BBQ 92.7 ROCK with Chris Mask has some great ideas for chicken…not the same boring chicken you’ve been having on the grill all summer. Check these out!



tandoori chicken

Chicken is a BBQ staple, and unfortunately chicken can be a challenging meat to grill. Overcooking leave it dry and tough, and undercooking can make your guests sick. It is truly about balance and keeping a meat thermometer handy to consistently produce awesome chicken on the BBQ regardless of the cut you are using. Chicken thighs offer a bit of leeway due to the fact it is dark meat and more forgiving to an inexperienced griller. Chicken breasts can dry out quickly so finding a perfect grilling technique will set your BBQ apart from others. Whole chickens if done properly can be a stunner when slow grilled or smoked.

Tandoori Chicken
For this recipe I used chicken thighs. Regardless of bone in or out, skinless is the way to go for this recipe. Purists will say “it is not real tandoori because you are not using a tandoori oven” (think clay oven similar to a Big Green Egg) but the results speak for themselves.
8 skinless chicken thighs (use whatever chicken parts you would like for this)
1 Tbsp lemon juice (fresh squeezed)
½ C plain yogurt
½ C white onion (minced)
½ tsp chili oil
1 Tbsp EVO (or vegetable oil)
1 tsp Cumin
1 tsp Coriander
1 tsp Turmeric
1 tsp Gram Masala (you can make your own blend or use the pre-mix)
1 ½ tsp sea salt (black if you can find it)
1 Tbsp Paprika
1 tsp spicy pepper (like a jalapeno, scotch bonnet or serrano) diced (remember seeds = heat)
2 Tbsp ginger (minced)
2 Tbsp garlic (minced)

Lightly score the chicken (or pierce with a fork) to allow for penetration of marinade.
Combine EVERYTHING but the chicken in a food processor or blender to create a paste.
Massage the paste into each chicken part, cover (or use a Ziploc bag) and allow to rest in the fridge for 4-24 hours (turn or massage occasionally)
Pre-heat grill to 350F
On upper rack grill chicken (lid down) for 10 minutes, flip and grill and additional 10 minutes. You are looking for an internal temperature of 160-165F if using a meat thermometer.
Finish with a fast grill over direct heat.
Let rest a couple of minutes before serving.

This next recipe embraces the flavour profile of Mexico. With some BBQ TLC you will produce a flavour packed, moist chicken with crispy skin people will be fighting over. The meat thermometer will once again be your friend particularly if you choose to grill a whole chicken and not just parts. For this I used bone in, skin on chicken breasts. It is a versatile recipe perfect for any time of the year.

mexican chicken

Mexican BBQ Chicken with Citrus Herb Drizzle
4 bone in skin on chicken breasts (or use a whole chicken, legs, thighs…whatever you want)

Marinade
4 cloves garlic (minced)
2 green onions (diced)
1 tsp chipotle or ancho chili powder
1 Tbsp oregano (Mexican is you can find it)
2 tsp cumin
½ tsp clove (ground)
2 Tbsp orange juice ( freshly squeezed…about ½ an orange)
2 Tbsp lime juice (freshly squeezed…about 1 lime)
Pinch of sea salt

Mix all ingredients except for chicken in a food processor or blender until smooth.
Place chicken in marinade, cover and let rest for 45 minutes in the fridge
Pre-heat grill to 350F
Place chicken on top rack above direct heat and grill until golden brown, skin is crispy and internal temperature hits 160-165F (should take 8-12 minutes per side for smaller pieces).
Let chicken rest before you serve

Citrus Herb Drizzle
½ Orange (zested and juiced)
1 Lime (zested and juiced)
½ lemon (zested and juiced)
1 C Cilantro leaves (washed and stemmed)
1 Tbsp honey (more if you would like sweeter)
2 inches of green onion
½ garlic clove
EVO (use what you need to achieve a salad dressing like consistency)
Sea salt to taste
In a food processor or blender liquefy all these ingredients to create your sauce. Adjust with sea salt, pepper and honey until you are happy with it.
Set aside
Using a spoon, drizzle over the chicken when you are ready to serve.

Enjoy!