Barbecue chicken
Barbecue chicken consists of chicken parts or entire chickens[1] that are barbecued, grilled or smoked. 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]
Preparation
[edit]Various techniques exist for cutting poultry for barbecuing, including skewering, butterflying, halving[3] quartering and using individual pieces.[citation needed]
Regional variations
[edit] | This section needs additional citations for verification. (July 2021) |
Regional variations in the preparation of barbecue chicken include culinary variance in preparation, cooking and saucing techniques.
Asia
[edit]In Asia, barbecue chicken is sometimes cubed and marinated in a spiced soy-based sauce, then threaded onto skewers and grilled.[4]
India
[edit]
In India, similar variations of barbecue chicken like Chicken tikka and Tandoori chicken is eaten.[citation needed]
Iran
[edit]In Iranian cuisine, Jujeh kabab is a dish consisting of grilled chicken.[citation needed]
Mongolia
[edit]In Mongolia, the term shashlyks may refer to barbecue chicken.[5]
Thailand
[edit]Kai yang, also sometimes referred to as Gai Yang,[6][7] is a popular barbecue chicken street food in Thailand. This dish has many variations.[7]
Australia
[edit]Grilled chicken wings are a popular dish in Australia.[8] Some Australian take-away stores purvey rotisserie chicken.[9]
Europe
[edit]Portugal
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Frango no churrasco is a Portuguese barbecue chicken dish.[10] Piri piri peppers are sometimes used to flavor the dish.[11] In Portugal, 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.
Ukraine
[edit]In Ukraine, the terms shashlyks or kurka refers to Barbecue chicken.[citation needed]
North America
[edit]In North 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]
Canada
[edit]Barbecue chicken is a popular dish in French Canadian fast food restaurants.[16]
Caribbean
[edit]
In Cuba, some palladores (privately run Cuban restaurants)[citation needed] offer barbecue chicken.[17] Additionally, street vendors may offer the dish.[18]
In Jamaica, 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]
Mexico
[edit]Street food stalls that serve breakfast and lunch dishes, called Loncherias, sometimes offer barbecue chicken.[21]
United States
[edit]In Alabama, egg or mayonnaise-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]
California Pizza Kitchen, a restaurant chain founded in California, is the original creator of barbecue chicken pizza.[25]
In the U.S. state of Georgia, slightly sweet sauces with mustard are used on chicken.[26]
In Western North Carolina, thin tomato and vinegar based sauces are common.[27]
In rural Pennsylvania, egg is sometimes used to make the skin on the chicken crispy.[28] In Kentucky, chicken is a favorite meat for barbecuing along with lamb and mutton.[29]
In Texas, 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.
- Barbecue chicken
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Spit-roasted Huli-huli chicken (left) and pork (right) -
Close-up of a rotisserie chicken from Costco -
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Chicken, pork and eggs being grilled at a small restaurant at the entrance of Huay Kaew waterfall, Chiang Mai, Thailand
Rotisserie chicken
[edit]See also
[edit]
References
[edit]Citations
[edit]- ^ Adler 2005, p 219.
- ^ a b c Raichien 2008, p. 255
- ^ Purviance,; (et al.) 2001. p. 243
- ^ Marshall Cavendish Corporation (2004.) Peoples of Eastern Asia: Japan-Korea, North. Marshall Cavendish. p. 319. ISBN 0761475532
- ^ Angus, Colin; Mulgrew, Ian (2003). Lost in Mongolia: Rafting the World's Last Unchallenged River. Random House Digital, Inc. p. (unlisted). ISBN 0767912810
- ^ Hom, Ken (2012). My Kitchen Table: 100 Easy Chinese Suppers. Random House. p. (unlisted). ISBN 1446417255
- ^ a b Koeller, Kim; La France, Robert (2005). Chinese, Indian and Thai Cuisine Passport. R & R Publishing. pp. 92-93. ISBN
- ^ Raichlen, Steven (2008). The Barbecue! Bible: Over 500 Recipes!. Workman Publishing. pp. 75-76. ISBN 0761149449
- ^ Tiki Travel. Australia Travel Guide - Tiki Travel . FB Editions. p. (unlisted). ISBN 9791021306929
- ^ Wheeler, Tony (contributor) (2004). Lonely Planet East Timor. Lonely Planet. p. 50. ISBN 1740596447
- ^ Hole, Abigail; Beech, Charlotte (contributors) (2005). Portugal : [travel guidebooks]. Lonely Planet. p. 66. ISBN 174059682X
- ^ Lacerda, Ilí (2009). The Secrets of Portuguese Cookery: Recipes for Delicious Food. BoD – Books on Demand. p. 64. ISBN 3839145295
- ^ Mixon, Myron; Alexander, Kelly (2011). Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue Winningest Man in Barbecue. Random House Digital, Inc. p. (unlisted). ISBN 0345528549
- ^ Rodgers, Rick; Ward, Arlene (2000). Pressure Cooking for Everyone. Chronicle Books. p. 78. ISBN 0811825256
- ^ Allrecipes (2011). Chicken - 50 Best Recipes. Allrecipes. p. (unlisted). ISBN 1936675072
- ^ Fodor's (2013). Fodor's Montreal & Quebec City 2013. Random House Digital, Inc. p. 339. ISBN 0891419403
- ^ Boobbyer, Claire (2011). Frommer's Cuba. John Wiley & Sons. p. (unlisted). ISBN 0470449144
- ^ John, Suki (2012). (Contemporary Dance in Cuba: Técnica Cubana as Revolutionary Movement. McFarland. p. 118. ISBN 0786449012
- ^ Purviance,; (et al.) 2001. p. 241.
- ^ a b Raichlen, Steven (2011). The Barbecue! Bible. Workman Publishing. pp. 265-266. ISBN 0761170421
- ^ Summa, Ann; (et al.) (2007). MTV Best of Mexico. John Wiley & Sons. p. 225. ISBN 0764587757
- ^ Raichlen, Steven (2003). BBQ USA. Workman Publishing,. p. 380. ISBN 0761120157
- ^ Raichlen, Steven (2010). Planet Barbecue!. Workman Publishing. p. 231. ISBN 0761148019
- ^ a b Schultz, Patricia (2011). 1,000 Places to See in the United States and Canada Before You Die, updated ed.. Workman Publishing. pp. 289-290. ISBN 0761165371
- ^ (May 2007). Orange Coast Magazine. Emmis Communications. p. 228. ISSN 0279-0483
- ^ Raichlen 2001, p. 448.
- ^ Garner, Bob (2012). Bob Garner's Book of Barbecue: North Carolina's Favorite Food. John F. Blair, Publisher. p. 149. ISBN 0895875756
- ^ Wyler, Susan (2005). Cooking for a Crowd: Menus, Recipes and Strategies for Entertaining 10 to 50. p. 228. Rodale. ISBN 1594860114
- ^ Stines. (2005), p.9
- ^ Permenter, Paris; Bigley, John (2008). San Antonio. Globe Pequot. p. 66. ISBN 0762747870
- ^ Raichien 2008, pp. 257-258.
Sources
[edit]- Adler, Karen; Fertig, Judith M. (2005).The Barbecue Queens' Big Book of Barbecue. Harvard Common Press. p. 217. ISBN 1558322973
- Stines, Michael H. (2005) Mastering barbecue: tons of recipes, neat techniques, great tips and indispensable know how Ten Speed Press, ISBN 1-58008-662-4
- Purviance, Jamie; McRae, Sandra S. (2001). Weber's Big Book of Grilling. Chronicle Books. ISBN 0811831973
- Raichlen, Steven (2001). How to Grill: The Complete Illustrated Book of Barbecue Techniques, a Barbecue Bible! Cookbook. Workman Publishing. ISBN 0761120149
- Raichien, Steven (2008).The Barbecue Bible. 10th Anniversary Edition. Workman Publishing. ISBN 0761149430
Further reading
[edit]- Flay, Bobby; (et al.) (2010). Bobby Flay's Throwdown!: More Than 100 Recipes from Food Network's Ultimate Cooking Challenge. Random House Digital, Inc. p. 255. ISBN 0307885437
- Raichlen, Steven (2000). Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Workman Publishing. p. 234. ISBN 0761119795
- Raichlen, Steven (2003). BBQ USA. Workman Publishing,. pp. 382–386. ISBN 0761120157 – Information about a barbecue chicken dish named "Cornell Chicken"
