Buffalo Chicken Tortilla Kebabs
This buffalo chicken recipe takes 2 pounds of ground chicken mixed with cream cheese, cheddar, mozzarella, and poultry seasoning, then spread between layers of flour tortillas and stacked into a brick. The brick gets sliced into sections, skewered through the layers, and grilled at 350 to 400°F for 30 to 35 minutes until the chicken […]
Molasses Peach BBQ Chicken Thighs
These BBQ chicken thighs get coated in molasses as a binder, seasoned with BBQ rub, then cooked indirect at 300°F for 60 to 75 minutes with regular flipping for even bark. A homemade molasses peach BBQ sauce, built from peach preserves, molasses, BBQ sauce, vinegar, and hot sauce, gets brushed on during the final 15 […]
Garlic Parmesan Chicken Thighs
This garlic parmesan chicken recipe takes 8 bone-in, skin-on chicken thighs and grills them in two zones over a 350°F fire. A direct sear builds char on both sides in 3 to 4 minutes per side, then the chicken finishes indirect while a garlic parmesan mayo sauce gets brushed on at 140°F internal. The mayo […]
Nashville Hot Wings
Watch See How It’s Done: Nashville hot wings with a dill pickle brine deliver crispy skin, bold spice, and a tangy backbone that cuts through the heat. The wings brine in pickle juice for up to 2 hours, then dry off and get hit with poultry seasoning before grilling. They cook over direct heat at […]
Beer Can Chicken
Injected beer can chicken cooks at 350°F indirect with a warm beer-butter injection that drives seasoning deep into the breast and thigh meat. A whole 4 to 5 pound chicken gets injected, seasoned, set on a half-full beer can, and grilled or smoked upright until the breast reaches 165°F internal. The result is juicy meat […]
Grilled Chicken Drumsticks
Grilled chicken drumsticks with a smoky char and sticky barbecue glaze start with 2 lbs of drumsticks tossed in olive oil and your favorite chicken seasoning, then grilled hot and fast over direct heat, flipping every 4 to 5 minutes until evenly charred. Barbecue sauce gets basted on in layers, flipping and letting each coat […]
Cajun Chicken Fettuccine
Cajun pan-seared chicken fettuccine features 2 to 3 chicken breasts butterflied into thin cutlets, seasoned generously with Cajun seasoning, and pan-seared in olive oil for 3 to 5 minutes per side until golden with a crispy crust. The sauce builds in the same pan with minced shallot, a jar of roasted garlic pasta sauce, heavy […]
Buffalo Chicken Flatbread
Buffalo chicken ranch butter flatbread starts with 1.5 lbs of cubed chicken breast seasoned with Cajun seasoning and cooked in a skillet until browned, tossed in buffalo sauce, then piled onto flatbread that has been spread with a homemade ranch butter made from softened butter, parsley, parmesan, garlic paste, and ranch seasoning. A layer of […]
Marry Me Spatchcock Chicken
Summer “Marry Me” spatchcock chicken combines a whole chicken (3 to 5 lbs) spatchcocked flat and coated in Cajun seasoning, cooked in a pizza oven at 350 to 400°F until the skin is crispy and the internal temperature hits 165°F, then nestled into a cast iron skillet of creamy “Marry Me” parmesan sauce made from […]
Smoked Harissa Chicken Thighs
Smoked harissa chicken thighs take bone-in, skin-on thighs coated in a doubled-up harissa marinade made from harissa paste, olive oil, lemon juice, garlic, paprika, cumin, and optional honey, then smoked at 300 to 350°F until the internal temperature hits 175 to 185°F for tender, juicy dark meat with crispy skin. The harissa marinade is North […]