Steven Raichlen's Barbecue! Bible

Chicken

Grilled Chicken Wings with Hong Kong Spices (Shek O Wings)

Grilling normally plays a minor role in Chinese cuisine, but the Sunday crowds transform Shek O beaches into barbecue central. Vendors do a lively business in charcoal and grilling utensils. […]

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Jerk Chicken in the Style of Yallahs

If you’re not inclined to make your own jerk-style marinade, try the convenient and authentic Jamaican Spice Paste from my Planet Barbecue line. Simply marinate the chicken legs for 4 […]

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Fire-Eater Chicken Wings

Wherever there’s smoke, there’s fire, so you have to try these chicken wings, electrified with a triple-blast of heat in the form of cayenne pepper, fresh red jalapenos, and a […]

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Barbecued Chicken

My family uses organic chicken from a local Martha’s Vineyard nonprofit called the Farm Institute, but you can choose to use whatever chicken you like for this recipe, along with […]

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Mark Bitterman’s Salt Brick Grilled Chicken

Pollo al mattone is more soulful and elegant than its name—chicken grilled under a brick (a mattone is a heavy tile)—would lead you to imagine. Plain and delicious, with crisp […]

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Bourbon-Brined Chicken

Desperate times call for desperate measures. In the past thirty years, all meat in the United States has gotten leaner, and the boneless, skinless chicken breast is no exception. This […]

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Lacquered Saigon Chicken

Mention poulet laque (“lacquered” chicken) to a Vietnamese and his eyes will light and mouth water. When properly prepared, the bird will have crackling crisp, mahogany-colored skin that shines like […]

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Brewmeister’s Chicken

Beer is more than the perfect beverage to serve with barbecue — it’s the lifeblood of live-fire cooking. Of course, any chicken steamed over a beer can will pick up […]

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Brazilian Beer Chicken

The United States isn’t the only place where beer and barbecue are inextricably interwoven. In Rio de Janeiro I came across this savory grilled chicken, which owes its exceptional succulence […]

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Green Chile Chicken Under Bricks

Mexicans keep chicken breasts moist by grilling them under stones. Here’s a New Mexican version, redolent with garlic, cilantro, and lime.

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