Grilled and Smoked Chicken, Three Ways

Photo by Richard Dallett.



As you travel the world's barbecue trail, you find chicken in every grill culture. From Jamaican jerk chicken to Japanese yakitori. From Indian chicken tandoori to Peruvian chili-marinated rotisserie chicken.



Of course, we Americans certainly do our part when it comes to grilled and smoked chicken. In the week leading up to the Fourth of July alone, we bought 700 million pounds of this bodacious bird, nearly all of it destined for our grills. So it will come as no surprised that "chicken" is one of the most searched terms on BarbecueBible.com. We never tire of new ways to grill or smoke it.



Here are a few of my top recipes:



Smoked-Roasted Chicken with Horseradish Dip: Our take on the chicken with white barbecue sauce that's made Big Bob Gibson Bar-B-Q in Decatur, Alabama. Mayonnaise, vinegar, and horseradish make this one of the world's most distinctive barbecued birds.



Jamaican Jerk Chicken: You know about jerk pork, but Jamaica's fiery scotch bonnet and allspice seasoning makes a hell of a grilled chicken. In Jamaica, the bird would be spatchcocked and slow-grilled over an allspice wood fire.



Fire-Eater Chicken Wings: The Raichlen take on the Buffalo wing features spice-rubbed, smoked (not deep-fried) chicken wings. The sauce is a high voltage combination of butter, hot sauce, and fresh jalapeños.



For more of our most popular chicken recipes, visit BarbecueBible.com.



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Steven Raichlen is the author of the Barbecue! Bible cookbook series and the host of Project Smoke on public television. His web site is BarbecueBible.com.

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