Simple-BBQ, A barbecue lovers website

Chicken Recipes

Some of my favourite grilled food.

Jamaican Jerk Chicken Thighs

Spicy with a crisp finish

Ingredients

  • 2 or 3 chicken thighs per person
  • Jamaican jerk seasoning - You can make your own

Cooking Method

  • Set up the barbecue for grilling.
  • Rub generous quantities of Jerk seasoning on to each side of the chicken
  • Put the chicken on to the grill skin side down just around the edge of the charcoal, once the barbecue is ready, put the lid on it it flairs up
  • Turn the chicken after 10 minutes
  • Rotate the chicken after a further 10 minutes so that the skin side remians up but the meat evenly faces the heat
  • Rotate the chicken again as before so the meat cooks evenly
  • You can place the lid on the barbecue during cooking to help cook a little faster and for more moist meat
  • When the chicken is done, serve immediately

Steak

Straight up Steak

Ingredients

  • 1 Steak per person, keep them 15mm or 1/2" thick or thicker

Cooking Method

  • Set up the barbecue for grilling. Remove the steak from the fridge
  • Once the barbecue is ready place the steak directly over the heat
  • For medium steaks turn the steaks as follows; after 2 or 3 minutes
  • Allow to cook for a further 2 or 3 minutes
  • Turn again for 2 more minutes
  • Turn one last time for 2 minutes
  • Serve immediately. If you like your steak rare then 1-2 minutes each turn should be enough

Pork chop

Plain or with some Jerk seasoning, the crisp skin is irresistable

Ingredients

  • 1 pork chop per person
  • Jerk seasoning or any other rub

Cooking Method

  • Set up the barbecue for grilling.
  • Rub a liberal quantity of Jerk seasoning on to each side of the chop
  • Put the chops on to the grill skin side towards the heat just around the edge of the charcoal, once the barbecue is ready, put the lid on it it flairs up
  • Turn the chops after 15 minutes, you can see the skin change colour as it cooks. Wait for the skin to cook and blister before turning
  • Turn the chops again after a further 15 minutes when the skin appears to be cooked through
  • If the chops are large you may need to rotate the chops so the skin faces away from the heat
  • If you have had to rotate the chops turn them regularly keeping the skin away from the heat
  • When the chops are done, serve immediately

Pork Belly Slices

What makes the perfect belly pork slice? For me it is crisp skin and moist, almost pulled pork stringy meat. Use the grilling technique and start your chops or slices offset from the heat.

How to BBQ pork belly slices perfectly every time

Lamb chops/cutlets

Sweet and succulent

Ingredients

  • 1 lamb chop or 2-3 cutlets per person

Cooking Method

  • Set up the barbecue for grilling.
  • Put the lamb on to the grill skin side towards the edge of the charcoal, once the barbecue is ready, put the lid on it it flairs up
  • Turn the lamb after 5 minutes
  • Turn after a further 5 minutes
  • The lamb should be rare and cooked gently as it has been protected by the direct heat. Check if you like it cooked this way. Testing the lamb as you go should you prefer your lamb pink
  • When the lamb is done, serve immediately

Garlic and chilli oil prawns

Ingredients

  • Raw prawns as required
  • 2-3 cloves of garlic
  • 1/2 a small red cilli, with seeds removed
  • Lemon juice
  • Sunflower oil

Cooking Method

  • Set up the barbecue for grilling. Soak some wooden skewer in water for an hour
  • Chop the garlic and chilli. Mix together with some lemon juice and a little oil
  • Add the prawns to marinate for 5 minutes. The lemon juice will begin to cook the prawns
  • Skewer the prawns taking care not to pack them too tightly
  • Once the barbecue is hot place the prawn skewers on to the grill. Put the handle of the skewer where there is no heat
  • Turn the prawns after a couple of minutes
  • Another couple of minutes turn the prawns again
  • Following a further couple of minutes turn the prawns again
  • A couple of minutes later turn the prawns one last time. The prawns are cooked when they are pink
  • Serve immediately