Barbecue chicken consists ofchicken parts or entire chickens[1]that arebarbecued,grilled orsmoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in aspice rub,barbecue sauce, or both.Marinades are also used totenderize 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]
Various techniques exist for cuttingpoultry forbarbecuing, including skewering,butterflying,halving[3] quartering and using individual pieces.[citation needed]
 | This sectionneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources in this section. Unsourced material may be challenged and removed.(July 2021) (Learn how and when to remove this message) |
Regional variations in the preparation of barbecue chicken includeculinary variance in preparation,cooking andsaucing techniques.
InAsia, barbecue chicken is sometimes cubed andmarinated in a spicedsoy-based sauce, then threaded ontoskewers and grilled.[4]
InIndia, similar variations of barbecue chicken likechicken tikka andtandoori chicken are eaten.[citation needed]
In Iranian cuisine,jujeh kabab is a dish consisting of grilled chicken.[citation needed]
InMongolia, the termshashlyks may refer to barbecue chicken.[5]
Kai yang, also sometimes referred to asgai yang,[6][7] is a popular barbecue chickenstreet food in Thailand. This dish has many variations.[7]
Grilled chicken wings are a popular dish inAustralia.[8] Some Australian take-away stores purvey rotisserie chicken.[9]
.JPG)
Frango no churrasco is aPortuguese 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 manychurrascarias in the country.[12] Portuguesechurrasco and chicken dishes are very popular in countries with Portuguese communities, such as Canada, Australia, the United States, Venezuela and South Africa.
InUkraine, the termsshashlyks orkurka refers to barbecue chicken.[citation needed]
InNorth America, barbecue chicken is often seasoned with aspice 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 inpressure cookers, in which the chicken is cooked inside the cooker with barbecue sauce,[14] and inslow cookers.[15]
Barbecue chicken is a popular dish inFrench Canadian fast food restaurants.[16]
InCuba, somepalladores (privately run Cuban restaurants)[citation needed] offer barbecue chicken.[17] Additionally, street vendors may offer the dish.[18]
InJamaica, barbecued chicken flavored withJamaican jerk spice is a common dish.[2] In the past, spices and wild chili peppers were used to preserve meat in Jamaica.[19]
In theFrench 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]
Street food stalls that serve breakfast and lunch dishes, calledloncherias, sometimes offer barbecue chicken.[21]Pollo al carbon is popular in northern Mexico.[22]
InAlabama,egg- ormayonnaise-based white sauces are sometimes served with barbecue chicken at the table as a dipping sauce.[23][24] This has been described in the book1,000 Places to See in the United States and Canada Before You Die as being more common in northern Alabama, particularly in northwest Alabama.[25] Per the same book, barbecue in southern Alabama tends to have sauces that are tomato-based.[25]
California Pizza Kitchen, a restaurant chain founded inCalifornia, is the original creator of barbecue chickenpizza.[26]
In the U.S. state ofGeorgia, slightly sweet sauces withmustard are used on chicken.[27]
Starting in 1946 Dr.Robert C. Baker, a food science professor atCornell University, developed a method for barbecuing chicken that utilized above-groundbroilers and a tangy, vinegar-based sauce.[28][29] Baker's chicken recipe became popular and widely used throughoutUpstate New York and surrounding regions, often made and sold at fire department fundraisers.[28][30] Baker and his family sold their chicken from a stand at theNew York State Fair along withchicken nuggets, another of his inventions.[31]
In WesternNorth Carolina, thin tomato- and vinegar-based sauces are common.[32]
In ruralPennsylvania, egg is sometimes used to make the skin on the chicken crispy.[33] InKentucky, chicken is a favorite meat forbarbecuing along withlamb and mutton.[34]
InTexas many barbecue restaurants serve barbecue chicken seasoned with rub, sometimes called "Dalmatian rub", that is made ofsalt andpepper. The chicken is often served with a very hot vinegar or evenbeer-based barbecue sauce. Texas barbecue is slow-smoked, rather than grilled.[35]
Beer can chicken involves the indirect grilling of a whole chicken on abarbecue grill[2][36] using steam from beer (or another liquid) as a flavoring agent and cooking medium.
