A perfectly cooked piece of barbecued chicken is a beautiful thing – juicy, tender and full of flavour all at once. But we’ve all been subject to a drumstick or thigh that’s burnt to a crisp on the outside and still unnervingly pink in the middle. Make sure that never happens again with our collection of delicious barbecued chicken recipes.

Keep things simple with Luke Holder’s Barbecue chicken thighs or Colin McGurran’s Chicken fajita kebabs. Cooking for a crowd? It’s easier than you think to serve a well-cooked barbecued chicken whole – try Lisa Allen’s Organic barbecue beer can chicken or Josh Eggleton’s Barbecued spatchcock chicken for an impressive centrepiece. You can also create some of the best Indian chicken you’ve had in your life, as the hot coals char thick marinades into a gorgeous crust; just look at Alfred Prasad’s Malai tikka and Tangdi kabab for inspiration.

With chicken it’s always important to make sure the juices run clear and the centre is piping hot – a probe thermometer can help with this. Leave the meat to rest for a few minutes once it’s cooked, too, as this will let all those delicious juices get absorbed back into the meat.