Best Barbecued Garlic Chicken Recipes

BARBECUED GARLIC CHICKEN

Steps:

• Cut the chicken in half lengthways, and if you like, remove the bones with a small pointed knife, leaving only the wing bones.
• If using chicken pieces, proceed directly to step 2.
• Crush the garlic with the salt to a smooth paste.
• Coarsely crush the peppercorns in a motar and pestle or a blender.
• Combine in a flat dish with the coriander, and the lime juice.
• Rub the mixture into the cicken on all sides, cover and refrigerate overnight, or at least an hour.
• However, this recipe tastes better if refrigerated over night.
• Barbecue the chicken halves or chicken pieces, turning the chicken every 5 minutes or so, until the chicken is no longer pink and the skin is crisp.
• If the weather does not permit, you can cook under a grill, (broiler) or in the oven.
• To serve the boned chicken, diagonally slice the chicken skin side up and place on a serving platter.
• If using chicken pieces arrange the pieces on a serving platter.
• Garnish with halved cherry tomatoes and curls of spring (green) onions.
• Serve with a salad of sliced tomatoes, sliced cucumber and spring (green) onions which have been seasoned with lime juice and salt only.
• A side dish of steamed rice goes well with this dish.

BARBECUED CHICKEN ON GARLIC TOAST

Steps:

• Heat broiler, with rack set 4 inches from heat. In a medium saucepan, cook chicken and barbecue sauce over medium until heated through, 6 to 8 minutes.
• Meanwhile, in a small bowl, combine butter and garlic; season with salt and pepper. Spread one side of each slice of bread with garlic butter. Place on a baking sheet, buttered side up. Broil until golden brown, 1 to 3 minutes, then turn over, and broil until light brown, about 1 minute longer. To serve, sandwich chicken mixture between slices of bread.

EASY BARBECUED LEMON GARLIC CHICKEN

Steps:

• Combine lemon juice, oil, garlic, oregano and cayenne; mix wll. Pour over chicken and turn to coat both sides. Let stand at room temperature for 20 minutes or cover and refrigerate up to 6 hours.
• On greased grill, cook chicken over hot coals for 4 to 5 minutes on each or until meat is no longer pink inside.