By Jenny White
Last updated at 10:30 PM on 21st May 2010

A brilliant example of how a marinade can transform a dish from the ordinary to the exceptional.

Barbecue gourmet: Lemony butterflied chicken with baby potatoes

SERVES 4

• 4tbsp olive oil
• Grated rind and juice of 1 lemon
• 2 garlic cloves, finely chopped
• 5 sprigs fresh rosemary, leaves only, chopped
• 4 skinless chicken breast fillets
• 500g (1lb 2oz) baby new potatoes
• 2tsp fennel seeds, roughly crushed
• Lemon wedges, to serve
• Salt and freshly ground black pepper

In a shallow dish, whisk together 3tbsp of the oil, the lemon rind and juice, garlic, two thirds of the rosemary, and some salt and freshly ground black pepper.

Lay one of the chicken breasts on a clean chopping board and cut it horizontally, but not quite all the way through. Open it out like a book and press flat. Repeat this process with the remaining chicken breasts.

Add the chicken pieces to the lemony marinade and turn them to coat fully in the mixture. Cover the dish and chill for at least 2 hours, or overnight if you can.

Toss the potatoes in the remaining oil and arrange in a single layer in a roasting tin.

Scatter over the rest of the rosemary and the fennel seeds. Season with salt and pepper, and place on the barbecue for 20 minutes, or until tender. if you're cooking indoors, roast in the oven at 190/ gas 5 for 30 minutes.

Remove the chicken from the marinade and place on the grill or barbecue. Cook for 2-3 minutes each side, or until cooked through. Serve with the potatoes.

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Barbecue recipes: Lemony butterflied chicken with baby potatoes

Serves: 8 / Preparation time: 15 minutes / Total time: 1 hour (plus resting time) If you remove the skin before eating, the number of fat grams per piece is reduced by about half. Use any combination of your favorite chili powders.

4 large chicken leg quarters, separated at the thighs and legs

1 tablespoon ancho chili powder

1 tablespoon chili powder

1 teaspoon smoked paprika

2 tablespoons brown sugar

1 teaspoon garlic powder

1 teaspoon kosher salt

1 teaspoon onion powder

1/2 teaspoon black pepper

1 cup favorite barbecue sauce

If desired, place the chicken pieces in a brine of 1 cup kosher salt dissolved in 1 gallon water. Brine the pieces about 3 hours in the refrigerator.

Rinse the chicken pieces well under cold water and pat dry. in a small bowl, combine all the rub ingredients and mix well. Sprinkle the rub all over both sides of the chicken pieces. place the chicken in the refrigerator for at least 1 hour. Remove 20 minutes before grilling.

Preheat the grill to medium-high heat. Oil the grates well. place the chicken pieces skin side down. Grill about 10-12 minutes, watching carefully for flare-ups, until the pieces remove easily from the grill. Turn over and continue cooking until the chicken is cooked through, about 15 minutes or more for large thighs and chicken legs.

If desired, brush the chicken with your favorite barbecue sauce and continue cooking until the sauce sets in, about 5 minutes. Remove from the grill and serve, giving guests the option of removing the skin.

From and tested by Susan M. Selasky for the Free Press Test Kitchen. 258 calories (54% from fat), 15 grams fat (4 grams sat. fat), 7 grams carbohydrates, 22 grams protein, 270 mg sodium, 85 mg cholesterol, 0 grams fiber.

Recipe: Southwest Barbecue Chicken

I make chicken drumsticks on the outdoor gas grill. first i boil it in water until its done, and then i spray the racks well on my outdoor gas grill with pam and heat the grill. The problem i am having is, when i put the chicken on the grill and turn the drumsticks to brown the other side, the chicken sticks to the grill rack and i wind up losing lots of the chicken since it sticks to the racks. How can i prevent this from happening? thanks for any advice.

cooking chicken drumsticks on outdoor gas grill?

Serves: 2 / Preparation time: 5 minutes / Total time: 25 minutes

3/4 pound boneless, skinless chicken thighs

Salt and freshly ground pepper

2 onion slices, 1/4-inch thick

1/4 cup barbecue sauce

6 (6-inch) corn tortillas

1/2 cup diced tomatoes

1/2 cup shredded lettuce

Heat a gas grill or build a medium fire in a charcoal grill. Remove fat from chicken and season with salt and pepper to taste. Place on grill over direct heat with onion slices. Close grill.

After 5 minutes, turn chicken and onion and grill 3 more minutes. Brush barbecue sauce over all and grill, covered, 2 more minutes. A meat thermometer should reach 170 degrees. Remove to a plate. using 2 forks, shred the chicken. Separate the onions into rings.

Wrap the tortillas in foil and place on the grill for 3 minutes to warm through. fill each with chicken and onions. top with tomato and lettuce. Roll into a wrap.

Adapted from Mike Golic and tested by Linda Gassenheimer. 455 calories (17% from fat), 9 grams fat (2 grams sat. fat), 55 grams carbohydrates, 40 grams protein, 204 mg sodium, 138 mg cholesterol, 6 grams fiber.

Mike Golic's Barbecue Blitz Chicken Wraps

i am looking for a good gas grill for cooking chicken or a good way to cook chicken?