Chicken on the bone is the way to go! Especially when spatchcocked and well marinated. I like that concoction you made there with the mayo, will be giving that a try. Thanks Chef!
I am doing construction/remodeling and my deck has been out of commission for nearly 3 months. I haven't been able to cook outside this whole time. I wanted to cook something that was really special for my first cook after all this time. I think I found it...
I used this marinade on some boneless, skinless chicken thighs and they turned out incredible. Super flavorful, tender, and juicy. Thank you, Chef Tom!
Loved this recipe. Always looking for a new way to use Chile Crunch! The chicken had great flavor and was very moist. Did this in the old Weber grill. I sprinkled in some smoker pellets and was pleased with the results. We use a lot of Kewpie Mayo in our catering kitchen and now make a copycat version to help with our food costs.
Love the idea of this recipe, I'll definitely need to try this one out. Could you do a video of cooking on the Kamado with the DoJoe? I'd love to see a few things with that attachment!
Any chance of a video with the sweetwater spice rib bath and some pulled pork? Always love your videos. Got a yoder 640 from you guys specifically because of them! Thanks
Bibb worthy!! I love chicken. I believe it was Jacques Pepin that said that if he were stranded on an island all he would need is chicken and eggs. Same here.
WHAT WAS THE COOK TIME ON THE BARNYARD PIMP LOL THE FLAVOR PROFILE IS SECOND TO NONE YOU NEVER CEASE TO AMAZE CHEF TOM AND YOU ONLY DO OUTDOOR COOKING HATS OFF DO YOU HAVE ANY SANTA MARIA STYLE COOKING IN YOUR ARSENAL???🔥🔥🔥🍗✌🏾
I know grilling/smoking is a stereotypical male role but I absolutely LOVE grilling out! I've just spatchcocked my first chicken after watching this and have it in marinade that I made out of my most favorite ingredients. I'm curious if you can offer some feedback on temps and times if I only currently have a gas grill to cook it on? Obviously don't have a diffuser plate so I'm afraid of burning it. I do have an upper rack to keep it away from direct heat but I'm afraid the chicken may be too big for that. Should I break out the leg quarters and wings first in my case and cook them on that upper rack first before putting them on the main grates to get the crispy skin? Also, what gloves are you using? I'm guessing some sort of heat resistant gloves for grillers? Can't wait to get another smoker after ours rusted out and a charcoal grill like the one you feature hear. New sub dang it! Loved this video so much! :) Excellent video! Looks incredible! Also, you enabled me you dang enabler, because I just bought some of that jerk chicken spice! 🤣 LOVE jerk chicken but cba to make my own. LOL!
Hello Heather!, and welcome to the ATBBQ community! We are most excited that you have found our channel and are choosing to make one of our recipes. There are a couple of ways to accomplish this on a gas grill. Place the spatchcocked bird on a foil lined baking sheet. If you have a cooling rack, oil it for easier release and cleanup, set it on your baking sheet and place the chicken on the cooling rack. This creates an additional air gap between the heat source and the protein. Either way, the baking sheet will contain the juices for reconstituting the slices, making gravy, etc. You can use a baking stone. Finally, and depending on the # of burners you have, you can create an indirect zone to cook the chicken. If you have any questions for our team, you can reach us at info@atbbq.com. Thanks for watching!
@@allthingsbbq Thank you so much for your feedback! My spatchcocked chicken actually came out great, although the breast at 160 still seemed to be too much. So I'm thinking I maybe need to take it off of my grill at about 155 or so and let the residual heat finish the cooking. I have a 5 burner gas grill but dang it, I want a grill that will do both charcoal and gas! Gas for getting it heated up, and then charcoal, because....charcoal. LOL! #girlgrillers! Haha!
@@allthingsbbq Also, I bought that jerk seasoning because of this video. I've rubbed it into some ribeye style pork chops and am going to roast some brussel sprouts to serve up with it! 😛
Love you videos! If there could be camera lighting on the final product that would make theses so much better. Often times there is a lot of shadows on the final product.
Hello Chef Tom, I am one of your followers from the Middle East, specifically the Kingdom of Saudi Arabia. Please chef, I need your help to serve a wagyu beef burger with a suitable sauce and its composition will be delicious. The best type of bread is vegetables and so on, thank you chef
3/4 cup of chili crunch, but eyeballing it at the end. I mean, everyone does it to their liking. Sometimes eyeballing the amounts can be way better. ;)
Chicken on the bone is the way to go! Especially when spatchcocked and well marinated. I like that concoction you made there with the mayo, will be giving that a try. Thanks Chef!
I am doing construction/remodeling and my deck has been out of commission for nearly 3 months. I haven't been able to cook outside this whole time. I wanted to cook something that was really special for my first cook after all this time. I think I found it...
Let us know how it goes!
Top tip: a couple of kebab skewers, crossed diagonally through the bird make a spatchcocked chicken very easy to handle
I used this marinade on some boneless, skinless chicken thighs and they turned out incredible. Super flavorful, tender, and juicy. Thank you, Chef Tom!
I’ve been waiting for kamado videos
Absolutely my favourite chef! Got me into bbq, every recipe you make looks epic!! Just fantastic!
Thanks for watching!
Great recipe 👌
Tried this with turkey and it came out amazing. Keep up the great work chef Tom. 👍
That is awesome to hear! Thanks for being a part of the community!
I can hardly wait to try this! Yum
Loved this recipe. Always looking for a new way to use Chile Crunch! The chicken had great flavor and was very moist. Did this in the old Weber grill. I sprinkled in some smoker pellets and was pleased with the results. We use a lot of Kewpie Mayo in our catering kitchen and now make a copycat version to help with our food costs.
Awesome! Thanks for watching!
Man I’m quarantining and this is making me hungry AF!!
Covids over
Totally stealing this. Great cook like always man.
Always looking for a new chicken recipe. Just found one!
Hi chef, greetings from Indonesia.. Great vid as always and hope oneday you can make chicken satay with peanut sauce atbbq style 😊. Thankyou chef
Thank you for watching!
Great video!!!!!!!!
Love the idea of this recipe, I'll definitely need to try this one out. Could you do a video of cooking on the Kamado with the DoJoe? I'd love to see a few things with that attachment!
We'll add it to the list! Here is a recipes with the DoJoe: www.atbbq.com/thesauce/recipes/pepperoni-pizza-pellet-joe-dojoe/
That knife is so dang sharp. 3:20 mark...WOW
Any chance of a video with the sweetwater spice rib bath and some pulled pork? Always love your videos. Got a yoder 640 from you guys specifically because of them! Thanks
Chef Tom, have you ever done a DIY chile crunch/crisp?
How about Lao Gan Ma chili crisp? Any where near the chili crunch product?
Bibb worthy!! I love chicken. I believe it was Jacques Pepin that said that if he were stranded on an island all he would need is chicken and eggs. Same here.
How would this be on a turkey? Is the Chile very spicy? What are the flavor profiles?
@allthingsbbq anyway to replicate this in oven or air fryer? Don’t have a grill
@atbbq
Would this work with chicken wings or too much flavore for those little legs and wings? Would i still score the meat?
I usually smoke/BBQ the removed backbone before the freezer. Makes better, more flavourful stock.
WHAT WAS THE COOK TIME ON THE BARNYARD PIMP LOL THE FLAVOR PROFILE IS SECOND TO NONE YOU NEVER CEASE TO AMAZE CHEF TOM AND YOU ONLY DO OUTDOOR COOKING HATS OFF DO YOU HAVE ANY SANTA MARIA STYLE COOKING IN YOUR ARSENAL???🔥🔥🔥🍗✌🏾
Damn that looks amazing 💪🏾💯💯
Thanks for watching!
How would this work on a turkey? Or Pork?
Your knife that you scored the chicken with....what kinda magic is that?
That is seriously impressive
www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html
I know grilling/smoking is a stereotypical male role but I absolutely LOVE grilling out! I've just spatchcocked my first chicken after watching this and have it in marinade that I made out of my most favorite ingredients.
I'm curious if you can offer some feedback on temps and times if I only currently have a gas grill to cook it on? Obviously don't have a diffuser plate so I'm afraid of burning it. I do have an upper rack to keep it away from direct heat but I'm afraid the chicken may be too big for that. Should I break out the leg quarters and wings first in my case and cook them on that upper rack first before putting them on the main grates to get the crispy skin?
Also, what gloves are you using? I'm guessing some sort of heat resistant gloves for grillers?
Can't wait to get another smoker after ours rusted out and a charcoal grill like the one you feature hear. New sub dang it! Loved this video so much! :)
Excellent video! Looks incredible! Also, you enabled me you dang enabler, because I just bought some of that jerk chicken spice! 🤣 LOVE jerk chicken but cba to make my own. LOL!
Hello Heather!, and welcome to the ATBBQ community! We are most excited that you have found our channel and are choosing to make one of our recipes. There are a couple of ways to accomplish this on a gas grill. Place the spatchcocked bird on a foil lined baking sheet. If you have a cooling rack, oil it for easier release and cleanup, set it on your baking sheet and place the chicken on the cooling rack. This creates an additional air gap between the heat source and the protein. Either way, the baking sheet will contain the juices for reconstituting the slices, making gravy, etc. You can use a baking stone. Finally, and depending on the # of burners you have, you can create an indirect zone to cook the chicken. If you have any questions for our team, you can reach us at info@atbbq.com. Thanks for watching!
@@allthingsbbq Thank you so much for your feedback! My spatchcocked chicken actually came out great, although the breast at 160 still seemed to be too much. So I'm thinking I maybe need to take it off of my grill at about 155 or so and let the residual heat finish the cooking. I have a 5 burner gas grill but dang it, I want a grill that will do both charcoal and gas! Gas for getting it heated up, and then charcoal, because....charcoal. LOL! #girlgrillers! Haha!
@@allthingsbbq Also, I bought that jerk seasoning because of this video. I've rubbed it into some ribeye style pork chops and am going to roast some brussel sprouts to serve up with it! 😛
Love you videos! If there could be camera lighting on the final product that would make theses so much better. Often times there is a lot of shadows on the final product.
Which gloves do I see a lot of these guys using that are black, disposable but thick enough to handle food over a hot grill?
I knew he knew what he was doing when he went in for the wing flat first.
Awe...went looking for The Jerk seasoning at ATBBQ, no dice! Also, are your branded poultry shears Victorinox?
www.atbbq.com/sauces-and-rubs/plowboys-bbq-the-jerk-seasoning.html
Hello Chef Tom, I am one of your followers from the Middle East, specifically the Kingdom of Saudi Arabia.
Please chef, I need your help to serve a wagyu beef burger with a suitable sauce and its composition will be delicious. The best type of bread is vegetables and so on, thank you chef
Looks like a mummy getting ready for Halloween season, :)
It looks like Chef Tom was having serial killer vibes when he was slashing at that chicken.
Chef, have you thought about doing an outdoor cook?
All of our videos are filmed outside 😊
🤤🤤🤤🤤🤤🤤🤤
I want to do this with a turkey breast
I'm thinking about moving... to wherever the hell you are. Looks delic homie
Thanks for watching!
3/4 cup of chili crunch, but eyeballing it at the end. I mean, everyone does it to their liking. Sometimes eyeballing the amounts can be way better. ;)
spatchcockin it today...
Quite the tongue twister! I forgot my middle name trying to pronounce it three times in a row 🙃
When spatchcocking a chicken, don't leave the breast bone in. REMOVE it.