Tag Archives: barbecued chicken

Karl’s Southwestern Indian Chicken

When someone refers to Southwestern cooking, most people would immediately assume some version of Mexican cooking—New Mexican, Cal-Mex, Tex-Mex. Mexican dishes  with an American influence—or vise versa. However, there were people and cooking going on in the Southwest long before the Spanish got there to influence the cuisine.

Karl’s Southwestern Indian Chicken

Karl’s Southwestern Indian Chicken

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Karl’s Djaj Bil-Bahar Il-Asfar (Iraqi Yellow Spice-Rubbed Chicken)

Adapted from a Saveur recipe

I am constantly looking for new ideas for recipes. I explore the internet with search strings like “ethnic barbecued chicken” just to see what comes up. This week it was Djaj Bil-Bahar Il-Asfar.

Karl’s Djaj Bil-Bahar Il-Asfar (Iraqi Yellow Spice-Rubbed Chicken)

Karl’s Djaj Bil-Bahar Il-Asfar (Iraqi Yellow Spice-Rubbed Chicken)

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Karl’s Moroccan Chicken Wings

It is Memorial Day and barbecue is the traditional way of celebrating. Son-in-law, Chris, is avoiding sugary foods, so many a barbecue sauce was out. I decided that a spice rub would be the way to go.

Karl’s Moroccan Chicken Wings

Karl’s Moroccan Chicken Wings

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Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices

Karl’s Apple Wood Smoked Irish Whiskey Chicken Wings and Legs

Jan asked me last week why I never make chicken wings. As is usually the case, at some point in the past she told me that she did not like them. As is also the case, she completely denies ever having said that or that she did not want them that day. Eilene prefers legs to wings, so I threw in some of those as well.

Karl’s Apple Wood Smoked Irish Whiskey Chicken Wings and Legs

Karl’s Apple Wood Smoked
Irish Whiskey Chicken Wings and Legs

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Karl’s Barbecued Chicken Teriyaki Skewers

When I make teriyaki chicken I usually use the traditional Japanese (and my mother’s) simple recipe—soy sauce, mirin, saki, ginger, and sugar. Years ago—like 30—I had a friend who added wasabi and brown sugar to his teriyaki sauce. For this meal, I decided to go a bit less traditional and do a variation of my friends recipe.

Karl’s Barbecued Chicken Teriyaki Skewers

Karl’s Barbecued Chicken Teriyaki Skewers

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Karl’s Barbecued Sichuan Chicken II

I have done this dish before, but it shows just how differently a dish will turn out when you make just a few changes. The last time I made enough sauce to make the marinade and no more. After the bird was barbequed I sprinkled some fresh Sichuan pepper on the dry surface, producing a bird with crisp skin and strong pepper flavor. This time I made twice as much sauce and basted the bird so that the final dish had a thick, sticky glaze that melded the sauce flavors. Mostly the same ingredients, but very different dining experiences.

Karl’s Barbecued Sichuan Chicken II

Karl’s Barbecued Sichuan Chicken II

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Filed under California Fusion, Chicken, Chinese, Main Dishes, Poultry, Sauces and Spices

Karl’s Chicken Satay with Pineapple Peanut Sauce

While I am still not convinced that the flavor is as good with gas grilling—over charcoal—it is certainly more convenient. Wanting something a bit different for a weeknight dinner, I settled on chicken satay. Satay, in the end, is just marinated meat grilled on a stick. While originating in Indonesia, it spread over Southeast Asia with each culture adding its own distinctions. Usually it is accompanied by a dipping sauce, some kind of peanut sauce being one of the more common.

Karl’s Chicken Satay with Pineapple Peanut Sauce

Karl’s Chicken Satay with Pineapple Peanut Sauce

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Karl’s Molé Basted Barbecued Chicken

A bag of molé has been living in my freezer for months. I wanted to do some barbecued chicken for this Sunday’s dinner, but I did not want it to be the same old, same old. I thought using the molé as a barbecue sauce was just the ticket.

Karl’s Molé Basted Barbecued Chicken

Karl’s Molé Basted Barbecued Chicken

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Karl’s Barbecued Sichuan Chicken

I decided to make barbecued chicken with a Sichuan glaze this Sunday. This is something a Chinese cook from “the Mainland” would never do. This, however, is a California Fusion recipe, taking something from one cuisine and mashing it together with the techniques of another. I am also serving dàn dàn miàn and pickled cabbage.

Karl’s Barbecued Sichuan Chicken

Karl’s Barbecued Sichuan Chicken

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Filed under Barbeque, California Fusion, Chicken, Main Dishes, Poultry