Steven Raichlen's Barbecue! Bible

Poultry

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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Saigon Garlic Lemongrass Wings

I’ve always found the best window into a nation’s cuisine to be its food markets. The moment I arrived in Saigon, I rushed to the colossal Ben Thanh market, located […]

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Piri-Piri Chicken Wings in the Style of Nando’s

I don’t normally eat at fast food joints — especially not at airports. However, I make an exception whenever I’m in Johannesburg or Cape Town: Nando’s. Over three decades, Nando’s […]

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Basic Beer-Can Chicken

Okay, here it is. The master recipe for the ur-beer-can chicken, the showstopper that will dazzle your family and friends. If you’ve never made beer can chicken before, start here, […]

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Australian Beer-Barbecued Wings

You’ll love the tangy, sweet-sour taste of these wings, which owe their uniqueness to a marinade flavored with Australian beer.

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Honey-Glazed Hong Kong Wings

Here’s a simple recipe for Hong Kong–style chicken wings. Brushing honey on as they cook creates an exceptionally crisp, sweet skin.

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