32 barbecue chicken recipes

Fettuccine tossed with grilled chicken, portobello mushrooms, Japanese eggplant, charred roma tomatoes, sun-dried tomatoes, fresh basil, and Parmesan. A summer pasta loaded with smoky flavor.

A whole chicken rubbed with rosemary and garlic, stuffed with prosciutto and Parmesan rinds, then roasted over red onions with Lambrusco and balsamic vinegar. Served alongside smoky grilled Treviso radicchio.

Rotisserie-style pork ribs basted with a homemade chili barbecue sauce of pureed tomatoes, red wine, soy sauce, and chili powder. Slow-roasted and deeply caramelized.

Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.

Creamy Southwestern grilled cactus soup with nopalitos, jicama, broccoli, corn, and melted cheese in a roux-thickened broth. A bold, one-of-a-kind bowl.

Grilled chicken breast topped with warm fruit salsa of kiwi, strawberries, and cantaloupe marinated in a hot raspberry vinegar and tarragon dressing.

Grilled herbed mushrooms marinated in garlic, olive oil, and red pepper flakes, served with a cold tomato dressing of shallots, sherry vinegar, and fresh herbs.

Make your own spicy barbecue sauce with this simple recipe that calls for orange juice, oregano and cumin seeds.

Jerk-rubbed grilled pork tenderloin served with dirty rice, black-eyed peas, chicken livers, and crumbled goat cheese. A bold Southern-meets-Caribbean main dish with serious depth of flavor.

Chinese grilled short ribs butterflied into a single accordion strip and marinated in peanut butter, curry, sesame oil, soy, and rice wine. Smoky, tender, unusual.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Mediterranean grilled chicken salad with broiled chicken, potatoes, mushrooms, and green beans, all marinated in a tarragon-Dijon vinaigrette and arranged as a composed plate.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.

Cantonese-style fried rice loaded with shrimp, char siu pork, chicken, peas, and eggs. Seasoned with soy sauce, oyster sauce, and optional shrimp paste for serious wok flavor.

Singapore-style rice stick noodles loaded with chicken, barbecued pork, and shrimp, tossed with curry powder, Chinese mushrooms, snow peas, and bell pepper. A one-wok feast worth the effort.

Quick, easy and delicious. An ideal one pan meal for a week night.