Get ready to taste greatness with BBQ and Grill Online's favorite BBQ recipes
Grilled BBQ Chicken
Ingredients:
4 boneless, skinless chicken breasts
1 cup of your favorite BBQ sauce
2 tablespoons of olive oil
2 tablespoons of brown sugar
1 tablespoon of Worcestershire sauce
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of smoked paprika
Salt and pepper to taste
Instructions:
1. Preheat your grill to medium-high heat.
2. In a small bowl, whisk together the BBQ sauce, olive oil, brown sugar, Worcestershire sauce,
garlic powder, onion powder, smoked paprika, salt, and pepper. This will be your marinade and
basting sauce.
3. Place the chicken breasts in a resealable plastic bag and pour half of the marinade over them.
Seal the bag and massage the marinade into the chicken, ensuring that each piece is well
coated. Let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for
maximum flavor.
4. Remove the chicken from the marinade and discard the excess marinade. Place the chicken
on the preheated grill and cook for 6-8 minutes per side, or until the internal temperature
reaches 165°F (74°C).
5. While the chicken is grilling, heat the remaining marinade in a small saucepan over medium
heat. Bring it to a simmer and cook for 5 minutes, or until it has thickened slightly.
6. Use a basting brush to coat the chicken with the thickened marinade during the last few
minutes of grilling, flipping the chicken and basting it on both sides to create a sticky,
caramelized glaze.
7. Once the chicken is fully cooked and the glaze is sticky and caramelized, remove it from the
grill and let it rest for 5 minutes before serving.
8. Serve the Grilled BBQ Chicken with your favorite side dishes, such as grilled vegetables,
coleslaw, or cornbread, and enjoy!
Note: You can also use this recipe with bone-in chicken pieces or chicken thighs, adjusting the
cooking time as needed. Additionally, feel free to customize the marinade by adding spices or ingredients that you enjoy, such as cayenne pepper for a spicy kick or honey for a touch of
sweetness.
Grilled peruvian anticuchos
Ingredients:
2 pounds beef heart, cut into 1-inch cubes
1/2 cup aji panca paste
1/2 cup vegetable oil
1/4 cup red wine vinegar
1 tablespoon minced garlic
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
Instructions:
1. In a large bowl, whisk together the aji panca paste, vegetable oil, red wine vinegar, minced
garlic, cumin, salt, and black pepper to make the marinade.
2. Add the beef heart cubes to the marinade and toss to coat evenly. Cover the bowl with
plastic wrap and refrigerate for at least 4 hours, or overnight for maximum flavor.
3. Preheat your grill to medium-high heat.
4. Thread the beef heart cubes onto skewers, leaving a little space between each piece to allow
for even cooking.
5. Place the skewers on the preheated grill and cook for 3-4 minutes per side, or until the meat
is browned and slightly charred on the outside and cooked through on the inside.
6. Remove the skewers from the grill and let them rest for a few minutes before serving.
7. Serve the Grilled Peruvian Anticuchos with boiled corn, roasted potatoes, or a salad of your
choice. You can also serve them with aji amarillo sauce or chimichurri sauce for added flavor.
Note: Beef heart can be difficult to find in some areas, so you can substitute it with other cuts
of beef or even chicken or pork if you prefer. Adjust the cooking time as needed depending on
the type of meat you use.
Marinated BBQ Grilled Vegetables
Ingredients:
2 red bell peppers, seeded and cut into wide strips
2 red onions, cut into wedges
1 eggplant, cut into 1/2-inch thick slices
1 zucchini, sliced into rounds
1 yellow squash, sliced into rounds
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
Instructions:
1. Preheat your grill to medium-high heat.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, dried
thyme, garlic powder, salt, and black pepper to make the marinade.
3. Place the vegetables in a large bowl and pour the marinade over them. Toss to coat the
vegetables evenly.
4. Let the vegetables marinate for at least 30 minutes, or up to 2 hours, stirring occasionally to
ensure that they are evenly coated.
5. Remove the vegetables from the marinade and place them on the preheated grill. Cook for 5-
7 minutes per side, or until they are tender and lightly charred.
6. Remove the vegetables from the grill and let them rest for a few minutes before serving.
7. Serve the Marinated BBQ Grilled Vegetables as a side dish or as a vegetarian main course.
Enjoy!
Note: You can use any vegetables you like for this recipe, such as asparagus, mushrooms, or
cherry tomatoes. Adjust the cooking time as needed depending on the type of vegetable you
use.
BBQ Rub
Ingredients:
1/4 cup brown sugar
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (optional, for heat)
Instructions:
1. In a medium-sized bowl, combine the brown sugar, paprika, black pepper, salt, chili powder,
garlic powder, onion powder, and cayenne pepper (if using). Mix well to ensure that all the
ingredients are evenly distributed.
2. Taste the BBQ Rub and adjust the seasonings to your preference. If you prefer a sweeter rub,
add more brown sugar. For a spicier rub, increase the amount of cayenne pepper. Play around
with the ratios until you find the perfect balance of flavors for your taste.
3. Store the BBQ Rub in an airtight container or a mason jar with a tight-fitting lid. It can be kept
at room temperature for up to 6 months, although it's best to use it within 3 months for
optimal freshness.
4. To use the BBQ Rub, generously coat your meat of choice (such as ribs, chicken, or pork
shoulder) with the rub, pressing it into the meat to ensure good coverage. Let the meat sit at
room temperature for 30 minutes to 1 hour to allow the flavors to penetrate the meat.
5. Preheat your grill or smoker to the desired temperature and cook the meat low and slow,
allowing the BBQ Rub to create a flavorful crust on the outside while the meat becomes tender
and juicy on the inside.
6. Baste the meat with your favorite BBQ sauce during the last 30 minutes of cooking, if desired,
to add an extra layer of flavor and create a sticky glaze.
7. Once the meat has reached the desired internal temperature (165°F for chicken, 145°F for
pork, and 190-205°F for ribs), remove it from the grill or smoker and let it rest for 10-15
minutes before slicing and serving.
8. Enjoy your deliciously seasoned BBQ creation, and feel free to experiment with different
meats and flavor combinations using this versatile BBQ Rub recipe.
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