We made these today with breast meat and they were wonderful. I used the shredding blade on my food processor for the onions and used my silicon spatula to get every drop of onions and juice into the saucepan. I served them with a warm German potato salad with bacon and it was a great combination.
I make kebabs with similar ingredients but not BBQ. Marinade with yogurt, lemon juice, olive oil, garlic, paprika (sweet and smoked), cumin, cinnamon, and sumac. Skewer and grill. The marinade makes them liable to stick a little to the grate, even after oiling, but they taste great.
Hi , I have a suggestion for you so your kabobs won't stick , ever ...Measure your grill from side to side then go to your Superstore like Lowes or Home Depot & pick up two " Stainles Steel " lengths however your grill measurement was , wash them thoroughly & put them on either side of your grill then just straddle your loaded kebobs across them ... They will still be close to the grill enough to cook properly but will no longer touch or be in any contact with the actual grill at all , so , zero touch , zero stick , plus with a glove on they should be easier to rotate to cook all sides evenly..... The stainles angle-iron shouldn't be expensive at all & you can store it right on your grill grate when you're not making kebobs so storage is no problem either ... Hope this idea helps... Good Luck ...
I use a similar recipe method except I add ketchup, yellow mustard, Mrs dash seasoning and lemon pepper seasoning. I don't use clove or cumin. Too strong. And I use renders instead of breast or thighs.
Thanks for the video ladies! Quality chicken prepped and prepared yakitori style seasoned with salt/sake or Tare(shoyu, sake and sugar) is the way to go. It can be a bit fussy but very rewarding.
I have some "hot chili" honey I'm gonna sub for the sugar in this. It would be a variation of the Cooks Country recipe for oven baked hot honey chicken we ate last night.
Lovely-looking recipe. Can’t possibly NOT be good with that combination of ingredients! One question, though: wire brush on grille=possible metal “hairs” in chicken? Asking for a friend…
My friend,I'm 58yr old Irishman & cooking since I was 9,& I have never had a grill brush wire get in my food, I buy decent quality grill brushes, not dollar store, but your friend can buy a scouring pad brush also, they work well, I hope that helps
The oiled paper towel helps knock off and pick up any strays. This has never happened to me but you should be good to go if you do both. I mean your friend will be good to go… ;)
Honestly is this bacon paste a real thing because this is amazing it's like literally bacon butter but it's created by you with the smoke flavor and the sweetness of bacon oh my God I am so happy to have stumbled upon this
Unfortunately when I click the recipe link Im asked to pay a membership to view the recipes. Cant afford in these times. Please put ingredients in video comments or dont bother linking. Thx
Because they looked easy to make, I thought I give this a try. I made them today. (I had to use our gas grill because our charcoal grill needed a repair). I'm sure using "gas" instead of charcoal DOES make a difference in flavor. While these are "good", they weren't something "I'd brag about" or rush to make them again. I was really looking forward to the bacon flavor on the chicken, but it was "faint"/non-existent. That was a let-down right there. I did enjoy the flavor of the BBQ sauce though. If I had to rate these on a scale of 1-10....with 10 being the BEST, I honestly could only give these a 6. I'm sure if I used charcoal, I'd bump it up to a 7. Overall, I did enjoy them, but they weren't anything special. Next time I make these, I will add the "bacon paste" along with the salt when it sits in the refrigerator for 1/2 hour. Like I said earlier, I really couldn't taste the bacon all that much.
Nice recipe ladies, folks,if you can find them, buy flat blade skewers in place of round, your food won't spin around on the skewer when turning with the flat skewer
@@raymondjames57 That won’t get it out of all the little intricate cracks, corners and crevices, I guarantee you. Maybe throwing it in a glass of hydrogen peroxide or Efferdent!
You put the raw chicken on the grill with the tongs. Looking the at the rub stains on the tongs at the end, it appears you continued to use the same raw-chicken-exposed tongs to take them off the grill. Was this the case, or did I miss something? This isn't meant as a criticism, just something that I'm pedantic about. I clean my utensils constantly (especially after contact with raw meat), and I'm curious about your approach.
There's nothing wrong with the sauce recipe, but the rub could be a little better. I'd certainly ditch all that sweet paprika and go with some fennel, cumin, and black pepper. The bacon paste with the rub, and grated onion in the sauce is appealing though. Have to try that.
I pity the poor entry level assistant who has grill grate clean duty at ATK.. Let’s get real here though! Our’s like everyone else’s in the whole country after 10 years and no such assistant’s labor, is definitely non-stick, but is due to the black, crusty, (deliciousness ?) that fully covers them..and of course is flame sanitized each and every time l preheat and brush the grill!
I was so excited to use this recipe until the bacon paste! I realize I'm in the minority here. I wanted a good chicken recipe but making it so much more unhealthy made it unappealing to me and changed the flavor profile. Logically it will be juicy and flavorful but I imagine it will have a bacon and chicken flavor and I wanted a well seasoned chicken flavor...but love you guys and ATK!
With this recipe you’ve succeeded to offend so many culinary cultures …and your final product doesn’t even look or taste like chicken. I’m sorry but this is unacceptable, said the chickens.
@@oldfarmshow That is some slow cooker you got there. If it takes five decades to make chicken on a stick. I'll stay with the experts on this., thanks.
@@MrPickles1987 Seems like a perfectly fine grilled chicken recipe. ATBBQ if you want some competition BBQ. No idea what this dudes butt hurt is about.
Ugh I love these ladies! Great presenters, great chemistry, and this recipe sounds great- love the bacon paste tip!
We made these today with breast meat and they were wonderful. I used the shredding blade on my food processor for the onions and used my silicon spatula to get every drop of onions and juice into the saucepan. I served them with a warm German potato salad with bacon and it was a great combination.
I love Julia and Brigitte they are rockstars in the kitchen imo
When Bridget maintains eye contact with the camera while taking her first bite as a show of dominance
Nah, she does it to make mah pp rise. It works❤️
@@holyhandgrenades5529 Okay....
@@cosmos9688 You damn right it's ok😏
Whenever a food personality does that it reminds me of a dog making eye contact while pooping.
Yea, every movie have the same text: "look at me, look at me, look in my eyes" (now the camera, ofc)
I’m going to try this! Thanks
I make kebabs with similar ingredients but not BBQ. Marinade with yogurt, lemon juice, olive oil, garlic, paprika (sweet and smoked), cumin, cinnamon, and sumac. Skewer and grill. The marinade makes them liable to stick a little to the grate, even after oiling, but they taste great.
Hi , I have a suggestion for you so your kabobs won't stick , ever ...Measure your grill from side to side then go to your Superstore like Lowes or Home Depot & pick up two " Stainles Steel " lengths however your grill measurement was , wash them thoroughly & put them on either side of your grill then just straddle your loaded kebobs across them ... They will still be close to the grill enough to cook properly but will no longer touch or be in any contact with the actual grill at all , so , zero touch , zero stick , plus with a glove on they should be easier to rotate to cook all sides evenly..... The stainles angle-iron shouldn't be expensive at all & you can store it right on your grill grate when you're not making kebobs so storage is no problem either ... Hope this idea helps... Good Luck ...
I use a similar recipe method except I add ketchup, yellow mustard, Mrs dash seasoning and lemon pepper seasoning. I don't use clove or cumin. Too strong. And I use renders instead of breast or thighs.
Thanks for the video ladies!
Quality chicken prepped and prepared yakitori style seasoned with salt/sake or Tare(shoyu, sake and sugar) is the way to go.
It can be a bit fussy but very rewarding.
Yum, making this for dinner tomorrow night.
You had me at “bacon paste.”
Yuck
This is absolutely delicious Chicken Barbecue that you made mouth watering, Thank you for sharing your recipe.
This was very good. I got everything I wanted from barbecue chicken. I’m keeping this recipe! Thank you.
Very very nice I will try god bless. You
Something to try- I pureed ground chicken into a paste and used that to rub on the kebabs to great effect and flavor.
Delicious...have to try it! I wish we could get the written receipe without signing in....
Looks great, can’t wait to try it, many thanks.
My mouth is watering, definitely going to be trying this one! 🤤
I have some "hot chili" honey I'm gonna sub for the sugar in this. It would be a variation of the Cooks Country recipe for oven baked hot honey chicken we ate last night.
I don't cook any of this i just watch for the hosts.
Lovely-looking recipe. Can’t possibly NOT be good with that combination of ingredients! One question, though: wire brush on grille=possible metal “hairs” in chicken? Asking for a friend…
My friend,I'm 58yr old Irishman & cooking since I was 9,& I have never had a grill brush wire get in my food, I buy decent quality grill brushes, not dollar store, but your friend can buy a scouring pad brush also, they work well, I hope that helps
The oiled paper towel helps knock off and pick up any strays. This has never happened to me but you should be good to go if you do both. I mean your friend will be good to go… ;)
I have a similar grill brush from Amazon. It doesn't unravel like the cheap ones. It's those flimsy $1.00 ones that you want to stay away from.
After i brush the grill i use my air compressor to blow off any wire or smusch off the grill!
Thank you all for your kind and thoughtful replies. For the record: I love love love this channel. Hope you do, too! Best regards.
Nice! Going to try it!
Can't wait to try this!
You had Bridgett when you said "bacon"! And no matter what she said about the other spices... Bacon was the most emphasized! Must be yummy! 😋. 💖🌞🌵😷
you had me at "bacon paste"
@Tim MacDonald, my irish/scottish brother & friend, I'd brush my teeth with bacon paste , lol
@@stevelogan5475 🤢 yuck
Yuck
This sounds so good and looks easy and foolproof. I really like the drops of the science of. Like the difference between kosher salt and table salt.
Hello 👋 awesome 👏🏻
That Bacon paste was genious 😊
"genious"?
Honestly is this bacon paste a real thing because this is amazing it's like literally bacon butter but it's created by you with the smoke flavor and the sweetness of bacon oh my God I am so happy to have stumbled upon this
I was excited about the "bacon paste" too, but sadly I didn't get all that much flavor from it. Hope you enjoyed the recipe.
Will it taste as good on a gas grill?
Merci 🙏
Straight up AWESOME!!!!!
Yakitori chef hint: keep the meat on the counter or cutting board when skewering. Safer and easier.
Yummy 😋
Why didnt you just add the spice rub to the bacon paste in the food processor?
Woo-ster-sheer!
Yesss! This is the one!!
Unfortunately when I click the recipe link Im asked to pay a membership to view the recipes. Cant afford in these times. Please put ingredients in video comments or dont bother linking. Thx
Because they looked easy to make, I thought I give this a try. I made them today. (I had to use our gas grill because our charcoal grill needed a repair). I'm sure using "gas" instead of charcoal DOES make a difference in flavor. While these are "good", they weren't something "I'd brag about" or rush to make them again. I was really looking forward to the bacon flavor on the chicken, but it was "faint"/non-existent. That was a let-down right there. I did enjoy the flavor of the BBQ sauce though. If I had to rate these on a scale of 1-10....with 10 being the BEST, I honestly could only give these a 6. I'm sure if I used charcoal, I'd bump it up to a 7. Overall, I did enjoy them, but they weren't anything special. Next time I make these, I will add the "bacon paste" along with the salt when it sits in the refrigerator for 1/2 hour. Like I said earlier, I really couldn't taste the bacon all that much.
Nice recipe ladies, folks,if you can find them, buy flat blade skewers in place of round, your food won't spin around on the skewer when turning with the flat skewer
YUM
I love this chicken kabob....🥰😋
Hello there, JULIA and BRIDGET!
See ya later ..........😉
Fess up Bridget, you'd make this at home, wouldn't you? Or have Julia come over and do it. :-)
why 175F as opposed to 165?
White meat = 165 F, dark meat = 175 F, that is what the fda/usda recommends on poultry, anyway for a safe temp
2:32 they both pronounced it wrong. It's pronounced WURSTER-SHER-SAUCE or sometimes WOSTER-SHER-SAUCE
Now I have to go grocery shopping.
Wish you would have a no sugar alternative.
Wisteshire sauce
Can u make ice cream mango
A bit of work for bbq chicken
Wait, did she just say 'bacon paste'?
😋😎
Just say Wooster sauce, like all good Englishmen do
7
Julia how do you EVER get the microscopic food particles out of the nooks and crannies of your wedding ring?! 😩
Soap and water 🙂
@@raymondjames57 That won’t get it out of all the little intricate cracks, corners and crevices, I guarantee you. Maybe throwing it in a glass of hydrogen peroxide or Efferdent!
@@juleswins3 I can already tell you've never done a dirty job in your life... must be nice
So much sugar.
Lora
The Persians strongly disagree with this video's claim of "best."
It's not hard. Wooster-Sheer.
You could have left the chicken fat pieces in too.
You put the raw chicken on the grill with the tongs. Looking the at the rub stains on the tongs at the end, it appears you continued to use the same raw-chicken-exposed tongs to take them off the grill. Was this the case, or did I miss something? This isn't meant as a criticism, just something that I'm pedantic about. I clean my utensils constantly (especially after contact with raw meat), and I'm curious about your approach.
Worst recipe in the world. Very American.
There's nothing wrong with the sauce recipe, but the rub could be a little better. I'd certainly ditch all that sweet paprika and go with some fennel, cumin, and black pepper. The bacon paste with the rub, and grated onion in the sauce is appealing though. Have to try that.
Clean the grill???? Guess mine has " flava".
Worster
Did they lose the farm? Grilling in the Alley.
I pity the poor entry level assistant who has grill grate clean duty at ATK.. Let’s get real here though! Our’s like everyone else’s in the whole country after 10 years and no such assistant’s labor, is definitely non-stick, but is due to the black, crusty, (deliciousness ?) that fully covers them..and of course is flame sanitized each and every time l preheat and brush the grill!
Meat candy
I was so excited to use this recipe until the bacon paste! I realize I'm in the minority here. I wanted a good chicken recipe but making it so much more unhealthy made it unappealing to me and changed the flavor profile. Logically it will be juicy and flavorful but I imagine it will have a bacon and chicken flavor and I wanted a well seasoned chicken flavor...but love you guys and ATK!
OH FOR CRY'IN OUT LOUD....2 PIECES OF BACON....!!!! "bless your heart!"
Chicken is relatively tasteless.
Popeye's and ChicfilA laughing in $
That is the stupidest thing I have evr heard there is no chicken cobbs
Bridget is so beautiful. I would rather eat her than what she is cooking.
With this recipe you’ve succeeded to offend so many culinary cultures …and your final product doesn’t even look or taste like chicken. I’m sorry but this is unacceptable, said the chickens.
No one at the time test kitchen knows how to BBQ; please stop trying
Got any tips please ?(seriously)
@@pascalcosta2614 BBQ over 50 years, BBQ Chicken Kebabs over 50 years,
@@oldfarmshow any shortcuts for better bbq chicken ?
@@oldfarmshow That is some slow cooker you got there. If it takes five decades to make chicken on a stick. I'll stay with the experts on this., thanks.
Grilling =/= BBQ. Those kababs look great.
👎👎👎
👍🏼👍🏼👍🏼
You're a troll, right?
Edit: As with your other comment, the likes on this video speak for itself. How about you post some tips for "good BBQ"?
@@MrPickles1987 Seems like a perfectly fine grilled chicken recipe. ATBBQ if you want some competition BBQ. No idea what this dudes butt hurt is about.