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Barbecued Chicken

You can choose to marinate or not, but remember never to baste a cooked chicken with a marinade that has had raw chicken in it. Dispose of the marinade after use, as it may contain harmful bacteria.

Type: Chicken, Poultry
Courses: Main Course
Serves: 8 people

Recipe Ingredients

2   Chickens - quartered
1/2 cup 118mlWater or white wine
  Your favorite barbecue sauce
1/2 cup 118mlOlive oil
1/2 cup 118mlFresh lemon juice
1   Garlic clove - minced or crushed
2 tablespoons 30mlFinely-chopped green onions
  = (or shallots)
2 teaspoons 10mlGrated lemon zest
2 teaspoons 10mlChopped fresh herbs
  = (rosemary is good with chicken)
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper

Recipe Instructions

Combine the marinade ingredients and mix well.

Place the chicken and the marinade in a large plastic food storage bag. Press the air out and seal. Massage the bag gently to distribute the marinade and set the bag in a large bowl or plate and refrigerate at least 2 hours or overnight. Drain and pat dry with paper towels.

In a 4-quart or larger pressure cooker, place the water or wine in the cooker, place the trivet inside, and add the chicken pieces.

Bring the pressure to the second red ring (15 pounds pressure) over high heat. Adjust the heat to maintain pressure at the second red ring and cook for 6 minutes.

Use Fingertip Release Method.

Take chicken out of the pressure cooker and grill for 3 minutes on a side, slightly longer for the leg and thigh sections. You can brush with your favorite barbecue sauce, or grill as-is.

This recipe yields 8 servings.

Kuhn Rikon at


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