struggles to distinguish itself from other city based styles of barbecue. Although St. Louis–style barbecue takes inspiration from other styles of barbecue it still retains its own distinct style.
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
Steven Raichlen is an American culinary writer, TV host, and novelist.
Adobada is a preparation for many dishes that are common in Mexican cuisine. Adobada is generally pork marinated in a "red" chili sauce with vinegar and oregano, but it can refer to different types of meat and to marinades closer to al pastor. It is generally served on small, pliable maize tortilla along with sautéed vegetables and cheese.
Beer can chicken is a barbecued chicken dish and method of indirect grilling using a partially-filled can of beer that is placed in the chicken's cavity prior to cooking. The chicken is then stood up on the can and its legs vertically, and slow-cooked over indirect heat, usually over a propane gas or charcoal grill. The process is meant to add moisture to the dish, and some believe that steam from the beer serves to steam the chicken from the inside and add flavor to the dish. Some people are avid proponents of the dish, while others have contended that the efficacy of using the beer is overrated, and that the science regarding beer can chicken is debatable. It has been suggested that the dish possibly originated in the U.S. state of Louisiana.
Huli-huli chicken is a grilled chicken dish in Hawaiian cuisine, prepared by barbecuing a chicken over mesquite wood, and basting it with a sweet huli-huli sauce.
The Barbecue Bible by Steven Raichlen, is the flagship title in a series of cookbooks written on grilling, barbecue, and other forms of outdoor cooking. Rather than focusing specifically on one style of barbecue, Raichlen documented four years worth of travels along what he considered the great "barbecue belts" in the world, which he categorized as North America/Caribbean, South America, Central Asia/Middle East, Mediterranean Europe, the western regions of Africa from Morocco to South Africa, and the eastern Pacific Rim from Korea to Indonesia. In addition to grill recipes for both meat and vegetables, the book includes substantial information on side dishes, drinks, and desserts, as well as numerous sidebars detailing Raichlen's experiences while researching the book.
Inihaw, also known as sinugba or inasal, are various types of grilled or pit-roasted barbecue dishes from the Philippines. They are usually made from pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and vinegar-based dip. The term can also refer to any meat or seafood dish cooked and served in a similar way. Inihaw are commonly sold as street food and are eaten with white rice or rice cooked in coconut leaves (pusô). Inihaw is also commonly referred to as Filipino barbecue or (informally) Pinoy BBQ.
Barbecue is an important part of the heritage and history of the U.S. state of North Carolina. It has resulted in a series of bills and laws that relate to the subject, and at times has been a politically charged subject. In part, this is due to the existence of two distinct types of barbecue that have developed over the last few hundred years: Lexington style and Eastern style. Both are pork-based barbecues but differ in the cuts of pork used and the sauces they are served with. In addition to the two native varieties, other styles of barbecue can be found throughout the state.
Smoked egg is a food that involves the smoking of bird eggs and fish eggs. Smoked eggs can be prepared with boiled eggs that are then smoked, or by smoking uncooked eggs in their shells. Additionally, smoked egg has been defined as a type of hors d'oeuvre of boiled eggs that are shelled, marinated, and then smoked.
Rotisserie chicken is a chicken dish that is cooked on a rotisserie by using direct heat in which the chicken is placed next to the heat source.
