Barbecue chicken

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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[edit]

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[edit]

Indian 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[edit]

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

Mongolia[edit]

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

Thailand[edit]

Kai yang, also sometimes referred to as Gai Yang,[6][7] is a popular barbecue chicken street food in Thailand, which is typically made with marinated chicken thighs.[6] This dish has many variations.[7]

Australia[edit]

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

Europe[edit]

Portugal[edit]

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.

North America[edit]

In North America, barbecue chicken is often seasoned with a spice rub, then coated with a tomato based barbecue sauce, and grilled.[13] Some versions only use a spice rub and don't use sauce.[14] Barbecue chicken can also be prepared in pressure cookers, in which the chicken is cooked inside the cooker with barbecue sauce,[15] and in slow cookers.[16]

Canada[edit]

Barbecue chicken is a popular dish in French Canadian fast food restaurants.[17]

Caribbean[edit]

In Cuba, some palladores (privately run Cuban restaurants)[18] offer barbecue chicken.[19] Additionally, street vendors may offer the dish.[20]

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.[21]

In the French West Indies, Buccaneer-style chicken is a popular dish.[22] 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.[22]

Mexico[edit]

Street food stalls that serve breakfast and lunch dishes, called Loncherias, sometimes offer barbecue chicken.[23]

United States[edit]

In Alabama, egg or mayonnaise-based white sauces are sometimes served with barbecue chicken at the table as a dipping sauce.[24][25] 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.[26] Per the same book, barbecue in Southern Alabama tends to have sauces that are tomato-based.[26]

California Pizza Kitchen, a restaurant chain founded in California, is the original creator of barbecue chicken pizza.[27]

In the U.S. state of Georgia, slightly sweet sauces with mustard are used on chicken.[28]

In Western North Carolina, thin tomato and vinegar based sauces are common.[29]

In rural Pennsylvania, egg is sometimes used to make the skin on the chicken crispy.[30] In Kentucky, chicken is a favorite meat for barbecuing along with lamb and mutton.[31]

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.[32]

Beer-can chicken involves the indirect grilling a whole chicken on a barbecue grill[2][33] using steam from beer (or another liquid) as a flavoring agent and cooking medium.

Rotisserie chicken[edit]

Rotisserie chicken

In the United States, rotisserie chicken had gained popularity in the 2000s, with many grocery stores offering the dish.[34] Rotisserie chicken is typically cooked next to the heat source[35] (using indirect heat). Electric- or gas-powered heating elements may be used, which utilize adjustable infrared heat.[36] These types of rotisseries have proven quite functional for cooking rotisserie-style chicken.[37] This style of cooking can serve to sear the external parts of chicken, which serves to seal in the flavor and juices of the bird.[38]

See also[edit]


References[edit]

  1. ^ Adler 2005, p 219.
  2. ^ a b c 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. ^ a b Hom, Ken (2012). My Kitchen Table: 100 Easy Chinese Suppers. Random House. p. (unlisted). ISBN 1446417255
  7. ^ a b 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. ^ Williams, Matthew D. (2010). Sweet Potatoes Cooking School Presents Wicked Good Food. iUniverse. p. 129. ISBN 1936236273
  14. ^ 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
  15. ^ Rodgers, Rick; Ward, Arlene (2000). Pressure Cooking for Everyone. Chronicle Books. p. 78. ISBN 0811825256
  16. ^ Allrecipes (2011). Chicken - 50 Best Recipes. Allrecipes. p. (unlisted). ISBN 1936675072
  17. ^ Fodor's (2013). Fodor's Montreal & Quebec City 2013. Random House Digital, Inc. p. 339. ISBN 0891419403
  18. ^ Quinn, Jeff (2003). Man on the Scene. Trafford Publishing. p. 10. ISBN 1412011760
  19. ^ Boobbyer, Claire (2011). Frommer's Cuba. John Wiley & Sons. p. (unlisted). ISBN 0470449144
  20. ^ John, Suki (2012). (Contemporary Dance in Cuba: Técnica Cubana as Revolutionary Movement. McFarland. p. 118. ISBN 0786449012
  21. ^ Purviance,; (et al.) 2001. p. 241.
  22. ^ a b Raichlen, Steven (2011). The Barbecue! Bible. Workman Publishing. pp. 265-266. ISBN 0761170421
  23. ^ Summa, Ann; (et al.) (2007). MTV Best of Mexico. John Wiley & Sons. p. 225. ISBN 0764587757
  24. ^ ,Raichlen, Steven (2003). BBQ USA. Workman Publishing,. p. 380. ISBN 0761120157
  25. ^ Raichlen, Steven (2010). Planet Barbecue!. Workman Publishing. p. 231. ISBN 0761148019
  26. ^ a b 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
  27. ^ (May 2007). Orange Coast Magazine. Emmis Communications. p. 228. ISSN 0279-0483
  28. ^ Raichlen 2001, p. 448.
  29. ^ Garner, Bob (2012). Bob Garner's Book of Barbecue: North Carolina's Favorite Food. John F. Blair, Publisher. p. 149. ISBN 0895875756
  30. ^ Wyler, Susan (2005). Cooking for a Crowd: Menus, Recipes and Strategies for Entertaining 10 to 50. p. 228. Rodale. ISBN 1594860114
  31. ^ Stines. (2005), p.9
  32. ^ Permenter, Paris; Bigley, John (2008). San Antonio. Globe Pequot. p. 66. ISBN 0762747870
  33. ^ Raichien 2008, pp. 257-258.
  34. ^ Adler 2005, p 217.
  35. ^ Raichlen 2001, p. 211
  36. ^ Krasner, Deborah (2007). The new outdoor kitchen: cooking up a kitchen for the way you live and play. Taunton Press. pp. 61-62. ISBN 1561588040
  37. ^ Gisslen, Wayne; (et al.) (2006) Professional Cooking, for Canadian Chefs. John Wiley & Sons. 9. 47. ISBN 0471663778
  38. ^ "Rotisserie With Reverse...". The Billboard. December 18, 1954. Retrieved 2013-04-19. 
  39. ^ Levy, Faye (2003). Feast from the Mideast: 250 Sun-Drenched Dishes from the Lands of the Bible. HarperCollins. p. 157. ISBN 0060093617

Bibliography[edit]

Further reading[edit]

External links[edit]