*Love it!! I used to use a propane grill and after using my Weber, the food just tastes so much better and the temp **MyBest.Kitchen** control is so easy! Will never use a propane grill again!*
Greetings from the RTP area. You are very good at handling the 10-20% of people who say rude things to you after you took the time to show them how to make delicious grilled chicken. Well done. Also great vid. I'm still learning to use my kettle. The foil under the meat is a good idea.
Rude comments are par for the course when you’re on UA-cam. Just part of the game. Haters gonna hate lol. But thank you so much for your kind words, it really means a lot. Cheers to you from Western NC, and hope you enjoy that kettle. If you ever have any questions, get in touch! 🤙
I was looking for a method to make some tasty chicken breasts and this was exactly what I needed! I dry brined these for 8 hours and made this tonight for dinner and it was absolutely fantastic! Well done sir, thank you so much for sharing this! Subscribed and I will donate some money to your camera purchase as well.
Hi Stephen! Your comment made my day man, so happy to hear this video helped you out - that’s what it’s all about. I bet the chicken tasted awesome and your family was very happy with you! Thank you so much for your support, and hope you have a wonderful weekend! ✌️PS we do have a new camera! 😀
Hey Mike, greetings from the US! Hope you're enjoying the SnS, and I wish you the best with trying this recipe! The tricky part is not drying the chicken breast out, which is easy to do - trust me, I've done it a lot! Thanks so much for tuning in!
Hi Kay, I'm so sorry I have not replied sooner! I think we purchased that seasoning at a local Aldi grocery store. But it's a really common seasoning that I"m sure you can find anywere! Thanks so much for your kind comment and thank you for watching!
It's been a few years since we made this video so I can't remember exactly how long it took to cook, but I'd imagine it would take about 30-45 minutes. And no, I didn't let it rest. Thanks for getting in touch!
Hello Mathew, Enjoyed your presentation. Could you please estimate how long during the Indirect step, that it took to reach 145 F. Also, should I keep the base of my charcoal close to my grill grates? thank you, Jeff
@@BarlowBBQ Ah really? Probably County Kerry . Lovely place.. We stayed there a few weeks ago again. We are heading to PA in a few weeks. Then OH bk to PA ,then down to SC and yep , I'm drving .... I love it over there . My wife is from PA . Thanks again the rub an sauce was amazing
Eric Galyean hey thanks for coming by! So I flipped the chimney upside down because I only needed to light a small amount of charcoal. I’m sure you’d get the same results without turning upside down, but we like trying new approaches here at Barlow BBQ! 😉✌️✌️
What is the best way to set up your coals for large amounts of chicken and how many pcs of chicken should be cooked at once without drying them out. Thank you
You can cram a lot of chicken on the grill, but you just want to make sure that there is a little space between each piece if possible. Doesn't have to be much, just enough that they aren't piled on top of each other.
G'day mate! Just wanted to say a big thank you for your video! I'm pretty damn good at doing beef, pork and lamb, but chicken is not my strong point. We'll see how your method goes tonight! Big cheers from Brunkerville Australia!
Cheers!! Thanks so much for checking out the video and for taking the time to say hi. I hope the reverse sear helps out. I would love to know how it turned out for you!
Barlow BBQ Absolute heaven mate!!! Although I am gonna try out a wet brine tomorrow night to see how it compares! Thanks a million though mate! Utterly delicious!!!
Bogan666666 that is most excellent to hear my friend! Go ahead and try the wet brine, though I’m a bit partial to going dry unless it’s a marinade. But since you’re trying both back to back, I’m curious to know what you like better!
Hey Ron! I really appreciate that, thank you! Yeah our lawn is one of the main reasons we bought the house, though it does take quite a bit of hard work to keep it lookin good! ;)
Stephen Brockhoff I had the pit runnin pretty hot that day, about 360. So I think it probably took about an hour for the chicken to hit 145. I appreciate you checking out the video and for getting in touch! Thank you! ✌️
I appreciate the response. I made it last night and it was great. I'm a decent home cook, but just bought a grill so I'm still a toddler in that department. Thanks for the great recipe and tutorial.
Stephen Brockhoff so happy to hear it worked out for you! Cooking out on the grill isn’t rocket science, but does take a little time to learn how to run it. Are you using a Weber Kettle too?
Use your favorite seasonings and marinade for 2 days when grilling any chicken. Split breast down the middle starting with the thickest part to get a even cook. Base it with the leftover marinade while grilling it low and slow. Cook to desired doneness and serve. Works everytime.
Nice job Mr. B. I usually probe the smaller piece on the grill,so as to not over cook, but yours came out really great. Ever try Tony Sacherz marinade. Comes with an injector and really moistens the white meat on breast or whole chicken . 👍🐓
You know, I've never thought about probing the smaller piece of meat first but you've just given me a solid piece of advice. I've not tried the Tony Sacherz marinade, I'll see if I can find it here where I live. Really appreciate you taking the time to watch and share your thoughts, Steven! Thank you! Smoke em if ya got em!
Rob Stealey hey thanks for coming by! I do add water, just depends on the cook. For this one I didn't think it was necessary, and there was already a lot of moisture in the air as you can see from the rain. If I'm doing a longer cook, I'd definitely add some water. Cheers!! ✌️✌️
I'm with you, chicken breast can be pretty boring, but these were delicious! Recommend using in tacos or even a salad would be really good. The key is not to dry them out (which is so easy to do), and using the reverse sear method keeps them nice and juicy. Thanks so much for watching!
Hey Man. I just watched, liked, and subscribed. This chicken looked great man. I plan on making it tonight for my 3 boys and i. With the seasoning you use.. does it have too much of a kick? I wouldn't want it too spicey for my 2 younger boys. Again, thanks for the great videos. By the way, I'm in Gville, SC.. not too far from asheville, nc.
Adam Drummond hey neighbor - thanks so much for stopping by! I think you'll really enjoy this method of cooking chicken breasts. As for the seasoning, I think for this particular cook we were gonna use the chicken for some tacos later, so use what you want! Thank you for subbing - we put our new videos every Saturday morning. Good luck with the chicken, and let me know how it turned out! ✌️✌️
Larry MF Johnson oh man yeah this was one of our first videos! And go figure, I think it’s our second highest performing video. Maybe I need to take some notes lol!
that was amazing buddy! chicken looks delicious. question: you have a nice wooded backyarh or front...just beautiful. You up in Oregon, Washington area? i am in the city...pfft wish i wasn't lol,. Great videos man
Hi Tony! I'm actually in the mountains of Western North Carolina near Asheville. We've got just under an acre, and it is so nice being surrounded by nature! Really appreciate you watching, and thanks for reaching out!
Good eye, Christopher! You can usually spot Taco (our pug) in most scenes out by the grill lol. Thanks so much for watching and I really appreciate your support!
Hey Bence! I can't remember the brand of thermometer we were using in this video, but if you look up digital probe thermometers, you'll find a lot of good options. And there are in Farinheit! 😉
Did this cook tonight using bone-in, skin-on breasts. The most tender, juicy, flavorful chicken I've had in a long time!!! Thank you, Barlow. Perhaps you might offer some different rub recipes for this cook, and maybe even make an episode using bone-in, skin-on so we can see a true master perform! Thanks again. I will tell my friends to watch.
Hey John, that's so nice to hear, I'm glad the cook turned out great for you! I'm telling ya, the reverse sear method is hard to beat lol! Your suggestions are great. I've got a hot wing video coming out soon, so keep your eyes peeled for that one. I'd also love to do some Jamaican Jerk chicken. Still have to work on cooking skin-on chicken breasts, getting them crispy (what I prefer) is tricky stuff. If you have any ideas, I'd love to hear them. Smoke em if ya got em!
Honestly, Barlow, I find bone-ins hard to perfect. I'm just your average NFL Sunday griller who's trying to spread his wings a little. I really liked your dry-brine approach. That made for some really tender and juicy chicken. I wish I could offer some advice. But to date, applying your approach to boneless/skinless towards bone-ins is the best I've done. In fact, I never even heard of the reverse sear method until I came across your instructional BBQ channel. It's awesome. The use of the thermometer was key. So thanks a lot for taking the time to help a novice out. I'm really excited to try your ribs and rib-eye cooking approach as well. And needless to say, I really look forward to the chicken wings episode! Thanks again, man.
Again, thank you, John. Your words are the reason I started my channel - to inspire others and help them learn how to make some great BBQ. I've got a lot to learn myself, but in the meantime I'm just passing on the joy of outdoor cooking. I look forward to hearing about your future cooks!
I’m glad I watched this video after I discovered I was right! 😂😂😂 I left my chicken on the cooler side for an hour and a half almost 2 hours thinking low and slow, but my chicken was dry and tough. It stalled at about 145 and it felt like forever to beat the stall. Next time I’ll sear it just like you did!
@@BarlowBBQ He's the man, not only put his bare thumb to 140 degree chicken but also lifted the grate that was directly above the hot coals with his bare fingers!! wow!
Hey Bill! Oh, we most definitely do some ribs on this Weber! I've done a couple rib videos already on my channel, go check 'em out. Thanks for tuning in!
Followed the instructions exactly. The rub is pretty crude and doing chicken breasts this way... Honestly, not really good. Sorry for the harsh comments.
Coming from Alabama, get the thermometers out and cook the damn chicken. U should be able to look at it, smell, see and know if its good or not. Grilling is by eyes, smell..not some thermo.
*Love it!! I used to use a propane grill and after using my Weber, the food just tastes so much better and the temp **MyBest.Kitchen** control is so easy! Will never use a propane grill again!*
You know it! 👍
Looks amazing! I’m going to do this this wkend. Thanks for the advice. Also, thanks for not having a loud, flashy intro and music over your talking.
Thanks for sharing , your chicken looked amazing. Cheers 🇨🇦
Greetings from the RTP area. You are very good at handling the 10-20% of people who say rude things to you after you took the time to show them how to make delicious grilled chicken. Well done. Also great vid. I'm still learning to use my kettle. The foil under the meat is a good idea.
Rude comments are par for the course when you’re on UA-cam. Just part of the game. Haters gonna hate lol. But thank you so much for your kind words, it really means a lot. Cheers to you from Western NC, and hope you enjoy that kettle. If you ever have any questions, get in touch! 🤙
Your property, beard, and the chicken, are awesome!
Why thank you! 😁 We appreciate you stopping by!
I was looking for a method to make some tasty chicken breasts and this was exactly what I needed! I dry brined these for 8 hours and made this tonight for dinner and it was absolutely fantastic! Well done sir, thank you so much for sharing this! Subscribed and I will donate some money to your camera purchase as well.
Hi Stephen! Your comment made my day man, so happy to hear this video helped you out - that’s what it’s all about. I bet the chicken tasted awesome and your family was very happy with you! Thank you so much for your support, and hope you have a wonderful weekend! ✌️PS we do have a new camera! 😀
Could you give us an idea on about how long you cooked it indirect?
He said the rain lasted an hour, so most likely it was a few minutes longer
How about a little chicken with your seasoning?
Charles Hudspeth lol how about it! 😅
Nice job, still getting used to my SnS in the UK and gonna try this.
Hey Mike, greetings from the US! Hope you're enjoying the SnS, and I wish you the best with trying this recipe! The tricky part is not drying the chicken breast out, which is easy to do - trust me, I've done it a lot! Thanks so much for tuning in!
Perfect bbq weather
Never reversed seared chicken breast but just threw some on marinated with Italian dressing. Hopefully it turns out as good as yours looked
Oh I'm sure that's gonna be great!! 🔥🔥
So what is the secret to making sure it's moist and doesn't get super dry?
Making sure you hit the proper temp!
Will be cooking chicken breasts on my BBQ tonight for the first time and this is my guide lol.
Thank you
From London, UK
Hope it works out for you! Cheers! 🔥🔥
Looks superb. I understand you could not stop yourself tasting :) Thanks for sharing!
Thanks but wish you'd given us the times you did things
My bad! It was an old video, was still learning lol
Just found your channel due to Onion's shout out. Looks great Ironicaly I was planning to cook chicken breast on the Weber today too.
Hey bud - thanks so much for checking out my channel and for the Sub, I shall return the favor! How'd that chicken turn out?
Barlow BBQ They were great. Thanks.
That's not ironic
Awesome video, thank you
Glad you enjoyed it!
Barlow were did you get your steak seasoning.. Really enjoy your you tube videos
Hi Kay, I'm so sorry I have not replied sooner! I think we purchased that seasoning at a local Aldi grocery store. But it's a really common seasoning that I"m sure you can find anywere! Thanks so much for your kind comment and thank you for watching!
Barlow BBQ im in Australia and i got it at costco
Gil Fernandes cool - it’s good stuff!! ✌️
How long did it take to cook from when you put it on? Did you let it rest?
It's been a few years since we made this video so I can't remember exactly how long it took to cook, but I'd imagine it would take about 30-45 minutes. And no, I didn't let it rest. Thanks for getting in touch!
Hello Mathew, Enjoyed your presentation. Could you please estimate how long during the Indirect step, that it took to reach 145 F. Also, should I keep the base of my charcoal close to my grill grates? thank you, Jeff
I just love this style of cooking the breast chicken...
That's what I dig most about the reverse sear method, you can use it on a variety of meats. Thanks for tuning in!
Hey guys just found you. Wow looks so good , I am going to try it here , in South east Ireland ,thank you
We've been to southwest Ireland a couple times, sláinte! 🍻
@@BarlowBBQ Ah really? Probably County Kerry . Lovely place.. We stayed there a few weeks ago again.
We are heading to PA in a few weeks. Then OH bk to PA ,then down to SC and yep , I'm drving .... I love it over there . My wife is from PA .
Thanks again the rub an sauce was amazing
Good video!
Thanks for coming by!
Include cooking times, even estimated time helps. Otherwise great vid.
This video was one of the first I made for the channel. I've come a long way since then! 😉
Love the video. What’s the purpose of turning the chimney upside down??
Eric Galyean hey thanks for coming by! So I flipped the chimney upside down because I only needed to light a small amount of charcoal. I’m sure you’d get the same results without turning upside down, but we like trying new approaches here at Barlow BBQ! 😉✌️✌️
What is the best way to set up your coals for large amounts of chicken and how many pcs of chicken should be cooked at once without drying them out. Thank you
You can cram a lot of chicken on the grill, but you just want to make sure that there is a little space between each piece if possible. Doesn't have to be much, just enough that they aren't piled on top of each other.
G'day mate! Just wanted to say a big thank you for your video! I'm pretty damn good at doing beef, pork and lamb, but chicken is not my strong point. We'll see how your method goes tonight!
Big cheers from Brunkerville Australia!
Cheers!! Thanks so much for checking out the video and for taking the time to say hi. I hope the reverse sear helps out. I would love to know how it turned out for you!
Barlow BBQ
Absolute heaven mate!!! Although I am gonna try out a wet brine tomorrow night to see how it compares! Thanks a million though mate! Utterly delicious!!!
Bogan666666 that is most excellent to hear my friend! Go ahead and try the wet brine, though I’m a bit partial to going dry unless it’s a marinade. But since you’re trying both back to back, I’m curious to know what you like better!
When searing the chicken, did you cover the kettle or no lid?
Don't need to cover if you're searing, but you do need to be close by to watch and flip as needed! 😉
absolutely love your video!! beautiful yard too
Hey Ron! I really appreciate that, thank you! Yeah our lawn is one of the main reasons we bought the house, though it does take quite a bit of hard work to keep it lookin good! ;)
This looks really good Barlow! Nice technique..
I came in from Onion's Smoke Shack and i subscribed..
Cheers from Norway
Hey there - hello from Western North Carolina! Thanks so much for dropping by and for the Sub, I really appreciate it! Cheers!
How long did it take to get to the 145 mark? Thanks
Stephen Brockhoff I had the pit runnin pretty hot that day, about 360. So I think it probably took about an hour for the chicken to hit 145. I appreciate you checking out the video and for getting in touch! Thank you! ✌️
I appreciate the response. I made it last night and it was great. I'm a decent home cook, but just bought a grill so I'm still a toddler in that department. Thanks for the great recipe and tutorial.
Stephen Brockhoff so happy to hear it worked out for you! Cooking out on the grill isn’t rocket science, but does take a little time to learn how to run it. Are you using a Weber Kettle too?
Yep, It's been a fun experience so far.
Use your favorite seasonings and marinade for 2 days when grilling any chicken. Split breast down the middle starting with the thickest part to get a even cook. Base it with the leftover marinade while grilling it low and slow. Cook to desired doneness and serve. Works everytime.
Sounds great, gonna have to try it that way! 👍👍
@@BarlowBBQ let me know
Nice! How long was the total time for this operation?
AJN27 I’d say it shouldn’t take much more than an hour from smoke to sear. Appreciate you coming by, thanks! ✌️✌️
Nice job Mr. B. I usually probe the smaller piece on the grill,so as to not over cook, but yours came out really great. Ever try Tony Sacherz marinade. Comes with an injector and really moistens the white meat on breast or whole chicken . 👍🐓
You know, I've never thought about probing the smaller piece of meat first but you've just given me a solid piece of advice. I've not tried the Tony Sacherz marinade, I'll see if I can find it here where I live. Really appreciate you taking the time to watch and share your thoughts, Steven! Thank you! Smoke em if ya got em!
Great job. Do you fill the reservoir of the SnS with water?
Rob Stealey hey thanks for coming by! I do add water, just depends on the cook. For this one I didn't think it was necessary, and there was already a lot of moisture in the air as you can see from the rain. If I'm doing a longer cook, I'd definitely add some water. Cheers!! ✌️✌️
Time?? Enjoyed vid!
Not much more than 30-45 minutes 😉
Is this just a different way of cooking or would you also say it tasted better
Both!!
I really like reverse searing also. But, what ever happened to searing first to “lock in” the juices??
Eric Galyean It’s pretty much false. Been using this reverse sear for a couple of years now on every thing. Works great.
Not a huge chicken breast fan but those looked amazing!
I'm with you, chicken breast can be pretty boring, but these were delicious! Recommend using in tacos or even a salad would be really good. The key is not to dry them out (which is so easy to do), and using the reverse sear method keeps them nice and juicy.
Thanks so much for watching!
This is how I do mine it turns out great
That's awesome! 🔥🔥
How would you do peppers and onions to go with these lovely chicken breasts on bbq
Oh man, we would just toss them on the grill on the indirect side. Probably put them on before the chicken because the veggies would need longer.
Nice scenery
It’s beautiful here in the mountains of western NC! Appreciate you coming by! ✌️
8.33 was about to touch the hot grill grate 😅
Hey Man. I just watched, liked, and subscribed. This chicken looked great man. I plan on making it tonight for my 3 boys and i. With the seasoning you use.. does it have too much of a kick? I wouldn't want it too spicey for my 2 younger boys. Again, thanks for the great videos. By the way, I'm in Gville, SC.. not too far from asheville, nc.
Adam Drummond hey neighbor - thanks so much for stopping by! I think you'll really enjoy this method of cooking chicken breasts. As for the seasoning, I think for this particular cook we were gonna use the chicken for some tacos later, so use what you want!
Thank you for subbing - we put our new videos every Saturday morning. Good luck with the chicken, and let me know how it turned out! ✌️✌️
Oldie but a goody.
Larry MF Johnson oh man yeah this was one of our first videos! And go figure, I think it’s our second highest performing video. Maybe I need to take some notes lol!
Found you through ashout out! Great channel.
Remi Moore hey that’s wonderful! We’re glad you’re here - welcome!! If you ever have any questions, feel free to get in touch. ✌️✌️
how long did it take for the chicken to hit 140 deg internal?
Oh not long, maybe 30-45 minutes tops
How did the one that went past 170 turn out?
Probably dry lol 😅
Thanks for replying
Eric Galyean always happy to! Thanks for reaching out! ✌️
It’s always raining on you bud. Where u living, Seattle 🌂😊
Western NC - might as well be Seattle with all the rain we got there lol. Now we live in Florida, so I don't think we've escaped the rain 😉
@@BarlowBBQ 😂😂 at least Florida rains are short and quick. 💯😎
They're quick but damn can it dump a lot of rain lol. We got a couple inches in just 15 minutes one day! 😅
I’ll take warm tropical and quick rain over cold all day rain. - Mrs. B
Nice video. Sweet yard also!
Thanks, Bill! Glad you stopped by! ✌️
that was amazing buddy! chicken looks delicious.
question: you have a nice wooded backyarh or front...just beautiful. You up in Oregon, Washington area? i am in the city...pfft wish i wasn't lol,. Great videos man
Hi Tony! I'm actually in the mountains of Western North Carolina near Asheville. We've got just under an acre, and it is so nice being surrounded by nature! Really appreciate you watching, and thanks for reaching out!
My first guess was Oregon or Washington as well! Ha!
Great video 👍
Thanks Zac!!
I think i saw a pugs tail....chicken looks awesome. Love all your videos.
Good eye, Christopher! You can usually spot Taco (our pug) in most scenes out by the grill lol. Thanks so much for watching and I really appreciate your support!
great vid bro. btw @7:08 you've got a pretty epic yard.
Thanks!! We love our yard, although it is quite a lot to manage lol! Appreciate you stopping by! ✌️
Hi! I am new to grilling and have a few questions :))
What kind of thermometer are you using and the temperatures are in F or C?
Hey Bence! I can't remember the brand of thermometer we were using in this video, but if you look up digital probe thermometers, you'll find a lot of good options. And there are in Farinheit! 😉
Amazing video!
Thank you!
Thanks for watching!
I appreciate this video
And we appreciate you, thanks for coming by!
thanks alot im going to try this !!
Jessica Barrett excellent! Thanks for stopping by, and let me know how it turned out for ya! Cheers! ✨✌️✨
Did this cook tonight using bone-in, skin-on breasts. The most tender, juicy, flavorful chicken I've had in a long time!!! Thank you, Barlow. Perhaps you might offer some different rub recipes for this cook, and maybe even make an episode using bone-in, skin-on so we can see a true master perform! Thanks again. I will tell my friends to watch.
Hey John, that's so nice to hear, I'm glad the cook turned out great for you! I'm telling ya, the reverse sear method is hard to beat lol! Your suggestions are great. I've got a hot wing video coming out soon, so keep your eyes peeled for that one. I'd also love to do some Jamaican Jerk chicken. Still have to work on cooking skin-on chicken breasts, getting them crispy (what I prefer) is tricky stuff. If you have any ideas, I'd love to hear them. Smoke em if ya got em!
Honestly, Barlow, I find bone-ins hard to perfect. I'm just your average NFL Sunday griller who's trying to spread his wings a little. I really liked your dry-brine approach. That made for some really tender and juicy chicken. I wish I could offer some advice. But to date, applying your approach to boneless/skinless towards bone-ins is the best I've done. In fact, I never even heard of the reverse sear method until I came across your instructional BBQ channel. It's awesome. The use of the thermometer was key. So thanks a lot for taking the time to help a novice out. I'm really excited to try your ribs and rib-eye cooking approach as well. And needless to say, I really look forward to the chicken wings episode! Thanks again, man.
Again, thank you, John. Your words are the reason I started my channel - to inspire others and help them learn how to make some great BBQ. I've got a lot to learn myself, but in the meantime I'm just passing on the joy of outdoor cooking. I look forward to hearing about your future cooks!
to crazy: looking to smoke some chicken breast in the rain and it is this video it is raining.
Seems like it's always raining here in Western NC lol!
@8:17 - this guys got I have a finger of hot steel -
Yeah, you get used to it lol 😉 ☝️
You cought that too! Hahahahaha
did you just lift the grill using your finger? haha pro tip there =) Seriously tho thanks I'll be doing this cook tonight =)
Lol I guess I'm used to the heat! 👉🔥 Enjoy your cook, I hope it turns out great!
I’m glad I watched this video after I discovered I was right! 😂😂😂 I left my chicken on the cooler side for an hour and a half almost 2 hours thinking low and slow, but my chicken was dry and tough. It stalled at about 145 and it felt like forever to beat the stall. Next time I’ll sear it just like you did!
What a glorious beard
🙌
Torched his finger. Didn’t do that a second time haha.
🔥
@@BarlowBBQ He's the man, not only put his bare thumb to 140 degree chicken but also lifted the grate that was directly above the hot coals with his bare fingers!! wow!
lets do some ribs on that weber liked the chicken made me hungry
Hey Bill! Oh, we most definitely do some ribs on this Weber! I've done a couple rib videos already on my channel, go check 'em out. Thanks for tuning in!
Use Italian dressing as your brine. Thank me later
Will do!
Lol that's me over cooking at least one every time. Whoops, those 170's come in fast.
They sure do lol! 😅
Followed the instructions exactly. The rub is pretty crude and doing chicken breasts this way... Honestly, not really good. Sorry for the harsh comments.
Coming from Alabama, get the thermometers out and cook the damn chicken. U should be able to look at it, smell, see and know if its good or not. Grilling is by eyes, smell..not some thermo.
To each their own!
It took the second Obama 4 year term for this chicken to be cooked.
Nelson Martinez lol but it was worth it! ✌️✌️
I think you need more spice, that way you won’t be able to taste any chicken! 🤦🏻♂️
Chicken loves spice! 👌
Barlow BBQ And McDonald’s is fine dining...got it. 👌🏻
We prefer Burger King 👑