Marinated chicken on a barbecueAnother barbecued chicken dish
Barbecue chicken consists of chicken parts or entire chickens[1]
that are barbecued, grilledorsmoked. 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]
Frango no churrasco is a Portuguese barbecue chicken dish.[10]Piri piri peppers are sometimes used to flavor the dish.[11]InPortugal, 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.
InNorth America, barbecue chicken is often seasoned with a spice rub, then coated with a tomato based barbecue sauce, and grilled.[citation needed] 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]
InCuba, some palladores (privately run Cuban restaurants)[citation needed] offer barbecue chicken.[17] Additionally, street vendors may offer the dish.[18]
InJamaica, 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]
InAlabama, eggormayonnaise-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]
InTexas, 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.
Stines, Michael H. (2005) Mastering barbecue: tons of recipes, neat techniques, great tips and indispensable know how Ten Speed Press, ISBN1-58008-662-4
