Chef John explains: “At some point this summer you will get tired of grilled chicken. Any grilled chicken. Regardless of the Marinade or delivery system, you have simply reached your limit, and then you need to reach for the Chorizo.”Although we agree that Chef John’s chicken and Chorizo skewer recipe is a delicious choice, We accept his assertion— because these winning recipes have been grilling chicken for us all summer.
Good Banging chicken with paprika
Let’s start with a recipe close to home: Chef John named his delicious grilled chicken marinated in yogurt and Paprika after one of the best take-out chicken stores in San Francisco.
Critic queenb wrote: “Chef John wins again! Served this with fresh corn on the cob and my family of 4 inhaled this. The only change I made is that I omitted the Cayenne pepper because I thought it was too spicy, but if I make it again I will keep it because it was not spicy at all.”
Grilled teriyaki chicken skewers with Miso Ranch
“Marinated in soy sauce, sake and Mirin, the chicken is grilled to sweet and smoky perfection and dipped in a refreshing and herbaceous Ranch Miso Sauce that is sure to send your summer barbecue guests into a frenzy.”
Chicken Peri Peri
If you can get your hands on Pili-Pili peppers (aka African bird eye, Piri-Piri or Peri-Peri), use them for this spicy Marinade. Chef John replaces a combination of Fresno peppers and Habanero to create a Sauce that one reviewer called “next-level great”.”
“It was phenomenal! I [used] Jalapeños because I couldn’t find any Fresnos. I’ve never had something like this….it was awesome!”- Evan Goss
Chorizo and chicken skewers
Personalize these skewers by adding pineapple pieces, zucchini or other vegetables. Spanish Chorizo is a dry sausage, not like fresh Mexican Chorizo, which makes it easier to impale.
“I’ve done it three times already and it’s going to be great every time. Easy to make and very tasty! A new barbecue staple in my recipes.”- KJA22
Grilled chicken from Chef John’s
Here’s a sticky, finger-licking classic that’s really only as good as your favorite Barbecue Sauce. Here it all comes down to Chef John’s technique: “Because the Barbecue Sauce has such a high sugar content, it only takes a Minute to go from brick red to solid black—so you have to be careful! To get a sticky, sweet glaze that doesn’t burn, I quickly burn the skin, then cook it, skin side up, on a covered grill and brush the glaze over while it cooks. Since the glaze never touches the cooking surface, it will not burn.”This recipe is also faster because it only marinates for an hour.
Grilled Chicken With Lemon Yogurt
Yogurt magically acts in marinades, tenderizes meat and acts as a brine. Chef John’s recipe includes fresh lemon juice and Provencal herbs and is served with a Lemon yogurt Sauce with hints of Harissa. “There is something special about what chicken yogurt does in its smoky, sizzling time on charcoal. It adds a spiciness that enhances all the other flavors and grills in a caramelized dark brown without having a burnt taste.”