Whenever I bring chicken to grill at a picnic, I sous vide it before heading out and finish it on the grill. It's already perfectly cooked, and it gets a lovely color and aroma from the charcoal. It's convenient because I can place the sous vide bag holding the chicken into a cooler and take it to the park. This achieves the same result faster.
Do you sous vide it after marinating or do you sous vide first and then marinate for the grill? I use sous vide a lot (no better way to cook an expensive steak at home) and I’m guessing it’s the former.
What temperature do you set the sous vide? If you understand 7D and sous vide, it certainly doesn't need to be at 165. I'm thinking if you held it at 155 for 30 minutes it would be plenty safe enough
1:50. Probably the most anticipated part of this video for me: cutting up a whole chicken. I can never get it right. And man, Chef John is an American national treasure. Thanks, Chef John. Truly appreciated.
I made this last night (07/20/23) and was great! I changed the chicken to boneless/skinless thighs and at the end I added about a table spoon of ketchup and two tavle spoons of brown sugar to the marinade/sauce and let it reduce until thick. we used this as a dipping sauce for the finished meat during the meal. Thanks again Chef John for knocking this one out of the park.
I love Babish, Weissman and Chef John for recipes. But one thing I really love about food wishes? Babish: "I'm gonna cook this on my new $2000 traeger smoker, but you can do it in the oven" Weissman: "I'm making this pizza in my sponsors portable pizza oven, but if you don't have one, you can use a pizza stone in the oven and it will be pretty close!" Chef John: "I'm using this $70 charcoal grill available at Walmart. Still delicious"
Barbecued chicken is my favorite food as a kid. That my mom made it sometimes with this recipe and it was so amazing that I can taste the nice butter flavor and the barbecued flavor of the chicken. So delicious and yummy that I will make it again with my family because they love it. Chef John is a legend that my mom and me watch food wishes everyday with some jokes of Chef John that we laugh too. You are a legend Chief John.
This is definitely going to get made. Love the idea of using butter instead of oil. When I saw the thumbnail i immediately thought it was an Indian twist... Which would be awesome, but this looks absolutely amazing. Thanks Chef!
Welcome home, Chef. I and all the meals you have taught me to prepare have missed you very much. And it's so nice to see what a "little touch of Cayenne" means to some folks. Lastly, any friend of Saint Alton Brown is a friend of mine.
Great idea. I have done this myself for the exact reason you said. Plus have a mister bottle with water in it to prevent flair ups! Magic technique that works. Don't overcook the chicken either. When you remove the chicken from the heat/grill the chicken keeps cooking 8nternally and will dry out so use a meat thermometer to check for doneness.
My mom and dad always pre-boil, it helps a lot with flare ups because it renders some of the fat out of the skin so it doesn't cook out on the grill and turn into uncontrolled fuel. I have done steaming as well, but you're right that it would dilute the marinade. I'm thinking what might be good would be taking the whole marinated chicken and sticking it in a sous vide for a while.
This is similar to our family recipe for a mustard butter chicken. No water, yellow mustard (not powder, not fancy mustard), and more butter. Cook halved chickens on very low charcoal heat for hours. Sauce the last 30 min or so. You won't believe how good it is.
Making this tomorrow. I am pleased to notice that Chef John uses the same professional grill that I do, the Expert Grill from Walmart. I think it was $25 or so. It appears to be no longer available so I now apparently also have a collectible.
Just something nostalgic about watching the BBQ Grill shake and move around when the lid is removed and the food is basted, brings back so many memories of grilling with my dad.......all very tasty memories.
..and once again, the Djinn of Culinary Delights is making our food wishes come true. BBQ, butter and chicken is a delicious combination that makes for a great Summer meal. Thank you so much for the video and recipe. ❤
In Greenwood, Delaware, the volunteer fire company has the vinegar-based barbecue chicken on Saturdays and Sundays, and it's a very special experience. They do chicken halves, but I think their chickens are a lot smaller than the one you've got here, which probably makes it a little easier to time the breast vs. the thigh. In the 80's, it was $5 for chicken, a snack bag of chips, a roll, and two bread and butter pickle chips. As a kid, figuring out how to combine those things in as many delicious configurations as possible was a fun back-seat-of-the-car activity. Also, shout out to salt potatoes! My parents are from western New York, and those things are amazing!
If your parents are from WNY you must know of Chiavetta’s vinegar based marinade ( should be available at any Wegmans in the country). Syracuse salt potatoes! Classic. Dinosaur BBQ garlic and butter are the best!
@@LiLi-ps5vb I definitely know Chiavetta's, and I do have a Wegman's near me now (suburban Maryland) where I can get it. It's interestingly different from the vinegar-based barbecue in southern Delaware. Chiavetta's has more vinegar, less oil, more dried herbs, and a little less salt. Also, the fire company recipe has raw egg in it, so that's pretty different. I love the salt potatoes, but I don't know what "Dinosaur BBQ garlic and butter" are. Are those potato toppings or a separate dish? We moved away from the area when I was four, so my experience with these things is what we brought with us. Do you know the Beef and Barrel (beef on weck) in Olean or the Texas Hot (a unique type of hot dog place) in Wellsville? Those are two of my family's favorite spots for when we visit.
@@markjdunbar Dinosaur BBQ is a BBQ chain that originated in Syracuse. Their food is amazing. They are in the bigger WNY cities and a couple of restaurants in the NYC area too. The salt potatoes are bathed in a garlic, butter, Cajun spice sauce. So good! I am not familiar at all with the restaurants you mentioned in Olean and Wellsville. I live further north near Niagara county.
Something i've recently been experimenting with on my weber kettle is the Vortex accessory It allows you to grill something like chicken at high heat without directly exposing the chicken to the coals. You still get the color and flavor with little to now charring. i'm going to try this recipe with that now
Looks delicious and cooked on a $25 Walmart grill so anyone can do this without complaining about not having the proper equipment.....Bravo Chef John !
Hey check out my later post about my friends in denial... "You mean you can ACTUALLY cook outside without a Webber/Green Egg/Traeger/Evo...." Well yes! Ever heard about "Flat-Stone Grillin'?" CJ is TRULY a "Chef for the People..." JUST like "The Clash" were "The Band for the People..." Perhaps you aren't as old as me. Back in the day, we often thought that "The Clash" would play for free as long as the beer flowed...
Instead of baking the chicken first, you can set up your bbq in a 2 zone configuration, coals on one side. That way you can cook the chicken initially over the side without coals, so you're not burning the skin, before moving it over to the hot side, to crisp things up.
With 2 zone, you can also orient the chicken halves so that the legs are nearer the heat source, and the breast’s are further away. To help ensure proper temps.
When your chicken breast reaches ~140F, put an upside down ramekin on the grill, and prop the two chicken halves against each other over it. The ramekin gives a little bit of a sturdy base to keep the thighs closer to the heat while partially sheltering the breast. Put a teaspoon of water in the bottom divot of the ramekin to help maintain moisture in the breast. If it won't prop up correctly, use a bit of butcher twin just under the wing stumps to keep the chicken over the ramekin. As you continue to baste the chicken more moisture will flow between the two halves into that ramekin divot and keep doing what it does. This helps ensure the breast isn't over cooked and the thighs not undercooked while also keeping that half chicken look. Or you can just use a beer can, preferably with some of the beer still in it, but that works better with a whole chicken.
This looks delicious. For the record, coming from the South, bbq and grilling are 2 very different things. Bbq is low and slow smoke-based cooking. Grilling is, well, it's what was in this video, putting the meat on the heat and cooking it.
Excellent! I have never pre-baked chicken before BBQing it. I did split the breast halves from the thighs. In the future I will be using this method because Chef John's strategy to avoid burning the exterior and skin of the chicken really works well!! Perfect interior temperatures for both breast and leg quarters. Now interestingly, the split quarters all cooked in the same time despite the temperature variable I was looking for! I checked with my thermometer to be sure. Might have been that the pieces of breast were a thicker than since it was a large chicken to start with. The eastern Carolina style sauce was a great hit with everyone! Thanks Chef John!!
breast meat when separated is held higher from the heat by the curve of the rib bones. those bones (and inter-cartilage) also act as "insulation." flesh on thighs and legs sit directly on the grate - closer to the heat with no insulation.
When i was growing up. My uncle always did the bbq and the chicken was ALWAYS done with that marinade. When i grew up and did my own bbq.. i omitted that step. It has its place and is good but for some reason i just didn't do it. I have however par biolwd my wings in vinegar beforehand and the results are phenomenal!
Chef John, I've been watching since 2013, I'm a huge fan and I've made tons of your recipes, with much success. In my house (even if it is not one of your recipes) we say as a family "and as always, enjoy!" Please tell me, what shears you're using? I spent the last several month trying to find a buy a good pair that I wont/can't destroy. -Thanks for all of you amazing recipes and videos!
I really struggle each year for my Halloween party on food. I would love to see some easy buffet vids! I get my gamers in around noon and they shuffle out the door around 2am. I have a hard time keeping things both hot and cold while still trying to enjoy the party. I want things that are filling and not too many candy/dessert type items. We game 12 hours so real food is so much more important. I do use crocks and stuff. I am in Florida so even in October keeping things cool with that many people in the house is very hard! Ice melts and makes messes so dang fast.
This is almost exactly the sauce my dad made my whole life. He would also cut up a lemon, squeeze in the juice, then toss the pieces in to simmer with the sauce. We just used it as a sauce, but now I want to try it as a marinade. It's also amazing on pulled pork.
I made this in my oven with “chicken quarters”- $6.47 for ten pounds of Perdue brand at my local Walmart. I made two recipes for 6 leg/thigh portions and marinated 3pairs in each gallon sized ziplock bags. I marinated one for 24 hours, another for 48 because I couldn’t get to both the same night. I placed three chicken quarters into a sprayed 11x14” baking dish straight from the bag and baked for 45 minutes at 325°, raising to 375° for the next 15 minutes to try to brown it a bit. Came out GREAT, each served with 1/3 of the pan sauces and SO is trying to find everything else I can use with this marinade. I think it’s going to be my go-to from now on.
Interesting.. I’ve been making this exact dish for about 35 years, except I use a gas grill slow cook at 300 - 325F for 1.5 - 2 hours (skin side up) rather than a pre bake... placing skin side down for the last 30-40 minutes... thanks 🙏
I’ve been combining a pellet grill with a Weber grill for a while now. I’ve used it on steaks, pork chops/loins, chicken, and even prime rib. Prepare your meat how you want it and put it in the pellet grill with a meat thermometer at 225 degrees or whatever. Let it smoke/cook until it’s 10-15 degrees from finished temp. Have a grill and charcoal lit and ready and finish off the meat with a super hot sear. You’re just trying to get the desired color and texture here. Yes it’s called a reverse sear but the treager is very low maintenance and foolproof along with adding great smoke flavor. It’s also perfect for getting steaks done at the right temperature, since I have folks who like anywhere from medium rare to well done. Just take the rarer steaks off first and sear them while leaving the well done ones in. By the time you’ve finished searing the medium rare steaks the well done steaks are almost ready. It’s as foolproof and simple a way to get a steak perfectly done and perfectly seared as any I’ve seen.
Finally, I know how to cut up a chicken :) .. Also, I need to get a good sauce pot that is good, but at a good price. Any suggestions from the group? Thanks
Chef, I have been worried with your absence. I have checked my feed daily and was really worried (I had you dead in a ditch). Thank you for being a part of my daily sustenance for years. No pressure, but the world needs you!
I usually always par cook my chicken before grilling. Besides the obvious of not burning it before its done, it renders out some of the fat so that the skin can get extra crispy...
'Id separate the leg and thigh from the breast and wing just because HALF A CHICKEN IS A LOT OF CHICKEN !!!!! And here in Texas, we'd push our coals to one side for indirect heat . And we'd close the vents up to get a more smoky flavor. 😊
Margarine is not bad; margarine is different. It is not usually a reasonable substitute for butter, but it actually works better in certain recipes. My most successful pfeffernusse used margarine.
I’m almost too embarrassed to ask because you’re such a great and experienced chef, but have you tried the Cornell Recipe BBQ chicken? Growing up in the Finger Lakes of upstate NY it’s all we ever got at public firehouse BBQs. My mom got the recipe from the Cornell Cooperative Extension we had when I was a kid (I’m 71) and so we got to enjoy it at home. It was terrific. Very unique, and I’m told exclusive to NY. Pls google it and give it a try! 😍
I've had good luck cooking chicken in the microwave for half the time recommended in the microwave cookbook before going to the grill. I don't remember using a marinade though.
Just glad I've lived as long as I have. Had I died young, I would have gone to my grave believing that grilled barbecued chicken had to have an omnipresent taste of tomato catsup in the marinade. Chef John's version looks very tasty.
5:13 when Chef John mentions how a lot of home-BBQ chicken is charred black, I immediately thought of that auntie waving around a charcoal-lookin' chicken leg and saying, "That's what you call good grillin'!" HAHAHAHA.
Who are we without trying something different Chef John? Check out how Glen and Friends breaks down a chicken. Sure, not mainstream but perhaps useful for this particular purpose.
Whenever I bring chicken to grill at a picnic, I sous vide it before heading out and finish it on the grill. It's already perfectly cooked, and it gets a lovely color and aroma from the charcoal. It's convenient because I can place the sous vide bag holding the chicken into a cooler and take it to the park. This achieves the same result faster.
Do you sous vide it after marinating or do you sous vide first and then marinate for the grill? I use sous vide a lot (no better way to cook an expensive steak at home) and I’m guessing it’s the former.
@@WhatsInAName222 Correct, the former.
What temperature do you set the sous vide? If you understand 7D and sous vide, it certainly doesn't need to be at 165. I'm thinking if you held it at 155 for 30 minutes it would be plenty safe enough
@@RJMin2 160 *f for about 2 hrs mostly because I get busy doing other things. It works really well.
Sous vide is a solid idea for a half chicken 👍
1:50. Probably the most anticipated part of this video for me: cutting up a whole chicken. I can never get it right. And man, Chef John is an American national treasure. Thanks, Chef John. Truly appreciated.
I agree with the treasure statement! Chef John is the modern Bob Ross of the kitchen!
Absofreakinglutely agree Chef John is a national treasure...would further that to a world wide treasure.
Buy yourself some poultry shears
@@stevenbeach748 Yes, this. They might seem like an unnecessary purchase, but that's only until one uses them the first time.
Yes, cutting up a whole chicken is tricky.
Hope you enjoyed your vacation Chef John.
I made this last night (07/20/23) and was great! I changed the chicken to boneless/skinless thighs and at the end I added about a table spoon of ketchup and two tavle spoons of brown sugar to the marinade/sauce and let it reduce until thick. we used this as a dipping sauce for the finished meat during the meal. Thanks again Chef John for knocking this one out of the park.
"Butter is good, margarine is bad", rarely has more true words been spoken!
I love Babish, Weissman and Chef John for recipes. But one thing I really love about food wishes?
Babish: "I'm gonna cook this on my new $2000 traeger smoker, but you can do it in the oven"
Weissman: "I'm making this pizza in my sponsors portable pizza oven, but if you don't have one, you can use a pizza stone in the oven and it will be pretty close!"
Chef John: "I'm using this $70 charcoal grill available at Walmart. Still delicious"
Amen--enjoy.....
Chef John discusses his Walmart grill in another video and it was only $18! I got one too after he mentioned it 😊
Fr
@@jensantos81 buying $18 grills from walmart, maybe it's why he burns his chickens
Yes, I prefer using wood and coal for grilling instead of gas. I have a cheap kettle BBQ which works fine.
With that name this cannot go wrong❤
Barbecued chicken is my favorite food as a kid. That my mom made it sometimes with this recipe and it was so amazing that I can taste the nice butter flavor and the barbecued flavor of the chicken. So delicious and yummy that I will make it again with my family because they love it. Chef John is a legend that my mom and me watch food wishes everyday with some jokes of Chef John that we laugh too. You are a legend Chief John.
Greeting from Buenos Aires. We love you chef John ❤
This is definitely going to get made. Love the idea of using butter instead of oil. When I saw the thumbnail i immediately thought it was an Indian twist... Which would be awesome, but this looks absolutely amazing. Thanks Chef!
That's what I was expecting too. You could throw some garam masala in the marinade and I'm sure it would taste great!
Welcome home, Chef. I and all the meals you have taught me to prepare have missed you very much. And it's so nice to see what a "little touch of Cayenne" means to some folks. Lastly, any friend of Saint Alton Brown is a friend of mine.
No matter what kind of day I'm having, or mood I'm in, Chef John's "you are the...of..." always brings a smile to my face. Thank you, sir.
Great idea. I have done this myself for the exact reason you said. Plus have a mister bottle with water in it to prevent flair ups! Magic technique that works. Don't overcook the chicken either. When you remove the chicken from the heat/grill the chicken keeps cooking 8nternally and will dry out so use a meat thermometer to check for doneness.
I had a friend that would boil the chicken before barbequeing it. You're right, it is better for not burning the skin.
Good idea although not sure how that would work with the marinade. Has anyone ever tried pre STEAMING meat before grilling it?💁♀️
My mom and dad always pre-boil, it helps a lot with flare ups because it renders some of the fat out of the skin so it doesn't cook out on the grill and turn into uncontrolled fuel. I have done steaming as well, but you're right that it would dilute the marinade. I'm thinking what might be good would be taking the whole marinated chicken and sticking it in a sous vide for a while.
This is similar to our family recipe for a mustard butter chicken. No water, yellow mustard (not powder, not fancy mustard), and more butter. Cook halved chickens on very low charcoal heat for hours. Sauce the last 30 min or so. You won't believe how good it is.
You are (after all) the Charles Dickens
Of how you do your Chickens!
Thanks for the memories!
Making this tomorrow. I am pleased to notice that Chef John uses the same professional grill that I do, the Expert Grill from Walmart. I think it was $25 or so. It appears to be no longer available so I now apparently also have a collectible.
Butter is good! Man, I would love to see a collaboration between Chef John and Chef Jean-Pierre.
I've been waiting for this recipe from Chef John!!!
Just something nostalgic about watching the BBQ Grill shake and move around when the lid is removed and the food is basted, brings back so many memories of grilling with my dad.......all very tasty memories.
that rich and creamy buttery sauce is making my mouth water. 😋 Definitely trying this at my next barbecue cookout!
..and once again, the Djinn of Culinary Delights is making our food wishes come true. BBQ, butter and chicken is a delicious combination that makes for a great Summer meal. Thank you so much for the video and recipe. ❤
A real genie of the kitchen.
He is truly the djinn of TH-cam cookin’, but luckily we aren’t limited to three Food Wishes.
*Dining Delights
Its not a party until you have to tong wrestle the meat or poultry around the grill surface! 😂 BBQ time ! Chicken 🍗 🍖
In Greenwood, Delaware, the volunteer fire company has the vinegar-based barbecue chicken on Saturdays and Sundays, and it's a very special experience. They do chicken halves, but I think their chickens are a lot smaller than the one you've got here, which probably makes it a little easier to time the breast vs. the thigh. In the 80's, it was $5 for chicken, a snack bag of chips, a roll, and two bread and butter pickle chips. As a kid, figuring out how to combine those things in as many delicious configurations as possible was a fun back-seat-of-the-car activity.
Also, shout out to salt potatoes! My parents are from western New York, and those things are amazing!
If your parents are from WNY you must know of Chiavetta’s vinegar based marinade ( should be available at any Wegmans in the country). Syracuse salt potatoes! Classic. Dinosaur BBQ garlic and butter are the best!
@@LiLi-ps5vb I definitely know Chiavetta's, and I do have a Wegman's near me now (suburban Maryland) where I can get it. It's interestingly different from the vinegar-based barbecue in southern Delaware. Chiavetta's has more vinegar, less oil, more dried herbs, and a little less salt. Also, the fire company recipe has raw egg in it, so that's pretty different. I love the salt potatoes, but I don't know what "Dinosaur BBQ garlic and butter" are. Are those potato toppings or a separate dish? We moved away from the area when I was four, so my experience with these things is what we brought with us. Do you know the Beef and Barrel (beef on weck) in Olean or the Texas Hot (a unique type of hot dog place) in Wellsville? Those are two of my family's favorite spots for when we visit.
@@markjdunbar Dinosaur BBQ is a BBQ chain that originated in Syracuse. Their food is amazing. They are in the bigger WNY cities and a couple of restaurants in the NYC area too. The salt potatoes are bathed in a garlic, butter, Cajun spice sauce. So good! I am not familiar at all with the restaurants you mentioned in Olean and Wellsville. I live further north near Niagara county.
Something i've recently been experimenting with on my weber kettle is the Vortex accessory It allows you to grill something like chicken at high heat without directly exposing the chicken to the coals. You still get the color and flavor with little to now charring. i'm going to try this recipe with that now
I may be the first one today..ohhh soo excited...I just wanna say that...I love your recipes and your personality...love you chef jhon❤❤❤
Looks delicious and cooked on a $25 Walmart grill so anyone can do this without complaining about not having the proper equipment.....Bravo Chef John !
Hey check out my later post about my friends in denial... "You mean you can ACTUALLY cook outside without a Webber/Green Egg/Traeger/Evo...." Well yes! Ever heard about "Flat-Stone Grillin'?" CJ is TRULY a "Chef for the People..."
JUST like "The Clash" were "The Band for the People..." Perhaps you aren't as old as me. Back in the day, we often thought that "The Clash" would play for free as long as the beer flowed...
Agreed! Much respect for Chef John!
My grandma made this and this was by far my favorite form of bbq.
Makes perfect sense. Thank you John. Much Love❤
I can just about smell and taste this.Looks delic.
Looks amazing!
Chef John is back! Yeah!
Omg! You made my taste buds water again! 😊
I like the salt potatoes reference. Familiar memories.
Thank you Chef John!
Instead of baking the chicken first, you can set up your bbq in a 2 zone configuration, coals on one side. That way you can cook the chicken initially over the side without coals, so you're not burning the skin, before moving it over to the hot side, to crisp things up.
Yes! So much easier!
That's how we do it also. Indirect heat we call it.
With 2 zone, you can also orient the chicken halves so that the legs are nearer the heat source, and the breast’s are further away. To help ensure proper temps.
That's how we do it. 👍👍
@thetek9 also...no one does better bbq chicken then the fire department
The smoke from the grill was making my eyes water through the screen :P
It looks so good
thanks for the recipe and the video. It looks great!
I am going to try this marinade for cooking in The Pit Barrel Cooker. It is awesome for cooking chicken.
When your chicken breast reaches ~140F, put an upside down ramekin on the grill, and prop the two chicken halves against each other over it. The ramekin gives a little bit of a sturdy base to keep the thighs closer to the heat while partially sheltering the breast. Put a teaspoon of water in the bottom divot of the ramekin to help maintain moisture in the breast. If it won't prop up correctly, use a bit of butcher twin just under the wing stumps to keep the chicken over the ramekin. As you continue to baste the chicken more moisture will flow between the two halves into that ramekin divot and keep doing what it does. This helps ensure the breast isn't over cooked and the thighs not undercooked while also keeping that half chicken look. Or you can just use a beer can, preferably with some of the beer still in it, but that works better with a whole chicken.
I made this yesterday for my family and it ended up being the best chicken I’ve ever cooked on a BBQ!
This looks delicious. For the record, coming from the South, bbq and grilling are 2 very different things. Bbq is low and slow smoke-based cooking. Grilling is, well, it's what was in this video, putting the meat on the heat and cooking it.
Excellent! I have never pre-baked chicken before BBQing it. I did split the breast halves from the thighs. In the future I will be using this method because Chef John's strategy to avoid burning the exterior and skin of the chicken really works well!! Perfect interior temperatures for both breast and leg quarters. Now interestingly, the split quarters all cooked in the same time despite the temperature variable I was looking for! I checked with my thermometer to be sure. Might have been that the pieces of breast were a thicker than since it was a large chicken to start with. The eastern Carolina style sauce was a great hit with everyone! Thanks Chef John!!
breast meat when separated is held higher from the heat by the curve of the rib bones. those bones (and inter-cartilage) also act as "insulation."
flesh on thighs and legs sit directly on the grate - closer to the heat with no insulation.
Chef J, it's like you lost your passion, maybe not for food but YT video's..? Don't blame you, especially in these times. You remain a legend!
When i was growing up. My uncle always did the bbq and the chicken was ALWAYS done with that marinade. When i grew up and did my own bbq.. i omitted that step. It has its place and is good but for some reason i just didn't do it. I have however par biolwd my wings in vinegar beforehand and the results are phenomenal!
The perfect chicken recipe!
LOVE ❤ YOUR TEACHING ❤
ABSOLUTLY 100%
ONE OF THESE DAYS
GOING TO SURPRISE
Chef John, I've been watching since 2013, I'm a huge fan and I've made tons of your recipes, with much success. In my house (even if it is not one of your recipes) we say as a family "and as always, enjoy!" Please tell me, what shears you're using? I spent the last several month trying to find a buy a good pair that I wont/can't destroy. -Thanks for all of you amazing recipes and videos!
I replaced the vinegar with 50/50 modelo & lemon juice - totally awesome!
Love it! Cant wait to try this
From the name, I was expecting a recipe involving garam masala, but this looks mouthwatering too
That Barbecued 🧈 🍗 looks really good, healthy & mouthwatering😋 & ❤🤍💙 all your videos mate👍
oh my God, that looks delicious.
I really struggle each year for my Halloween party on food. I would love to see some easy buffet vids! I get my gamers in around noon and they shuffle out the door around 2am. I have a hard time keeping things both hot and cold while still trying to enjoy the party. I want things that are filling and not too many candy/dessert type items. We game 12 hours so real food is so much more important. I do use crocks and stuff. I am in Florida so even in October keeping things cool with that many people in the house is very hard! Ice melts and makes messes so dang fast.
Where do I go to sign a petition for a Chef John/Alton Brown collab???
This is almost exactly the sauce my dad made my whole life. He would also cut up a lemon, squeeze in the juice, then toss the pieces in to simmer with the sauce. We just used it as a sauce, but now I want to try it as a marinade. It's also amazing on pulled pork.
I made this in my oven with “chicken quarters”- $6.47 for ten pounds of Perdue brand at my local Walmart. I made two recipes for 6 leg/thigh portions and marinated 3pairs in each gallon sized ziplock bags. I marinated one for 24 hours, another for 48 because I couldn’t get to both the same night.
I placed three chicken quarters into a sprayed 11x14” baking dish straight from the bag and baked for 45 minutes at 325°, raising to 375° for the next 15 minutes to try to brown it a bit. Came out GREAT, each served with 1/3 of the pan sauces and SO is trying to find everything else I can use with this marinade. I think it’s going to be my go-to from now on.
There's no one better than you
Interesting.. I’ve been making this exact dish for about 35 years, except I use a gas grill slow cook at 300 - 325F for 1.5 - 2 hours (skin side up) rather than a pre bake... placing skin side down for the last 30-40 minutes... thanks 🙏
Solid approach
I love that you are using a Walmart brand grill like us regular folks.
Wooster-shuh. Now you know :) 👍🏻(awesome backbone trick!)
You are after all the chicken of your butter grilled hippy wiccans ☝🏿
This shicken is BAM!
"Contractually obligated pictures" 😂 welcome back!
I’ve been combining a pellet grill with a Weber grill for a while now. I’ve used it on steaks, pork chops/loins, chicken, and even prime rib.
Prepare your meat how you want it and put it in the pellet grill with a meat thermometer at 225 degrees or whatever. Let it smoke/cook until it’s 10-15 degrees from finished temp.
Have a grill and charcoal lit and ready and finish off the meat with a super hot sear. You’re just trying to get the desired color and texture here. Yes it’s called a reverse sear but the treager is very low maintenance and foolproof along with adding great smoke flavor. It’s also perfect for getting steaks done at the right temperature, since I have folks who like anywhere from medium rare to well done. Just take the rarer steaks off first and sear them while leaving the well done ones in. By the time you’ve finished searing the medium rare steaks the well done steaks are almost ready. It’s as foolproof and simple a way to get a steak perfectly done and perfectly seared as any I’ve seen.
Crazy idea - maybe reduce the leftover marinade in a saucepan until it thickens a bit? Just a thought.
I'm drooling....
Finally, I know how to cut up a chicken :) .. Also, I need to get a good sauce pot that is good, but at a good price. Any suggestions from the group? Thanks
AH HAAAA, Finally someone showed me what to do with that center bone and plastic thing !!!!
Love the Expert $5.99 grill
Chef, I have been worried with your absence. I have checked my feed daily and was really worried (I had you dead in a ditch). Thank you for being a part of my daily sustenance for years. No pressure, but the world needs you!
Bbq butter chicken is delicious.
I usually always par cook my chicken before grilling. Besides the obvious of not burning it before its done, it renders out some of the fat so that the skin can get extra crispy...
'Id separate the leg and
thigh from the breast and wing just because HALF A CHICKEN IS A LOT OF CHICKEN !!!!!
And here in Texas, we'd push our coals to one side for indirect heat . And we'd close the vents up to get a more smoky flavor. 😊
excellent video
Margarine is not bad; margarine is different. It is not usually a reasonable substitute for butter, but it actually works better in certain recipes. My most successful pfeffernusse used margarine.
I’m almost too embarrassed to ask because you’re such a great and experienced chef, but have you tried the Cornell Recipe BBQ chicken? Growing up in the Finger Lakes of upstate NY it’s all we ever got at public firehouse BBQs. My mom got the recipe from the Cornell Cooperative Extension we had when I was a kid (I’m 71) and so we got to enjoy it at home. It was terrific. Very unique, and I’m told exclusive to NY. Pls google it and give it a try! 😍
If I remember correctly Chef John is from the FLX. But I did think that this sounds alot like Cornell.
@@richardvandermeulen9137 I’m sure that’s what made me think f it so fondly!
@@richardvandermeulen9137 and I did not know he was also fm the FLX! No wonder I like him so much! 😬
I've had good luck cooking chicken in the microwave for half the time recommended in the microwave cookbook before going to the grill. I don't remember using a marinade though.
yum
thank you
Just glad I've lived as long as I have. Had I died young, I would have gone to my grave believing that grilled barbecued chicken had to have an omnipresent taste of tomato catsup in the marinade. Chef John's version looks very tasty.
Thanks for another great recipe! If you were going to cook the chicken in the oven, how long would you roast it in total?
Salt potatoes-yes!
I only put the Charcoal on one side of my grill then cook it covered in indirect heat and brown when ready to serve.
It would be interesting to see if sous vide method would work. Well, I know it would, but to compare the two techniques.
You should look into getting a Weber or PK Grill.
5:13 when Chef John mentions how a lot of home-BBQ chicken is charred black, I immediately thought of that auntie waving around a charcoal-lookin' chicken leg and saying, "That's what you call good grillin'!" HAHAHAHA.
Whows the MAN of grilled ChickAn!
Who are we without trying something different Chef John? Check out how Glen and Friends breaks down a chicken. Sure, not mainstream but perhaps useful for this particular purpose.
Oh god, I'm first! Go Go Chef John!
Chivettas chicken marinate is a very popular vinegar/spice based product here in upstate western NYS...quite similar to what you've done here.
Chivettas learned how to do chicken from Dr. Cornell. Same types of chicken
I would try it with Spiedie sauce....
I like to separate it that way the bottom side of the leg will have a chance to be cooked yes I will definitely try your marinade 😋
I always grill chicken with indirect heat (off to one side) or six to eight inches above the coals.
Chef John I love your videos... could you teach us Honey Butter Chicken and Biscuits? Using thigh or breast?
Just because your neighbors are nice, doesn't mean they won't sue you for food poisoning. In today's world? The man is so funny and such a good chef.
Drooling ! :)
Bbq and butter!
Thanks!
Worcestershire sauce - also know as 'what's that here sauce'.😄
"Butter is good, margarine is bad." Truer words have never been spoken.