Barbecued Butter Chicken - How to Make Firehouse-Style Grilled Chicken
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Date: 2023-07-18
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Comments and reviews: 9
Black
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.
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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.
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Jordan
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.
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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.
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Barbara
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.
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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.
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Leslie
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.
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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.
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Sgt
'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.
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'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.
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Mark723
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.
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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.
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Lesevesel
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.
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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.
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Faith's
I broke a pair of kitchen scissors cutting chicken this way. The handle cracked. Oh and the breastbone cartilage can be sharp! I have cut myself on it!
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I broke a pair of kitchen scissors cutting chicken this way. The handle cracked. Oh and the breastbone cartilage can be sharp! I have cut myself on it!
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Arpita
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
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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
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