Marinated chicken on a barbecue
Another barbecued chicken dish

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]

Preparation

Various techniques exist for cutting poultry for barbecuing, including skewering, butterflying, halving[3] quartering and using individual pieces. Many diverse cooking and flavoring techniques exist for this dish.

Regional variations

Pukhtún chicken tikka with a variety of other dishes cooked by barbecueing

Regional variations in the preparation of barbecue chicken include culinary variance in preparation, cooking and saucing techniques.

Asia

In Asia, barbecue chicken is sometimes cubed and marinated in a spiced soy-based sauce, then threaded onto skewers and grilled.[4]

India

Chicken legs are being barbequed in Assam, India.

In India, similar variations of barbecue chicken like Chicken tikka and Tandoori chicken is eaten.

Mongolia

In Mongolia, the term shashlyks may refer to barbecue chicken.[5]

Thailand

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]

Australia

Grilled chicken wings are a popular dish in Australia.[8] Some Australian take-away stores purvey rotisserie chicken.[9]

Europe

Portugal

Barbecued chicken Piri piri

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.

Ukraine

In Ukraine, the terms shashlyks or kurka refers to Barbecue chicken.

North America

In North America, barbecue chicken is often seasoned with a spice rub, then coated with a tomato based barbecue sauce, and grilled. 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]

Canada

Barbecue chicken is a popular dish in French Canadian fast food restaurants.[16]

Caribbean

A plate of jerk chicken, with rice, plantains, carrots and green beans

In Cuba, some palladores (privately run Cuban restaurants) 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]

Mexico

Street food stalls that serve breakfast and lunch dishes, called Loncherias, sometimes offer barbecue chicken.[21]

United States

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.

Rotisserie chicken

See also

References

Citations

  1. ↑ Adler 2005, p 219.
  2. 1 2 3 Raichien 2008, p. 255
  3. ↑ Purviance,; (et al.) 2001. p. 243
  4. ↑ Marshall Cavendish Corporation (2004.) Peoples of Eastern Asia: Japan-Korea, North. Marshall Cavendish. p. 319. ISBN 0761475532
  5. ↑ Angus, Colin; Mulgrew, Ian (2003). Lost in Mongolia: Rafting the World's Last Unchallenged River. Random House Digital, Inc. p. (unlisted). ISBN 0767912810
  6. ↑ Hom, Ken (2012). My Kitchen Table: 100 Easy Chinese Suppers. Random House. p. (unlisted). ISBN 1446417255
  7. 1 2 Koeller, Kim; La France, Robert (2005). Chinese, Indian and Thai Cuisine Passport. R & R Publishing. pp. 92-93. ISBN
  8. ↑ Raichlen, Steven (2008). The Barbecue! Bible: Over 500 Recipes!. Workman Publishing. pp. 75-76. ISBN 0761149449
  9. ↑ Tiki Travel. Australia Travel Guide - Tiki Travel . FB Editions. p. (unlisted). ISBN 9791021306929
  10. ↑ Wheeler, Tony (contributor) (2004). Lonely Planet East Timor. Lonely Planet. p. 50. ISBN 1740596447
  11. ↑ Hole, Abigail; Beech, Charlotte (contributors) (2005). Portugal : [travel guidebooks]. Lonely Planet. p. 66. ISBN 174059682X
  12. ↑ Lacerda, Ilí (2009). The Secrets of Portuguese Cookery: Recipes for Delicious Food. BoD – Books on Demand. p. 64. ISBN 3839145295
  13. ↑ Mixon, Myron; Alexander, Kelly (2011). Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue Winningest Man in Barbecue. Random House Digital, Inc. p. (unlisted). ISBN 0345528549
  14. ↑ Rodgers, Rick; Ward, Arlene (2000). Pressure Cooking for Everyone. Chronicle Books. p. 78. ISBN 0811825256
  15. ↑ Allrecipes (2011). Chicken - 50 Best Recipes. Allrecipes. p. (unlisted). ISBN 1936675072
  16. ↑ Fodor's (2013). Fodor's Montreal & Quebec City 2013. Random House Digital, Inc. p. 339. ISBN 0891419403
  17. ↑ Boobbyer, Claire (2011). Frommer's Cuba. John Wiley & Sons. p. (unlisted). ISBN 0470449144
  18. ↑ John, Suki (2012). (Contemporary Dance in Cuba: Técnica Cubana as Revolutionary Movement. McFarland. p. 118. ISBN 0786449012
  19. ↑ Purviance,; (et al.) 2001. p. 241.
  20. 1 2 Raichlen, Steven (2011). The Barbecue! Bible. Workman Publishing. pp. 265-266. ISBN 0761170421
  21. ↑ Summa, Ann; (et al.) (2007). MTV Best of Mexico. John Wiley & Sons. p. 225. ISBN 0764587757
  22. ↑ Raichlen, Steven (2003). BBQ USA. Workman Publishing,. p. 380. ISBN 0761120157
  23. ↑ Raichlen, Steven (2010). Planet Barbecue!. Workman Publishing. p. 231. ISBN 0761148019
  24. 1 2 Schultz, Patricia (2011). 1,000 Places to See in the United States and Canada Before You Die, updated ed.. Workman Publishing. pp. 289-290. ISBN 0761165371
  25. ↑ (May 2007). Orange Coast Magazine. Emmis Communications. p. 228. ISSN 0279-0483
  26. ↑ Raichlen 2001, p. 448.
  27. ↑ Garner, Bob (2012). Bob Garner's Book of Barbecue: North Carolina's Favorite Food. John F. Blair, Publisher. p. 149. ISBN 0895875756
  28. ↑ Wyler, Susan (2005). Cooking for a Crowd: Menus, Recipes and Strategies for Entertaining 10 to 50. p. 228. Rodale. ISBN 1594860114
  29. ↑ Stines. (2005), p.9
  30. ↑ Permenter, Paris; Bigley, John (2008). San Antonio. Globe Pequot. p. 66. ISBN 0762747870
  31. ↑ Raichien 2008, pp. 257-258.

Sources

Further reading

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