Best 2 Barbecued Garlic Chicken Recipes

**Garlic, with its delectable taste, permeates every element of this barbecued chicken dish, resulting in a tantalizing culinary experience.** Garlic gets marinated with the tender chicken pieces for a few hours. Then, fragrant herbs such as basil and cilantro and mildly sweet bell peppers accompany the chicken on the grill. Additionally, a garlic-based barbecue sauce bastes the chicken throughout the grilling process, allowing the flavors to further intensify. The dish is not complete without a final flourish of chopped garlic. For those who prefer cooking indoors, an oven-baked version of this mouthwatering garlic chicken is also available. The article also offers a vegetarian alternative, where succulent tofu takes the center stage instead of chicken, while retaining all the garlic goodness.

Let's cook with our recipes!

BARBECUED GARLIC CHICKEN

Barbecued Garlic Chicken image

This is my variation on a Thai dish call Gai Yang. It is a versatile dish which can be eaten cold at a picnic. It is a crowd pleaser.

Provided by Chrissyo

Categories Chicken

Time P1DT30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 kg chicken or 1 1/2 kg chicken pieces
3 teaspoons chopped garlic
2 teaspoons salt
2 tablespoons black peppercorns
1 cup finely chopped fresh coriander, including the roots of the coriander (cilantro)
2 tablespoons lime juice
cherry tomatoes
spring onion, curls (green)

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

Barbecued Chicken on Garlic Toast image

The southern charm of this super-indulgent sandwich -- our top pick for most convenient chicken dish -- is no farther than the local market; it includes rotisserie chicken and bottled barbecue sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 15m

Number Of Ingredients 6

Ingredients

1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 1/2 cups (14 ounces) bottled barbecue sauce
3 tablespoons butter, room temperature
1 garlic clove, crushed with a garlic press
Coarse salt and ground pepper
8 slices white sandwich bread

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.

Tips:

Choose the right chicken: For best results, use bone-in, skin-on chicken breasts or thighs. The bones and skin help to keep the chicken moist and flavorful during grilling.
Make sure your grill is hot: Preheat your grill to medium-high heat before adding the chicken. This will help to prevent the chicken from sticking to the grates.
Don't overcrowd the grill: Leave some space between the chicken pieces so that they can cook evenly. If the chicken is too crowded, it will steam instead of grill.
Baste the chicken regularly: Basting the chicken with the garlic butter sauce will help to keep it moist and flavorful. Baste the chicken every few minutes, or more often if the sauce starts to burn.
Cook the chicken until it is cooked through: The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit. You can check the chicken's temperature with a meat thermometer.

Conclusion:

Barbecued garlic chicken is a delicious and easy-to-make dish that is perfect for a summer cookout. With its flavorful garlic butter sauce and tender, juicy chicken, this recipe is sure to be a hit with everyone at your party. So fire up your grill and give this recipe a try today!

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