Global Grilled Chicken Recipes for the Olympics

Inspired by the Olympics, F&W selected five chefs representing five different countries and asked them to compete for grilling supremacy. The rules: Provide an incredible grilled-chicken recipe, plus a second, freestyle dish of their own choosing.

Representing South Korea in our grilling games is chef Bill Kim of Chicago’s Belly Shack and UrbanBelly. Kim’s recipes reveal what Korean barbecue is all about: salty-sweet, sticky, delectably charred meat. Kim uses sugar, chiles (in a paste or powder) and sesame oil in both his dishes.

Grill Technique Pounding slices of pork tenderizes the meat, making it thin enough to take on the flavor of the marinade and allowing it to cook fast enough to stay moist.

Silvena Rowe, author of Purple Citrus & Sweet Perfume, grew up in Bulgaria, but is easily qualified to represent Turkey in the F&W grilling games: The daughter of an avid Turkish cook, she has expanded her repertoire of family dishes as chef at Quince in London’s May Fair hotel. Turkish grilling, she says, relies on fragrant spices like cumin, coriander and paprika; cool yogurt sauces; and red-pepper pastes for heat.

Grill Technique Rubbing a spice paste into slits in the meat before grilling adds deep flavor.

Stepping up to the grill to represent Italy is Cesare Casella, the chef and owner of New York City’s Salumeria Rosi Parmacotto. Casella says that Italian grillers don’t generally use sauces. Instead, they might rely on olive oil or lemon to flavor food. Sometimes they drizzle the oil on; other times they brush it on, perhaps with a rosemary sprig.

Grill Technique Italian grillers have mastered the method of searing vegetables to impart a smoky flavor, then grilling them in packets to cook slowly until tender.

Mexico’s representative in F&W’s grilling games is chef Jose Garces. Garces owns restaurants all over the US, but at his Distrito in Scottsdale, Arizona, he focuses on barbacoa dishes: meats cooked over an open fire or in a pit, many of them coated with intense spice mixes and served with sauces and glazes.

Grill Technique The secret to creating a terrific crust on a well-marbled cut of beef: rubbing on a salty-sweet spice mix and letting the meat air dry before grilling.

Adam Perry Lang, founder of NYC’s Daisy May’s BBQ and author of Charred & Scruffed, does the USA proud with Southern-style chicken wings and grilled kale.

Grill Technique The smartest way to prepare kale for grilling is blanching it so it becomes tender and doesn’t burn.

Incredible grilled chicken recipes inspired by Korea, Turkey, Italy and more cuisines. © John Kernick

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Gourmet easy grilled chicken ideas

You can transform a humble chicken in a gastronomic delicacy quite easily, using a spice rub or marinate the meat before you cook it. What make a delicious gravy to serve alongside grilled bird or taking inspiration from traditional Mexican foods and spicing poultry before cooking it to perfection?

There are many ways to make easy-to-use simple cuisine, cheap and easily obtainable ingredients. One of the easiest ways to make great barbecue chicken is to add your favorite flavors (chili powder, curry powder, lime juice, lemon juice, fresh or dried herbs, Worcestershire sauce and hot sauce are just some of your options) of mayonnaise and use this as a marinade or basting sauce for poultry.

Lemon, garlic and Rosemary grilled chicken

This recipe serves eight people and juicy grilled chicken combined with a homemade barbecue sauce. The sauce is basted to the birds as they Bake and lemon, Rosemary and garlic flavors really penetrate deeply into the chicken meat, giving this dish taste delicious.

Whisk one cup of mayonnaise and a third with four teaspoons of chopped fresh rosemary, chopped 2 cloves garlic, half a cup of lemon juice and grated zest of a lemon. You can make this sauce three days ahead if cover and refrigerate.

You'll need a grid with the heat and areas not so hot, so Bank the coals in a mound of Grill, or Preheat a gas grill to high and then turn the burner on one side. Oil the cooking grid.

Cut into eight pieces each a pair of four-pound bird and use a teaspoon and a half of salt and half a teaspoon of black pepper to season the pieces. Grill them on the less hot grill for twenty minutes or until an instant read inserted into Center of chicken reads 165 degrees f.

Transfer the chicken to the hottest part of the grill and brush with lemon mayonnaise mixture over them. Their grid, basting occasionally with the remaining sauce until it is transformed into a glaze. This will take approximately four minutes. Serve hot with any remaining sauce on the side.

Grilled chicken for Mexican food lovers

If you like authentic Mexican food recipes, what about adding a South of the border touch to your poultry? For this recipe, you will need eight half boneless chicken breast, skinless. Half cup of mayonnaise combine with a packet of taco seasoning mix three tablespoons of lime juice.

Sear the bird on one side on the coals and then flip it. Brush the mixture of lime mayonnaise on it and Grill for 6 minutes. Flip again and brush the sauce on the side. Keep the Cook until juices run clear and then serve. If you want to cut the fat in this recipe, simply pass the mayonnaise for reduced fat sour cream.

Chicken was popular in Mexico during the history of Mexican food and it's easy to make Mexican recipes at home, if you opt for the chicken, beef or pork, or if you prefer to use seafood. This kitchen also offers many possibilities for a vegetarian.

MexicanFoodRecipes.org when it must be true, authentic Mexican food

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